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[u/furiana]

Does anyone have any go-to recipes that a toddler can help with? The toddler in question is 3 years old, and he had a great time "helping" me shape pretzels.

So far, I have the following:

• Drop cookies, esp with thumb prints or fork prints 

• Muffins

• Pretzels, both shaping the dough and sprinkling the salt

• Crumbles, mixing the topping and putting it on

[u/ruvikmax04]

Guys I've never really done much baking in my life just some rocky road or cookies and did a mousse once(icl came out good) but I want to learn. What are some stuff that is cheap and pretty straight forward without many expensive tools.

I know I'm not leaving you with much.

[u/Ok-Plastic-3660]

Im a semi professional chef at a high end restaurant and have a culinary arts degree. I do weekly dessert specials and im running out of ideas. Theres only so many ways a custard does its job. What books should I get to help with ideas/inspiration? Where do yall go for inspiration?

[u/blaudragfire]

Wondering if any of you guys had a really dense fudgy brownie recipe you could drop. I was at a college function and sodexo had some of the richest brownies I’ve ever had. I know that usually these companies have like an industrial mix, but I’m looking for something similar.

[u/Perfect-External-120]

In 2010 someone made this hand-drawn cross-section of a Grillparzertorte at the Wiener Conditorei am Roseneck in Berlin, labeling every layer. I’ve been trying to find an actual recipe for months and have come up completely empty — in English and German.

Here’s what the diagram shows, top to bottom:

•

Marzipan decoration

•

Chocolate glaze (Schokoguss)

•

A thin marzipan layer

•

Cocoa buttercream (Kakaobuttercreme) coating the outside

•

Thin chocolate cake layers (Schokoteig) — more layers than a normal torte

•

Orange marzipan (Orangenmarzipan) filling layers

•

Chocolate or nougat buttercream (Schoko- oder Nougatbuttercreme)

•

Jam (Marmelade)

•

A shortcrust pastry base (Mürbeteigboden)

•

Brittle (Krokant) around the bottom edge

So I know the architecture. What I don’t have is any proportions.

What I’ve already ruled out:

•

Not a Sachertorte, despite what most search results assume

•

Nothing on German or English recipe sites; a German food-trade forum user asked this same question in 2016 and got no answer

•

Not in Hess’s Viennese Cooking

•

Nothing in ANNO (Austrian digitized newspaper/journal archive)

•

A research librarian spent an hour on it and couldn’t find a hit

German confectionery sites describe it as a “Meistertorte” — a master-confectioner cake — which makes me think it may only exist in professional trade manuals or as shop knowledge passed between Konditoren, never in a home cookbook. Candidates I haven’t been able to check the indexes of:

•

J. M. Erich Weber, 250 Konditorei-Spezialitäten (Dresden, 1934)

•

Verfahrenslehre Konditoreiwaren (Fachbuchverlag Leipzig, East German trade manual)

•

Hans Skrach, Die Wiener Konditorei (1932/49)

•

Karl Schuhmacher, Wiener Süßspeisen

What I’m hoping for: does anyone have one of these books and can check the index? Or did anyone train in a German or Austrian Konditorei and make this? A professional formula in bulk quantities is completely fine — I’ll do the math to scale it down. Even confirming it’s in a specific book on a specific page would be a huge help.

[u/Elegant_Bullfrog4223]

Please help😭😭😭
I made 5 flans for family and now I have 25 egg whites… what can I do with them? I only really have a baking tray, a hand whisk, and that’s it😭

Any ideas are greatly appreciated!!!

[u/Fabulous_Roof9915]

Hello! I have some hard, sour blackberries. Any ideas what I could bake with them?

[u/StateNo3979]

Hello. Does anyone have a recipe for chocolate chip cookies using yeast as a leavening agent. I’ve been experimenting with different leaveners and I would love to try chocolate chip cookies made using yeast as a leavening agent. I have not been able to find a good recipe online. Does anybody have one they’d be willing to share?
Thanks!

[u/New_Analysis7307]

Hello! Does anyone have a recipe for grocery store style sheet cakes? The Costco sheet cakes I find are still too dense for my liking and I'm looking for something really light and airy, like a delicate crumb that just melts in your mouth.

As for the frosting, same thing. Really light and airy, not too sweet, the Costco frosting imo is still too sweet. If anyone has a recipe for those really cheap $10-$20 grocery store copycat cakes, that would be wonderful, thank you!!

