The cake server Antiko 800 Hildesheimer Rose may have some value to collectors or individuals interested in vintage silverware. The "Antiko 800" marking indicates that it is made of 800 silver, which is a higher quality than sterling silver. The Hildesheimer Rose design is also known for its intricate and elegant detailing, adding to its potential worth. To determine its exact value, it would be best to consult with a professional appraiser or check online marketplaces for similar items. **

Yes, you can bake a lemon cake using lemon juice concentrate. Lemon juice concentrate is a concentrated form of lemon juice, so you may need to adjust the amount used in the recipe to achieve the desired level of lemon flavor. Additionally, you may need to make adjustments to the other liquid ingredients in the recipe to account for the concentrated lemon juice. Overall, using lemon juice concentrate can be a convenient way to add lemon flavor to your cake. **

You can replace mandarin juice when baking a cake by using an equal amount of orange juice or lemon juice. Both of these citrus juices will provide a similar level of acidity and flavor to the cake. You can also use a combination of orange and lemon juice to achieve a similar taste profile. Additionally, you can use a small amount of orange or lemon extract to add the citrus flavor to the cake batter. **

Yes, juice can be used as a substitute for milk in cake batter, but it may alter the flavor and texture of the cake. Juice is more acidic than milk, so it may react differently with the other ingredients in the batter. It's important to consider the type of juice being used and how it will complement the other flavors in the cake. Additionally, the consistency of the juice may be thinner than milk, so you may need to adjust the amount of liquid in the recipe accordingly. **

Cake glaze can help make fruit cake more durable by providing a protective layer that helps seal in moisture and prevent the cake from drying out. The glaze can also help to preserve the fruit and nuts in the cake, making it last longer. However, the durability of the fruit cake also depends on other factors such as storage conditions and the ingredients used in the cake. **

The amount of water needed for cake glaze can vary depending on the specific recipe and desired consistency. Typically, a simple cake glaze can be made with just a few tablespoons of water mixed with powdered sugar until it reaches the desired thickness. For a thinner glaze, you may need to add more water, while for a thicker glaze, you would use less water. It's best to start with a small amount of water and gradually add more as needed to achieve the desired consistency. **

To freeze cake mixes, you can prepare the mix according to the instructions and then pour it into a freezer-safe container or bag. Make sure to label the container with the date and type of cake mix. When you're ready to bake the cake, simply thaw the mix in the refrigerator overnight and then bake it according to the original instructions. For already baked cake, allow it to cool completely, wrap it tightly in plastic wrap and then aluminum foil, and place it in a freezer-safe container. When you're ready to enjoy the cake, allow it to thaw in the refrigerator overnight before serving. **

Cake glaze does not necessarily make fruit cake last longer. The primary purpose of a glaze is to add flavor, sweetness, and a shiny finish to the cake. However, properly storing fruit cake in an airtight container in a cool, dry place will help extend its shelf life. Adding a glaze may help seal in moisture, but the longevity of the fruit cake will depend more on storage conditions than the presence of a glaze. **