Ask Nancy Archives
Do you have a baking, decorating or celebrating question for Nancy? Now is your chance to have it answered.
Check here each month, Nancy will select ten questions submitted by viewers and posting her answers here.
General Baking Questions
What size pan can be used for a packaged, two-layer cake mix?
Denise - from Woodridge, IL
What does a 2-layer cake mean?
Laura - from Chicago, IL
My cake domes in the middle while baking. How can I prevent this?
Jeff - from Medina, OH
When I make cake, I often have some batter left over after filling my cake pans; can I save this batter and use it on another day?
Rosalie - from Charlotte, NC
Why do my cakes shrink down after I take them out of the oven?
Judy - from Florence, SC
There are so many ways to grease pans today. Is it okay to use pan sprays?
anonymous - from fayetteville, AR
Hi Nancy, When a recipe calls for sifted powdered sugar..as in buttercream frosting, do you sift first then measure or visa versa?
Aurora - from Sitka, AK
When baking a cake from the box is it better to use water or milk? When a recipe or mix calls for water what is the best temperature to use – cold or warm?
Eliza - from Laredo, TX
I want to make a simple vanilla cake recipe. What is better to use: all-purpose flour or cake flour? What is the difference between the two?
Jessica - from Ottawa, Ontario
What can I do to prevent my cake mix from overflowing?
Niley - from Houston, TX
What do you mean by sifted cake flour? Is that regular white flour or another kind of flour?
Jassie - from Houston, TX
Why is it important to use shortening when greasing a cake pan? Why shouldn't you use butter?
Iffa - from State College, PA
When making a cream cheese fruit tart, or any baked crust tart, how do you get the baked crust out of the tart pan without breaking it up?
Bonnie - from Russell, KY
When making a fondant-covered cake, can I use pound cake and another cake mix together to get a cake that will hold up to the weight of the fondant and taste good?
Lisa - from Shallotte , NC
Why do some of the cake recipes say "no pudding in the mix" on your show? What difference does the pudding make?
Jane - from Richmond, IN
What is the best way to get air pockets out of your cake mix?
Natalie - from Moss Point, MS
Why does my cake crack when I'm trying to move it?
Cheryl - from Richardson, TX
On your show, you mentioned changing the baking temperature depending on the kind of baking pan used - glass, metal, dark metal. Will you please give those instructions again?
Darryl - from Cotati, CA
When baking layer cakes, how do you keep a cake from rising higher in the middle? It never fails.
Daisy - from Cleveland, OH
My niece would like to have cheesecake for her wedding cake. Do you have any suggestions and/or recipes for making and decorating a cheesecake for a wedding?
Bronda - from Marshall, TX
Do you have any suggestions with what to do with the cake you remove after leveling cake layers? I don't want to waste it!
Gayle - from Dallas, TX
I have been asked to make my uncle's 3-tier wedding cake. What type of cake would be the best to help support the top layers without the layers sinking into each other?
Ruby - from Yorkton, Canada
Is there some conversion for baking time and oven temperature when you change pan sizes? I want to use a 13 x 9 in. pan instead of the two 9-in. rounds called for in my recipe.
Eileen - from Chalfont, PA
I regularly bake cheesecakes for gifts; any suggestions on how to remove the complete cake from the springform pan bottom before giving them away?
Gina - from Green Brook, NJ
Is there a way to ensure even baking if you are making a full sheet cake?
Randi - from Millbury, OH
How do you make apricot glaze? And, how can I keep the fruit looking fresh on the top of my cake?
Kim - from Sugarland, TX
Why does the cake crack in the center while it is baking?
Rose - from Castro Valley, CA
I want to make a cake, but have no cake flour, just all-purpose flour. Would that be alright to use?
Victoria - from San Jose, CA
How do I keep my cheesecake from cracking?
Jamie - from Sparkman, AR
Can I ice my cake with whipped cream before covering with fondant?
