Your Questions About Cake Recipes

Fat Jon answers:

I hope this hasn’t come too late.

It depends on the design of the cake that will determine the scale of the cake and whether you should go with 3 inches between each tier for example 6,9,12 or 2 ” in between 6,8,10.
If for example you have flowers sat on tiers go with a scale of 3 inches as they will need a nice ledge to sit on. This will also allow your slab cakes to be smaller as the tiered cake will yield more portions. Go to my website for portion guides:

http://www.tea-partycakes.com/wedding_pricing.html

Use the celebration chart to determine the slab size you require: http://www.tea-partycakes.com/celebration_pricing.html

Now, I don’t know how much time you have to make this but your fruitcakes will take hours to bake. They also need cooling time. So allow at least a day for this process in itself.
If its alcoholic make it as far in advance as possible to allow it to mature. If it’s non-alcoholic make it closer to the date as due to there being no alcohol content it doesn’t preserve as well.

You will need to scale this recipe up so read beyond the link to follow: Here is a quick, easy recipe: http://www.bbc.co.uk/dna/h2g2/A830341

Scaling up the recipe (based on the 8″ round) If you are baking square cakes the 8″ = 7″ square, 12″ = 11″ square etc.

Multiply recipe by .5 for 6″
by .75 for 7″
by 1 for 8″
1.33 for 9″
2 for 10″
2.5 for 11″
3.25 for 12″
3.75 for 13″4.25 for 14″

All the best!!

Fat Jon answers:

Champagne Cake

Recipe By : JUDI M. PHELPS
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 cup Flour — sifted
2 Tsp Baking powder
1 T Salt
2/3 cup Shortening
1 1/2 cup Sugar
3/4 cup California champagne
6 Egg whites
******COCONUT FILLING*******
1/4 cup Butter
1 Tbsp White wine
16 Large Marshmallows
1 cup Flaked coconut
******FONDANT FROSTING******
1 Lb Powdered sugar
1/4 cup Light corn syrup
1/4 cup Water
1 1/2 Tsp Vanilla
1/8 T Salt
1/2 T Almond extract
2 drops red food coloring — (2 to 3)
6 Large Marshmallows

Sift flour, baking powder and salt together and set aside. Cream
shortening with 1 cup sugar until fluffy. Blend flour mixture
alternately with champagne and mix to a smooth batter. Beat egg whites
until stiff and soft peaks form. Fold about half the meringue into the
batter, mixing thoroughly with whisk. Gently fold in remaining
meringue.
Turn into two greased and floured 9-inch cake pans. Bake at 350
degrees for 25-30 minutes or until tested done. When cake has rested
10 minutes, turn out to cool. When cold, put together with coconut
filling. Over boiling water in double boiler, melt marshmallows,
butter and wine. Remove from heat and add coconut. Sift powdered sugar
in top of double boiler. Add corn syrup and water. Stir over boiling
water until smooth. Add the vanilla, salt and almond flavoring. For
pink champagne effect, add 2 or 3 drops red food coloring. Keep
frosting
warm so it spreads evenly. With spoon, carefully pour fondant over top
and sides of cake. Slice marshmallows into 4 rounds each, dip in
fondant and place at random on top of cake.

Fat Jon answers:

Go to the following: http://www.cooks.com/rec/search/0,1-0,simple_cake_one_egg,FF.html

Fat Jon answers:

There are actually quite a few out there. The usual is the ‘Wacky Cake’ recipe that can be made in practically any flavor. You can even search it on google for eggless cake recipe and you’ll have quite a few matches.

Wacky Cake:

2 tablespoons of vanilla pudding mix
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sugar
1 teaspoon vanilla
1 teaspoon vinegar
5 tablespoons cooking oil
1 cup water

Directions:

Mix the dry ingredients into one bowl and the wet into another. Slowly pour the dry into the wet adding water and stirring. Stir completely so that there are no clumps. Pour into a cake pan of your choice.

Bake at 350* for 25-30 minutes.

Preparation time: about 40 minutes

Fat Jon answers:

Gluten-Free Diet: GF Recipes: Sponge Cake
Ingredients
9 eggs
1 1/4 c sugar (may substitute Splenda)
1 c potato starch
Juice of one orange
Juice of one lemon

Directions

Using 2 large mixing bowls, separate 7 of the 9 eggs. Add the remaining 2 whole eggs to the bowl with the yolks and beat until foamy. Gradually add the sugar; beat until light and lemon-colored. Add the potato starch alternately with the juices. With an electric mixer, beat the egg whites until stiff and dry. Carefully fold the yolk mixture into the stiffly beaten egg whites. Pour into an ungreased 10-inch tube pan. Preheat oven to 325 degrees and bake for 1 hour and 10 minutes. Invert and cool for at least 1 hour. Serves 10 or more.

Variation:

Banana-Nut Cake: Omit the orange juice. Increase the lemon juice to the juice of two lemons. Add 2 ripe bananas, mashed, along with 1/2 c chopped nuts.

Http://www.csaceliacs.org/recipes2.php?catid=4