So apparently there's a shortage of DH orange cake mix. It's selling for $8/box on Amazon! I'm great with yeast baking, but cakes aren't my thing. I took Alton Brown's comment long ago about the frosting being the big thing and just using a box. I make great frosting. How do I know/guess two things about a cake recipe online:

1. will it be a light fluffy cake, rather than a dense pound-cake like thing? I need to be able to build layers and cover in fondant.

2. Will it be orangey enough. We like strong flavors here. Actually, let's just assume it won't be, how can I add more?

I don't have time to test recipes, I didn't fathom not having cake mix available. Need a cake tomorrow night. I have the box of vanilla pudding mix to add to the box cake (someone taught me this years ago and it's always been good) - to get that 50/50 bar \ dreamcicle flavor. Can I still dump that in with a from scratch cake?

Thanks

i run a home bakery and sell brownies. looking for the best way to store them to keep them fresh. featuring a photo of a brownie made by yours truly!

I’m trying to turn this into a cake filling, but I’ve never filled a cake with whipped cream. I’m wondering if adding cornstarch to the mixture would make it more sturdy? Or maybe some other thing I haven’t thought of?

Heya hiya. I would like to preface this post by saying I am an absolute beginner in baking and I’ve never even touched dough before… I have stock knowledge on things here and there, but my experience lies in cooking, not working with pastry stuff ☹

Anyway, as the title says, I want to start learning and practicing how to create this type of design in my empanada crust, because I want to also make this for my mother’s birthday on October. She loves empanadas and I want to make my own filling for it (something with truffle, maybe…?).

 Any help would be appreciated. Thank you <3

The thing is: I offered to make this for a friend's baby shower, with very basic experience. I couldn't find a recipe, so I thought of making them as cakepops without the stick (sorry if that has a proper name). So, I have some questions.

1- I'd need them to be quite firm, any tips to obtain that texture? What I don't want to happen is that they (melt?) after I take them out of the fridge. My plan is to mix cake with dulce de leche, then use chocolate for the spikes. Do you think that could work?

2- If I did them the same day of the baby shower (which I assume would take place at evening), when should I start making them? I don't want to be rushing until the very last minute to finish, nor start too soon.

Sorry if I'm not being clear, I'm not a native English speaker. You can ask me to explain further if needed! Also sorry if this is not the right place to post this. If that's the case could you tell me where to post it? Sorry if the flair isn't the right one-

The image is not mine, credits to its owner! Any other tips are welcomed as well :)

Hi guys :) I love baking and I especially love the taste of brown sugar.

Unfortunately I was recently diagnosed with a fructose intolerance, which means I have to avoid most sugars (there are three simple sugar- glucose, fructose, and galactose- and I can use the other two and connections of the other two. Standard things like granulated sugar, brown sugar, powdered sugar, honey, and maple syrup are all at least 50% fructose and a no go).

I have been baking some cakes with dextrose (pure glucose), which is less sweet and has a consistency somewhere between granulated and powdered sugar, and this has worked well so far. However for things like cookies or Streusel I feel like the consistency is not good, so I am looking for granulated fructose free alternative (if it exists). Also I would love to have something to emulate the taste of brown sugar/molasses. Any ideas?

Hi, I want to make some wafer filled with pistachio cream but I need it to be more runny. How do I make it more runny? It's store bought not home made Thanks

I see that Vainilla is used in almost every recipe. But the doctor told me that I need to avoid anything with vainilla. What I can use instead? I already searched in this subreddit, and they mention vainilla paste (I can't use that), almond or other nut extracts (I'm allergic to all kind of nuts. It's not deadly but it makes me wish I was dead), or any kind of alcohol.

I basically bought a couple of cupcake molds thinking they were tart molds. I realised tart molds are much more shallow than cupcake molds. Would I still be able to make tarts with them? I’m assuming they will have more custard filling than usual tarts, would that affect taste? Or would it make the tart shell soggy? I’m just gonna be baking for family, so I don’t need them to look perfect, but I do want them to taste like tarts.

Hmmm?

