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Threat's profile

	Name of the threat: CAKE
	Command or file name: caKe
	Threat type: Worm
	Affected OS: Win32 (Windows 9x, Windows XP, Windows Vista, Windows Seven)

CAKE intrusion method

CAKE copies its file(s) to your hard disk. Its typical file name is caKe . Then it creates new startup key with name CAKE and value caKe . You can also find it in your processes list with name caKe or CAKE.

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How to fix CAKE

This problem can be solved manually by deleting all registry keys and files connected with CAKE, removing it from starup list and unregistering all corresponding DLLs. Additionally missing DLL's should be restored from distribution in case they are corrupted by CAKE.

To get rid of CAKE, you should:

1. Kill the following processes and delete the appropriate files:

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Warning: you should delete only those files which checksums are listed as malicious. There may be valid files with the same names in your system. We recommend you to use CAKE Removal Tool for safe problem solution.

2. Delete the following malicious folders:

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3. Delete the following malicious registry entries and\or values:

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Warning: If value is listed for some registry entries, you should only clear these values and leave keys with such values untouched. We recommend you to use CAKE Removal Tool for safe problem solution.

Here are the descriptions of problems connected with CAKE and caKe we received earlier:

to much salt in my cake mix

Problem Summary: to much salt in my cake mix
i have put to much salt in my cake mix how can i fix this please

to much salt in my cake mix

Problem Summary: to much salt in my cake mix
i have put to much salt in my cake mix how can i fix this please

\

Problem Summary: \
In baking my zucchini bread.. after designated baking\r\ntime and \"tooth\" pick coming out clean..and the center is appropriately raised... it \"falls\"/sinks after\r\nbeing out the oven for a short period...\r\n

\

Problem Summary: \
In baking my zucchini bread.. after designated baking\r\ntime and \"tooth\" pick coming out clean..and the center is appropriately raised... it \"falls\"/sinks after\r\nbeing out the oven for a short period...\r\n

Problems with juice?

Problem Summary: Problems with juice?
I need to know if adding juice for flavoring in cake batter typically makes it gummy and should be avoided. Or if I needed to add more or less of something to deal with the end cake product being gummy.

sinking fruit

Problem Summary: sinking fruit
when making a mincemeat cake I add extra sultanas but they always sink to the bottom of the cake with the other fruit.

my pound cakes split down the middle at the end of the baking cycle.

Problem Summary: my pound cakes split down the middle at the end of the baking cycle.
I have been using the same recipe for this pound cake - here recently they have done well - at the end of the baking time they develop a split right in the middle of the cake. I use loaf pans to bake them in.\r\n\r\nPlease help - this is soooo frustrating!

My pound cake gets gooey streaks. Why?

Problem Summary: My pound cake gets gooey streaks. Why?
This gooey streak recently developed. I cannot see anything different that I am doing.

Cream Cheese Cake Falling

Problem Summary: Cream Cheese Cake Falling
Every time I make the cream cheese pound cake it falls. I use 3 c flour, 3 c sugar, 6 eggs, 8 0z cream cheese, 3 sticks butter, vanilla and almond flavor.

Cream Cheese Cake Falling

Problem Summary: Cream Cheese Cake Falling
When ever I make the cream cheese pound cake it always fall. I use 8 ounces cream cheese, 3 sticks of butter, 3 cups sugar, 1 teaspoon baking powder, 3 cups flour and a pinch of salt.

Cream Cheese Cake Falling

Problem Summary: Cream Cheese Cake Falling
When ever I make the cream cheese pound cake it always fall. I use 8 ounces cream cheese, 3 sticks of butter, 3 cups sugar, 1 teaspoon baking powder, 3 cups flour and a pinch of salt.

My pound cake rose beautifully then sank in the middle.

