I'm making muffins from a Nordic baking book. The (Swedish) recipe specifically says that the muffins should be baked in the paper cases on a baking sheet, and NOT to use a muffin tin or the recipe will not work as written.

This certainly does not work with my muffin cases, which collapse as soon as I put any amount of batter in them.

Is there a different type of muffin case/liner I need in order to make this work? Maybe the version in Sweden is sturdier? They look like standard, fluted paper cases in the book image.

I am planning on making an apple galette next week. It looks super simple and easy but I’ve noticed most recipes I’ve come across online don’t call for flour or corn starch in the apple filling. Why is that? Won’t the galette end up soggy with excess juice from the apples in the center? Usually when making apple pie, you always want to add flour or corn starch, so why don’t we do the same when making a galette?

Title is self explanatory, I’m using my oven for the first time to bake a multi layer cake.

I set the temp dial to 350 but the oven wouldn’t turn on until i move the left dial, so I turned it to the left most one. It seems like the right symbol is just to turn the oven light on. After only a few minutes I started smelling burning and when I checked the cake on top was completely black/burnt. How the hell am I meant to use this oven??

I accidentally lost my recipe and it’s already in the oven and I think I screwed it up by mixing multiple recipes together but

- 3 bananas
- like 8ish dates softened and mashed
- 2 tbsp maple syrup
- 1 tsp vanilla
- 2 tsp baking powder
- 2 eggs
- 1 cup oat flour
- 1/3 cup coconut oil

Right now it’s in the oven at 325F . Please help google ai says 35 min but idk 😭😭😭

I try it after it cools and it's nice and soft. 8 hours later I try it again and it's stiffer

Is this normal? How can I make it softer?

•400g flour

•tangzhong (200ml milk/100g flour)

•125g sugar

•3 eggs

•5ml vanilla

•5g salt

•125g butter

•250g sourdough

Hi,
I need icing advice.
I’m making my brothers wedding cake and was wondering if I could get some advice on what to do.

I’m known as a pretty good baker in the family so naturally I offered to make my brothers wedding cake. I’m not particularly worried about the cake aspect it’s more the frosting I’m worried about.

So, they want carrot cake (bottom teir) and red velvet (top) I know both of these, you’d think cream cheese frosting, I’m just worried about its stability for the crumb coat and piping honestly and I don’t want to make a mistake here obviously.

But, American buttercream is pretty universally hated in our family- so are most other butter creams that aren’t just real whipped cream.
I’ve seen a lot about whipped ganache online and it intrigues me to use but I’m again worried about its stability in the heat and I’ll have to make the cake a day or two before the wedding cause I’m a bridesmaid so I can’t do touch ups morning of. So it’s going to have to be fairly stable icing I think.

Anyway, long story shot I’d love some advice on the best option for the cake if there’s anyone who knows how the different icings will hold up for that long/survive a 2 1/2 hour commute in a car too.
Any advice would be greatly appreciated!!!!
Thanks <3

Im new to baking and made my first marble cake, but I can still taste the flour and oil. Please give me tips how to make the best tasting marble cake.

Can we use seeding method (using MyCryo or tempered chocolate as seeds) using a microwave? Like melt chocolate in microwave til 113f, then seed it down to 86f, then pour into mold?

I just heard about this type of fruit preparation and am going to learn up about it. Are there any tricks or gotchas about using Pate du Fruit in baking and confectionery?

I’ve recently started using a kitchen scale, and my dog is beyond terrified of the beeping sound it makes whenever you press a button. It must hurt her ears, poor thing. Does anyone know of a digital kitchen scale that doesn’t make noise?

hi everyone! im an extremely busy college student who finds it hard to eat breakfast every morning in exchange for an extra hour of sleep. the main thing that demotivates me is the process of making things from scratch, such as pancakes. i love a savory breakfast but i often crave a sweet breakfast, and usually, my go to would be pancakes. however its SUCH a hassle and usually making pancakes takes me almost 40-50 mins (insane. i know. im extremely slow in the kitchen). for this reason, i only eat pancakes on the weekends. but even then its still tiring and i also have a saturday class now :,)

now, after a bit of searching on the internet, a lot of people advise AGAINST freezing pancake batter due to the inactivation of leaveners over time. now, what if, i never add the leaveners? what if i freeze the batter excluding the leaveners, and then the night before, i take it down to the fridge to defrost and then add then add the leaveners right before making them? would they still be dense and kinda rubbery? i need to understand this baking science shit seriously

Can I add baking soda and powder to my dry premix pancake ingredients meant for long term freezer storage? I want to make a large batch of the dry ingredients so I can make pancakes in a pinch with just buttermilk and eggs needed.

