Question #1:

Can Indian ghee be used for baking, like regular butter?

Can ghee be used for cakes, cookies, etc..?

Question #2:

Can I bake, stack and frost a cake tonight and decorate it tomorrow?

I have a cake that I am making for a friend for her daughter's birthday party friday. It sort of looks like this:
Click Here

The only difference is the cake will be covered in buttercream not fondant. Would it be okay to bake stack and ice the cake tonight and then put the decorations on it tomorrow. I don't plan on adding the numbers on top or the other gum paste figures until friday because I don't want them to soften on the buttercream.

Question #3:

my wife attacked me how did i handle the situation...?

so my wife and i were arguing, and she threw her fresh baked cake at me and it splatted against the kitchen cabinet. I told her firmly, "you should not drink and bake"

Question #4:

What is a good way to raise money?

So I need help raising for my club ( Engineers without Borders). I thought of having a bake sale, but it really does not make any senses when we have to buy the supplies to make the cakes and then sell them. there really isn't any profit. Plus we do need some money to provide for our trip to Nicaragua so that we can help build water wells. Is there any ways that we can raise some money ( smartly ).
Thank you :)

Question #5:

Is it possible to bake a cake with a pair of thong underwear inside?

Will the underwear still be in one piece? haha its a gag gift for my best friend

Question #6:

My cake bakes well on the sides, but is wet in the middle. Why?

This has happened to me both with a honey cake and with cornbread. When I make "wet" cakes like apple pie, it bakes perfectly. The sides bake perfectly, the way the entire cake should be, but for some reason the middle is still very wet. I think the problem may be with my oven, not sure, because I have made the cornbread in another oven and it's come out perfectly.

So really 2 questions:

1) is the problem with my oven?
2) How do I fix it? I covered the top with aluminum foil so it doesn't burn, and lowered the pans to the bottom of the oven. Any other suggestions?

Thanks in advance!

Question #7:

How long can you freeze a buttercream transfer?

okay I wanted to make my butter cream transfers like a month early of two birthday parties. One for my own son and another for a friends daughter. Could I go ahead and make the transfers and freeze them along with the already baked cakes and just put the pieces together after icing the cakes when the time comes?

Question #8:

Ramadan;Do you like baking?

i hate it.last time i tried to make a cake the fire alarm went off. -_____-

Salam.
i like the eating part ;)

Question #9:

science questions help?!?

Baking powder is a dry powder that includes sodium hydrogen carbonate and tartaric acid.

1. why don't these two ingredients react when the baking powder is being stored before use?

2. a. which gas is produced when these ingredients react?

.b. why is this useful in making cakes?

Question #10:

Im getting married need help with cake!!?

Ive always dreamed of having a beautiful 3 tiered cake on my wedding day cute with flowers and all. However most cakes look beautiful but dont taste so good. I recently found a local bakery who bakes cakes and they are DELICIOUS! everyones that has tried them LOVES them, so this is what i want, excpet they dont decorate them!! they look plain and simple they are round about 10" with a donut hole in the middle but I figured I could order like 10 of these and add a flower in the middle so they look kinda cute. My question is would you rather have a 3 tiered cake that will taste ok or have 10 round looking cakes that you LOVE AND ARE dELIcIOus!!

Question #11:

SO I'm baking this really special german chocolate cake?

It's a greenlight special if you know what i mean.

I have the cake down no problem, but if anyone knows what to use to make the german chocolate frosting special too it would be lovely.
I never knew they canned coconut. Thanks Patti :D

Question #12:

Baking a cake with Wilton Novelty Cake Tins?

I am taking my baking to another level. I have made a couple of cakes from the Wilton Novelty cake range. I normally use butter icing used through a piping bag. I want to start using fondant icing and l am sure there are types of edible paints or colouring where l can use white fondant icing and can paint the white icing with colour.

I don't want to continue buying coloured fondant icing which as l don't use it that often and end up wasting it and throwing it out. Any experienced cake bakers out there that can advise me on this and what l need to buy. Many thanks

Question #13:

When I bake with cakes with unbleached flour my cakes are heavy and hard why?

The taste is good but the cakes are hard and heavy. Is there something I can do to make them lighter and less heavy without buying new flour? I have twenty pounds of unbleached to use.

Thanks

Question #14:

An easy cake or cookie recipie?

im craving something sweet and nothing in the house i only have flour eggs and a tiny bit of milk i have baking powder and baking soda and Vanilla extract please anyone?
i also have butter and evaporated milk but thats about it :\

Question #15:

Can I make cupcakes from Betty Crocker cake mix?

If i make cupcakes from cake mix will they taste good? Also I heard that if I do make cupcakes from them that they will not be the same. How do I make cupcakes just a little more moist? I have never made cupcakes or any kind of baked good ever and any advice will help! Thanks in Advance!

Question #16:

Why is there an awkward moment between us?

For some reason, when this girl and I try to talk the conversations end up sound awkward. Like we're pretty speechless and couldn't carry the conversation. I try my best to find a subject to talk about but for some reason nothing come up to me. We might not have anything in common but we keep smiling at each other. I kind of regret it or spill the bean when I ask her how to bake a cake or something :(.

Question #17:

Sweetener or Caster Sugar - Flapjacks?

I am going to bake some flapjacks this evening, and the recipe requires me to use 'golden caster sugar', however I know in some cakes and biscuits, this can be replaced with Sweetener and will make no difference to taste/texture/etc, will this work with the flapjacks also?
I am also using golden syrup, oats and butter/marg.
Many thanks x
Thanks guys! I will have to go out and get some more then! =)

Question #18:

can i use strawberry jam as a filling for my cake??

im trying to bake a cake from a box. Its yellow cake and the frosting is going to be chocolate. My question is if its a good idea to use regular strawberry jam as a filling?

Question #19:

I have a question about white cake mix....?

I tried making green cupcakes (with green food color), and only the inside of the cupcake was green. The outside was was golden... Did I do something wrong? I used egg whites only. Was it because I baked it too long?
Can I just add more food color so the outside of the cupcake won't be very golden? I seen rainbow cupcakes and they don't even have a hint of gold on them!

Question #20:

it's my friend's birthday soon!?

I am running low on money,and i was thinking about baking a cake or cookies to bring to school for her birthday! I was just wondering if there is anything else i can home made or buy cheap that's unique and thoughtful that's not food LOL(=?





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