how do make a cake?

Answer 1

So delicious, everybody asks for the recipe!

Mayonnaise Cake

"Mayonnaise makes this cake nice and moist."
Original recipe yield: 2 -8 or 9 inch layers.

INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.

Answer 2

Apricot-Almond Coffee Cake:

4 ounces cream cheese, softened
1/2 cup apricot preserves
1 (16-ounce) package pound cake mix, divided
Pinch of orange food coloring powder (optional)
1 (8-ounce) container sour cream
1/2 cup milk
2 large eggs
1/2 teaspoon almond extract
1/2 cup sliced almonds
Glaze

Beat cream cheese, apricot preserves, 1 tablespoon cake mix, and, if desired, orange food coloring powder just until blended; set mixture aside.

Beat sour cream, milk, eggs, almond extract, and remaining cake mix at low speed with an electric mixer 30 seconds or until blended. Increase speed to medium, and beat 3 more minutes.

Pour into a lightly greased 13- x 9-inch pan. Drop cream cheese mixture by rounded teaspoonfuls evenly over batter. Swirl batter gently with a knife. Sprinkle almonds evenly over top.

Bake at 350° for 25 to 28 minutes or until golden.

Cool on a wire rack 20 minutes. Drizzle Glaze over slightly warm cake or individual pieces.

Yield: Makes 15 servings

Answer 3

6 eggs
3 cups of flour
1/4 cup of oil
3 tea spoons of baking powder
1 cup of orange juice
2 cup of sugar

beat the eggs
add the sugar
add the oil
add the flour mixed with baking powder spontaniously with the orange juice.

pre-heat the oven
put the mixure in a greased tray
put into the over for around 45 min

Answer 4

first you go to a store and by a cake mix then you look on the back then it will tell you the rest.

Answer 5

If youre doing it from a box, the directions are on the back.

Answer 6

go to verybestbaking.com excellent site ,great directions

Answer 7

Classic White Cake
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract
2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper

The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Variation:

CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.

Chocolate Cake
CHOCOLATE GENOISE
6 ounces flour
6 tablespoons cocoa powder
4 eggs
3 ounces sugar
2 ounces butter, melted


Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan, line with parchment or waxed paper. Butter and flour paper.
Combine flour and cocoa and sift 3 times. In a mixing bowl set over a pan of hot water combine eggs and sugar. Whisk until mixture registers 110 degrees F on a candy thermometer. Remove from heat and continue to whip egg mixture until extremely fluffy. Using a large spatula gently fold in sifted flour by thirds and finish by folding in melted butter. Pour into prepared pan and bake until firm, 25 to 30 minutes. Cool cake in pan 5 minutes, turn out on a rack and cool completely.

Note: measurements are given by weight for greater accuracy. Cup measures are as follows: scant 1/2 cup sugar; 6 tablespoons cocoa; 1 1/2 cups flour; 1/2 stick butter.


CHOCOLATE BUTTERCREAM
1 1/3 cups sugar
8 egg yolks
1 cup butter, cut in cubes
8 ounces chocolate, melted and cooled


In a saucepan fitted with a candy thermometer boil sugar with 3 cups water to 120 c. or 240 degrees F. Meanwhile, in bowl of an electric mixer beat yolks until pale. With motor running pour in syrup and beat until mixture forms a ribbon. While mixture is still warm add butter, a piece at a time, then add chocolate, scraping down sides several times. Continue whipping until mixture cools.
Yield: Enough Buttercream to Frost an 8-inch cake


CHOCOLATE DESIGNS AND CAKE ASSEMBLY
1 cup simple syrup
Kirsch
1 pound chocolate, chopped
Chocolate Genoise cake (previous recipe)
Chocolate Buttercream frosting (previous recipe)


Combine syrup and Kirsch, to taste, for moistening cake.
In a bowl set over a saucepan of hot but not boiling water, melt chocolate, stirring frequently. Set aside to cool and thicken to a pourable consistency. Fill a pastry bag fitted with smallest tip with chocolate. Pipe out neat small designs onto waxed paper; let solidify at room temperature.

To assemble cake: slice fully-cooled cake in half horizontally. Using a pastry brush generously brush both layers with flavored syrup. Place bottom layer on a cake stand and spread with a nice even layer of buttercream. Cover with top layer. Using a palette knife spread a nice, even layer of buttercream on top of cake and then ice sides; try to make as smooth a surface as you can. Decorate top with chocolate designs.

Yield: 8 to 10 servings

Answer 8

Here you go:

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Answer 9

you know...I open dumb questions like this..then I kick myself! UGH..