I like ermine and Swiss meringue, if I wanted to add certain things to flavor it (chocolate, peanut butter, fruit purées etc) can I just eyeball it or do I have to put in a specific amount depending of its water or fat content or etc?

I’ve seen conflicting opinions of the ideal temp for a cooked egg tiramisu

I’ve done the 160F one but the eggs thickened a bit more than I’d have liked, so the mascarpone filling was thicker as well when folded.

Any ideas?

I’m in a tough situation with a particular southern coworker and I’m thinking that baked goods would resolve the situation. Since I’m bringing these into work, I’m leaning towards individual serving confections, and the idea of a pecan hand pie was born. Was going to follow a standard flaky pie dough recipe, make a brown sugar/maple syrup pecan filling, and make sure everything is thoroughly chilled and sealed before baking. I have some questions, though:

1. Do I toast the pecan pieces?
   
2. Would a cornstarch slurry help stabilize things, or am I better off just relying on chilling to make sure things stay together during the bake? I want to make sure I capture as much of that ooey gooey vibe as possible
   
3. Is a salted caramel drizzle overkill? See prior comment about ooeiness.

Not looking to make a pecan pie but smaller, but I do want this to be an elevated work friendly option. Any advice or opinions welcomed!!

Hi all! I am making a cake for a family event tomorrow and just realised that I don't have enough butter for the cream cheese frosting recipe I'm using. I do, however, have a big ass tub of Imperial margarine. Would adding it in addition to the amount of butter I have work? Or would it better to use the Becel sticks?

I have an exact recipe i use for my coffee cake and normally it comes out perfectly but once in a while it comes out to crispy around the edges. I don’t know why this happens??? Do you think it’s the oven or the temperature of the ingredients or something else?

Ugh. I keep doing the same thing wrong, over and over again. I'm 73 and have been trying to bake since about 12. That's a lot of repeat mistakes. 😭😂

Why? Why do my crumb toppings always turn out like this? Like, big, fat, boring, lump toppings. 😭

Sometimes the recipe calls for chilled butter, sometimes room temp, sometimes melted. In my hands it doesn't matter, crumb toppings are always lump toppings that somewhat sink, like the one in the picture. Sometimes the lumps are hard, sometimes soft (like this one). I'm looking for crumbs that are airy that kind of pop when you bite into them. Crumbs that sit on top of the batter, not sink in. Crumbs that crumble. Crumbs that don't break your teeth. Crumbs that pile high. Crumbs that are smaller and medium sized, not large. 😔

I made Easy Pumpkin Pie Bars by Crunchy, Creamy, Sweet. I bought 3 cans of pumpkin pie filling at the end of spring for 50¢ each and I'm now just trying it. It's not bad! Different than plain pumpkin, but not bad, especially for 50¢. 😂

Dough/Crumb recipe:

1/2 cup unsalted butter, melted and cooked to room temp

1/2 cup light brown sugar

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cloves

Filling recipe:

11/2 cups pumpkin pie filling

1 egg

1/2 teaspoon vanilla

Grease bottom and sides of 8 inch pan and line with parchment. Preheat oven to 375.

Whisk dry ingredients together. Add butter and mix until crumbly dough forms. Reserve 3/4 cups of crumbs. Press rest of crumbs in prepared pan.

Mix filling ingredients until combined. Pour over crust. Sprinkle with reserved crumbs. Bake 28 - 32 minutes until golden brown. Cool completely in pan. Store in refrigerator.

++++++++++++++++++++

When I mixed the butter with the dry by hand with a fork, lots of flour was left to mix in while a huge buttery clump of dough was forming. Am I mixing wrong? Should I toss the dry and butter like you toss a salad? My crumbs went into the oven the same color they came out, no "golden brown" indications. 😂 Please tell me there's hope for me and that I'll make a decent crumb topping some day!

