somtimes batters don't cooperate and stick to the bottom of the pan. this is why its always a good idea to use parchment paper - it never, ever sticks.
as for this cake, get out what you can, cut it into squares or use a round cookie cutter and cut shapes and then serve it.
as a side note: olive oil will break down and release unhealthy fats when it is heated, so i'm not sure its such a good idea to spray your pans with that prior to baking- it might be better to use Pam or some other non-olive oil substitute for your baking needs if you don't want to use butter.
and i need to try this recipe! wow. black beans in a cake??
^ Definitely try it! Next chocolate cake I make will be using mayonaise. :D
I had a can of black beans anyway so i thought this would be a good use.
Btw, these are the substitutions I made, if you don't have all those erythritol/xylitol etc she uses.
-I used regular unsalted butter....not organic and in place of teh sugar/sweetening stuff, i used 1/3 cup of honey + 1/4 cup of brown sugar splenda + 2 tablespoons of crushed pineapple
I make a banana nut cake (hummingbird cake), which is the 'sister' cake to the carrot cake .... but I wonder if I substitute carrots for the bananas and nuts, will it turn out the same????
200 g nuts, like almounds or you can also use haselnuts
1 paket backpowder, would be around 2 tsp of backing powder.
1 Tablespoon lemon juice
for decorating:
Powder sugar for spraying over the finish cake
and marzipane carrots for decorating.
Mix Sugar and Egg yolk (only) till alll foamy, add lemon juice. Then proceed to add the grated carrots, almonds, flour and backing powder.
In the end, add and lightly stir the beathen egg white foam with hands, not with the mixture machine.
Fill in the form, that has already been buttered.
Put in the pre heated oven .. 180 grad for around 50-60 minutes.
When it is backed, u can sprinkle the powder sugar on it or u can mix the powder sugar with milk and cover the top with it. In the end decorate with little marzipan carrots.
so here r the baking specialists i think n im very desperate in baking bcuz my cake turns always sooo bad...i hv few questions...if some1 can plzz reply me..?
tell me how can i measure the butter or margirine in grams?i mean i hv measuring pot but should i melt the butter or margirne?2nly wat is exactly tablespoon? is it tea spoon or rise spoon? and wat is the basic rule to use sugar...is it measured as same as the flour quantity(general rule im asking)? milk is used as a optional ingriedient ?
^ get a weighing scale- it will solve your problems with solid ingredients and grams and pound measurements.
measuring cups are for ounces or liquid ingredients. weighing scales are super cheap- you can pick one up from walmart for about $5-$10.
also get a set of measuring spoons. those are the only spoons you should be using for baking- don't try and sub with a chai ka spoon from your dinner set- it won't work.
a tablespoon is the bigger spoon that you would eat rice with. a teaspoon is what you would stir your tea with.
measuring sugar and flour, etc. is done with the weighing scale in the quantities the recipe asks for. i'm not sure what you are asking beyond that...? they're not substitutes for one another in a recipe.
milk is used when called for in a recipe. if you don't want to use liquid milk, you could use powdered milk, i suppose, but you would have to adjust the quantities of your dry ingredients and wet ingredients accordingly.
So I usually don’t bake because my sister is practically a pro…so I don’t want to trespass into her territory…however her birthday is in May and since she baked me a awesome cake, I want to return the favor
Mehnaz your cake looks pretty straightforward, thanks to your step by step pictures (or so I think), but I was wondering can a store bought cake mix be used or should I make my own batter?
Also how easy is it to use fondant?? Can I get it all nice and pretty on my first try??? Or does it take load of practice…cause if its that latter I might just frost it…
I came across a blog that had many tasty treats, however almost all of htem used alcohol as part of their ingredients…so I did some more googling for alcohol substitutes… I thought this chart would come in handy for those who want to try some recipes that may include alcohol…
I have question..I am looking for a brownie recipe and came across a few, some ask cocoa powder and some chocolate chips.. which one will be better? Also can i substitute walnuts for pecans, does it make much of a difference?
Also if anyone can please give me a tested recipe for brownies, chewy, rich and dense type ? I’ll be making it for the first time and I don’t want to mess it up.
? I’ll be making it for the first time and I don’t want to mess it up.
