r/Cakes

Blood orange cake with chocolate fudge pudding frosting.

We’ve made strawberry cake for years. Every time we make it the cake is red. This time the cake baked white. When I poured the cake it was red. Can it be the change of ingredients from name brand vs Aldi’s brand?

chocolate cake with blackberry jam and blackberry swiss meringue buttercream!

4-layer Butter Pecan Cake with Butterscotch Buttercream Frosting 🍰☕️💛

My first baby shower cake 🩵

3 Layer Lemon Cake with Vanilla buttercream frosting 💛

Hi, it's my second cake and it has quite a couple problems but at least it's standing (kind of, very wrinkly on the other side and is a bit \ I think).

I've followed a Youtube tutorial which I don't think has a recipe website: https://www.youtube.com/watch?v=IDVk1IQSWg4

I did not add the hazelnuts and I feel like the measurements were a bit strange but that's likely just my lack of experience.

I also poured the white chocolate layer too early and it merged in the middle. And the chocolate ganache was obviously poured very well.

Throwing an SOS out here in case anyone answers in the next couple of hours:

The center of the German chocolate cake that I was making for my dad fell out (I messed up baking times after switching from a 9" recipe to smaller pans) but I won't have enough time to make another one. I thought about filling the holes with candied pecans or the coconut caramel filling, but the eating experience for that will probably be wonky.

Does anyone have any creative ideas for how to assemble/prep this cake so it's not a horror show? I still have to travel to my dad's house, so I only have an hour after that to finish prepping the cake.

I made very delicious cheesecake at home

Every time I try to make a vanilla cake it comes out incredibly dense and heavy. Here’s the recipe I used:

3 2/3 cups (433g) cake flour

• 1 tsp salt

• 2 tsp baking powder

• ¾ tsp baking soda

• 1 ½ cups butter, room temperature

• 2 cups sugar

• 3 eggs + 2 egg whites, room temperature

• 1 tbsp vanilla extract

• 1 ½ cups buttermilk, room temperature

 

I whipped the egg whites to stiff peaks separately and folded them in last because I read that as a tip online, and I whipped the butter longer. I also increased the baking powder (?) (I think, this cake was a while ago) and weighed the cake flour. I cannot seem to get a light, fluffy cake no matter what I do. It was extremely dense, honestly it might have been denser than my chocolate cake. Any ideas? The recipe was from Sally’s baking addiction.

This was last year, but I forgot to post them. 🥰 I made my own marshmallow fondant for the first time to make the little decor on top. The one with a skull is a white cake with strawberry filling and cream cheese frosting. The other cake is a chocolate cake with chocolate ganache filling and chocolate buttercreme. 😊❤️ He was all about pirates!

Also, I made him a giant treasure chest piñata 🏴‍☠️🦜

I made this cake for a little girl through the charity Icing Smiles. She was only 5.5 but played the cello and she said she loved cats. So, this was the design I came up with. I wish the cats had been more like my vision, but we are our own worst critics.

I did not sculpt the cellos. I did have a QR code for her to scan on the inside of the cello box (not shown) that had cats singing happy birthday.

I tried swapping sugar for Jell-O because Jell-O is almost 90% sugar and they have some great flavors that would be really hard to find as extracts - key lime, island pineapple, apricot, strawberry etc.

The flavor is intense, the color is incredibly bright, and the cake smells wonderful. The texture is soft and a bit sticky, but still like a great pound cake.

I used 765 grams of Jell-O in place of my regular 800 grams of sugar (this ended up being about 3/4 cup less sugar in total). The outside browned more, I believe because of the acid in Jell-O.

Mile High Orange Jell-O Pound Cake

1 pound (4 sticks) butter, room temperature
27 oz orange Jell-O (4 family size boxes plus one regular box), not sugar-free
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 1/3 cup half and half, room temperature

Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and Jell-O in the bowl of a stand mixer until pale, light and sticks to the bowl (about 6 minutes at medium speed). Add extract, baking powder, salt, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Alternate beating in the flour until it just disappears and drizzling in half and half with the mixer running on low, beginning and ending with flour. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.