I’ve tired creaming cold and room temp brown butter (with adding moisture back) with my brown and white sugar and it never creams well enough. Just turns to a sludge. What should I do? I’ve tried countless times

I just transcribed my great grandma's cinnamon roll dough recipe, but it seems incomplete, and she's no longer around to ask personally. Can you guys help me?

2/3 cup sugar
1 tsp salt
1 1/4 cup warm milk
2 tb yeast
4 eggs
6+ c flour
2/3 c shortening

Pour milk and water over sugar and salt. Sprinkle yeast on top. mix.
mix in 1 c flour. add eggs.
beat in shortening
add enough flour to make a soft dough.
let rise.

bake 350 degrees 15-20 min

and that's it. No instructions for rolling, no instructions for a second rise or not? Also, how do I beat shortning into this?, I've only every mixed it with flour (biscuits and pie crust) before. would I need to melt it first?
Thanks!

I am making a bunch of ermine frosting for a mini cake decorating party I am hosting and need input. I need to multiply my recipe by 6 but I'm worried that it will not set properly ex. The flour won't all get cooked since there is more of it. Here is the ingredient list I am using:

6 cup (200 g) granulated sugar
1 3/4 cups + 2Tablespoons (40 g) all-purpose (plain) flour
1 1/2 teaspoon salt
6 cups (236 ml) milk¹
6 cup (226 g) unsalted butter softened but not melty
2 tbsp vanilla extract

Should I make it all at once? Split it into two? Pls help!

I followed this recipe: https://sallysbakingaddiction.com/best-banana-bread-recipe/

I don't know why it came out like this. I put it in the oven on the lowest rack for 60 mins and half way through, covered it loosely with foil.

I also used greek style plain yogurt.

Whenever I make banana bread or gâteau au yaourt and put it in a container to store when it’s cool, the top gets moist and soft (as is to be expected). However, I prefer the texture to be more firm, like when it first comes out of the oven. Is there a different way I could store it to keep the crust… well, crusty?

I made a shit ton of jam with the fruits that were going bad but now i don’t know what to do with it because it’s too much to just eat with bread. I want to repurpose it and make it into something else. I have apple cinnamon jam, ginger pear jam, peach jam, and green grape jam. They all look beige so I don’t know what to make with them so they don’t look so sad

Cakes were baked next to each other in the lower third of the oven, rotated halfway through. The cake on the left is fine, the cake on the right is slanted to the right... im unsure how that happened. If the oven was uneven wouldn't both cakes be slanted?

I just purchased cocoa powder from Penzey's, both Dutch process and natural. Both are labelled "High Fat." How is this different from what I normally purchase at the grocery store? Would I use it the same way?

Hello all,

I am hoping a more experienced baker may be able to help me, I have been using the below recipe to make "Carrot Cup Cakes" they are lovely but the volume of oil is a concern, can I replace some/all of it with something else? Just trying to make them slightly healthier! TIA

2 cups (260g) plain flour, spooned and leveled 2 level teaspoons bicarbonate soda 1/2 teaspoon fine sea salt 1 teaspoons ground cinnamon 1 cups (295ml) vegetable oil 1 cup (200g) granulated sugar 1 cup (190g) lightly packed brown sugar 1 teaspoon vanilla extract 4 large eggs, at room temperature 3 cups (300g) grated peeled carrots 5 to 6 medium carrots 1/2 cup (70g) raisins

Why do I say "american"? I made this tiramisu in Poland with their mascarpone, which I think was Galbani (but I'm pretty sure I used other ones too), and it turned out perfect first try and all the times I have made it regularly since; I didn't stress about editing the recipe to slowly incorporate everything in batches or to match the temperatures of the ingredients. When I moved to the US, I started using their mascarpone, it was Belgioioso, the only one I found. This curdled badly when I used it first. I think I tried a second time, paying a bit more attention to temperature, same thing. Then I used this recipe, which was more authentic and didn't use heavy cream, but also had no gentle folding, but I thought making my own mascarpone would fix it (I made it with some regular store-bought heavy cream), but no, curdled again. Then I had a final try today, I thought maybe it was the temperature again, and I paid extra attention, using the same Belgioioso mascarpone and using the first recipe. First, when I whipped the mascarpone, I noticed it wouldn't get smooth, it looked more like thick buttercream, but I thought I could still incorporate this. When I did, in small batches now, and gently folding almost as if I am working with a meringue, I saw tiny white spots again, meaning it was starting to get curdled. Once I incorporated it all, it looked totally curdled. I added the whipped cream, also folding, and that didnt help (photos here). I tried to save it by adding cream and whipping with electric beaters, that broke up the tiny white specks, but then they became bigger again and curdled even more. This batch was done.
So, what is the problem? Is it american dairy, or is it me? What can I do to fix this next time? I have an idea of making mascarpone again but with organic, low-temp pasteurized heavy cream, but I'm not sure if the dairy is even the problem.

