FAQ

Eggless Baking FAQ

 

Why does my cake have a badly cracked top?

Either your oven is too hot or your cake tin is too small.

 

Why do my cupcakes or muffins crack over the top?

Most cupcakes and muffins, eggless or not usually crack a little on the top. I personally like it as it gives it that homemade or artisinal touch!

 

Why did my cake sink?

The cake was taken out of the oven before it was doe, so it sank as it cooled. Or you have a sunken cake because you used too much liquid, raising agent or sugar or too little flour. One of the other reasons is opening the oven door before the cake sets.

 

Why did the fruit sink to the bottom of my cake?

Your fruit sank to the bottom because you did not try the fruit properly, the cake mixture was too thin, too much raising agent was used or the fruit was added before the flour. It is a good idea to dry the fruit with the help of a kitchen towel.

 

Why does my cake have an uneven surface?

Your cake has an uneven surface because the tins were placed near the sides of the oven, the heat distribution of your oven is uneven or the oven shelf was not levelled.

 

Why is my cake dry?

There is too much raising agent, not enough liquid or butter or the cake has been kept in the oven for a very long time. One of the main reasons is that the fat was not measured correctly.

 

Why do I have a crumbly cake?

You used too much sugar or liquid. Lack of sufficient binding ingredients.

 

What oven do you suggest for baking?

I would recommend that you go in for a built in oven, a convection oven or an OTG (oven toaster grill) for best results in baking!

 

How do I bake in a microwave oven, what pans to use, etc etc?

I’m sorry but I can’t help you with baking in a microwave oven as I don’t use one.

 

Photography FAQ

 

What camera do you use?

The earlier photos on Divine Taste were taken with a Canon 40D but now I use a Canon 5D Mark 2. That said I believe in the philosophy that it is not the camera which makes the picture but the person behind it. Like how the legendary Ken Rockwell says, you can’t drive a car without knowing how to drive. The same rule works here. I have taken some great shots with my old point and shoot Canon powershoot S3 IS to prove this fact!

What lens do you use?

If you buy an SLR, please don’t use the kit lens. A 50mm lens works well for food photography. Although I do have the 24-105 mm f4L, 85mm f1.2L, 100mm f2.8L, I find myself using my 50mm f1.4 lens the most for food photography. I also love my macro lens!

Do you use a tripod?

Although I do use it at times and like it for extensive shooting to keep my hands free, I have some great hand held shots too. With the recent introduction of IS for canon lenses and VR for Nikon, it is so easy to get sharp hand held shots.

What light do you shoot in?

I love to shoot in natural or ambient lighting. All the shots on Divine Taste are shot in natural day light.

Any other tips?

Yes…study your camera, read the manuals and get basic information on photography. Love your subject so much that the passion comes through in the photograph that you make!

Comments (45 Comments)

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  1. Nisha Tiwari says:

    Hi Anshruti,

    I understand from your articles that u are residing in Mumbai, India. Also, I have seen that u use APF in your recipes;where do you get it from? I have been wanting to bake and make many recipes, but not using maida. So if u can, kindly help me in this matter?

    God Bless
    Nisha.

  2. Anushruti says:

    Nisha: I use plain flour or maida from the departmental stores. I use it very sparingly though and try to use whole grain and organic ingredients as much as possible.

  3. anonymous says:

    FYI: I think the following line may have a typo, just thought you may wanna know, since, I found your writing so elegant.

    my old point and shoot Canon powershoot S3 IS to prove this fat!

  4. Anushruti says:

    anonymous: Thanks for pointing out the typo!

  5. Aarti says:

    can u tell a recipe of cake with wheat flour…….

  6. Anushruti says:

    You can substitute many of the cake recipes given here http://www.divinetaste.com/category/recipes/cakes/ with part whole wheat flour or full whole wheat flour. Will post a recipe with 100% wheat flour soon.

  7. Ajanta says:

    Hi,
    If I have to bake my cake from the scratch, say without any recipe how should I do the math? What should be the ratio of flour, sugar, butter and baking soda/powder? And how do we determine the ratio?

  8. cindy says:

    Hi

    I made my muffins and it raise but I would like to have my muffin cracks on top. could you help me to identify my problem

  9. Anushruti says:

    cindy: Whether your muffins crack or not depends on the heat distribution in your oven, the shelf placement (which has to be in the middle of the oven) and using the right amount of leavening agent i.e baking powder or soda in the recipe. Also, don’t overmix the batter and mix until well blended.

  10. Deepti says:

    Hi Anu,

    One of my friend recommened your blog and I must say that its a one best food blogs i have come across and is a boon to newbie people like me . The pics in your blog are mindblowing . Could you please help and suggest me on good brand of oven for baking .

