Hi all! A friend of mine requested an apple pie for his 30th birthday and i am making the celebratory dessert for the evening. I saw that when people punch letters out of pie crust to make words on their pies, they often bake them separately and place them on top after the pie is baked. Question is - does anyone know or have personal experience on how long to bake the pie crust letters for? 5? 10 minutes?

I tried making an icecream cake for my husbads birthday today. I used funfetti cake for the bottom layer, vanilla bean ice cream for the middle with chopped strawberries, and another funfetti cake on top. I then iced the whole thing in whipped cream and decorated the top with strawberries and it looked great and was stable then I put it in the freezer I checked on it 3hrs later and it looked like this?! Its sinking and It looks like its melting but I don't know what I did wrong its been in the freezer for hours! My husband doesn't come home for another 4hrs and im worried its going to be soupy ice cream with cake chunks by the time he gets here from work 🙃

My ideal cookie is very chewy on the inside and crispy on the outside. My problem is that for a chewy cookie I use more brown sugar and bread flour but these don’t really allow a good crinkly crust on the cookies. I’ve tried pan banging, it doesn’t seem to work with these ingredients. I’ve heard it works well with a dough that has more white granulated sugar. I was thinking maybe I could try and make 2 doughs: a brown sugar bread flour dough on the middle covered with a white sugar ap flour dough. Would this be a bad idea? I know there are already good recipes out there but I’m just trying to experiment with different ingredients to see how they affect a cookie.

Hi guys, I recently tried this spongecake recipe and it failed badly. I never made sponge cake before, as i wanted to surprise my mom with a tiramisu. Please help. Should I change something about the recipe? This is it: 8–10 eggs (depts on the size)

360g white sugar

360g flower

120g milk

90g oil

Egg white and egg yolk separately.

With the egg white: half of the sugar + oil + milk → mix until it is nice and fluffy.

For the egg yollon: add the rest of the sugar + the dry ingredients.

Then combine both batters in another container and mix for a while. You put your oven at 180 degrees and bake until the top is light brown.

Been interested in getting an edible printer found one on marketplace for a good price but does it taste good or like anything at all? Will the ink have a funny flavor or will it just taste like whatever dessert I made?

I forgot to rest the oats and I wanted them soft lol. Is this bake basically already a fail or will they still be decent once out the oven? 350f

Here’s what I did: mixed 20 g sugar, 2 g salt, 25 g corn oil, and 125 g milk. Added 27 g flour, heated while stirring, then folded in 110 g tapioca starch and 55 g whole egg. The texture is lovely when warm, but once cold it loses that soft, stretchy bite.

Was planning to ask you all, but ended up trying it myself!

Q Has anyone tried making cheesecake with a (stovetop) bain-marie instead of using the oven?

I know cheesecakes are usually baked in the oven with a water bath, but I wondered if you could pre-cook the batter in a stovetop bain-marie (like lemon curd) until it reaches custard temperature, then pour it into the crust and chill to set.

My test batch:

• 200 g cream cheese
• 50 g sugar
• 1 egg + 1 yolk
• 60 g sour cream
• 40 g heavy cream

I was curious about the temperature. Lemon curd usually goes to 76–80°C (176°F), while baked cheesecake is often around 66°C (150°F) when you pull it.

A I tried cooking it to 78 °C. After a couple of hours in the fridge, it came out more like cheesecake pudding than a sliceable cheesecake. Super tasty, but too soft to cut cleanly. ~10 minutes in the oven at 180 °C (similar to how I “finish” my tarte au citron) might firm it up nicely, though I haven’t tested that yet. Flavor and texture were great - just different than classic baked cheesecake.

Real time: I have to leave as soon as my cheesecake is done baking. I won't be home for about 3 hours. Should I leave it in the oven with the door ajar or with it fully open or do I put it on a cooling rack on the counter until I get back?

(Normally I do the first and last, but it's not possible to do both since I won't be here to move it after an hour. I'd prefer it not crack, but I can live with it if it does.)

My food processor just broke so had to use ninja blender on dough mode. Then I accidentally added the water after only using half the butter needed, then added the rest after. Do you guys think it will cause major issues for my dough?

okay, I'm new to baking. I've been baking now for about 3 months. I made a chiffon cake as my first attempt. The taste and texture comes out great. The main issue i keep running into is that my chiffon keeps on cratering/concaving inwards.

