Can i just double a cake recipe?

if one recipe isnt enough can i just double the quantity of the whole recipe or will that tamper the taste of the cakesCan i just double a cake recipe?
Yes but you will have to adjust your baking time and the size of your cake tins.


If the recipe calls for a 7'; cake tin, you can't just pile in the doubled recipe cake batter into the 7'; tin and increase the baking time. You would have to use a 9'; or 10'; cake tin and allow more baking time, possibly at a lower temperature (180oC rather than 200oC) for the last 10 mins or so to make allow the cake to cook through without burning the top and sides.


Stick a skewer in and if it comes out clean, the cake is cooked.





You may have to experiment a few times before it comes out right but if you have a favourite recipe that doesn't yield enough then it will be worth it.Can i just double a cake recipe?
no atually u can but if u r not comfortable then u can make the cake twice *duh* no offense
you can but....


some recipes turn out just fine doubled and some do not and I have never found any certain way of telling when its okay to double or not.
Yes, you can. Just do not double the cooking time. Lots of my pans require more mix than just one box. Cooking time may take 10 minutes or so more. Another thing I do is I bake at 325 for the same amount of time instead of 350. It makes a lot more of a moist cake.
Go ahead. Do you have a big enough pan (or several small ones) for a double batch? If not then I would just do one batch at a time. Keep the batter from going flat.


I have done it several time for holiday time and making several wedding cakes. I have even multiplied the recipe by 5, remember the size of your mixing bowl counts too.
As a prior advanced cake decorater: If you are talking about cake mixes the answer is yes. 1. I have used often used two and even three cake mixes at the same time. The taste of the cake will not change. Set the oven to 325 degrees instead of 350 degrees. Takes a little longer to bake but the cake cooks more evenly and will be moister.


2. If you are making a cake from scratch see if the recipe tells you if you can double it and if you need to make changes in the measurements or ingredients. If the scratch cake directions do not tell you if it can be doubled or not, mix up 2 separate batches of the cake and stir them together before putting them in the pan to bake.
that will be fine as long as you double all the ingrediens and it will be just the same and taste the same but there will be more of it. hope i helped x
Once the batter is made it should be baked right away. If your oven can handle the extra pans and you have the extra pans go for it. Otherwise you would be best making one recipe baking then making the other. If you have to use the same pans allow enough time to bake, cool, remove cake and wash and dry the pans.


You also have to have a mixer that will handle the extra batter and not over work it while it is thoroughly mixing the batter.
I doubt if my mixing bowl would hold that amount to mix it well. Why not be safe and do one at a time? Would not take but a few moments longer and you could use the measuring cups you had out. If you have a Industrial mixer than go for it. It will work out fine.

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I got a recipe for cake saying 4tb cold water. what's tb?

It's 4 tablespoons.I got a recipe for cake saying 4tb cold water. what's tb?
table spoon. use an accurate sppon measuring spoon. they come in a set like cups. it come with spoons ranging from a pinch all the way to a tablespoon. cups come in a set starting with 1/3 of a cup all the wat to 1 1/2 to 2 cups. it depends. never measure dry indregents in a glass measuring cup as it would not be accurate. us the cup measuring sets.they are better for measuring dry foods. never use dining ware (flat ware,sliver ware) or what ever you call it. never use the spoons u eat with to measure liquid or dry ingredints as it will not be accurate.I got a recipe for cake saying 4tb cold water. what's tb?
talblesoon





if have any more questions ckeck this site out





http://www.chefdepot.net/measures3.htm
Tb or Tbsp both stand for tablespoons. If you see tsp, that is teaspoon. But your recipe calls for tablespoons.
tb means tablespoons





there are approximately 10ml in a tablespoon so in this case you would need 40ml of cold water





hope that helps
Tsp is the abbreviation for teaspoon, Tb is the abbreviation for tablespoon...and TB lol :)
It is a table spoon, also abbreviated as a 'T'.
Its stands for 4 tablespoons, which is to make it easier to measure, 1/4 cup. =D
Tablespoons
tb stands for tablespoon so 4 tb = 4 tablespoons
Tb is tablespoon thats how just how some people write it others write tsb.
I would imagine it means tablespoon.
Tablespoon - slightly larger than a dessert spoon!
tablespoons.
tablespoon ...
tablespoon
means 4 tablespoons
Should say tbs for tablespoon
tb stands for 4 tablespoons
tablespoons! im jumping on the wagon...2points yay!
tb stands for teaspoon, Tb. is tablespoon.
well its not pounds of water so it must be tablespoons!!!!
A tablespoon ( a small spoon)

I am looking for the real recipe for the Olive garden's Black Tie Mousse Cake?

