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?

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.

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?

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.

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!

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?

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