Sanaz - from Tehran, Iran
What is the best to use for a shaped pan – a cake mix or a mix from scratch?
Karen - from Brenham, TX
How can I make the strawberry mousse recipe into chocolate mousse?
Linda - from Bloomsburg, PA
Can all-purpose, cake and bread flour be used interchangeably?
Maria - from Indianapolis, IN
How do I get my cakes to rise higher?
Kathy - from St. John's, Canada
I do a lot of wedding cakes, and I have noticed the cake mixes do not seem to make as much batter lately. Is there any way to increase the amount of batter I get from a cake mix?
Cheryl - from Lincoln, NE
What is a heating core, and how is it used in baking?
Joanne - from N. Ridgeville, OH
How do you color a cake mix?
Stacie - from Redfield, AR
When doubling a recipe that calls for baking powder and baking soda, do you do exactly that or can you use less?
Lorena - from West Sacramento, CA
Hi! I live in the UK. Is baking soda the same product as bicarbonate of soda or the same as baking powder?
Mandy - from England, UK
Hi Nancy! How much batter should you use in an oval baking pan? I used two pans, and the cake rose really high but it took so long to bake through. Help!
Donna - from Houston, TX
When I bake a pound cake in a tube pan, my cake always cracks, but if I bake it in a plain baking pan, it does not. Can you tell me why?
Sarika - from Chennai, India
What is the best way to marble a cake chocolate and vanilla?
Crystal - from Paragould, AR
Why do some cakes use baking soda and others baking powder?
Karina - from Gainesville, TX
I'm a new baker. In looking at your website, I notice in a number of recipes you call for the butter to be softened and "creamed." What exactly does it mean to "cream" the butter?
Nancy Marie - from Houston, TX
What is the best way to bake in an extra large cake pan, for example the large oval (16-1/2 x 12-3/8 x 2")? I don't want an uncooked mess in the middle.
Penny - from Belton, TX
Hi, Nancy. I am a new baker and I am having trouble with baking cookies and breads. My cookies get burned at the bottom and my breads are not cooked thoroughly in the middle but burned on top. What am I doing wrong?
Charlise - from Milwaukee, WI
How do I get my cupcakes to dome on top?
Tara - from Edmonton, Alberta, Canada
I only make cakes from scratch occasionally. What is the best flour to keep on hand?
Chris - from Virginia Beach, VA
How do I get cheesecake off the bottom of a springform pan?
Alicia - from Houston, TX
When I bake cakes, the center is always high and the sides low, causing the layers to crack when removed from the pan. What can I do?
Dianna - from Columbus, OH
Can vanilla rum replace vanilla extract?
Christine - from Wyoming, OH
How do I keep sheet cakes from cracking? I especially have problems with the very big (12x18 in.) cakes.
Linda - from Gatesville, NC
All my cakes are too moist to frost easily. How do I make a denser cake?
Jenny - from Royal Oak, MI
Hi Nancy, I love watching your show! The project I'm fascinated with is the teddy bear cake. I don't understand about the baking core in the center, do I need to leave it in and ice the cake or what? I'm really looking forward to making this for my daughter's first birthday cake in February.
Bukkie - from Houston, TX
Could you please tell me what is wrong with my M&M and chocolate chip cookies? I've made them for years, and now they spread and are so paper thin you can see through them. Please help!
Pat - from Wadsworth, OH
Which is better to bake in – a gas convection or an electric convection oven?
Linda - from Lafontaine, Ontario
Can vanilla or orange extract be added to cake mix?
Alicia - from Harlingen, TX
I love making cookies, however not the hard crunchy ones. How can I make soft baked chocolate chip cookies?
Shandi - from Grand Bahama, Bahamas
I recently took some baking classes, and the teacher said to use unbleached flour for cakes. Is this true of all cakes? What's the difference between unbleached all-purpose flour and regular all-purpose flour?
Norma - from Sparks, OK
Do you have any suggestions on what to do with the cake crowns once the cake is leveled?