I have seen recipes for it but they are not from Olive GardenI am looking for the real recipe for the Olive garden's Black Tie Mousse Cake?
Ingredients:





---Bottom Layer---


1 box Chocolate cake mix, devil's food





---Second Layer---


1 teaspoon Unflavored gelatin


1 tablespoon cold water


2 tablespoons boiling water


4 ounces chocolate chips


4 ounces cream cheese, cubed


3/4 cup heavy cream


1/2 teaspoon granulated sugar





---Third Layer---


3 egg yolks


1/4 cup sugar


3 tablespoons flour, sifted


1 teaspoon Unflavored gelatin


1 3/4 cups heavy cream


1 teaspoon vanilla extract





---Fourth Layer---


1 1/2 cups heavy cream


2 tablespoons butter


18 ounces semisweet chocolate, chopped





Directions:


1. Bottom Layer: Bake according to directions on box, using round pans and cool. Once cooled, (cut cake into layers if you choose and use one layer) make a collar using wax paper. Make the collar at least four inches taller than cake.








2. Second Layer: Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have completed spread onto cake and refrigerate.





3. Third Layer: Beat egg yolks until pale. Add sugar, flour and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly pour on top of chocolate mousse and freeze while getting the icing ready.





4. Fourth Layer: Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool (slightly warmer than room temp) until it starts to thicken. Remove cake from freezer and remove the collar. Pour some of the ganache (what you feel comfortable working with) and using a spatula spread it evenly across the top and sides of cake. While this is still wet put chocolate chips onto the side of the cake. And refrigerate. Continue to let the remaining ganache cool and firm up, place into a cake decorating bag with star tip and place a border on the cake if you like.





To be sure if this is the correct recipe, you could always call and ask their chef for the recipe. Many times (not all) they will be more than happy to give it to you.I am looking for the real recipe for the Olive garden's Black Tie Mousse Cake?
Go to www.kopycatrecipes.com . They should have it there along with other Olive Garden recipes. Plus hundreds of other good copycat recipes. lol

What is that spongy cake that Mexicans/Latinos re making. I want to know the recipe for it.?

That cake was delicious, but I want to make more by myself.What is that spongy cake that Mexicans/Latinos re making. I want to know the recipe for it.?
You might be referring to Tres Leches (Milk Cake)... here's the


recipe [ If you are in the US you can also buy a mix for this cake!]





Tres Leches





5 eggs


1 teaspoon baking powder


2 cups white sugar, divided


1/2 teaspoon vanilla extract


1 1/2 cup all-purpose flour


1/2 cup unsalted butter


2 cups milk


1 can (14 ounce size) sweetened condensed milk


1 can (12 ounce size) evaporated milk


1 1/2 cup heavy whipping cream


1 teaspoon vanilla extract








Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.





Sift flour and baking powder together and set aside. Cream butter or margarine and half the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes.





Pierce cake several times with a fork. Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.


Whip whipping cream, 1 teaspoon vanilla, and remaining sugar together until thick. Spread over the top of cake.





Be sure and keep cake refrigerated, enjoy!What is that spongy cake that Mexicans/Latinos re making. I want to know the recipe for it.?
Churros





Ingredients:


Vegetable or Olive Oil


1 cup water


1/2 cup margarine or butter


1/4 teaspoon salt


1 cup all-purpose flour


3 eggs


1/4 cup sugar


1/4 teaspoon ground cinnamon (optional)





Prepare to fry the churros by heating oil in a pan (1 to 1%26amp;1/2 inches) to 360 degrees F.





To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.





Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.





Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes), then squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix sugar and cinnamon; roll churros in sugar or dump the sugar on the pile of churros, like the pros.





Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.