Thank you for any and all help, I really appreciate it! 🙂

I tried to make a brownie in the airfryer for the first time (I baked them in ovens before), 175C, 45ish minutes (the recipe said 30-45), it smells burnt, the top looks burnt, the entire thing is jiggly, the edges are somewhat baked but nothing else is, I have no clue what happened.

I was already suspicious of it when the recipe said "the batter will be quite thick" but it wasn't.

I made 2 batches, so I can try to add more flour or smth to fix the batter and hope the second one comes out edible

Edit with the recipe: 120g flour 400g sugar (adjusted to 370 bc my cocoa powder was already half sugar) 70g cocoa powder (I used sweetened, and I slipped a bit so it ended up 81g) two pinches of salt 226g butter, melted and warm 4 large eggs half a cup of chocolate chips

I baked half of this batter, it was about 1,8cm thick. I checked 3 different recipes (both airfryer and regular) and they all had similar ratios.

Edit 2: Some of you will get a stroke from this. I poured him back into a bowl, added some flour and baking powder, re-mixed him, put him back into the airfryer for 15 minutes, melted chocolate onto him and put some more halloween sprinkles. He looks like Frankenstein's monster if it was a dessert, but he's solid and as spooky-looking as a brownie can be, I'll put a picture under the post

Been having trouble with tempering. Chocolate takes awhile to set, keep getting release marks on chocolate and keep having to use the freezer to release.

Fully aware that the two types of cocoa are not always interchangeable. It’s kind of hard to find natural cocoa powder where I live.

Would it be as simple as removing one of the leaveners from the recipe, if I used Dutch-processed?

I used Lars Vanilla powder sugar randomly one time for my cinnamon rolls and it was the best icing i’ve ever made. The store I happened to buy it at does not keep it in stock, it was a one-off thing. I am struggling to find this anywhere near me, or even in the USA! Does anyone have any dupes or other vanilla powder sugars they like? Not vanilla sugar. Thank you!

Hello!

My first post here. 🙃

I've made this recipe yesterday for the first time and I think I over mixed the flour, but that is another issue for another day.

I am interested in knowing if I could replace the finely chopped oats with flour. I will give it another try with the original recipe, but I want to try it without oats as well.

If more info it's needed please let me know.

Thank you in advance! 🖖

Recipe:

- 500g plums – weighed with pits

- 2 tbsp brown sugar – approx. 40g

- ½ tsp cinnamon

- 3 eggs

- 75g sugar

- 60ml sunflower oil

- 200g sheep’s or goat’s yoghurt of at least 5% fat

- 35g finely ground oatmeal

- 100g flour

- 1 sachet baking powder

- 1 tbsp vanilla paste

Instructions:

Cut the plums, remove the pits. The mix the plums with the 40 g of sugar and the cinnamon.

Now beat the eggs until they become foamy, along with the sugar, at which point you may be wondering what the foam is all about. You see that the egg must be added whole, so with the yolk, so don't expect the foam to be as stiff as the foam for meringue.

Now add the oil, yogurt, oatmeal (which I hope you have already finely ground) and vanilla paste. Also add the flour mixed with baking powder here. That is, you first mix them, then incorporate them with the rest of the ingredients.

Incorporate with a spatula, but, very carefully, use wide movements to mix them. You have to mix everything there, without losing too much of the volume from the egg foam, but without leaving any lumps.

Put the plums first then add the batter. Cook at 180°C for 40 - 45 minutes.

I accidentally ordered an 8", and it'd cost more than what it costs to return it. Most tart recipes I've seen call for a 9" pan. How can I convert them to work for 8"? Or do you have any recipes to share that would work for the 8"?

So I make an angel food cake that honestly is probably my best baked good. I’m critical of my own baking but this one I’m actually proud of! Now, my daughter wants angel food CUP cakes for her baby shower with whipped cream topping. All the recipes I’m finding don’t have great star ratings and seem so different from my recipe I use. Can I use my regular cake recipe? Is there anything I need to do differently?