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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
10-11-1999, 01:57 AM
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 rising blues.. please.... help my cakes rarely rise..? how does the amt. of flour and size of baking tin affect the rising part of the cake...? help me soon....      |
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#2
10-11-1999, 11:56 AM
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 molly, need to know what kind of cakes. for genoise or chiffons, warm eggs and sugar and whip to full volume. for chemically leavend cakes, check the dates on your baking powder and soda. cakes need leavining, in the form of whipped eggs, steam through the baking process, baking powder, soda, a hot oven ( temperature ready) and carful with the greasing of the pans. Some cakes require a greased side, others do not. fill me in on what cake is not working. thanks |
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