The most important thing about baking a cake is getting plenty of air in it. You have to do this when you mix the eggs sugar and margarine. Mix for about 5 mins. to get the air in. The mixture should go a pailer colour and be light and fluffy.
Then very carefully add the flour (which should be sifted at least twice, again to get air into it.). Fold the flour in with a metal spoon so as not to lose any of the air from the mixture, or use the slowest speed on the electric mixer. Remember if you are using plain flour add 1 teaspoon of baking powder.
Make sure your oven is hot when you put the mixture in to bake.
Hope this helps - good luck!!
un cooked
It is more difficult to add falvoring to a cake once it has been cooked. This can be done, though, a few ways. They are... *Icing *Filling (pipe it in) *Soaking (sumberge the cake in a large soup pot filled with the liquid of flavoring)
There are many good types of food that will change their state when they are cooked. For example, When cake batter is cooked, it turns into a cake. When a potato is cooked, the inside gets softer.
Pushing a metal skewer into a cake is a test to see if the cake has been cooked thoroughly. The skewer should be clean when pulled out. If cake ingredients is sticking to the skewer, it means it is still not cooked in the middle.
a cake cooked in a pan
sss
One test is to push into the cake a long metal skewer, or clean metal knitting needle. If the skewer comes out clean, with no bits sticking to it, then the cake has finished being cooked.
Many recipes which are considered healthier can be cooked in a cake pan. Good examples of this are eggless cakes or recipes which substitute ingredients with healthier alternatives.
it will pretty much look like a regular cake, except! it will be hard and chewy! so if you are expecting to bite into a nice soft fluffy sponge cake that will not happed, most likely the middle of the cake will drop, but when the cake cools it will be heavy in weight and very grainy and rubbery!
If it is rubbery, pull it out, and start again, it is not eatable. if it looks ready, stick a knife in the middle, hold for a few seconds and if it comes out clean, its ready, but if it comes out with some of the batter in the utensil, it needs to stay in for a little longer, and turn down the heat so it doesn't burn the outside of the cake.
No, they rise like a cake,.
pricing a cake depends on it's ingredients and how it was cooked.. the amount of expensive recipes count too..