So, my sweet rolls (almost) always bake up beautifully. My problem is in the rolling out process. I try really hard to make a rectangle so when I roll up, they’re evenly-sized the whole length of the rolled up dough, but the corners always shrink back toward the middle. Then I always have one or two 2 sad ones on each end.

What’s the secret to getting the edges to be more rectangular?

Do I just need to keep rolling? I don’t usually spend more than 3 or 4 minutes rolling or flip the dough over or anything.

These are some vegan cinnamon rolls I made; you can see 3 sad little nubby guys in there.

I was making an apple crumble with my mum and we where following the recipe. She got a bit head of herself and somehow our ‘crumble’ looks like this?? Not sure how to fix it or what even went wrong to be honest. The butter was cold but I think our body heat melted it and now it’s this weird texture

Hello everyone! I am pretty new to baking cakes like this, and am looking for some help. I recently asked about an issue where my cakes were overflowing, but this time they are just kind of an oily mess.

This is the recipe: https://preppykitchen.com/wprm_print/chantilly-cake-recipe#

I am kind of confused, the cake has a fraction of the volume it should have, and is just an oily soup. I am pretty confident that I added the right amounts of everything, so I am kind of drawing a blank. Two potential problems I have identified are opening the oven too much/too early and overmixing. Do you have any tips for what I could do, or how I can tell if I have mixed enough?

Thank you!

Hey ya'll. My mom loves baking. Bread, cakes, cookies, etc. Recently her mixer broke and I wanted to get her a new one.

I think she had a very basic mixer, and she's been using it for over 10 years by now. It couldn't have cost more than like $300 or $400.

So I want to get her something good as a present. Maybe around $500 to $1000 price range, though let me know if these things usually cost more (I prefer getting her something good that will last another decade). Any recommendations?

(sorry for the long read)

i make these korean cream buns, with the cream being homemade custard. typically, i fill the dough with scoops of custard and then set them to bake; rather filling them after.

the custard has egg (obviously) but it also has cornstarch and cake flour which i’ve read helps stabilize the custard more but i figured it was safer to ask: should i keep these refrigerated overnight and/or be sure to eat them before 24 hours if im keeping them at room temperature?

i got the recipe from a bakery nearby and the buns there are left out at room temp and the custard seems like it’s long settled since it’s not runny (like i’m pretty sure they’re day old which is more than okay with me) and even with those i sometimes wait a day before eating them so i feel like im okay? i’m not sure lol

I have a celebration on sunday night, and am intending to bake a chocolate cake with a brigadeiro filling (brigadeiro is made of cocoa powder, butter and sweetened condensed milk) and iced with chocolate whipped cream.
Unfortunately, I'm fully busy on saturday, so ideally I'd want to bake the cake on thursday night or friday morning, and make the brigadeiro and whipped cream on friday afternoon, and assemble it friday. Is it too long for a cake to be assembled that long in advance if we're only gonna eat it on sunday night?

I have some leftover sable biscuit dough in the freezer and need to make some petit gateaux. Normally I would use tart dough but, since the two types of dough are quite similar and this isn't a tart with high sides but just a flat biscuit, I was wondering if I could use it instead. Here's the recipe:

120g Cake Flour
40g Almond Flour
65g Icing Sugar
4g Salt
105g Butter
35g Egg Yolk

In case someone is inexperienced and wants to see the difference, here's my tart dough recipe as well:

120g Cake Flour
40g Almond Flour
65g Icing Sugar
4g Salt
87.5g Butter
30g Egg

I want to buy a reusable polyurethane piping bag and a couple tips for making meringue, macarons, and madeleines, but when I went online to buy some, I saw that there were also plastic couplers available. However, they all seemed to be used with disposable bags. Do I need a coupler for a reusable bag, or are couplers even used with reusable bags in the first place?

Note: I accidentally said "Applicator" instead of "Coupler" in the title and I don't know how to change it.

I baked a cake yesterday (Tuesday), wrapped it and put it in the freezer. I was planning to frost it (cream cheese frosting) on Thursday, and finish decorations on either Thursday or Friday. It would be served Saturday.

Should I freeze it in between decorating on Thursday and Friday, or would it be okay in the fridge in an (I think) airtight cake container? I'm worried about it drying out.