Problem Summary: My pound cake rose beautifully then sank in the middle.
I make poundcakes all the time using a bundt pan. Today I made 3 small loaves. The two on the outside walls of oven were perfect, but the cake in the middle pan sank in the middle. What did I do wrong??

sliced coconut cake

Problem Summary: sliced coconut cake
using buttercream frosting and shredded coconut, why does my coconut cake crumble when I slice it?

cake layers did not rise

Problem Summary: cake layers did not rise
I have baked this cake many times and it always come out corect, except for this time. I measured all of my ingredients including the baking powder. Baked in 3-9x2\" williams sonoma cake pans and my cake layers did not rise. I check the date on my baking powder (expiration 10/10. What did I do wrong? Help

sinking fruit

Problem Summary: sinking fruit
when i make a fruit cake,why does all the fruit sink to the bottom

pound cake sticks to pan

Problem Summary: pound cake sticks to pan
I grease, flour my bundt pan,leave cake in pan 10 min after baking and then try removing - sides stick... what is the problem

pound cake sticks to pan

Problem Summary: pound cake sticks to pan
I grease, flour my bundt pan,leave cake in pan 10 min after baking and then try removing - sides stick... what is the problem

my carrot crumbled when cut

Problem Summary: my carrot crumbled when cut
I made a 1\\2 sheet-cake carrot-nut cake for a lady. She just called and said the cake crumbled every time she cut a piece. It was good tho!

hard cake after cooling

Problem Summary: hard cake after cooling
my pound cake turns very dry and hard after it is taken out of oven and it cools off. what can i do to correct this probelm.

forgot the vanilla extract!

Problem Summary: forgot the vanilla extract!
Just made a chocolate and vanilla sponge cake, but have now realised i forgot the vanilla extract. As the cake is now baked is there anything i can do or will it still taste ok?

why does my fruit i.e. rasins cherries etc sink to the bottom of my spoge cakes

Problem Summary: why does my fruit i.e. rasins cherries etc sink to the bottom of my spoge cakes
sinking fruit

I baked 2 10\

Problem Summary: I baked 2 10\
Last night I baked 2 10\" X 3\" layers white cake (from a mix) for a wedding cake. When they were done I inserted knife in center which came out clean for both. After they were cooled I wrapped both layers separately in saran wrap for over night so they would not dry out. Today they are gummy on top and maybe in the middle. Can I do anything to salvage this? It\'s almost like they aren\'t quite done, or that they\'ve swetted because of the plastic wrap. Can they be put back in the oven? What can I do? I don\'t have time or ingredients to re-make. Also, next time how do I avoid this problem?

Melted the Butter

Problem Summary: Melted the Butter
I melted the butter in my cake recepie rather then just let it soften. I already added to the mix and realized that the mix is VERY thin. Way too thin. The recepie I used is below. I have made it before so I know it is too thin.\r\n\r\nIngredients:\r\n3 cups cake flour\r\n6 large eggs\r\n1 pound butter\r\n1 pound sugar\r\n2 teaspoons of pure vanilla extract\r\n1/2 teaspoon salt\r\n1/2 cup buttermilk\r\n1/2 teaspoon baking soda\r\n1 teaspoon baking powder\r\n\r\n\r\nSift the flour, baking soda,and baking powder \r\ninto a large mixing bowl. Stir in salt and\r\nthe sugar. I use a large spoon for this. Next I add\r\nthe butter. My grandmother would melt the butter \r\nin a pan over slow heat to make it blend easier. \r\nYou can do this or just let the butter soften at \r\nroom temperature. Add the eggs, whole. At this\r\npoint I break out my mixer and begin mixing on\r\nslow. I slowly add my buttermilk, and then the\r\nvanilla extract. After it is thoroughly stirred,\r\nI turn the mixer up to medium for a few minutes,\r\nand then finally on high. If the mixture is a little\r\nthick I add just a touch more buttermilk. If you don\'t\r\nmix things thoroughly you will have lumps that will \r\nform air bubbles in your mixture and leave holes\r\nin your finished cake. It was always a matter of pride \r\nnot to have these air pocket holes in our cakes so we \r\nalways made sure we got all of the lumps. In the \r\npre-electric-mixer day that involved a lot of whipping\r\nthe cake by hand. We usually didn\'t have a hand cranked \r\nmixer\r\nthat worked well, so this involved a large mixing spoon\r\nto whip it. Some old timers even counted the number\r\nof times they whipped the mixture - sort of made it\r\nfun and you didn\'t notice your arm tiring.\r\n

