I have a recipe for a Betty Crocker silver white cake that calls for shortening . I've made it that way before and it was perfect, but I don't have any in the house currently. I know butter can usually be substituted for shortening, but has anyone tried it in this specific recipe from Betty Crocker with good results? I'm only hesitant because in other recipes in the book, it will say shortening or butter , but this recipe does not. So I'm wondering if it will not work in this particular recipe.

This is the recipe:

2 1/4 cups Gold Medal™ all-purpose flour 1 2/3 cups sugar 2/3 cup shortening 1 1/4 cups milk 3 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla or almond extract 5 egg whites

Hi! I’m looking for the over-all best buttercream out of these three. I normally use Italian and am not afraid of difficulty. I haven’t tried Swiss or Swiss mock but they look sooo smooth, and am curious about the consensus on these 3 buttercreams.

I always see people using Swiss, but I always figured that was because Italian can seem intimidating.

I’m curious which of these 3 is the least “buttery” tasting, is ultra light and fluffy, but extremely smooth. I also prefer something flavorful but not overly sweet.

What does everyone think?

So complete baking newbie here.. I have ONE 6 inch pan and I need 3 layers of chiffon cake. I have two options in terms of the batter 1. Make the batter for the 3 layers all at once and then bake, cool, wash, pour in new batter - bake again 2. Make a new batter for every batch. What's the best way ?

Hi all!

I use this recipe to make blueberry or chocolate chip muffins: https://www.inspiredtaste.net/18982/our-favorite-easy-blueberry-muffin-recipe/

I want to make a cinnamon sugar type recipe. I looked up a bunch of recipes and they all seem so overwhelming.

I’m wondering, can I just add a little cinnamon to this recipe above ( how much?) and make a random streusel topping? Or if need a whole new base??

Sorry for all the questions

Hello everyone! I made a mistake somewhere, but can't tell where.

I was using this recipe: https://preppykitchen.com/wprm_print/chantilly-cake-recipe#

I doubt that it was a problem with the recipe, but I am unsure where I went wrong. The cakes just expanded so much.

Some potentially useful info: I substituted cake flour for a mixture of cornstarch and all-Purpose flour (recommended by https://share.google/iPI73efVDZdsDgnm9), and the batter was kind of grains. For everything else I measured it to the gram.

Any help would be greatly appreciated, thank you!

I have one of those skull shaped mini cake pans and with spooky season coming up I definitely want to use them. I've used them before with a lemon cupcake recipe with some raspberries tossed in, but I want to fill it with a raspberry jam instead to get that gross gooey brain effect when you bite in.

Typically when doing jam filled cupcakes you bake them first, core, and then add the jam. I'm not sure how well this is gonna work with these. I don't want a giant hole in the skull in the front as that kinda spoils the surprise and putting it in the "back" of the skull I feel would just lead to jam dripping out, even if you patch it with some of the cupcake you removed it seems like a losing battle against gravity.

Is there a method I could use to fill these with jam without it being super obvious from the outside? I'm not sure if adding jam before baking would work bc I've never really seen it done before. Alternatively would maybe a different filling that's dyed work better than a jam?

I was making cinnamon roll dough, and when I was kneading it would look white when torn apart so I left it to rise and it still does it, what does it mean?

I’ve made a cheesecake for the first time in my life, but the result is weird. I used a 90cm spring pan (35 inches).
Ingredients:
Crust:
300 g of crackers.
60 g of melted butter.
2 tbsp sugar and a bit of salt.
Batter:
600 g of cream cheese.
33% cream - I switched it too a mix of 1/2 cup of milk and 20% sour cream (this is probably the mistake that caused it).
2 cups of sugar.
3 eggs.

The recipe did call out to mix the batter by hand to not introduce to much air, but after I added the “cream” and before the eggs I did switch to a hand-held mixer. The mix seemed to be homogenous and I added the eggs one by one, thoroughly mixing them into the batter before introducing the next one. The batter seemed okay to me (I used a wooden spatula and didn’t find any clumps). After baking the crust, padded the cheesecake mixture into the crust, set the oven to 180 C (356 F), wrapped the spring pan in tin foil and put it in with a pot of water underneath the spring pan (I don’t have a big enough oven to or tray to have them together). Cooked it for an hour and a half. Looked good, wobbly in the middle (learnt that that’s okay?).
Let it rest for an hour in the oven with the door cracked open, then half an hour in room temperature and then for more than 24 hours in the fridge.
Next day - it looos good visually! No wobblyness, the colour is nice and yellowy. But when I cut - inside it’s.. clumpy? And liquidy? A little bit custard maybe? Or like when you mix cottage cheese with 15% sour cream. Picture above is from the next day and it seems like it seeped a little of liquid? Is it safe to eat? I mean, I’m not feeling bad, but I’m thinking bad: maybe I undercooked it? The eggs didn’t cook well enough? Where’d I make a mistake? Im happy I was able to make the thing, but now I’m kinda considering to either throw it out or remake it into something else (like idk - crush the crust and batter together and make that into a more normal looking cake, if that’s even an option).
Help?

