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Carol asks: I am making a birthday cake for a seven year old in a bundt mold tin in the shape of a castle. Because I will not be icing the cake, its very important to her that the cake is pink. I have tried tinting cake mixture in the past, but because the mixture […] Elyza asks: I’ve baked a cake today using this recipe: Coffee and Walnut Layer Cake, and it tastes very bitter. The frosting is gorgeous, the cake itself looks beautiful, but it’s just not enjoyable to eat. I’m really quite sad! Can you offer any advice as to why this is the case? I’ve checked on […] Terry asks: I just made a red velvet cake using both pureed beets AND some red food colouring, according to a recipe from the New York Waldorf Astoria, 1920’s I found on the net. When the cake was done, it came out chocolate BROWN, instead of RED. Can you tell me what happened? I baked […] Starr asks: What is the purpose of an egg in a cake batter? Baking S.O.S. says: Good question! Eggs have a number of different functions in baked goods and in cakes, in particular: 1) The yolk contains fat, so it gives tenderness to the cake. 2) The white is comprised of some water, so the […] Ian says: I have made the following recipe 2 times: Death By Chocolate Cake from cacaoweb.net. Each time the flavor is perfect but the cake is so dense that it is overwhelming (to the point of not being fun to eat.) But before we blame the recipe, let me share the context. I prepare one […] Julie says: I have my husband’s family recipe for an Irish potato cake. My husband’s sister makes one every year for him. I can’t eat it; it’s just too dry. What makes a cake moist? It’s a good cake, just too dry! Baking S.O.S. says: Thanks for this very intriguing question, Julie, and just in […] Catherine says: My daughter wants a strawberry cake for her birthday, and I like the recipe I started with (below). I need to add either food coloring or gelatin to get the right color, but it came out pretty dense and a little dry. The self-rising flour is brand new, so the leavening shouldn’t be […] Samantha says: I keep experiencing the same problem when I make cupcakes: When I take them out of the oven, the papers that you are supposed to put them in to keep them from sticking always look brown or burnt. I like the colors that are on the papers. How can I keep them from […] Joy asks: I just started to bake. I tried baking vanilla and chocolate cake, but I am not satisfied with the result. It is a little moist but dense and heavy. One more thing, I am using my DeLonghi convection/roteserie oven. Can I bake a cake in that kind of oven? Please help! Baking S.O.S. […] Anthea asks: How do I bake a cake (eg. carrot or sponge cake) in an electric pressure cooker? I’ve a new Cuisinart electric pressure cooker that has 2 modes, high & low pressure, but no cake button. What do I set it on (high or low pressure) & for how long do I cook it? […] |