wet gummy cake

Problem Summary: wet gummy cake
I baked 2 pound cakes in two weeks both of them cooked for the full time plus and additional 5minutes. Each cake came out with an wet and gummy appearance the tastee seemed ok. I am looking for a great yellow cake recipe i can use for decorating cakes in each of the recipes i used sour cream and cream cheese I have used this recipe before and didn\'t have this problem. Can you help me figure this out it\'s driving me crazy.

forgot to put in the lemon/almond extract, cake is cooked

Problem Summary: forgot to put in the lemon/almond extract, cake is cooked
i forgot the extracts. my cake is cooked. what can i do to make it taste food without throwing it away. like make a lemon/almond icing or glaze?

not done

Problem Summary: not done
when i sprayed the metal pan and floured it/ then put in oven and let cooked for 30to40minutes. then let stand for 15mins. try to take out pan ,cake wasnt completley cook under botton . is it the metal round pan.\r\n\r\n please help .

Poundcake had a thick cracked top.

Problem Summary: Poundcake had a thick cracked top.
My pound cake recipe is the same I\'ve always used. Today it had a thick cracked crust on top. I have made it in a\r\nlarge tube pan or 2 8\" loaves and don\'t have this problem.\r\nToday I made the 8\" loaves. Baked them in the center of the oven for 65min. I do the tube pan for 75 mins. The cakes appeared to be overbaking so I pulled them out; the tops were peaked and cracked.

gooey streak

Problem Summary: gooey streak
when I bake a pound cake, there is always a gooey streak found somewhere in the cake. How do I eliminate this?

Sliced coconut cake

Problem Summary: Sliced coconut cake
My coconut cake crumbles when I slice it, I cannot get good clean slices, why? I usually use 7-minute frosting with it.

sultanas

Problem Summary: sultanas
why do the sultanas in my sponge cake sink to the bottom?

cake sinking in the middle

Problem Summary: cake sinking in the middle
whenever i bake a cake it sinks in the middle but cooks everywhere else.i tried adjusting temperatures but nothing helps

sticking to pan

Problem Summary: sticking to pan
the cake sticks to the pan and some of it sticks to it and the cake is a mess

Pound cake in loaf pan not quite done

Problem Summary: Pound cake in loaf pan not quite done
Line 1/4 inch from botton, 1/2 inch deep does not get done. baked 1 hour at 325 degrees.

collapsed cake

Problem Summary: collapsed cake
I used a bundt pan, was non stick type, buttered and floured it as was written in directions for making pound cake. cooked at 325 for 75 mi, called for 60, but at 60 min it was overflowing from bundt pan, at 60 min checked with fork, was still not done, was like simi liquid pudding at that time.then when bell went off at 75 min, took it out and it had sunk in very low in pan, tasted good, looked like crap. what am I doing wrong? I want to try to make again today.ty

cooled pumpkin bread but not done inside

Problem Summary: cooled pumpkin bread but not done inside
I have 4 pumpkin breads that appeared done and have cooled but now that I\'m trying to take them out of containers to wrap up, it seems they are not done inside and still gooey inside at least one of them. What do I do now, put back in oven?

Cake not done in center and I have already turned it out of pan.

