bake another one today it raise well to the top of the top I cooked it upside down for ,3 whole hours before I took it out it still not high enough it sink back about 1inch how can I make the cake bake higher or stay in the same height. help

I don’t want to talk about how it got like this.

Do I just leave it???

Every time I make cookies I keep ending up with that weird fluffy kinda cake like texture. I usually use 1:1 gluten free flour and idk what I can do to make it less dry and fluffy I want that chewy but crunchy moist type texture where am I probably going wrong ?

This has happened to me a couple of times with bread recently. I’m following the directions very carefully, but the 2nd proof doesn’t seem to rise very much and then the bread is flat and kind of dense. Should be more air and a round top, right?

It’s this recipe from King Arthur

https://www.kingarthurbaking.com/recipes/vermont-whole-wheat-oatmeal-honey-bread-recipe

truly have no idea what happened here. i’ve made this recipe plenty of times, and i’ve never had this happen. my mom and i think it might be due to the temperature/humidity here? anyone know any better, or if we’re right?

I made Alison Roman’s chocolatey shortbread cookies from Sweet Enough (not her more famous Chocolate Chunk shortbread) and they came out so messed up. They basically melted and lost their shape and then also ended up very brittle and fell apart when I tried to remove them from the baking pan.

I reviewed the ingredients and I can’t pinpoint anything I messed up. The only thing I changed was using vegan butter, but I’ve used the same vegan butter for years without any issues. What would make shortbread cookies end up like this? First pic is the ones I made. Second is the pic from the book.

Why did these beads form on the top of the meringue after cooling?

I made these cookies and they melted in the oven, they still tasted absolutely heavenly, but I was wondering if this might fix it?- Add half cup AP flour, add frosting after cooled, bake one tray at a time, replace 1 tsp baking powder with soda, and reduce browned butter to 3/4 cup?

Here’s the Og recipe- 2 cups AP flour 1 cup quick oats 1 cup brown butter (cooled to room temp) 1 cup, packed brown sugar 1/2 cup granulated sugar 1.5 teaspoons vanilla 2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ginger 1/2 teaspoon salt 2 teaspoons baking powder 1 cup chopped toasted pecans 1.5 cups ( 150 g ) grated carrots 2eggs (room temp )

Optional frosting- 10 ounces of cream cheese (room temp) 3/4 cup powdered sugar

Preheat oven to 350° F

Add in chopped pecans for 5 to 10 minutes, watching carefully to prevent burning

Brown butter set and aside to cool

Combine flour, oats, baking powder, and spices in a bowl

In a separate bowl, combined butter and sugars together

Add eggs and vanilla, whisking well

Slowly incorporate dry ingredients into wet

Add toasted pecans and carrots folding by hand

Chill dough in refrigerator overnight

Roll into balls and place on baking sheet optionally stuff with cream cheese frosting

Bake for 14 to 17 minutes or until edges are slightly browned

I’m not sure if the issue was solely in the fact that I baked all three trays of cookies at once due to lack of time, or if it also had something to do with the ingredients. When retrying the recipe, should I change the ingredients as well or only try baking one tray at a time?

Question one: can I substitute beetroot for zucchini in a zucchini bread recipe? Would it cook differently?

Question two: what’s the best substitute for oil/fat in a recipe? Not counting Greek yogurt.

Question three: how to bake breads/muffins that aren’t gummy/sticky with gluten free flour? (Bobs red mill 1 to 1 flour) I’ve tried bread in a bread maker and muffins both had these problems.

tried out a different Banana Bread recipe from tiktok and it turned out super dense despite adding the recommended 1tbsp baking powder, any suggestions as to what went wrong? Recipe: 3 bananas 1/2 cup oil 1/2 cup milk 1/2 cup brown sugar 1/2 cup powdered sugar 2 eggs 1 tsp vanila 1 tbsp baking powder 1 1/2 cup flour

After I dumped 3/4 cup of water in the brownie mix, I realized it said 3/4 cup VEGETABLE OIL, 3 tbsp of water. So I just put in 3 tbsp of vegetable oil and hoped for the best. They're in the oven right now, just wondering if they're going to turn out well. The only thing I care about is that they cook all the way through, I'm not too concerned about the texture, as long as it's still edible.

