1.   The cherry almond cake rose as much as the same cake baked in a stainless-steel cake pan, but the exteriors of the cakes were markedly different.

2.   They make our cakes rise, thicken sauces and bind lasagna fillings.

3.   This expansion is one reason a cake rises.

4.   This means cakes can rise too quickly.

5.   Three of these debuts hew closely to recipes that have been proven so consistently successful that merely getting the cake to rise again may be considered a triumph.

6.   To bake on grill or smoker, cover tops of pans completely with foil, leaving room for cake to rise.

7.   When it is baked, the gas trapped by the whites expands, which causes the cake to rise.

8.   When a cake rises too quickly, these cells break, and the cake can fall, or end up with a rough texture.