Problem Summary: Cake not done in center and I have already turned it out of pan.
Can I return it to the oven ?

cake crumbles when sliced

Problem Summary: cake crumbles when sliced
I made a coconut cake. This is the 5th time i made it but i don\'t know what i did wrong this time. I poked holes to add coconut milk after i baked it. Maybe i poked more holes? The cake was drier because my holes were very clean and appears bigger. This is the first time that it crumbles. I baked it for 324F for 30 minutes. As soon as i took it off from the oven, i poked the holes and added the coconut milk. I just added half a cup. Should i have waited till it cooled a little more. Usually, i wait at least 10 minutes....

cake falls and sticks to pan

Problem Summary: cake falls and sticks to pan
margarine, eggs, milk are at room temperature when starting\r\n\r\ncream 3c sugar, 2 sticks margarine, 1/2c shortening (the original recipe called for whipped margarine but no longer available - I substituted Blue Bonnet light margarine - is this a problem? )\r\n add 3c sifted plain flour plus 1t soda plus 1/2t powder plus 1/4t salt\r\n add 1 c milk - using 2%\r\n add 5 eggs\r\n add 1T orange, 2T lemon extract\r\n\r\nusing a traditional pound cake pan (not a bundt pan); used light pargarine and flour to grease / dust the pan; but the cake is sticking worse with every cake I bake.\r\n\r\nstart in cold oven, 325F for 90 minutes\r\n\r\nConclusion -\r\n2 problems - \r\n1) cake rises to beautiful shape and appearance, then collapses about 1\" under that crust\r\n2) cake sticks in pan; leaves some cake behind - after cooling for 10 minutes\r\n

wet streak in cake

Problem Summary: wet streak in cake
i continue to have problems with a wet streak in the middle of my pound cake. whether i am baking the cake @ 325\' for 1 1/2 hours or at 325\'-350\' for 1 hour 15 minutes, the skewer comes out clean, however, the streak is close to the bottom of the cake. also, after i take the cake out of the pan ( 5-10 minutes cooled), it tends to fall on one side like there is a crease in the middle. i don\'t know how to solve those problems. the taste of the cake is fine and flavorful, however, it the cake tilts on one side and has the wet streak, then that\'s not good. please help me!!! this is my favorite cake to make.

My cream cheese pound cakes are sinking

Problem Summary: My cream cheese pound cakes are sinking
My cream cheese pound cakes are sinking in the middle in the medium size loaf pans, as well as in the tube pans. I am cooking in preheated oven @ 325. 2 sticks butter @ room temperature/8 oz cream cheese @ room temperature/3 cups of suger/3 cups all purpose flour/1 tsp baking powder and 1/2 tsp baking soda and 1/2 tsp salt/1 TBS vanilla. Creaming butter & cream cheese, adding sugar slowly and mixing well for no more than 5 minutes/mixing eggs in 1 @ a time, add vanilla and then flour in 3 stages. The cake is done but it keeps sinking. I saw that others use self-rising flour but they have the same issue. What is going on?

creamcheese pound cake

Problem Summary: creamcheese pound cake
sometimes when i make my cream cheese pound cake it fall and look wet and gummy

cake crumbles when sliced

Problem Summary: cake crumbles when sliced
Made a pumpkin bundt cake. Removed from pan with no problem and cooled for 3 hours. When sliced it crumbled all over the place. Please tell me how to solve this problem. Cake has pumpkin, chocolate, nuts. Thanks for your help.

problem with my cake

Problem Summary: problem with my cake
i buttered my cake tin well why did it not come out of tin easy?

Forgot to butter or spray the cake pans

Problem Summary: Forgot to butter or spray the cake pans
So im making a 3D upright hot air balloon cake. And i totally forgot to butter or spray the cake pans.\r\nSome of them are in bowl shapes and other in actual cake pans.\r\nWhat do i do?\r\nThey are already in the oven... Will i be able to get them out?

forgot sugar while baking a cake

Problem Summary: forgot sugar while baking a cake
hi,i baked a cake yesterday but forgot to put sugar in it.it tastes salty coz of the salted butter.wot can i do to make it edible.

Sinking cream cheese pound cake

Problem Summary: Sinking cream cheese pound cake
Help! My cream cheese pound cakes are sinking in the middle in the medium size loaf pans, as well as in the tube pans. I am cooking in preheated oven @ 325. 2 sticks butter @ room temperature/8 oz cream cheese @ room temperature/3 cups of suger/3 cups self rising flour sifted/1 teaspoon vanilla. Creaming butter & cream cheese, adding sugar slowly and mixing well for no more than 5 minutes/mixing eggs in 1 @ a time, add vanilla and then flour in 3 stages. Scrap sides and mix quickly in order not to over mix. Cook tube pans 1 hour and loaf pans 45 minutes. Thanks!