Chocolate for Churro Dunking





4oz dark chocolate, chopped


2 cups milk


1 tbsp cornstarch


4 tbsp sugar





Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and serve in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite, serve warm.


http://www.oths.k12.il.us/foreignl/elfri鈥?/a>





Pan de Azucar





1/3 cup margarine


1/2 cup sugar


1 1/2 cups and 2 TBSP flour


1 egg


1 1/2 tsp baking powder


1/2 tsp salt


1/2 tsp nutmeg


1/2 cup of milk





6 TBSP butter melted


1/2 cup sugar


1 tsp. cinnamon (to mix it with the sugar)





Preheating the oven to 350 F. or 200 C. Cream the margarine, cup of sugar and the egg. In another container sift the flour, baking powder, salt and nutmeg. Adding to the previous mass in form alternated with the milk mixing constantly. Grease and flour the muffins pan. Bake at 350 F for 20 to 25 minutes. Take out of muffin tin. Dip in the melted butter and then in the sugar with cinnamon. Serve hot.


http://www.cooks.com/rec/view/0,184,1461鈥?/a>

I am after a recipe from the vintage women's weekly recipe card library? Family Chocolate Cake?

Hi everyone,





Just wanted to know if anyone can help me find a particular recipe from the very old vintage women's weekly recipe card library? It is the family chocolate cake, my mum has the whole recipe box but this card went missing years ago %26amp; we have never been able to find the recipe for this cake anywhere. It is the best cake ever lol and reminds me of when I was a child. If anyone has it or could give me some ideas of how I could find it it would be much appreciated!





Thanks!!I am after a recipe from the vintage women's weekly recipe card library? Family Chocolate Cake?
i googled youre query and got this recipe. I hope this helps.


INGREDIENTS








2 cups (500ml) water


3 cups (660g) caster sugar


250g butter, chopped


1/3 cup (35g) cocoa powder, sifted


1 teaspoon bicarbonate of soda, sifted


3 cups (450g) self-raising flour


4 eggs, beaten lightly


90g butter


1/3 cup (80ml) water


陆 cup (110g) caster sugar


1陆 cups (240g) icing sugar mixture


1/3 cup (35g) cocoa powder











METHOD








Preheat oven to moderate. Grease deep 26.5cm x 33cm (14 cup/3.5 litres) baking dish: line base with baking paper.





Combine the water, sugar, butter and combined sifted cocoa powder and soda in medium saucepan; stir over heat, without boiling, until sugar dissolves. Bring to a boil then reduce heat; simmer, uncovered, 5 minutes. Transfer mixture to large bowl; cool to room temperature.





Add flour and egg to bowl; beat with electric mixer until mixture is smooth and changed to a paler colour. Pour mixture into prepared dish.





Bake cake in moderate oven about 50 minutes. Stand cake in baking dish 10 minutes, before turning onto wire rack; turn cake top-side up to cool. Spread cold cake with fudge frosting.





Fudge frosting:


Combine butter, water and caster sugar in small saucepan; stir over heat, without boiling, until sugar dissolves. Sift icing sugar and cocoa powder into small bowl then gradually stir in hot butter mixture. Cover; refrigerate about 20 minutes or until frosting thickens. Beat with wooden spoon until spreadable.





TIP: Choose a perfectly level-bottomed baking dish; one made from cast aluminium is the best choice, but almost any type will work. If the cake appears to be cooking too quickly in the corners of the pan, reduce oven temperature to moderately slow; this will increase cooking time by up to 15 minutes

I need a good recipe for carrot cake.?

Fulton's Best-Ever Carrot Cake With Maple Icing


You're going to love this one!


This cake serves 10 to 12 people.





Cake Ingredients:


Oil and flour to grease a 10-inch tube or angel food cake pan


2 cups all-purpose flour, unbleached if possible


2 teaspoons ground cinnamon


1/4 tsp ground allspice


1/4 teaspoon nutmeg


1/4 teaspoon ground cloves


2 teaspoons baking soda


1/2 teaspoon salt


3 large eggs


1-1/2 cups granulated sugar


1/2 cup granulated maple sugar or brown sugar


1 cup vegetable oil


1/2 cup sour milk


2 cups grated carrots


1 1/2 cups crushed, well-drained pineapple


1 cup grated coconut (optional)





Ingredients For The Maple Icing:


1/2 cup butter


8 ounces or 225 grams of cream cheese


2 teaspoons of maple syrup


3 cups of icing sugar





For The Garnish:


Granulated maple sugar.





Instructions


Preheat oven to 350 degrees. Lightly brush oil on tube pan; sprinkle with flour, knocking out excess.