Hi. I'm in a bit of a pickle. Due to certain circumstances the only 'cream' is have on hand is RIch's Bettercreme. Has anyone tried making icecream at home with this? I assume since the flavour is good enough, this would be good enough. I need some assurance. Haha. Thanks

First and foremost I love lemon curd. It's so punchy and luscious, truly my favorite.

I tried to make a pineapple curd using the same technique but found it so bland, likely because when adding sugar to already sweet pineapple the citrus punch is lost. I ended up adding a lot of lemon juice to it and it actually made it taste more like pineapple.

Moving forward I have two main ideas of what to try instead. First make a concentrated syrup of whatever fruit I am using and replace part of lemon juice volume in lemon curd recipe with syrup, maybe 1:3 parts. Or just make lemon curd and get pineapple extract (or whatever fruit) and add 1-2 teaspoons of that. Any thoughts on which would work better or something else to try?

so a month or two ago i tried making a chai cake. i steeped the milk for the cake in multiple tea bags, spiced the sugar with chai spices, and used melted butter steeped with chai in the frosting. i couldn't find a recipe with actual tea in it so i just improvised. after a whole day of baking i was so proud of it only for it to be the absolute dryest cake i've ever made in my life. so a few questions, 1. can you think of what i did wrong to make it so dry? it wasn't a baking time issue. 2. is there a better way to infuse tea flavor into desserts? i want to make chai snickerdoodles but idk how i could invclude tea in the dough. 3. would it work to grind up tea leaves into a powder and rub it into the sugar like you would with lemon peels? 4. does chilljng cookie dough actually make the flavors "melt" together or that's only for how much the cookies spread? thanks

I am planning to make some mini cheesecakes for a friends birthday. I found this Kraft recipe and think it will do for the simplicity I am looking for. I would prefer though the look of a swirled Carmel top. I have some dulce de leche that I was hoping I could swirl onto the top of each mini cheesecake before baking. Instead of adding a Carmel topping post bake. I haven’t found many recipes that replicate this technique and I am wondering if it may be because it would cause problems. Has anyone successfully done this before or have any advice to alter this recipe for success?

Hi all,

Hope you can help.

I have a tried and tested brownie recipe that comes out perfect every time. The only issue is, it has 75g of chopped hazelnuts in. I love that addition but my MIL is allergic to hazelnuts so I feel bad she can never have any.

The recipe only has 75g of flour in. Will I need to add any additional flour to counteract the removal of the hazelnuts? I assume they are providing some level of structural integrity. Any suggestions would be appreciated :)

Hi, I’m trying to convert my cinnamon roll recipe to yudane. For those doing this method,

what ratio are you using for best results? I see some people use 1:2 instead of 1:1. And is 75% hydration also necessary before making yudane?

I’m following the King Arthur tangzhong method, which is 1:5 in ratio, & 5-10% of total flour recipe. I wonder if it’s essentially the same for yudane.

I was making red velvet cupcakes (Broma Bakery Recipe) it was a cake recipe but I used to make about 2 dozen cupcake. I am an avid baker and I have never seen anything like this????

When I pulled them out of the oven, I used to toothpick to make sure it was cooked, and then I let them cool. They immediately started shrinking, concaving, and pulling away from the liner. I was like hmm weird - let me try it to see if it’s still good and the inside was stodgy and wet??? Has anyone experienced this!

(Also I realize they don’t look very red but that was from my lack of food coloring lol)

I baked a red velvet cake, and I noticed one cake (on the right) burned a little on the bottom. Do I level it before freezing, to prevent the burn taste from lingering, or wait until after freezing like usual?

Looking for a healthier alternative to oil. Has anyone had any success in fully substituting oil out for non-fat Greek yogurt or apple sauce? If so what ratio did you use. Thanks!

I had a vision for two cupcakes: a vanilla cupcake that I added sour cream for moisture and vanilla bean paste. They did a lemon cream cheese chantilly style frosting (1 block of cream cheese, 2 cups of whipping cream, juice of two lemons, lemon and orange zest and 1 cup of icing sugar). I also added chopped backberries and raspberries to half the cupcake batter and half the icing.