Sinking cream cheese pound cake

Problem Summary: Sinking cream cheese pound cake
Help! My cream cheese pound cakes are sinking in the middle in the medium size loaf pans, as well as in the tube pans. I am cooking in preheated oven @ 325. 2 sticks butter @ room temperature/8 oz cream cheese @ room temperature/3 cups of suger/3 cups self rising flour sifted/1 teaspoon vanilla. Creaming butter & cream cheese, adding sugar slowly and mixing well for no more than 5 minutes/mixing eggs in 1 @ a time, add vanilla and then flour in 3 stages. Scrap sides and mix quickly in order not to over mix. Cook tube pans 1 hour and loaf pans 45 minutes. Thanks!

Forgot to add sugar

Problem Summary: Forgot to add sugar
I baked a carrot-cinnamon cake and realized after I tasted it that I did not add sugar. The recipe did not call for it (when I checked again). It tastes so bland. What do I do to make the cake sweet? Or is there anything else I can make with it so that I don\'t have to throw it?

Gummy Pound Cake

Problem Summary: Gummy Pound Cake
I made a pound cake using this recipe twice and the entire inside was thick and gummy both times. It smelled great, looked great on the outside and held its shape and even sliced well, but when you sliced it it was a thick gummy geletin.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nIngredients:\r\n3 cups cake flour\r\n6 large eggs\r\n1 pound butter\r\n1 pound sugar\r\n2 teaspoons of pure vanilla extract\r\n1/2 teaspoon salt\r\n1/2 cup buttermilk\r\n1/2 teaspoon baking soda\r\n1 teaspoon baking powder\r\n\r\n\r\nSift the flour, baking soda,and baking powder \r\ninto a large mixing bowl. Stir in salt and\r\nthe sugar. I use a large spoon for this. Next I add\r\nthe butter. My grandmother would melt the butter \r\nin a pan over slow heat to make it blend easier. \r\nYou can do this or just let the butter soften at \r\nroom temperature. Add the eggs, whole. At this\r\npoint I break out my mixer and begin mixing on\r\nslow. I slowly add my buttermilk, and then the\r\nvanilla extract. After it is thoroughly stirred,\r\nI turn the mixer up to medium for a few minutes,\r\nand then finally on high. If the mixture is a little\r\nthick I add just a touch more buttermilk. If you don\'t\r\nmix things thoroughly you will have lumps that will \r\nform air bubbles in your mixture and leave holes\r\nin your finished cake. It was always a matter of pride \r\nnot to have these air pocket holes in our cakes so we \r\nalways made sure we got all of the lumps. In the \r\npre-electric-mixer day that involved a lot of whipping\r\nthe cake by hand. We usually didn\'t have a hand cranked \r\nmixer\r\nthat worked well, so this involved a large mixing spoon\r\nto whip it. Some old timers even counted the number\r\nof times they whipped the mixture - sort of made it\r\nfun and you didn\'t notice your arm tiring.\r\n\r\nPreheat the oven to 325 degrees. \r\n\r\nTake your standard tube cake pan and oil it with\r\nbutter. Then lightly flour the oiled pan. Shake \r\nthe excess flour from the pan. \r\n\r\nPour the mix in, bake the cake for about 1 hour\r\nand twenty minutes. Keep looking at how your cake\r\nis doing through the oven door but avoid opening\r\nthe door too much while it is cooking as I have\r\nseen this, or jarring a cake, cause it to collapse.\r\nWhen you think it is done, do the toothpick test.\r\nStick a wooden toothpick into one of the thickest\r\nparts of the cake. If it\'s dry when you pull it our, \r\nthe cake is done.\r\n\r\nAllow the cake to cool 15 or 20 minutes in the pan.\r\nThen gently remove it, and stick it on your favorite\r\ndecorative cake plate. \r\n\r\n

Chocolate cake that crumbles

Problem Summary: Chocolate cake that crumbles
When you cut the chocolate cake it crumbles and is dry.