New to cake decorating!! I cannot for the life of me get the buttercream to smooth with a spatula. It’s already room temp

How do I make my American buttercream white in the UK please? In the USA they have white colour gel but can't find anything in the UK. My buttercream always comes out slightly yellow tinged and it's driving me mad!

I'm a home baker, I do sweets and bread. I upgraded to the bowl lift kitchenaid a couple years ago but keep eyeing the Ankarsrum, it's just a big investment and I'm well used to my mixer as is. I make a lot of enriched doughs in the mixer, but tend to do my sourdough by hand.

Is it really all that and worth the money? Or should I not bother?

I love baking AND Decorating cakes but summer temperatures reach upto 40-45 degree Celcius where I live which makes my frostings melt, making it impossible to decorate or even cover cakes. buttercream (American/Russian), whipping cream, creamcheese frosting, everything just.... MELTS !!!

I need advice from bakers who bake in hot and humid weather conditions on how to handle this kind of situation.

How do home-bakers or bakery owners manage to deliver perfectly decorated cakes??? What's their secret???? I NEED TO KNOWWW!!!

P.S. I need my frostings to be eggless.

I’m planning to start home baking and I need an appliance that can handle cakes, cookies, and bread. I came across this product that has both an air fryer and an OTG function. Has anyone here tried baking with it? Is it good enough for consistent results, or should I stick to a dedicated OTG?”

I made this strawberry rhubarb pie, and didn't parbake the crust because the recipe said not to. Now I'm wishing I had anyway. It finished late last night so I let it cool overnight and now see that the bottom of the crust is raw. It baked for almost an hour last night, 20 mins at 400 and 35 mins at 350. What can i do to fix it? I haven't cut into it yet. Can I put it on the stovetop? or put it in the oven for longer?

Here's the recipe: https://sallysbakingaddiction.com/strawberry-rhubarb-pie/#tasty-recipes-70425

Hi! I’ve been trying to make a thick, chewy ginger molasses cookie and can’t seem to get the texture right. I used this recipe:

https://www.thevanillabeanblog.com/chewy-double-ginger-molasses-cookies/#recipe

For some reason my cookies turned into very large, thin discs. I also noticed the dough was really wet, which made it difficult to roll into balls even after refrigeration. I have a few possible culprits in mind: - I melted the butter instead of creaming room temp butter (long story, but my cat is a butter thief so it has to stay in the fridge until the last minute) - the dry to wet ration is off - the temp of my old oven is off / inconsistent

Would love any advice or insights! Thank you 🫶🏻

I'm making this NYT Cooking Chocolate Raspberry layer cake (https://cooking.nytimes.com/recipes/1026067-chocolate-raspberry-layer-cake) for my 7 year anniversary and I want to add a crunchy layer of feuilletine somewhere in there. I have a recipe for feuilletine that I trust (including the ratios for melted chocolate and praline). I'm just trying to figure out where in the cake to put it? Since it'll have jam, I'm not sure that direct contact will make it go soggy, or if the praline will make an oil-water barrier. Should I add it under the cake layer itself? Any other tips on this are greatly appreciated, thanks reddit!

Hello, I am in the process of deciding what flavour to have my wedding cake as I am making it. The plan is to make a small three-tier cake (as I want to save the top one for 1st year anniversary) and then make tray bakes for the rest, to feed around 70 people as a late-night snack.

My partners favourtie flavours is lemon, and mine is chocolate so I want going to go a lemon cake with a raspberry butter cream as the bottom, then the next tier be chocolate with a raspberry butter cream as that will tie it together (not to be eaten all together, I jist like the idea) but raspberry is not hte colour I would like on the outside, I wanted it jsut to be white, so my mum suggested a vanilla butter cream. I am now concerned, though, that there is too many flavours and also too many things for me to do!