    Thanks in advance

  11. Anushruti says:

    Deepti: Thanks! If you are looking for OTG try Bajaj or Morphy Richards. In built in Siemens or Kaff will do the best job.

  12. Ajanta says:

    Anushruti wonder why u ignored my question which i wrote to you on Jan this year? I asked u earlier:
    If I have to bake my cake from the scratch, say without any recipe how should I do the math? What should be the ratio of flour, sugar, butter and baking soda/powder? And how do we determine the ratio?

  13. upma says:

    Hi Anu,
    I just tried out the focaccia – one with basil n rosemary…i went step by step despite knowing the measureents were too much fr a bread fr two …but smhw the dough did not come together like a ball of dough should n i used the food processor fr it…took out thw whole thing in tried my hands to no avail n then gave up n as suggested by u refrigerated the dough .. it PROVED even in the FRIDGE!! so i took it out today n kept it out fr 2+ hrs n then baked it fr 20 mins as u sed but it did not brown …so i baked it agen AND AGAIN AND agen.. each time fr 15 mins then finally it browned tho it still is soft to the touch…As u have pointed out that it dsnt matter where one lives…so…PLEASE tell me where have i gone wrong…also the milk shd be at what temp when the yeast is to be added..??
    I had sent in a query earlier abt 2 days ago abt BB muffins n a recipe fr ginger cookies….thc Anu.. appreciate yr site a lot..KEEP IT UP…!!
    lol

  14. upma says:

    hey Anu… i am still awaiting yr reply to my query…know u r busy travelling but wanted to redo the bread agaen….
    thx n advance..

  15. Anushruti says:

    upma: I don’t know how I missed this..it is better you post your queries under the respective recipe to avoid confusion as this section is for FAQ’s.

    Coming to your question, please read the recipe carefully.It is quite simple and everything is mentioned in it. Although this makes a large loaf, it keeps well and you can eat it the next day too. Because the dough has yeast in it, it will continue to prove even in the fridge. It is specified in the recipe that the milk has to be lukewarm, not cold and not hot. And it is very important for the dough to come together and if it is not coming together then it means that you have used less liquid and it requires more. If your bread doesnt brown in 20 minutes, you can bake it for 10 minutes more but make sure that the temperature setting is at 200 C. Many first time bakers have tried making this successfully and if you measure accurately and follow the recipe to the tee you are sure to get great bread. All the best!

  16. SS says:

    Hi Anu,

    I was on google looking for eggless cake recipes and I bumped into it your blog and I am so glad I did. I have baked the chocolate cake and the star cookies for my son’s bday and they were super hit at the party. Thank you so much for the recipes.

    I have a question for you about the mortar & pestle you have. I am in the market for one and I would like to know which one you have – marble or porcelain?

    SS

  17. Anushruti says:

    saumya: Porcelain would break isn’t it? I use a marble one.

  18. Bhavana says:

    Hey Anu,

    I always eagerly await your posts…as i have already mentioned i’ve tried so many of your recipes successfully and garnered compliments from all around…

    Can you pls pls put together a recipe for Kotmeer Vadi (steamed/ fried dumplings from fenugreek leaves)…being in bbay i’m sure u know wat i’m talking about…

    There are many recipes but i’m eagerly awaiting yours…

    Thanx
    Bhavana

  19. Anushruti says:

    Bhavana: Thank you for your mail. Will add your this recipe to my request list. Hope you can bear with me as it would take some time.

  20. Sachin says:

    Hi Anushruti,

    Very Basic Question…where can i get a measuring cup that you have been using in your recipes?

    Sachin

  21. tanvi says:

    Hi Anushruti,

    Definitely a great blog! Amazing recipes that always turn out great. Just wondering if you could help me figure out recipes for a few things. Firstly, a nice whipped cream icing for cakes, chocolate ganache and such are always so heavy, but you can’t get heavy whipping cream in India, so I’ve been craving that light and fluffy icing. Also, if you could design a nice eggless recipe for chocolate eclairs, I would really appreciate it, because all choux pastry recipes I’ve seen have egg in them. Thanks again and please keep posting and blogging, you are an inspiration and your combination of easy instructions and pictures lets many of us try things we never thought we could :)

  22. Anushruti says:

    tanvi: Thanks for your kind words. Will keep your requests in mind. My eggless pineapple cream cake has an icing recipe using low fat amul cream. Do take a look.

  23. Archana says:

    Dear Anushruti,

    Pls do answer Sachin’s question on this FAQs.
    I have the same question.