Gayle - from Dallas, TX
What do you mean sticks of butter?
Mahnaz - from iran-tehran, NY
When I make cakes from scratch, I have a problem with the cake coming out too dense and heavy. I love decorating cakes, yet making the cake is difficult. What am I doing wrong?
Meredtih - from Avon Lake, OH
Can you please tell me how do I know when to use baking cocoa vs. unsweetened cocoa in a recipe when the recipe does not specify?
Christine - from North Bethesda, MD
Can I bake a cake from a boxed mix in a springform pan?
Sonia - from Louisville, KY
Because butter is very expensive, can I substitute margarine for butter?
Tina - from Jakarta, Indonesia
How do you convert cup measurements to grams? For example, what is the gram equivalent of 1 cup of flour or 1 stick or butter?
Gloria - from London, United Kingdom
When a recipe calls for pure vanilla extract, can I use imitation vanilla? Will it change the taste of the recipe?
Ang - from Torrance, CA
I want to cut a recipe in half, and it calls for 3 large eggs. How do I do this?
Tom - from Brookfield, WI
When baking a cake from a box or from scratch, can applesauce be added instead of oil?
Alicia - from Harlingen, TX
You never say what size pan or type of pan a recipe on your website makes. Why?
John - from Spring, TX
Every time I make a 9 x 13 sheet cake with a box of cake mix, the texture and taste are fine, but it doesn't rise high enough. What's wrong?
Robyn - from Houston, TX
When I make cakes, they are always very moist and hard to frost. How do I make a denser cake?
Jenny - from Royal Oak, MI
I need to bake four cheesecakes for my mom's birthday. I want to bake 2 days before the party. Can I freeze the cheesecakes, and if I can, are there guidelines for freezing?
Dawn - from Prophetstown, IL
What can you do to a cake that is so moist that it is difficult to ice? Can you let it sit out and air dry for awhile? Will anything help?
Betty - from Fulton , IL
How do I keep my cake from cracking as it bakes?
Rose - from Castro Valley, CA
Does the type of spatula you use affect the result of your cake?
Cindy - from Houston, TX
What is the normal height of a cake?
Joy - from St. Thomas , Virgin Island
How many minutes do you bake the "Diva" cake?
Daniel - from Houston, TX
How do you melt chocolate and Candy Melts?
Abigail - from Houston, TX
I sometimes like to use a simple syrup mixture to moisten cakes, but I'm not sure how much to use. Can you help?
RiRi - from Northwest, IN
What size cake pan do I need to buy to make a 1/4 sheet cake? I want to make a cake for my mother's and husband's birthdays both of which are soon.
Diane - from Fall River, MA
What kind of flour besides all-purpose flour can be used to bake cakes from scratch? Can whole wheat pastry flour be used?
Alicia - from Harlingen, TX
What size cake pan do I need to buy to make a 1/4 sheet cake? I want to make a cake for my mother's and husband's birthdays both of which are soon.
Diane - from Fall River, MA
I'm never quite sure how much batter to add to different size pans. What is the best and easiest way to know?
Pauline - from Toledo, OH
How long do you mix a cake before placing it in the pans, especially if the recipe does not state a mixing time? For some reason the middle of my cakes are falling and I am not sure why.
Denise - from Bronx, NY
If I reduce the sugar in a cake recipe, will it affect the texture of the cake after is has been baked?
Dhanya - from Fremont, CA
My daughter wants a chocolate cake for her birthday. What is the difference between Devil's Food, German Chocolate and a regular chocolate cake?
Tiffany - from Round Rock, TX
How long after making your cake mix can it sit out before you need to bake it?
Kimberly - from Pacifica, CA
Can you add baking soda to a cake mix to make a fluffier cake?
Maria - from Pelham, GA
How do I determine sheet pan servings?
Tammy - from Omaha, NE
When measuring the cake batter for the pans, is it best to use a glass measuring cups used for liquids or metal or plastic used for measuring dry ingredients?