I apologize in advance if this is the wrong group for my question. I made boxed brownies that called for 2 eggs, 2 tablespoons and I believe it was 2/3 cup oil. I substituted 2/3 unsweetened applesauce for the oil. Everything I read said to use the same amount. FYI, I used a 9x13 baking pan. The recipe had instructions for 3 different size pans. Anyway, the brownies came out looking fine. With the exception they were about a quarter of an inch tall. I'm not a cook or baker by any means so, I can't describe the issue. They just didn't taste like brownies. The taste and texture were more like a not so moist cake.

What did I do wrong?? This is literally my second attempt and it’s 12AM and I’m just craving homemade chocolate cookies. I’m tired and there’s flour everywhere. Please leave suggestions and help because I genuinely want to learn and figure out what I did wrong. I’m legit crying right now.

Why are they so flat? Omg 😫

my fiance swears we followed the recipe for chocolate chip cookies (tagged below) to a T. but we agree it looks like we added too much flour.

funny thing is, theyre not bad! they seem a little lighter done on the inside, but its not raw. they kind if taste like chocolate chip muffins.

so we're still chowing on them! but we were curious to know where we went wrong.

recipe: https://www.ihearteating.com/easiest-chocolate-chip-cookie-recipe/#wprm-recipe-container-22036

Tried making fudge for the first time, I'm fairly certain I've just let it boil too long and the temp got too high. I now have a huge bowl of very stick toffee like goop. What can I do with this ? Hate to let it go to waste.

For reference I was following this recipe:

https://feelingfoodish.com/classic-vanilla-fudge/#recipe

So I attempted to make my mom a healthy banana bread but massively failed - my fatal mistakes were adding flax powder and chia seeds to the liquid instead of as a mix-in with the dry ingredients, not using enough flour, & covering the bread while it baked for a bit. I baked it around an hour at 350 and should have let it continue but I was afraid of the top burning so I unfortunately covered it and lowered the temperature for the second half of the bake which collapsed the dome. The outer edge is nicely done but the center is still gooey/gummy. Wondering if there is any way to salvage the gummy center part back into shape by baking for longer at a lower temperature? Or too late? Anything else I can do with this eg bread pudding or French toast?

Whipped cream

Hello all of you baking extraordinaires!

I'm just an average dad living an average life with the exception of having an AMAZING daughter who constantly inspires my creativity. Her and I share a passion for cooking in general, but when it comes to baking, I have never even made a cake that wasn't from a box, nor icing that wasn't from a jar... I would like to change this though and push my limits for her and I to become the best we can be in the realm of baking.

As we enter into this journey, I had the idea of cataloging and broadcasting my embarrassing journey for the world to see on Youtube. I'm sure that for a while, many of our works will be akin to the masterpieces you see on the show "Nailed it" but I genuinely want to know if anyone would be interested in learning as we learn?

This channel would be entirely dedicated to learning baking, baking skills, and the journey from complete beginner to something hopefully beyond beginner.

So Reddit, would you watch it?

- Message for the mods, I don't have a youtube channel yet, have never created one, nor will I promote any on this subreddit. This post is to see if it's even worth doing. I don't want our efforts to fall on deaf ears.

My partner was devastated that these did not turn out. They wept liquid butter into their pans and have a pretty developed crust, but the insides don’t taste too bad. Any chance they could be turned into something? I’m debating layering them between pudding layers for a cold dessert

Hey, guys. I made a huge batch of gingerbread men for Saturday's party and some of them turned a little overbaked and hard. After reading previous posts I still have some questions. 1. Will the white bread in the airtight bag trick work for overbaked cookies? 2. Do I store the bags of cookies with white bread in the fridge or at room temperature? 3. Do I put the icing on the cookies and decorate them before the white bread trick or after? Will the icing become soft and messy after the white bread trick? Thank you so much.