    Archana

  24. Anushruti says:

    Sorry I missed out on that question..I havent seen the steel measuring cups but in stores like homestop (shoppers stop) or lifestyle you might get the measuring cups.

  25. vid says:

    I think i’ve trawled your website enough to have gone through (not made,I have imagined the dish up and smiled to myself) all of your recipes. Looked at your FAQ section just today, very informative!

  26. sangita jain says:

    Hi,Cld i make the brownies without condensemilk.Pl give the substitute also.

  27. Gayathri says:

    Hi I am looking for a good convection oven in Chennai (We recently moved back from the US where we had a great built in oven). Somehow I am not comfortable with a microwave convection oven….. Would like to know which one you use (Your cakes and baked goods are awesome!!!!) Any pointers will be greatly appreciated.
    Thanks,
    Gayathri

  28. Anushruti says:

    sangita:Yes you can make brownies without condensed milk but the recipe would be different. I will put up a recipe for the same.

  29. Anushruti says:

    I use a Siemens built in oven but also have a Bajaj OTG. Morphy Richards OTG is also good.

  30. Genelia says:

    Hello mam,
    I will be grateful if you follow the link below which will lead you to shopping indiatimes.com , actually it is an oven from bajaj so please give your expert advice to whether i should buy it or not. http://shopping.indiatimes.com/electronics/grill/bajaj-majesty-oven-toaster-griller-1603-t-ss/10334/p_B944038. We are a small family of four so need to bake small cakes only, so is 16 ltr enough or not.
    Thankyou :)

  31. Radharani says:

    Hi Anushruti

    Your website/blog is awesome! very inspiring, I have tried a few of your recipes but I must say the brownies are a hit!!

    Thank you very much for all these wonderful recipes.

    Do you perhaps have a gelatine free vegetarian marshmallow recipe.

    Looking forward to more of your awesome recipes!

  32. Anushruti says:

    Radharani: A gelatine free marshmallow recipe is something I need to devise soon, considering the number of requests that I get for it. Will keep you posted if I happen to do it. Thanks.

  33. Sudha says:

    Anushruti,

    Though I dont write often, I am a huge fan of your blog and follow it religiously. Your writing is so pleasing to read and your recipes are even better. I eagerly wait for your blog updates.
    Can you please post some day-to-day recipes, especially kid/toddler friendly. I ask because I am assured, whatever you come up with is delicious and nutritious. If possible, can you also come up with a recipe for fried ice cream, made at home from scratch? (FYI, I cannot use store-bought bread or crumbs).
    Thanks for sharing your amazing talent with all of us.

  34. Saru says:

    Hi Anushruti,

    I am very much impressed on ur brownie and tried the same..Taste is excellent but my top layer of my cake is bit hard and inside its very soft.can you please tell me what could have gone wrong?..i am using Morphy Richards Convection oven. Baked at 180C for 25 mts.
    Thanks
    Saru

  35. v j mendon says:

    namaskara anushruti read that you have written book named divine taste if yes i will be happy to have it, pl let me know how and where can i get it thanks vijay

  36. v j mendon says:

    namaskara anushruti . i read that you are the auther of the book divine taste if so i will treasure that book pl let me know from where can i get it. thanks vijay

  37. Radhe says:

    Hi Anshruti

    I love your website!

    Do you have a gelatine free marshmallow recipe? I believe that you could use agar agar of china grass powder as substitute for gelatine but I dont have a tried and tested recipe of this, would you perhaps know?

    Thank you
    Radhe

  38. Anushruti says:

    V j mendon: Thanks for your interest. My book is still not in print but you can find my work here on divinetaste.

  39. Nikita says:

    Hi Anushruti. I’m planning to buy an oven and what I’d like to know is that ideally what should the litre capacity be? is 52 litre good enough? One more quick question, do you take classes? If yes, could you please email me the details.

    Thank you!
    Nikita

  40. Anushruti says:

    Nikita: Go for the largest capacity available. 52 should be good. Unfortunately at this point in time, I’m not taking classes. :-(

  41. nishita gandhi says:

    hey i read everything but the thing is that my cupcakes were looking beautiful in the oven. but when i put a toothpick to check whether they were done or not and thats when my ccupcakes sunk!! how would i know whether they are done or not?! please help me! my mom told me that i should only try in one cupcake but then i really want your advice! please reply. thank you so much. :D

  42. Anushruti says:

    Nishta: Don’t open the door for the first fifteen minutes. You can test 3 to 4 cupcakes if you wish. If they are properly done they wont sink.

  43. nishita gandhi says:

    okay!! thanks you so much!

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