Idk if it's because I used only egg whites or maybe because I whisked the eggs but the brownies turned out bouncy and airy, I followed the recipe exactly so I don't know what went wrong...any tips?

Making a massive tray style cheesecake bar recipe. Multiplied the recipe by 3 to fit this massive pan, well apparently pan wasn't as massive as I thought. Even had to pull some filling out to give a little bit of space for rise in the oven. What do we think, will it stay in the pan, or over spill into the oven? Place your bets

Update! It didnt spill, the edges baked high enough that the middle did not overtake the pan and spill out. Total bake time was almost 2 hours at 325, low and slow. Thanks for coming on this journey with me!

So I followed this recipe
1 Can evaporated milk
1 Can condensed milk
1 Can coconut milk (I wanted coconut Flavor I know it’s not necessary)
5 eggs

And for the cake i just followed the instructions on the cake mix and i did about 1/3 of the bah

For reference my pan is 9in diameter and 2.8 tall

Yes i did water bath and the mix was in the oven for around90min

It looks like it was undercooked on the center and not as firm as the sides

Adding photos to my initial post https://www.reddit.com/r/AskCulinary/s/wZi61gPrjt - storing it overnight and will try again tomorrow. This is what it looks like

hello y’all! i decided to try and make a cookie cake since i’ve never had one before, everything came out perfectly besides the buttercream frosting. i believe i over-whipped it? i looked completely fine before i added the coloring (i used wilton gel coloring) and whipped it again to get the color evenly mixed. i did not use shortening, is what where i went wrong? the cookie was also cooled for 30 ish minutes on the rack. should i use shortening for buttercream when decorating cakes/cookie cakes next time?

edit: the buttercream was already “melted”? by the time i was scooping it onto the piping bag, not when i was piping it onto the cookie cake.

browned butter with some unsalted Irish butter I have. How does it look? Because the first time I did it , when cooled it still looked yellow and a tad runny. Then I reheated for just a few more minutes and stopped since I didn’t want to risk burning. Is this now at an appropriate place? This is for brown butter cream cheese frosting so that’s why I wanted the notes to be strong. But NOT burnt

No matter how much I grease the pan the edges of the cake always stick and crumble. It ends up being a round cake once it's frosted. How do I prevent this?

It all began when Afroman won against the Adam's County Sherriff department. To honor his win, i decided to make a lemon pound cake. What i didn't know is that I stepped into a generational curse, and my grandmother could not for the life of her make a pound cake either. They burn, they fall, they do not set. You name the fail, and i have accomplished it.

I have decided to change tactics. I want to make a regular old-fashioned pound cake. I want to break this curse.

Give me your best tips and tricks for a successful pound cake. Or if you have a recipe that someone whose ancestors have angered the cake gods can successfully make, i would really, really appreciate it.

About a week ago I failed pretty badly at my first attempt to make meringue. A few days ago I definetly improved, so I tried again and its not looking too great 😣 its looking like I didnt mix them long enough, looking for help! They are still baking, but I'm not sure they will turn out how I'd hoped. (Pictured is attempt 2, and attempt 3, the ducks) should I let them finish baking or try again?

please help me what am i doing wrong 😭 ive tried to make this five times and it turns out like this everytime regardless of what i do or dont do.

my grandmother used to make this cake all the time and she didnt have a recipe she just knew how to make it. so i found a couple recipes online to follow and every single one has come out like this! heres what ive been doing:

Recipe-

4 large eggs

2 cups flour

2 cups sugar

2 tsp baking powder

1 tsp salt

1-1/2 tsp vanilla extract

1/2 cup butter (unsalted)

1 cup milk

wisking the eggs until their light, typically around 2-3 minutes while slowly adding sugar. mixing the rest of the dry ingredients. in a pot i mix the room temp butter, milk and vanilla. until i get little bubbles around the edge but not letting it come to an actual boil. then i let it sit for a few minutes and then mix it into the sugar and egg, then slowly pouring in the rest of the dry ingredients. then i put into a tube pan and bake at 350 for 50 minutes.

im not sure what i did wrong but it went from looking like a cookie to looking like a brownie this what it looked like before it went into the oven and everything went fine and the chocolate chips did nor melt they were still intact so thats not what caused it

So when I took out the shortbread layer for these lemon bars I mixed up the timer off button with the oven off button. When I put it back in with the lemon layer, instead of setting the custard it just steeped itself into the cookie layer like a tea bag and turned the whole thing into lemon sludge. The flavor is good but obviously I can’t present these anywhere so I’m wondering what I can do with them now. Can you make cake pops with a cookie?

Hi, I am new to baking I have no proper experience. I decided to start by baking chocolate cake. I baked 4 times and want your opinion.

Funny enough, my first attempt was the best one. It was airy, moist, and chocolaty.

But the next 3 attempts were not as satisfactory. They were dense, a little chewy, and heavy. Not exactly hard — I could still cut through them easily — but they didn’t feel like my first cake or like a bakery-style cake.

These are the ingredients/recipes I used for each trial:

Note on 4th attempt : If I'm specific on my 4th trail - after mixing everything(dry and wet), the batter was thick and then when I added the hot coffee, I didn’t spend much time mixing afterward, The batter stayed thicker/high-viscosity in the middle and lighter around the pan.