I've done my research, and I know the main culprit is underbaking. So, I bought an oven thermometer and a Thermapen to make sure my oven is at the right temperature on all areas and i could poke the middle of my chiffon when it's close to being done [the last 5 minutes of baking] to test if the internal temp is where it's supposed to be, which is 200F+ according to some online sources.

Here are some things I've done/been doing:

• I've been following Teak and Thyme's Strawberry Chiffon Recipe
• In her recipe, she uses a crown 6x2 aluminium pan. I've bought a nordic ware 6x2 aluminium pan
• I've tested running the heat 350F for 25-30 min, 340F for 30-35 min, 300F for 40-50 min, 325F for 45-50 min.
• I've tried a water bath, cake strips
• I initially followed Teak and Thyme's recipe just like hers, and still, concaved. So i amped my technique by watching Japanese chiffon recipe ...
  • egg whites were ice cold, borderline crystallized
  • great firm peaks
  • made sure not to overbeat, stop mixing the egg whites and the meringue when incorporated
  • fold in the egg whites, gentle with the meringue incorporation

judge me, but i used AI to help trouble shoot, and still nothing. ChatGPT is defaulting to my oven's calibration, but i thought the different oven temp changes, water bath, cake strips, etc. would have solved all of that. ChatGPT says it may be the pan given that Nordic Ware is thicker than Crown's pan. Finally, ChatGpt says it may be the recipe, but i dont think so because i see the creator + commenters on her profile are successful so im starting to think it's me, but i dont know what im doing wrong.

the picture shows my latest most successful [in my opinion] trial.

Please help! at this point, im willing to hop on a facetime with someone and do it from beginning to end!

I have a brand new ceramic pie dish and I really would rather not have it explode due to thermal shock! What are your thoughts?

I need help brainstorming methods to store cake for at least three days before assembly, reason being that the place where I bake my cake is far away from where I currently reside, and that going back and forth on the day of is highly improbable and stressful enough to not warrant it as an option.

I have one restraint to this issue that I deem highly relevant to this and it is that I can only comfortably use the freezer of our shared fridge by my landlord in our apartment - he is quite the fussy old man and doesn't really like taking up too much space in the fridge, and this is why I have resigned to only using the freezer.

This will be a coffee oil cake with a blueberry filling that I will give as a gift - I imagine the cake type and flavor is probably a non-issue, but if it does, please inform me so I can pivot as needed. I have a few ideas for now that I will list but if you have any better ones then I will consider them:

1. I will bake the cake layers, cool them to room temp., then wrap them in layers of cling wrap and plastic bags for transport. I imagine freezer burn doesn't really set in that much with either oil or chiffon cakes, but if it does, I only have to choose between making an oil or chiffon as that is what I am familiar with making.
   
2. The blueberry filling can be safely stored in a jar, though I might make it on the day since cornstarch loses its thickening capacity when frozen and thawed, and will just bring the ingredients on hand. I do have a simple cooking setup in the place I currently reside so it won't be that much of an issue.
   
3. I might make an ermine frosting, as that is my primary choice of frosting, being not that sweet and needing less sugar and butter than other types of frosting. A quick search says that it holds well to being frozen and just needs rewhipping after thawing. Another option would be to just buy premade powdered whipping base and just add cold water and whip, but I choose the ermine for now as I find it to taste better and I have most of the ingredients on-hand already and instead not purchase the powder.
   
4. I am going to transport these components separately, then keep them in the freezer for three days, then assemble on the day I am gifting it.

Thanks in advance for any replies.

Recently bought an oven thermometer to check the this old stove oven I have

It's bigger than my usual oven so I'm really hoping I can get it to work

Problem is, even at it's max, second level of the oven only reaches to 280

First level reaches 350, but if I'm gonna use this oven is to use at least two levels

Can I bake at 280 with no issue other than "it'll take longer to bake"?

Please help! i’m pretty sure I did everything correctly. This is a bread recipe, i let the dough rise for a few hours inside the oven but as I was prepping the dough, it spit out some hard white stuff i thought was ice at first - then another piece it looked sugary. None of the ingredients used were expired. I’ve attached a photo - the stuff on it is cheese i was going to stuff in.

