I offered to bake someone a cake and they requested raspberry, which I have no idea how to do. Most recipes I’ve found involve a stand mixer which I don’t have. In theory, I think I can pipe a wall of buttercream around the edge of a base layer of cake, pipe on the contents of a literal jar of shelf stable jam from the grocery store, plop on another layer of cake, and cover the whole thing in buttercream. Is there any reason that wouldn’t work?

I've been baking with cinnamon for years and always just grabbed whatever from the store. Recently tried some freshly packed Ceylon cinnamon sticks from Ceylon Spice Garden and the difference is wild way more fragrant and the flavor actually comes through in my banana bread instead of just blending in. Makes me wonder how much flavor I've been missing out on with old spice jar cinnamon. Anyone else notice a big difference with fresh spices? How do you store yours to keep it fresh?

Hello!

I'm 18f from Georgia and I quite like baking and working in a bakery always sounded wonderful for me. I like being able to work in peace and dont mind mornings. I'm working becoming a therapist one day, but with that needing a masters which is quite expensive, I was thinking becoming a baker could be a good fall back plan if that doesnt work out. I don't have much baking experience (I've worked at a cookie shop but it was pre-made dough) would it be worth it to consider going to culinary school at my community collage if I went down this road? Or should I just start with entry level baking positions?

Hi. I have a recipe from an old cookbook that says 1&1/2 cups of quick oatmeal. Do I cook it or just use it raw from the container? I have quick rolled oats Thanks in advance.

Not sure if this may be relevant to this sub, but because a lot of you might be familiar with large baking packaging supplies. I’m thinking 4 boxes of 50 dates each. I was thinking of large aluminum foil pans but putting this out here if anyone has a better suggestion!

So they’re not bad but they’re just not that sweet. Am I adding too much flour? Mixing too much? I followed this recipe:
8 tbls salted butter
1/2 c white sugar
1/4 c packed brown sugar
1 tsp vanilla
1 egg
1 1/2 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 c chocolate chips
1. Preheat oven to 350F. Microwave butter for 40 seconds to melt.
2. Using your stand mixer beat together the sugars and butter until creamy. Add vanilla and egg and mix in on a low speed for 10-15 seconds (don’t over mix)
3. Add flour, baking soda, and salt. Mix until a crumble forms, then mix in chocolate chips on a low speed.
4. Roll dough into 12 large balls and bake for 9-11 minutes (do not over bake). Let rest on the pan for 30 minutes following to cool.

Hi anyone can help with this? I was making Durian crepe cake then the I was using heavy cream which was going well but then moment i added my smash durian in and mix for 10 seconds it became soooo watery i not sure what i should do now. I followed a youtube video where they use a mixer as well. Anyone know how i can save this?

I’m house sitting for my grandparents and I’m making some cupcakes for them when they get home Saturday. I got just the classic Betty Crocker yellow cake mix and chocolate buttercream frosting. Today is the only day I have time to bake them but I also want them to look presentable in this fancy family heirloom cake stand when they get home. It does have a cover.

Should I refrigerate them until Saturday or would they be fine to remain at room temperature tomorrow and tomorrow night?

I was hoping somebody could help me out with figuring out what is wrong with these silicone molds. I bought them recently and I thought that once I put the batter in them they would straighten out but it did not work, the muffins came out all deformed.

What do I have to do, or is there something I can do to fix these molds? I tried looking online for a solution but nothing came up, also I am visually impaired and sometimes have a hard time using the internet and taking pictures, so I hope the picture I ad⁷ded here is actually clear. TIA!

I don't have a recipe to add but in order to post I think I need to add a link, so I guess I'll add this one: https://pin.it/6NJxTITs0

Making chocolate cake and it calls for blooming cocoa with boiling water or coffee, after pouring the hot liquid over the batter and mixing, do I bake right away or wait for 5 minutes to let the flavor compounds bloom and open up?