In a bowl, combine flour, cinnamon, allspice, nutmeg, cloves, baking soda and salt.


In another large mixing bowl, whisk together eggs, sugar, maple sugar, oil and sour milk. With a rubber scraper, stir in carrots, pineapple and coconut; fold in dry ingredients until well combined.


Pour mixture into prepared pan and bake 1 hour. Test for doneness using a toothpick inserted into the centre, which should come out clean. Remove from oven and leave cake to cool in the pan for 10 minutes Use a table knife to separate cake from pan; invert onto a plate. Cool completely before spreading maple icing on the cake.


For the icing, in the bowl of an electric mixer combine icing ingredients and beat until smooth and thick enough to spread on the cake. To garnish, sprinkle iced cake with maple sugar.I need a good recipe for carrot cake.?
Carrot Cake Supreme





3 cups grated carrots


2 cups all-purpose flour


2 cups granulated sugar


2 teaspoons baking soda


1 teaspoon baking powder


1/2 teaspoon salt


1 teaspoon ground cinnamon


4 eggs


1 1/2 cups vegetable oil


1 1/4 teaspoons vanilla extract


1 (8 ounce) can crushed pineapple with juice


3/4 cup chopped pecans





Heat oven to 350 degrees F.





Combine grated carrots, flour, white sugar, baking soda, baking powder, salt and ground cinnamon.





Stir in eggs, oil (this cake is VERY moist), vanilla extract, pineapple and nuts. Mix well.





Spoon batter into greased and floured 9 x 13 inch rectangular pan.





Bake for 30 minutes or until done.





Let cool. Frost with Cream Cheese Frosting.





Frosting:


3 1/2 cups confectioners' sugar


8 ounces cream cheese, softened


1/2 cup butter, softened


1 1/4 teaspoons vanilla extract





Combine confectioners' sugar, cream cheese, butter or margarine , vanilla extract and pecans.I need a good recipe for carrot cake.?
This recipe is the best I've ever had and, you can find more on allrecipes.com.





I modify this by not using pecans but lightly toasting coconut on top of the frosting. Also, I will add 1/2 can of drained shredded pineapple in the batter.





4 eggs


1 1/4 cups vegetable oil


2 cups white sugar


2 teaspoons vanilla extract


2 cups all-purpose flour


2 teaspoons baking soda


2 teaspoons baking powder


1/2 teaspoon salt


2 teaspoons ground cinnamon


3 cups grated carrots


1 cup chopped pecans





1/2 cup butter, softened


8 ounces cream cheese, softened


4 cups confectioners' sugar


1 teaspoon vanilla extract


1 cup chopped pecans











DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.


In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.


Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
INGREDIENTS (Nutrition)





* 2 cups all-purpose flour


* 2 teaspoons baking soda


* 1 teaspoon ground cinnamon


* 2 cups white sugar


* 1 cup vegetable oil


* 3 eggs


* 1 teaspoon vanilla extract


* 1 cup chopped walnuts


* 1 (15 ounce) can crushed pineapple, drained


* 2 cups carrots, grated


* 1 cup flaked coconut


*


* 1/2 cup butter


* 1 cup white sugar


* 1/2 cup buttermilk


* 1 teaspoon vanilla extract





* add to recipe box Add to Recipe Box


My folders:


* add to shopping list Add to Shopping List


* add a personal note Add a Personal Note





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.


2. In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.


3. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.


4. For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely
1 cup of grated carrots


1 can of crushed pineapple


1 teaspoon of baking soda


1 cup of flour


1 teaspoon of cinnamon


2 eggs


1 cup of milk


2 cups of sugar


2 tablespoons of butter





mix them all together well and then pour t in a

Anyone have a good recipe for a good deli rainbow cake? The kind that comes in a long rectangle shape? Thanks!?

I've only had that cake in baltimore, and its got a unique, dense texture that I'm trying to recreate. any advice would be appreciated!Anyone have a good recipe for a good deli rainbow cake? The kind that comes in a long rectangle shape? Thanks!?
Google Rainbow Cakes, I did %26amp; they have way to many for me list . I am sure you will find the one you are looking Hope so ! Looking at them pic's made me hungry! LOLAnyone have a good recipe for a good deli rainbow cake? The kind that comes in a long rectangle shape? Thanks!?
There's one on this website. I think you should definitely see it.

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