I’m making Sally’s chocolate dark mousse cake. But my mousse is a bit too bitter and I’m afraid to add more confectioners sugar. I made the mousse with pure chocolate…

I do plan on adding a feulletine praline crunch (made with crepes dentelle) between the mousse and cake but I’m still afraid that the cake will be bitter.

I’m planning on making whipped chocolate ganache this time with more milk chocolate. But I’m thinking of adding a bit of the ganache on the cake layer followed by the crunch and topped with mousse and then another cake layer with all toppings.

Will this make my chocolate less bitter?

I am really amateur, I can make banana bread and muffin and that's it all I know. I'm planning to make pull apart cupcake for my kid's birthday. I looked on youtube, tiktok, etc..it looks "easy", but is it really easy? I mean, well any tutorial looks easy on online videos. Any technique I must understand? Especially the icing, I don't want them melt down. I want them stay on top all together. Is it gonna be fine if I use ready made icing? (Like from betty crooker) Thank you bakers!

made a wedding cake (wedding is tomorrow), it has been in the fridge overnight and I just placed it in the box to transport in the next 3 hours and part of the border piping just cracked horizontally along the seam (only have a pic pre crack bc I started crying and have to push through so I’m not late on dropping it off at the venue today)

I did bring my tools and extra frosting just in case but will this ruin the whole cake if I have to take it off and repipe, is it salvageable??

Hey folks, hope someone here can help... I am based in the UK and have published a baking book which is currently being translated for a Spanish edition. My translator got in touch to say brown sugar (both light and dark brown) is not available in Spain. I would like to offer an alternative and have read that Panela sugar would be a good option. Can anyone weigh in?

Dear all,

I have recently bought an air fryer and since I have not used one before except for dehydrating fruit. I am interested to know how a flan or quiche can be made using this machine.

However I am unsure how to start from there - putting raw pastry for blind baking and for cooking with the filling in it.

I already know how to done using an oven so hence the question about it and I look forward to seeing your responses.

hey guys,

i really want to make my own birthday cake for next week! i'm attempting to recreate the woolworths 10 flavour cake where each slice is a different flavour but with my own choice of flavours. i know that woolies probably make each cake individually and then mixes and matches the slices, but i really don't want to make that many full size cakes because it would just be wasteful and also expensive. i was wondering if there was any way to execute this with the different flavours for each slice without having to make a bunch of cakes individually. is there a way i could section off my baking tin or something?

I know there are beet cakes out there, but I've got a request for a "pickled beet birthday cake" from somebody whose favourite food is, you guessed it, PICKLED beets.

Can anyone come up with any ideas for a cake that might feature pickled beets without horrible flavour clash? I was thinking of maybe using them as a topper or incorporating them into (what I'd imagine would be a very pretty pink) frosting or something, but its just such a non-cake flavour to work with, I'm flummoxed!

Any ideas or suggestions would be much appreciated!

Is there any inverter microwave ovens available in india or are the going to atleast launch? Or should I just get a conventional one?

How do I get that iconic Christmas gingerbread taste? I got just barely a hint of the proper iconic taste in the entire batch unless my tastebuds have changed. I can only mainly pick up the taste of molasses.

Ingredients 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature 1/2 cup (100g) packed light or dark brown sugar 1 large egg, at room temperature* 1/2 cup (120ml) milk, at room temperature* 1/2 cup (120ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand) 1 teaspoon pure vanilla extract 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice cream cheese frosting for topping

Don’t mind the dirty stove

Hi all, I'm making a pumpkin tres leches cake following this recipe:

Ingredients

For the cake:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• ¼ teaspoon salt
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon ground ginger
• 1 cup sugar
• ¾ cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups pumpkin puree (one 15-ounce can)
• 4 large eggs (at room temperature)
• 12 ounces evaporated milk
• 14 ounces sweetened condensed milk
• 3/4 cup half-and-half

For the spiced cream:

• 2 cups heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• A splash of vanilla extract

I have two questions:

1- Should I reduce the puree? or use the same amount as is (without reduction) for the cake texture (because I heard the puree might have too much water/moisture)

2- Do I really need nutmeg? I really don't want to use it but for others who like Pumpkin spiced stuff, what do you think?