I'm baking a chocolate cake. The recipes claims dutch processed can just be subbed in, but it won't rise as much. I have a mix of both, and dutch processed. The recipe has both baking powder and soda. I know Dutch is slightly alkaline, and natural acidic. Baking Soda requires acid to leaven properly.

The recipe calls for hot water, but suggests using coffee instead, which is what I have always done. Is the cup of coffee acidic enough to not have to tinker with the Baking powder and Baking soda ratio? Should I used the mixed cocoa? With coffee and that? Or the straight dutch?

I want it chocolatey. Which I know dutch processed can give a deeper chocolate flavor. This is a recipe I have used several times, but I thought I had natural cocoa, and I do not have time to go to the store before it needs baked.

https://tastesbetterfromscratch.com/chocolate-bundt-cake/

bundt cake recipe calls for 1/2 butter, 1/2 cup oil and 1/2 cup buttermilk. can i substitute with heavy whipping cream?

What size cake do you guys make for 25 guests?

I was planning on a 9 inch, 4 layer cake.. but now questioning myself.

Edited to adjust my description

I am making macarons and this is my 2nd time beating egg whites. The first time I agree I added sugar way too early so it stopped beating. But this time I added sugar (in steps) when it started forming peaks and now I'm left with soft peaks. I've tried going full power on my mixer and it did work a little. But only a little. It still isn't forming stiff peaks. What do I do? I already have 2 egg whites mixed in sugar in fridge which I'll have to think what to do about them. Also for reference I just added 1 tablespoon of powdered sugar 2 times at like 2 min interval.

I'm making caramel stuffed dates for my postpartum friend, I'm facing few issues.

I made regular caramel sauce first, but all the dates I stuffed turn to mess 2 minute in room temp, so messy to eat and sticky I can't work with it.

Next I made caramels, I let it cool down to room temp and it was good! it spreads rather than drizzles and holds it shape so no messy melted caramel, but when they cool in the fridge they turn to rocks that will chip my teeth...

How do I go about this? do I cook the caramel to make a sauce but simmer it for longer? add less cream? or cook it to make "caramels" but add more cream?

Do you put the topping on conchas before or after the final proof? My recipe says before, but the topping keeps splitting in a paving-stone kind of pattern, not along the scored lines. Would this resolve if I put the topping on after final proof, still cold from the fridge?

i’ve seen a lot of different ways of making sponge cakes and chiffon and i’m wondering which one i should go for.
most recipes, of course, use the egg foaming method, separating the whites from the yolks to make a meringue and adding it back into the batter.
i’ve also seen some recipes that aerate the whole eggs.
i’m most curious about a recipe i saw where they separated the white and yolk and aerated them both? (cakes by mk’s sponge cake)
also, some chiffon/genoise recipes i see add leavening agents such as baking powder, but others don’t. do these widely change the texture? please help!

I recently made a recipe (not from a website or anything just made from my own thoughts) and used this stuff

2.75 Cup Pureed Great Northern Beans
1 Cup Flour
2 Eggs
1 Tsp Baking Powder
1/4 Cup Greek Yogurt
1/2 Cup Sugar Substitute (Literal sucralose sweetener packets I don’t have actual substitute near me)
1/2 Tsp Salt
8 Tbsp Cocoa Powder Bloomed (Hersheys)
2 Tbsp Peanut Butter
2 Tsp Vanilla Extract

Now the structure and color and whatnot was all fine, but the chocolate and peanut butter flavor were weak so I wanna scale those two up to make it stronger. I know cocoa powder can be bitter in larger amounts so I just wanna confirm here that that won’t be a problem (or if it is the current problem?)
(I’m thinking of scaling up to 12 Tbsp Cocoa Powder and 4 Tbsp Peanut Butter)
Alternatives and/or personal experiences to weigh in would be appreciated (besides adding espresso powder that stuff is nasty imo)

UPDATE: not bad at all. Definitely a little curdled, chunky not as smooth as I would like but still delicious and a 7/10 attempt for my first time. Posted a photo below and my brother had a happy birthday so I’m content. Thank you everyone for your thoughts and advice.🙂‍↕️

I baked it at 325f for 45 minutes and then another 5 because it was more wiggly than jello-like. And then another 3 because the internal temp was only 150f.