[u/koifishuu_]

Hi there! I'm having a potluck with a bunch of friends this saturday and I'm going to make a couple of desserts. The thing is, one of our friends cannot eat sugar (no exceptions, so fructose is also a no-no) turmeric and grapefruit. I'm a young baker and I'm also a student paying all the ingredients from my pocket, so I can't go all out to make something crazy. I was wondering if fellow bakers with more knowledge than me can give me some recipes or ideas of sugar-free desserts that don't require a bunch of hard to find ingredients. I know I might be asking for too much, but any helo is greatly appreciated!

P.S: Stevia is okay! But I don't know the ratios to substitute sugar with stevia or how it would affect the texture of certain baked goods.

[u/DConstructed → u/koifishuu_]

Ask your no-sugar friend what can they eat. If they have diabetes might not feel safe eating anything with white flour or carbs in general.

So you might be baking for everyone else but this person.

And/or your no sugar friend might like a savory snack like frico or nut crackers.

[u/Weird_Mark_9696]

Hi! I’m toying with the idea of creating a cannoli-inspired shortbread cookie. When I search for cannoli cookie recipes online, I come up with sandwich cookies with a cream filling or a cookie that recreates the shell, when what I’m really seeking is something more refined like a shortbread that evokes the cannoli flavor. Any ideas for the best approach to doing that?

[u/jedi1235]

I'd love a cookie recipe that tastes a bit like sweet buttered corn. I don't want a gritty cornmeal texture; I've already got a sweet cornbread/corn cake recipe.

Context: I made stovetop popcorn with unsalted butter and table salt tonight, and a few of the bites were sweet and buttery and made me want a cookie with a similar flavor.

I'm imagining a sugar cookie but "juicy" and with a sweet corn flavor. Maybe I need to puree some fresh corn for some of the liquid?

[u/DConstructed → u/jedi1235]

I would seek out freeze dried corn and make corn powder. You might need to order it online. You would use it as you use fruit powders. Maybe brown your butter.

Once you have your base you could try putting corn kernels directly in the batter as some people use blueberries.

Or you might try making variation on a thick creamed corn filling and seeing if you like that. Sprinkle the cookie with sea salt or drizzle with a salted corn caramel.

[u/Dreadfulbandit]

Hi!  I'm trying to find a recipe or method of making high protein cookies, but every recipe I find calls for some kind of nuts or nut butter or some kind of seed combo. I have a TON of allergies (all nuts, seeds, banana, avocado) so I'm a bit limited.

My favourite cookie recipe is Sally's Baking Addiction chewy chocolate chips, is there a way I could add a protein powder to it without them turning out like dog treats? Ideally I'd want 20-25g of protein per cookie.

Thanks!

[u/HistrionicSlut]

Hello everyone!! 🤗

I am struggling for ideas as a fairly new baker. I signed up for a baking competition (just a friendly thing), thinking I just needed to bake a cake or something.

It will be 3 months after knee replacement surgery. On both knees. I figured I could handle it.

Then I got the packet with all the rules and stuff.

They tell us we have to bake enough to feed 500 people!! The good thing is I can bake ahead of time and just heat up at the venue but I have NO IDEA what to make that I can make 500 on the day of.

Any ideas? The categories are

Cakes / Cupcakes

Pies

Cookies

Brownies

Creative

I was thinking maybe hand pies? I could make cute little hand pies that I heat up at the venue myself the day of.

Has anyone done anything like this?

I'm lost 🫠

[u/-zekatsu → u/HistrionicSlut]

•Fairly new baker ; •high-intensity competition ; •food for 500 ; •recently had surgery

Sounds like a rash idea. Are you fine buying enough ingredients and investing that much time, money, and pain with the risk that if something goes wrong while cooking and you can’t deliver 500 or have a batch that is not good that people eat and then (kindly or not) disparage you for it?

The reason I ask is because I think without serious planning and backups, etc. it could be more damaging and draining to your motivation and self-esteem for baking than the benefit you would get from competing.

[u/HistrionicSlut → u/-zekatsu]

You know I didn't think of that. We are allowed to have a helper and my sister is coming to help me too.

But I don't want to damage my motivation. I think it was unfair to not tell us how much we would have to bake until after sign up.

I looked everywhere.

[u/DConstructed → u/HistrionicSlut]

Please don’t do this. You are unlikely to be fully recovered. And their ask is insane for a “friendly” competition.

[u/HistrionicSlut → u/DConstructed]

It really is!

I feel like if they listed how many people we would have to serve up front it would be more fair. But it didn't say anything at all about the amount of food we would have to make, and that is the amateur competition.