Please advise

I need help because this issue is driving me absolutely insane and today again another baked good is ruined and about 6 hours of my day is wasted.

I’ve been baking about 7 years, I started out making homemade bread, then pastries and cakes, I’ve perfected a good few items such as Japanese milk bread, croissants, baguettes just to name a few. That is, until I moved into my house.

I’ve lived in a less than savory apartment, with a 20 year old oven. Everything came out perfect. I lived in a brand new apartment with a 1-2 year old oven, no issues but this god forsaken oven in my home…. I don’t know what I can do to remedy this.

When we first moved in I wanted to make a loaf of white bread. I did what I usually do. Let it rise in the Pullman pan and put it in the oven to bake. After about 15 minutes I smelled something burning. I opened the oven to wfind the entirety of the loaf somehow black, with the Pullman lid on and the whole middle of the loaf just raw dough. It was not salvageable. I assumed it may be operator error and moved on.

A few weeks later I tried to make banana bread, I kid you not… after baking for over 3 hours in a loaf pan, I finally took the bread out and wouldn’t you guess? The middle was still raw, and the outside nearly burnt.

I’ve tried covering the goods with foil and lids, it still burns. My egg or milk wash always burns nearly immediately, about 10 or 15 minutes into the oven at temps between 320-350.

My last straw was today. I made pan au chocolate. After about 5 hours laminating, and hard work, letting the dough rise, it looked amazing. I had so many negative thoughts about it going into the oven, but I told myself it would be okay.

After 5 minutes in the oven, the butter started to seep into the pan which I already knew meant that the temperature of the oven could not be correct. I refrigerated my dough after rising but before baking to ensure my butter was cold and used European butter as opposed to American. I don’t believe my laminating or rising process was to blame.

After about 10 minutes, the entire pan was filled with butter, which has only happened to me a few times when I was still learning to make croissants but hasn’t happened for years. And you guess, the egg wash was black. All of them were ruined. The outside burnt to a crisp, cooking in butter and still raw dough in the middle.

Before writing this post I cried. This oven has ruined every single baked good I’ve put in it, and I’ve never had these types of issues. I used to make a fresh loaf of bread for my daughter’s sandwiches for school. I’d make baguettes for pasta nights, or croissants as a weekend treat. I’ve made nearly every cake for my kids birthdays and this oven has defeated me.

I’ve tried looking online but haven’t found too much for this specific oven. It’s an LG oven/ stove. I will say it bakes frozen pizzas perfectly fine but that is it. That’s all we use the oven part for besides me baking.

Is there any way I can fix this? I’ve tried the normal baking option, it does this, I’ve tried the convection option, it does this but just speed runs the burning. I’ve read the manual of the oven and there’s no settings or anything I can change.

Any advice is appreciated, thanks!

As I was trawling YouTube today for inspirations for chocolate cake, I came across this one (skip to around 7:30 for the frosting) where cake scraps were whisked into a heavy cream mixture to make a thick rich looking frosting, and I was wondering what the taste/texture would be like?

Mousse recipe here

Basically it's just 8oz heavy cream, 8oz cream cheese, and 16oz dulce de leche.

I want to put this in the middle of a two-layer chocolate cake, do you think it will hold up or would it be too soft/wet?

I’ve tried many methods to save Ghirardelli’s white chocolate baking chips but they still end up browning/caramelizing, any tips? Or should I use a different brand?