Janet - from Lansing, MI
Why put applesauce in cakes?
Lisa - from Chicago, IL
When I bake a cake it always burns on the side. I have never been able to have a light brown color on my cake. What is happening?
Mirna - from Fredericksburg, VA
If I make a tart and decorate it, are there some tips I can use to pipe the cream cheese mixture, or is it better just to spoon it on?
Martin - from Robstown, TX
Is there anything you can use as a substitute for shortening?
Mary - from Alexandria, VA
What's a springform pan all about?
Chris - from Lorton, VA
How do I measure out butter or margarine without having to count it out in tablespoons?
Gwen - from Vanier, Ontario, Canada
I have found a good chocolate cake recipe. Can I omit the chocolate and make a vanilla white cake?
Janie - from San Benito, TX
What is the best cake flour to use for cakes?
Gloria - from Southbridge, MA
I have found a good chocolate cupcake recipe. Can I use the same recipe to make vanilla cupcakes if I just omit the chocolate?
Alicia - from Harlingen, TX
Dear Nancy, how do you separate egg whites from the yolks? I would really appreciate your input.
Violet - from Tampa, FL
When making sugar cookies, how can I keep a nice, clean edge?
Mary - from Jessup, MD
When filling cupcake liners, should you spray the inside with a little oil to be sure they come out okay?
Pat - from Wilmington, DE
I made a jelly roll cake, and everything was okay except the cake cracked and got stuck to the towel as I unrolled it. Where did I go wrong?
Dora - from Highland, CA
How do you cover a cake board?
Tammy - from Nashville, TN
When a recipe calls for 1-1/4 cups sifted cake flour, do I sift it before or after measuring the flour.
Pamela - from Phoenix, AZ
I have a good recipe for a sheet cake. Can I use this recipe and make a layer cake?
Alicia - from Harlingen, TX
I just made a “trial” train cake (the real one will be made in July). Two questions: 1) What’s the best way to transport this cake by auto? 2) I found a strip of underbaked cake when I sliced it. The toothpick came out clean. What caused this?
Sylvia - from Lutz, FL
What are the different sizes for sheet cake pans, and how are they broken down?
Kiwana - from Houston, TX
On show #305, you talked about amounts of batter needed for different cake pan and cupcake sizes so it will bake above the rim and you have a good 2 inch cake. Can you please repeat that information?
Dawn - from Milan, MI
I would like to use fresh banana for a cake filling. Any suggestions on how to stop the banana from turning black in color?
Nancy - from Gary, IN
If a full sheet pan is too big for my oven, I've been told to use two 9 x 13 in. pans, but how do you put them together to avoid the crack down the middle?
Diane - from White Marsh, MD
After your cake layers are baked, does the bottom layer have the top of the cake turned up, or do you have the bottom faced down. Then, how is the top placed on the bottom layer?
Emma - from Houston, TX
What is the difference between lard and shortening?
Linda - from Canada, Canada
What types of baking chocolate are there?
Rita - from Alexandria, KY
In your Red Velvet Cake recipe, how do I “fold the baking soda and vinegar” into batter?
Cali - from San Ysidro, CA
I have made 2 of your orange dream cakes and both of the sank in the middle. What did I do wrong?
Kim - from Florence, KY
I’ve recently baked the Chocolate Valentine Cake from your website and for some reason it falls in the middle after it starts to cool, any reason as to why? And what is the consistency? It states it will be an "airy" texture but I seem to find that it seems really mushy and almost raw like?....Help!
Jeannette - from Colorado Springs, CO
Why does the perimeter of a cake baking in a 9x13 inch pan bake faster than the center? When I use this size of glass baking pan, my cakes always overcook around the edges and the center stays practically raw! It can’t be my brand-new ovens!
Leah - from Thornhill, Ontario Canada
Nancy, love your show! Can you tell me what else I could put the marshmallow popcorn balls in besides the silicone cupcake holders? Would like to make for a bake sale and not sure if they would stick to the paper cupcake liners. Thanks so much.