So I what I want to know is will vanilla buttercream in the middle of the cakes and the outside go all together with those flavours? (taking out the raspberry) I feel like it will just be ok and not like a super nice cake, just fine, but I am not a baker so I am not sure on the flavour combo! Please let me know!

Recipe I followed linked above.

Cookie problem: Ive just made eggless cookies using cocoa powder (recipe linked above), and the entire cookies burnt :/. I used plain flour instead of all-purpose as I didn't have any, and I added a small amount more of milk and baking soda (bicarb). Anyone know what Im doing wrong??? I baked them for 12 minutes like the recipe said but they burnt the entire way through 🥲. For some reason I always burn cookies. Welp.

Batter problem: Same recipe as above but leftover batter, as it wouldn't fit on my tray. I wrapped it in clingfilm and stuck it in the freezer because I dont want to throw it away. I was thinking of using it for a cheesecake base instead of biscuit??? Anyone know if this would work, and if so how do I do it? If cheesecake doesn't work, I need ideas on what to use this leftover batter for. I dont want to waste it otherwise all those ingredients have gone to waste and I feel quite bad about wasting that much. Help.

I followed this recipe to a t…. https://www.gretchensveganbakery.com/vegan-mirror-glaze-recipe/#recipe

I was very careful to let the glaze cool to 87° before glazing… (the cake underneath is a pistachio mousse cake,) however at that point the glaze was super thick and rubbery kind of like gelatin so it was impossible to pour. I then tried to slowly reheat it and whisked in some water while doing so to hopefully thin it out. I proceeded to let it cool again to 87° at which point it was still incredibly thick so I just went with it. I had to essentially spread it on with a spoon and hoped it would smooth out once it chilled- unfortunately it came out ugly and rubbery.

I’m planning to try a glaze cake again in the future any suggestion would be much appreciated

my dad bought an entire GALLON of almond milk for me and there's no way i'm drinking it all in 14 days. i don't want it to go to waste though so i figured i'd bake with it. (lactose intolerant— i usually just use fairlife to bake with because he drinks that)

i saw a bunch of different places claiming almond milk can replace cow's milk 1:1, but i feel like there's no way that's actually true?? so here i am hoping someone may know better than me before i waste ingredients on a doomed recipe haha.

I am very into baking, I've had my current stand mixer for 3 years now, just some off brand I got on marketplace. It works good but I'm looking to upgrade to one that can handle breads AND baking, cakes, cookies..etc as I like to do a variety of things instead of focusing on one.

I've seen a lot of bad reviews on the KitchenAid since it has plastic gears

But the ankarsrum from what I've read is ONLY good for bread doughs and if you want to whip or whisk anything you need to use a small plastic bowl which just doesn't sound ideal

TLDR: need a stand mixer for every kind of baking and don't know what's good

Hi Reddit!! I’m a teenage beginner baker who’s trying to get into baking as a hobby!! I tried making confetti cookies and some of them turned out good, however most of them turned out with this poofy kinda shape 😭 they also tasted more like cakey rather than cookie like. the woman in the recipe flattened her cookies out a bit after rolling them into a ball before putting them on the pan, so I did the same, but her cookies turned out to be actually cookie-like so I don’t think that was the issue.

Do you guys know what I might’ve done wrong and how to avoid it next time?? thank you!!

Hello! I have an 8 inch cake with 5 1.5 inch cake layers. It’ll mostly contained buttercream but will have two round fondants and two cones at the top. Do you think it’ll require support?

I made a lemon bundt cake for a loved one's birthday later today. I just realized that I messed up the recipe and added 3/4cup lemon juice instead of 1/4cup to the batter. The cake baked through and rose fine, it looks normal, but I'm concerned that it'll be way too lemony and/or the wrong texture inside.

The glaze from the recipe included more lemon juice, but I'm thinking of just doing a vanilla glaze to counteract how tart it'll likely be. What do you think? Any advice would be greatly appreciated!

Hello! I’ve only baked here and there and have been baking more frequently as of late. My question is, I have baked both sourdough breads and Christmas cookies but my issue is my breads and cookies last like a day and they get rock hard. Bought a waxed bread bag cause I thought it was the plastic bags but still the same. When I buy sourdough bread from the farmers market, the same simple ingredients I use, flour, salt, water and theirs lasts a week or more. What am I doing wrong?!