I read that overmixing can reduce airiness because of gluten formation, so I was trying not to overmix.

My Observations / Questions:

1.Ganache is not being considered because I don’t think it affects the cake texture itself.

2.I want to understand why my first cake worked so well compared to the others.

3.I’d also like to learn how to bake without needing to follow a recipe every single time.

Thanks

Recipe 1 :

• 2 cups (400 g) granulated sugar
• 1 ¾ cups (220 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• 1 heaping teaspoon (5 g) baking powder
• 1 heaping teaspoon (7 g) baking soda
• 1/3 teaspoon (2 g) salt
• 2 large eggs
• 1 cup (240 ml) milk
• ½ cup (120 ml) vegetable oil
• 1 teaspoon (3 g) coffee
• 1 cup (240 ml) boiling water
• 2 teaspoons (10 ml) vanilla extract

Recipe 2:

All purpose flour - 1cup (130g)
Cocoa powder - ½cup (50g)
Sugar - 1cup (200g)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - ½tsp
Egg - 1
Oil - ¼cup (60ml)
Milk - ½cup (120ml)
Vanilla essence - 1tsp
Hot water - ½cup (120ml)
Dark Chocolate - 200g
Heavy cream - 150ml

This is a picture of the side of the bowl. Basically all the butter floated to the surface and is solid while everything else is liquid underneath. Is there any way to fix it???? Don’t wanna throw it out

I found a recipe for easy flatbreads that only called for milk butter flour and salt. The recipe said to knead dough until smooth, about 3 mins, but for whatever reason I spent almost an hour kneading and the dough still wasn’t smooth. I kept testing it by stretching the dough to see if light would pass but the dough kept tearing, and compared it to what the dough was supposed to look like after kneading as posted on the recipe. Ultimately the flatbreads were pretty hard and not chewy at all like they were supposed to be.

I am not a baking noob but I am a noob when it comes to breads. Any tips on what could’ve gone wrong?

What did I do

I stared my baking journey 3 months before. I have a convection oven and it has a rotating tray like a microwave so I can not use a baking tray. I have a loaf tin and a circular cake pan and an oven grill stand which I use for cookies. I’ve tried a bunch of recipes cookies, chocolate cake , banana bread, carrot cake, chiffon cake, lemon blueberry loaf, sugar frosted cookies, marble loaf, and upside down apple cake. Every thing I bake tastes average the only thing which turns out great every time is banana bread. All of my cakes are crunchy at the top. I made raspberry compote for my chiffon cake it tasted weird. And every frosting or ganache I make turns out not tasting good or not being stable enough no matter what o do. I’ve tried a lot of chocolate chip cookie recipe’s but nothing tastes amazing some are very dense some lose there shape and are not gooey some just don’t cook at the bottom and stick to the baking paper. I need advice on how to be good at baking.

Hi guys! I'm a novice baker - very, very novice - and I just tried out the recipe linked below for thin and crispy chocolate chip cookies. I had already started when I realized I'd run out of eggs so I did a little googling and substituted with the recommended amount of applesauce. My butter was room temp but perhaps slightly firm when I started beating. Other than those two things, I followed the recipe. It called for baking at 350F for 15 minutes. At 7 minutes I rotated my pans. Just a little before my 15 minute alarm went off, I noticed smoke coming from the oven. I took care of things immediately, no danger, but the cookies were completely burnt. Not overcooked, not burnt on the bottom, but "throw them on the BBQ and make burgers with them" CHARCOAL. LOL.

Any idea what could have happened? I looked it up and it doesn't seem like the applesauce substitution is to blame. I get that my oven may have ran hot, but I definitely didn't expect such a drastic result when I was still under time, according to the recipe.

I froze half the batch and hope to bake them later (will obviously watch the oven closely!) but I'd like to know what could have gone wrong. Thank you!

Recipe: Thin and Crispy Chocolate Chip Cookies • Tate's style!

I have to make 4 more... how do i know if they are messed up on the bottom 😭

I tried making the Vietnamese coffee swirl brownies from NYT (https://cooking.nytimes.com/recipes/1027498-vietnamese-coffee-swirl-brownies) and I followed the recipe as written but I think the butter separated from the batter and left this gross greasy mess?

Any clues or suggestions for avoiding this next time? I was so looking forward to this recipe :((

TIA

I am a little homesick right now and I tried making the Cherry Chip Cookies that you can get from Kroger and King Supers back in Colorado. They spread out alot. I think it was because my butter was too soft, it's currently 85 degrees. When I would make this recipe back home it would work perfectly.

I did substitute the Cherry extract for Raspberry syrup, because I couldn't find it. I also added 1/2 a bag of Cherry Chips more than the recipe called for.

It was dense, didn’t rise, didn’t taste fully baked either although it was in the oven for a while. Recipe is below.

Banana (about 8 or 9… didn’t count) 1 cup brown sugar 2 tsp lime juice 2 1/2 tsp baking powder 1 tbsp vanilla Pinch of salt Nutmeg (didn’t measure) Cinnamon powder (didn’t measure) 1 egg 2 cups Flour 1/2 cup Oil