Barbara - from Peoria, IL
Do I have to use a springform pan for making a cheesecake?
Zoe - from New Glarus, WI
What would be a substitute for eggs in a cake? I am a vegetarian.
Shobhana - from Des Plaines, IL
Why do my cakes sink in the middle?
Luzita - from Logan, UT
Can I use whole wheat flour for baking a cake instead of white flour? If yes, how would I substitute?
Terry - from Wayne, NJ
Why did my cake fall in the center? I just opened a new can of baking powder, however this is not the brand I usually use. I tried the recipe twice today and it happened both times. I’ve made this cake on many occasions and have never had a problem until today. Do you think I got a bad can of baking powder?
Deb - from Moline, IL
Can I use a fluted tube cake pan instead of round 9” cake pans when baking a cake?
Alicia - from Harlingen, TX
Hi Nancy, I live in high altitude (La Paz, Bolivia) 3,800 meters above sea level, and I have tried and tried your recipes but I cannot bake one cake…so I would like to ask you what can I do to bake in high altitude?
Ingrid - from La Paz, Bolivia
I bought self-rising flour instead of all-purpose flour. Can I use it the same as all-purpose for making cookies?
Jane - from Pinon Hills, CA
Why does my cake get a big bump in the center that makes it look like a volcano after it bakes?
Nayomi - from Napa, CA
How long should I beat the eggs after putting the last egg into the cake mix? Is 5 minutes too long?
Linda - from Selangor, Malaysia
Why do the mini cakes I make in loaf pans drop in the middle?
Donna - from Poulsbo, WA
I am from Narajito, Puerto Rico. I have two questions. Can I use instant cake mix for a 3 dimensional giant cupcake? Do I need more than one box of instant cake mix?
Sully - from Naranjito, Puerto Rico
I would like to use cherry pie filling instead of raspberry for filling in a white chocolate cake, would that work?
Carol - from Cecilia, KY
Why is it when I mix sugar, egg and milk to make a cake, it looks like cottage cheese. Please help me, I would like to learn how to make cakes, cookies, and other things.
Amarilis - from Bronx, NY
Why does my chocolate Capri cake crack around the edges?
Michael - from San Mateo, CA
Can I put parchment paper on the bottom of a springform pan when baking a cheesecake?
Dee - from San Diego, CA
Hi Nancy! Can I use salted butter to prepare cakes?
Olgamar - from Barquisimeto, Venezuela
Does the Chocolate Beet Cake look like Red Velvet Cake? Can you taste the beets? I’m looking for a Red Velvet type cake without the food color – is this it?
LaWanda - from Pasadena, CA
What is the recipe for crème de menthe bars?
Hanaah - from Charlotte, SC
My cake always gets burned on the bottom and the tops take long to cook. My cake then shrinks after taking it out of the oven. This always happens since I’m using an electric mini oven. What temperature should I set the oven?
Sadiyya - from Johannesburg, South Africa
When I bake cookies, they spread really thin. What am I doing wrong?
Chris - from Danville, CA
I am using the 1-2-3-4 cake recipe from the Swan’s Cake Flour box. It advises to pour batter into three 9-inch pans; however, it doesn’t seem like enough batter for all three pans. Is it okay if I filled my pans less than 1/2 full?
Nadine - from Paulina, LA
Do I have to spray a pan before I bake in it?
Hannah - from Chicago, IL
Hi Nancy! I love the lemon cake recipe you have but would like a substitute for the four sticks of butter. Can I use oil?
Mari - from San Francisco, CA
I baked banana bread in a 9 x 13 in. pan and had to leave before it was done. The center was still raw. I took it out of the oven and later re-baked it. Is this unhealthy?
Jill - from Bridgewater, NJ
Can you use waxed paper or parchment paper over the cooling racks to cool the cake on after you take it out of the pans? Will the cake stick to either of the papers?
Janelle - from Marietta, GA