what is best kind of cake to bake?

Question

chocolate,,white,,coconut....EXPLAIN

Answer 1

Everyone likes chocolate right? Even the box mix is tasty.

Answer 2

FLOURLESS CHOCOLATE CAKE

4 squares semisweet chocolate
1/2 stick butter, softened
3 eggs
6 ounces ground almonds
2 tablespoons sugar
1 tablespoon dark rum or vanilla
1/4 cup fine dark bread crumbs
Pinch of salt

Grease an 8 inch round cake pan and line with wax paper. Melt chocolate in a double boiler or microwave.
Using a wooden spoon, cream butter until light and fluffy, adding the sugar gradually. Add eggs one at a time, beating after each addition. Stir in melted chocolate, ground almonds, rum or vanilla, bread crumbs and salt.

Pour into prepared pan and bake at 375°F for 25 minutes. Remove and cool on a wire cake rack.

Glaze:

2 squares unsweetened chocolate
2 squares semisweet chocolate
1/2 stick butter, softened
2 tablespoons honey


Melt chocolate in a double boiler. Stir in butter and honey, stirring constantly and cooking over low heat until thickened. Spread over cooled cake with a rubber spatula.

Answer 3

I love Red Velvet Cake. Here's a recipe for it:

Southern Red Velvet Cake Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC
Show: Sara's Secrets
Episode: Cakeman Raven

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Best with this frosting, we don't use any pecans/nuts on cake.

Butter Roux Frosting

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1 cup milk 3 Tbsp flour 1 cup white sugar 1 cup butter


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1 Cook milk and flour until thick, stirring constantly.
2 Remove from heat and cool to below room temperature, stirring occasionally.
3 Cream sugar and butter until it is real fluffy.
4 Add flour mixture, very slowly- 1 Tbsp. at a time. Beat well after each addition.
5 Spread frosting between layers and on top and not on sides.
6 Keep cake in refrigerator.

Answer 4

I have copied this out of my recipe book and is tried and tested, and is adaptable for othe things you may like more.

Almond Banana Cake.
450g Ripe Bananas, mashed.
50g Almonds, chopped.
50ml Oil.
50ml Unsweetened Natural Yoghurt.
100g Sultanas/Raisins.
3/4C Oat Bran.
3/4C Wholemeal Flour.
1/2C White Flour.
1 +½t Baking Powder.
1/2t Almond Essence.
¼-1/2C Reduced Fat Milk.
(I)
Mix first 4 ingredients together
(II)
Place sultanas/raisins, oat bran and wholemeal flour in a bowl, then sift in white flour and baking powder.
(III)
Add the dry mix to the wet. Add almond essence and mix well. Add enough milk to form a smooth cake batter.
(IV)
Pour into a lined cake tin and bake for about an hour at 150C.

Answer 5

Last night I baked Martha Stewart's carrot cake. It is the most divine moist deliciousness ever!

I iced it with her suggested cream cheese frosting and curls of coconut.

Answer 6

chocolate cake.

For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Special equipment
two 10- by 2-inch round cake pans

preparationMake cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Serves 12 to 14.

Answer 7

Any cake, if you separate the eggs first and beat the whites and fold them into the batter, will come out light and airy.

Answer 8

humming bird cake

Answer 9

cake of tres leches, but between those....chocolate!

Answer 10

a patty-cake