Chocolate cake that crumbles

Problem Summary: Chocolate cake that crumbles
When you cut the chocolate cake it crumbles and is dry.

cakes sink in middle

Problem Summary: cakes sink in middle
i have a problem with my really rich butter cakes sinking in the middle while in the oven. I cream the butter and sugar then add the eggs one by one then add the flour and milk alternatively or if without milk i just add the flour in stages and i don\'t overmix the flour. The cakes will look fine in the beginning but as the edges start to come, eventually the middle will sink like a crater every single time. One of my recipes is a cream cheese cake recipe. I\'ve tried to add a little baking powder to this recipe but still the same failing results. Please can you help me. This cake has just the right texture and taste but it always falls in the middle. I\'ve also experimented with oven temperature and use themometers in my oven. I\'ve tried using heating cores also. I\'ve also tried heating cores with bake even strips around my pans. It still doesn\'t work. I don\'t know why but maybe this may help someone figure out my problem. The funny thing is, the only way any butter cake recipe works for me is if i bake it in a tube or pound cake pan. Every single butter cake recipe i have tried in a normal 2inch deep pan, no matter what size round or square will always fall. Then, i can take the same recipe and bake it in a tube pan and it comes out fine. Doesn\'t fall or anything. Could this have something to do with how tall a tube cake pan is? I\'m desperate. Please help\r\n1 80z cream cheese block\r\n3 cup flour\r\n3 cup sugar\r\n3 stick of butter\r\n\r\nI tried a revised version of this cake as well that many people have used with success with less sugar and butter and the cake still fell.

cake did not rise

Problem Summary: cake did not rise
I have made this pound cake for years. But when I made it last night it did not rise and I do not know why. Does all Purpose get old?

italian cream cake

Problem Summary: italian cream cake
my cake seems to bake well but then will have about an inch on the bottom that is solid.

Pound Cake problem - streak that looks gummy

Problem Summary: Pound Cake problem - streak that looks gummy
I have a problem similar to the one described below. I baked a pound cake using a recipe that I have used for years. It has a streak that looks wet and seems gummy.

a wet streak through my pound cake

Problem Summary: a wet streak through my pound cake
I am using the same cream cheese pound cake I have for years. I bought a new tube pan but the same thing is happening. the recipe is 3 sticks of butter; 1 8oz. pkg of cream cheese; 3 scant cups of sugar; 6 eggs; 1 teaspoons of vanilla extract; 1 teaspoons of almond extract; 3 cups flour.

Heat oven to 350 degrees;
cream butter and cream cheese; add sugar and cream; add extracts and mix;add eggs one at time, mixing well after each addition;
add flour a cup at a time until well incorporated; pour into prepared tube pan and bake for 1 hour and 15 minutes or until a
toothpicks or skewer comes out clean.

sultana cake crumbles when I slice it (it is cold)

Problem Summary: sultana cake crumbles when I slice it (it is cold)
I bake the cake mixing marg and sugar then add eggs and dry ingredients alstly I add sultanas. The cake taste good but but crumbles when I slice it, as the days go by the cake crumbles more, why. How can I solve the problem?

Cake fell in the middle

Problem Summary: Cake fell in the middle
I placed to 10-inch cake pans side by side in a 350-degree oven. After 30 minutes the cakes were completely cooked. Hoever, both cakes sunk in the middle.

Forgot to add the vanilla extract to the cake batter

Problem Summary: Forgot to add the vanilla extract to the cake batter
I left out the vanilla extract in my Italian Cream Cake. The layers baked beautifully. I haven\'t frosted it yet. I am afraid it will taste YUCK! How can I fix it?

Cake layers did not rise

Problem Summary: Cake layers did not rise
Cake layers did not rise. There was a streak in layers that did not look done - kind of \"gummy\" looking. Edible but did not look good. Thanks.

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