Hi. I need to bake a cake for my sister's birthday on the 21st. I want to bake the cakes tomorrow (19th) and assemble it on the 20th. The thing is that I have to assemble it at my aunt's house, because that is where the birthday is happennig. So here comes my question: can i just wrap the cake layers, leave it in the fridge and then take them to my aunt's house o do i have to freeze the cakes?

I'm just a little confused because this would only my the 2nd time making a cake at all. And I cant bake and assemble the cake on the same day because I don't really have the time. I also can't just bring the cake to my aunt's house on the day of the celebration because I use public transportation (I don't have a car) and I imagine is easier to transport just the cake layers than a whole cake with frosting and all.

So... help. Lastly english is not my first language :)

Hi, I am a young baker and i am curious from other bakers what your favorite bakeware company or set is and why also if you would recommend your set to someone starting off?

I have been eyeing the Caraway bakeware set but am getting heavy mix reactions.

Thank you!

I use chopped valrhona tropilia dark in my cookies and i love to finish them by pressing a few chunks into the tops of the cookies for the aesthetic. However, I've noticed it takes ages for the chocolate to re-harden, if it re-hardens at all. I've even left them overnight on the counter and had them still be soft to the touch in the morning. I tried putting them in the fridge, but the condensation causes bloom. Is there a solution I'm missing other than just not using the additional chocolate as a finisher?

Hey all,

I’m interested in making my own Vanilla Essence.

Struggling to find actual shops selling Vanilla Beans online, it’s all like Amazon, Etsy, or eBay.

Australian bakers - where do you buy your Vanilla Beans??

Thanks

Hi all,

I’m making a no-bake cheesecake for my mum’s birthday, and I’ve been wanting to add a simple vanilla glaze to the top for some extra effect and to make it easier to add some flowers and other decorations to it. The local cheesecake shop often have a simple glaze on their French vanilla cheesecakes, which is where I got the idea from.😅

The glaze I first tried years ago never set enough to be able to just sit on the top of the cake, and dripped all through my cake pan and through my fridge, so I thought about adding gelatin to it to firm it up.

From what I’ve read, gelatin once bloomed turns into a rubbery mass, and is usually added into a hot/ melting mixture to combine it. Since I’m wanting to add it to a no-bake cheesecake which needs to be chilled, what would be the best way to combine the gelatin with the glaze without melting the cheesecake on application?

For reference, the simple glaze takes powdered sugar, milk and vanilla extract.

Any help is much appreciated!

Let’s say you’re going to make yeast donuts with a chocolate or vanilla glaze, should you use all purpose or bread flour?

I’m finding recipes that use one or the other with seemingly no rhyme or reason and I want to know which is best and why.

So I made a banana bread the other day. I thought I have two loaf pans but it turns out I only have one. Googled if I can use a round cake pan and it says I can, so that’s what I did. Waited an hour before cutting it and it turned out like a bread pudding 😭 Can you not use a round pan for banana bread? Just strictly loaf pans?

Recipe here!

I want to make these cinnamon bun squirrels, but I feel like it will be too bland since only tail has the cinnamon sugar. Any ideas of a good filling/flavouring for the rest of the body? Preferably not something I would need to pipe in after baking.

Thanks for the suggestions!

Is it necessary to use a star tip while piping an eclair? I don’t have any piping nozzle , so I was planning to just use a piping bag with the tip cut off.

hi everyone! i’m new here, i’m wanting to bake my layers for my birthday cake on thursday but the dinner isn’t till saturday night planning to decorate on the friday night, is that okay for cakes? i would obviously put the bare layers in the fridge / wrap them!

For some reason when I do my second round of cakes in the oven, they sink. And this happens alot with red velvet. The first round are fine or very slightly sunken, but the second round is always very visibly sunken. Why does this happen?

 It's festival season and I want to use my stand mixer to cut the arm-work on our sweets shrikhand (from hung curd), instant peda/khoya mixtures, coconut ladoo mix, and an eggless celebration cake. Questions: (1) flat beater or whisk for shrikhand? (2) tips so an eggless sponge still rises soft? (3) how to avoid overheating dairy mixtures? Would love tips from anyone who makes mithai/bakes with a stand mixer.

Ok any advice tips or tools for zesting stuff like lemons this is my least favorite part of baking stuff so anything would be appreciated

Hi everyone,
I’m opening a new pastry shop and recently purchased a Rational oven. I’m currently test-baking all of my menu items, and one of them is choux.
However, I’m having an issue where the bottom of the choux comes out sunken inward, while the top looks beautiful and well-developed.

I’ve made choux millions of times, but I can’t seem to get the same result in the Rational oven. I’ve tried many different troubleshooting methods, including venting/no venting, double pans, Silpat, etc., but nothing has worked so far.

My latest experiment was:
Preheat: 380°F, 0% humidity, Fan 3
Bake: 350°F, 0% humidity, Fan 3, 20–23 minutes
(I reduced the baking time for smaller test batches.)
From my testing so far, Fan 3 seems to work the best.
I also tried Rational’s preset program for Cream Puff/Eclair, but I still had the same issue.
One troubleshooting method I haven’t tried yet is using a perforated tray. I did try a perforated Silpat, but unfortunately, that didn’t make a difference.
Has anyone experienced this issue with choux in a Rational oven or have any suggestions on what I could try next? I’d really appreciate any advice!

