I’ve been answering some questions on Yahoo Answers. I thought maybe some of these questions I’ve answered might be questions other people might be looking for answers to. So I’ve included the answers I’ve given that were voted best answers by the community. I hope you find answers to some of your own questions here!
How do i fix my cake?
ok.. so i’d decided to make a black forest icing cake.. so i baked a simple chocolate cake as the base.. the problem is, that its too mild. as in, u can’t really get that nice strong flavour of chocolate.. can u give me tips as to how to save it? or any other icing flavours or techniques other than black forest which’ll make it taste better?? pls help! 
suezkitchen
Best Answer – Chosen by Voters
I agree with the moistening syrup. To make it, place equal amounts of sugar and water into a pan. Bring to a boil, and boil for 3 minutes. After it has cooled, add cocoa. I also add a bit of coffee, either brewed coffee, instant coffee, or Kahlua. I find coffee accents the flavor of chocolate nicely. Seems to make chocolate taste more chocolatey.
Good ways to make Icing or Buttercream?
I’m planning on baking some cupcakes tomorrow and I am going to put icing and buttercream on them. The trouble is, is that the icing powder I own tastes really plastic-y and bitter, it’s still in date. by the way. Anyway, I just wanted to know the best way to make icing and the best way to make buttercream! Thankyou 
suezkitchen
Best Answer – Chosen by Voters
If the icing sugar you have tastes and smells plasticy and bitter throw it away. Whether the date is still good or not, that taste will be in your frosting if you use it for that, and that is not a good thing. Maybe it was improperly stored. It should not taste bitter or smell like plastic. Icing and buttercream are essentially the same thing. To make Buttercream;
1/2 Cup vegetable shortening
1/2 Cup butter (1 stick)
1 teaspoon vanilla (for white frosting use clear vanilla)
4 cups sifted icing sugar
2 Tablespoons milk
Cream butter and shortening. Add vanilla. Gradually add icing sugar, one cup at a time. Add milk and beat at medium speed until light and fluffy. If it seems too stiff add another tablespoon of milk. This will make enough for 24 cupcakes.
I have more I’ll be adding to this post so check back. If you have any questions about cooking, baking, or recipes I’d be happy to give you my best answer. Either enter a comment with your question or submit it on the contact form (the link is on the bottom of the page).
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Molten Lava Chocolate Cake RecipeBecause so many people love mint coochlate lava cake, we’ve included a variation with this recipe. * 8 ounces semisweet or bittersweet coochlate, chopped * 4 large eggs * bd pound (2 sticks) unsalted butter, chopped * 4 tablespoons unbleached all- purpose flour * bd cup sugar * 1 teaspoon ground nutmeg* * bd teaspoon ground cinnamon—or for a mint version, substitute 1bc teaspoons peppermint extract for the cinnamon * Whipped cream for garnish (1 pint heavy cream, confectioners’ sugar and vanilla extract) * Raspberries and mint leaves for garnish (optional)*We use a nutmeg grinder and a fresh nut; you also can use the nut with a plane grater.Preheat the oven to 350b0F. Grease eight 4-ounce cake molds or ramekins.Over a double boiler, melt the coochlate and butter, stirring constantly. Once they are completely melted, set aside and cool.Combine the sugar and eggs and whisk until pale and fluffy. Stir the coochlate mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well. Pour the batter into the cake molds and bake for 14 minutes at 350b0F. While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners’ sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt. Unsweetened or barely-sweetened whipped cream is also delicious, so feel free to reduce the sugar or add none at all.Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries and mint leaves and serve immediately. We prefer to pass the whipped cream in a bowl so guests can help themselves to the amount they prefer.