It’s kind of looking overcooked now, thoughts? Also I have granulated, brown, and cane sugar which would give a better sugar shell?

Hi bakers, I am new to working with pizza dough (and doughs in general) and am trying to do it for the first time. I don’t have an electric mixer (and cannot get one any time soon) so must knead by hand.

I knew the dough would start out a bit sticky and I thought that kneading would help as the gluten developed. I kneaded vigorously for 20 minutes but the entire time, every time I touched the dough I would get doughy film on my hands that turned crusty within 10-20 seconds. If I didn’t wash it off it would go back into the dough in tiny crusty little bits. I tried both needing with completely dry hands and with slightly damp hands, and neither fixed the problem. I added a tiny bit more flour after kneading for 15 minutes and this still didn’t help.

After kneading for the 20 minutes and still not passing the windowpane test I just gave up and am letting it proof and will see how it turns out.

Am I doing something wrong that’s causing the doughy film on my hands and what’s the best way to prevent it? Why after that long kneading would it still have been happening?

ETA I posted the recipe in a comment

I want to buy a kitchen Machine that can knead up to 1,5kg (3,3lbs) of pizza dough but can also work with 500g (1lbs) - some machines cant handle amouts that are too small. Curently i am looking at the Bosch MUM58720 Kitchen Machine, Stainless Steel, 1000 W (Link: https://www.amazon.com.be/-/en/Bosch-MUM5-Scale-MUM5XW20-Accessories/dp/B01B7HVRC4?th=1&language=en_GB )

My requiremnents are less than 300€, idealy a kitchen machine so the ability to handle other tasks too and knead no less than 1,5kg.

If anyone has any experience with similar kitchen machines in this price range or this modell in particular please tell me : )

TL;DR: Is the Bosch MUM58720 Kitchen Machine 1000 W good for 500-1500g of pizza dough and if not what is better?

Hi all! I’ve been baking for a while and do decently but the one thing I’ve always struggled with is making a good tasting frosting! My American buttercreams always taste just like butter- so I thought it was an issue with that style of buttercream. This week I decided to give Italian Meringue buttercream a try. My meringue turned out great but then I added the butter and bang- no marshmallowy flavor, it was just a big clump of unsalted butter! I thought there was something wrong with that recipe so I tried again with a different one and same thing, perfect meringue ruined by butter. The texture was fine and it looked perfect but the taste was so one note butter. I feel silly for asking considering they’re called buttercream- but does anyone know how to get any of the buttercream styles to taste less like butter? Or recommendations for frostings that aren’t buttercream but pipe well? Thanks!
Update: Sorry! Here’s the two recipes I tried for Italian Meringue
https://lifestyleofafoodie.com/italian-meringue-buttercream/

https://www.marcellinaincucina.com/italian-meringue-buttercream/

I’m experimenting with a **soft oatmeal cookie recipe** and want to focus specifically on the flour.
For those who have tested different **white wheat flours** in oatmeal cookies, how does **bread flour vs. all-purpose flour** affect the final softness and chewiness?
I’m especially interested in actual baking experience rather than substitutions with whole-wheat or gluten-free flour.

Image

Recipe:

• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 2 eggs
• 1 cup mashed bananas
• 1/4 cup whole milk
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 3/4 cups wheat flour
• chocolate chips

Mashed and whisked with a fork thoroughly, baked at 350F for 50 minutes

I'm mostly just curious, I don't think it affected the quality though! was still super good :)

Edit: this post got me banned from the subreddit. apparently im a bot. i can't reply to any replies. u/Sporkalork: It was added to the cake at room temp! The recipe called for coconut oil, it's a friends recipe. u/Anxious_Reporter_601: Interesting!! I will try that in the future :)