Danceeegurlll asked:


Does anyone have any interesting cake recipes…..?
=] im bored
Or brownie Recipes…=] there good too.

♫Emma ♪ asked:


I mean REALLY good. Like, scrumptious! I’m getting bored of the same old chocolate chip cookies. Also, some cake recipes would be appreciated, and would increse your chance in best answer!

staphy d asked:


Can be cake or frosting recipes.. i would like to know if there is anything either with the caramel integrated into the batter or poured over when cooled.

somuchsong asked:


Does the type of sweetener matter or are they all the same? Will some recipes be okay with sweetener while others will fail?

Persnicula asked:


I live in Germany. Butter here has a much slipperier or oilier consistency than butter in the US. As a result, using German butter in a US cookie, cake and pastry recipes causes the the batter to melt and spread too thin when baked. Does this have something to do with the fat content in the butter? Does anyone know of a rule-of-thumb recipe conversion that will help remedy this?
Unfortunately, some of these are very rich buttery recipes and substituting shortening or margarine ruins the taste and texture. But I’ve been told by a pastry chef that it may not be the fat content of the butter as much as the lower gluten content of the flour here. Does anyone know the gluten content of: (a) the standard US flour and, (b) what is sold in the US as “cake flour”?