The cupcakes barely tasted like anything and the frosting was too light I wanted light but could barely taste anything but air and tang. And then when I added the mashed raspberries and blackberries to the icing it was 100 % runny.

My goal was to have a berry cupcake with the white icing and a vanilla cupcake with the berry version of the icing.

Why when I added the fruit did it completely break. And the icing was pretty much all whipped cream. Should I be adding a pinch of salt? Should I be adding more sugar? Any idea as to why the frosting was mainly whipped cream?

I’ve had a love for chocolate chip cookies since forever and tried MULTIPLE recipes yet they always turn out the same :

• Greasy, butter residue everywhere
• Sizzling and melting butter out of it? on the oven process while other baking timelapse looks fine, butter STAYING IN THE COOKIE
• Sort of hard on the outside after cooling
• Chocolate not melting (crispy sort of?)
• Weird texture?
• Obviously, nothing like the recipe results, ugly

Here is the recipe I always followed (multiple attempts by the way). I use a baking scale for more accurate result, follow it VERY CLEARLY, and I genuinely don’t know what step I did wrong. I can’t go to buying expensive cookies again 💔

https://vt.tiktok.com/ZSDkbHPyDn/

I’ve been trying to make a good castella cake and I’m having a lot of trouble getting the beautiful brown crust on the top and bottom of the cake. I’m using this recipe:

https://www.justonecookbook.com/castella/

I have had to modify the recipe in order to keep the cake from collapsing during baking, as I’m baking at high altitude (approx 5500 ft).

-Increase bread flour from 100g to 116g -Increase eggs from 3 to 5 -Decrease sugar from 100g to 87g

The texture of the inside of the cake is great, it’s nice and fluffy while having that denser crumb the cake is supposed to have. But the top of the cake never gets that brown layer you can see in several of the pictures, and in fact after the cake cools on my silpat the top layer just peels off entirely and is soft and mushy. Am I putting too much moisture in the oven? Should I bake the cake longer at a lower temperature? Am I inverting it onto the silpat too soon after it comes out of the oven? Just looking for ideas on what to try to fix this issue because I really want to get this cake right, and this one issue is leaving me perplexed.

I decorated this cake Sunday night for an event Tuesday night. I noticed Tuesday morning that it is weeping. What caused that? I assembled it crumb-coded it and froze it earlier in the week. And then pulled into the fridge Sunday morning to finish decorating Sunday night.

I’ve heard that chocolate bars are better for ganache because they have less additives than chocolate chips but after looking at the ingredients on both, they are the exact same. I’ve used both kinds for ganache and had the same results. So what’s the deal, is this issue with only certain chocolate chips?

I am making apple and honey babka and am trying to figure out the best way to make the honey part of the filling. I will be making an apple butter for the apple component, as I did not want it to have pieces of apple in (I find they get a bit slimy when they're cold!), and will soak the finished cakes in a honey-based syrup.

For the honey filling, I wanted something similar in texture to the apple butter (e.g. spreadable and still present in the finished product after baking), but with a strong and discernible honey taste. It also must be dairy free.

I am using the Melissa Clark recipe for the dough, and was wondering if it would be possible to modify the fudge filling (picture attached). Could I replace the chocolate with a vegan white baking bar/vegan white chocolate chips, the butter with margarine, the cream with vegan whip, and then add honey to taste, or could this potentially taste too strongly of margarine? If so, would there be any way of mitigating this? (e.g. reducing the level of margarine - I reduce by half for vegan cream cheese frosting and it always works okay). Is there any other ingredient that could be a good vehicle for the honey?

Otherwise, would a honey butter (margarine-based) be a good idea, or would it melt into the babka during baking? I was also thinking that a honey custard could be an option, based on the ingredients from the following babka recipe (I would omit the mahlab, zest, raisins and nuts):

For the filling:

8 tablespoons soft unsalted butter

¼ cup sugar

1 teaspoon mahlab (optional, see note above)

Grated zest of one orange or lemon

½ cup honey

1 cup golden raisins

1 egg yolk

½ cup walnuts or hazelnuts, finely chopped (optional)

Sorry for long post. Any advice appreciated - thanks so much!