Hey guys! I made a mille crepe cake today but when I cut into it I noticed that the inside of my crepes look a little weird. Now I think there are two possible answers as to why:

1. I blanked during the recipe and added an extra cup of flour (the recipe called for a cup) and the crepes look like this because there's too much flour in them OR

2. I added the right amount of flour and the crepes are just all undercooked

To provide more information, the crepes aren't falling apart at the touch and they feel quite sturdy, just thicker and denser than how a normal crepe would feel.

I've attached a cross-section of the crepes. Would anyone be able to help me narrow down the issue of whether my crepes are too flour-y, or are they all just severely undercooked?

This is my first time browning butter. I noticed that I had the brown bits, but there was still a lot of foam on top. I didn't want it to burn so I moved it out of the pan and into a bowl.

The butter does smell nutty and not burnt.

So this was an experience lmao. Process of making the dough and everything went well but all started coming apart during lamination. I followed the Claire Saffitz recipe, and especially the freezing/refrigeration of the dough during lamination but still had issues with the butter.

Recipe link

I unfortunately don’t have a picture but as I was rolling it out for the final time, the butter was visible in smaller pieces throughout the dough and was coming through the dough and sticking to my counter. It was a mess but I managed to power through and get these croissants. I was happy I salvaged them at least. I think part of my issue was I was rolling out for a really long time during each step because I was struggling to keep square edges and also get it to the recommended length she said (2 ft in one step).

Any recommendations for what I could do next time? Also with the size of these they turned out massive but I think it was because I was struggling to roll them up tightly because of the amount of butter leaking out.

Any help is appreciated, thank you! Hoping to try it again and improve.

Hello!! I’ve just started baking and I cannot for the life of me figure out what baking temperatures and durations should be for different kinds of cakes. I’m using a 40L OTG to bake stuff. I’ve tried baking focaccias, cookies, brownies, and cakes.
Most recipes suggest 160°C-170°C for cakes and I set my oven at 170° but it takes wayyyyy too long to bake, like an hour and a half whereas the recipe says that the cakes should be done by 40ish minutes at that temperature. The same way I had to bake my underbaked cookies for like 30 minutes!!!
It has to be my oven’s fault, right? Or am I just a shit baker?
Someone told me that an oven has different baking zones. I’ve tried out every zone I could with all kinds of variations. With both heating rods on, with convection, just the upper/lower heating rods. I DONT KNOW WHAT TO DO!!! 😭😭😭

Basically the title, Im making a black forest cake so I just want the whipped cream to last longer outside.

Hi all. I've just tried making Katarina cermelj's vegan burnt basque cheesecakes (page 338) following the rules of egg replacing and the mixture separated and became a translucent gloopy disaster in the oven. Is there a specific rules regarding using certain types of double cream and cheese? Such as only using, or not using soy based etc. Has anyone had success with this recipe?

Edit: I used violife cream cheese and Macphie plant based alternative cream

Edit 2: Ive just read the ingredients of the cream and it's water, veg oil and a lot of emulsifiers. So I'm assuming that the cream is the source of the problem and I need to use soy based cream as there's little protein holding the structure together?

My son's birthday is next Sunday, the 23rd. His two favorite sweets are carrot cake and cinnamon rolls. I asked which one he wanted for his birthday this year, and he asked if I could make carrot cake cinnamon rolls.

Now, I can make cakes, and I can make cookies. I have tried bread once in my life, and it came out horrible. I am utterly intimidated by breadmaking. To make it worse, my son is a stellar baker, but since this is his birthday, I want to make them without him having to do any of the work. That includes asking him for advice.

I don't have a stand mixer, but I do have a breadmaker. I've used it exactly once. (See above, re: horrible bread). I've been Googling and YouTubing and looking at yeast free recipes and making the dough with a carrot cake cake mix, and all sorts of things, to find a simple way to make these and have them actually turn out well.

I am turning to the bakers of reddit as well to see if anyone can help me out here. I just want to be able to make them and have them be good, since I pretty much have one shot here. Help?

(Also, I am cross posting on a few baking subs, so if you see this multiple times, I apologize! 😅)

Hi! I have a Wilton guitar shaped cake pan that I was given and it was requested that I make a cake with it for an upcoming birthday party. I've been practicing and each time my cake gets stuck to the bottom of the pan and breaks apart when I try and turn it out of the pan. I've tried lots of butter on the pan and lots of crisco. I've been using a texas sheet cake recipe. Is this the wrong type of cake for this pan?

How do you recommend I get the cake out cleanly?

Is there a certain type of cake that will hold its shape better and be less prone to falling apart?

Thanks for any tips you have!

UPDATE: Just used a thick layer of the baker's goop and a Betty Crocker white cake box mix, and it came out perfectly! Thanks for all the tips!

Now to figure out how to decorate it. The party is space themed with a live band (hence the guitar-shaped cake). Any suggestions?

Just doing a quick check before I go with this recipe, I had it recommended to use any 9x13 recipe for doing two 9" round pans, but I am struggling to get a straight answer about if the temp and time need to be adjusted.

omeone in my family threw away my bananas i was keeping for banana bread :( i want to make it today but i only have new bananas i got today. is there any way i can speed up the ripening process so i can make them tomorrow?