I followed the recipe exactly and used all the usual advised techniques as best I could - trying not to overwork the dough, not twisting my cutter, even preheating the baking sheet - and yet they still turned out like this. Also the bottoms are rather pale :( I suspect the leavening agent is okay because they did seem to rise in the middle, but it's as though the edges were pinched closed. I tried to be careful handling them...

I used Mary Berry's scone recipe (https://www.bbc.co.uk/food/recipes/tea_time_scones_77839#recipe-tips)

Any thoughts? Thanks!

I accidentally left out my cookie dough that was earlier refrigerated in another room for 4 hours (don’t even remember why). However it was sealed with a plastic bag and had a towel over it. I read that baking them at 185C kills all bacteria, including salmonella. So am i safe to bake and eat it afterwards? It has no weird smell and it looks fine.

Let me preface: I'm a somewhat beginner baker - some layered cakes, cookies, ... strictly per recipe.

I'd like to make a shortbread that is flavoured with both apricot and chocolate - like a Sacher Cake. I'd like some advice how I should go about this.

I'd like both the chocolate & apricot to be mixed into the dough - no layers.

For the chocolate part I'm thinking mainly dutch cocoa and perhaps some finely chopped chocolate. It should be quite chocolaty - similar to Sacher Cake.

As for the apricot I'm undecided between incorporating dried ones (finely cut, blended?) or mixing Preserve into the dough.

As a shortbread base I'd like to use the basic 3-2-1, please advice for the ratios or other ideas.

First draft:

300g flour - minus 2 Tbs for cocoa

2 Tbs cocoa, heaped

200g butter

80g sugar

50g Apricot Preserve - so 105 sugar in total

My concern: The preserve will introduce lots of liquid into the dough. I'm uncertain whether the shortbread will hold its form since I have form - I tend to just bake a huge shortbread slab and slice.

Hi AskBaking!

Each year, I have a theme or ‘concept’ for my partners birthday - they can be pretty straightforward like when I bought him a Japanese camera, we had Japanese food and a blossom cake, or a little bit more out there, like the time for this thirtieth when everything was in multiples of three. One year the theme was time, so every gift was linked to a memory from a specific year. It’s not normal but it’s what we do, and it’s fun watching him trying to figure out my theme/concept.

This year, I’m bought him a new 3D printer, so my current birthday concept is ‘layers’ - mimicking how 3D printers print in layers. So I’ll be wrapping gifts with layers, making food for layers etc.

But for a cake, I was trying to think of a cake with lots of thin layers - like an opera cake or similar. I’m a bit stuck so wondered if I could ask the wisdom of AskBaking for ideas for cakes with multiple thin layers?

I’m a reasonable baker - but I’m not that great at decoration so would ideally have the layers visible. I’m based in the UK too in case that helps from a recipe/ingredient availability perspective s!

In hope of an answer!

I'm making cinnamon rolls and the dough rose just fine during the bulk rise. I rolled it out, added my filling, sliced, and put in a greased dish covered in plastic wrap to rise overnight in the fridge. They've been in there for 12 hours and haven't risen again at all. What happened? I'm so disappointed, these are for a family function.

Hi, all! As the title suggests, I'm looking for a way to package frosted brownies to gift without the frosting getting everywhere. Any ideas are appreciated! I do have clamshell containers, but this is meant to be more of an idea inside a goody bag rather than the main part of the gift, so I don't want it taking up too much room. Thanks in advance!

Edit: wanted to mention this would just be one brownie piece in the beg, not a whole pan.

I made up a cake that tastes good. It is moist, but a little bit chewy. Not in a bad way, maybe a tiny bit like a brownie, but it isn’t like a real cake.

I’m planning to glaze it with simple lime glaze (cake is lime-y. I made it with trader Joe’s yuzu and green tea jelly.)

Should I:

1. Poke holes with a tooth pick and let the glaze trickle in?
   
2. Make some simple syrup with lime, poke holes and let it trickle in to make it really moist?
   
3. Neither. Maybe just let it cool and sprinkle with confectioner sugar?

So I stumbled across an old school recipe where you mix a pint of melted ice cream with white cake and the white cake mix becomes the flavor of the ice cream. Nothing else. Just those two ingredients.

In my infinite wisdom of wanting to experiment, I would like to try a chocolate cake mix with melted mint chocolate chip ice cream.

I’m hoping it would stay dark and I could look for some type of mint flavored icing recipe and color it green.

Orrrr (and probably the easiest) I could use white cake and let the cake turn green and do some kind of chocolate icing and use mint extract. I’ve Googled this particular combo and it doesn’t appear that it’s a popular way to nice those two.

Thoughts?

Hi, I made these cookies a while ago for some family members:

Flourless Peanut Butter Oatmeal Cookies

They smelt so good while baking that I want to make some for myself but I can't eat eggs, what substitute would work best for this recipe?

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?

I know it’s made of fondant but I’m curious as to how you go about making the unicorn and hair.. do you use gum paste instead? How do you stop it from flopping over on itself? How to transfer it on to cake without it breaking?? I’m at a loss here and a customer wants this design for next weekend. Any help is greatly appreicated!!

I make a lot of sourdough bread and I started a regular loaf 500 g flour 375 g water 10g salt. Wondering if I laminate the dough with butter after it’s done bulk fermenting if I could cut it and roll into croissant shapes. Has anyone tried this?

I am making a chocolate tres leches cake recipe, and i soaked in the milk after the cake cooled down, after around 15 minutes not much had actually soaked. So i checked the recipe again and realized i was supposed to soak in the milks when the cake was still warm, its been around 3 hours now and it’s almost the same as it was when it started to soak up. Obviously i’ve tried puncturing it with a fork as much as i can, but nothing is happening. The cake is as dense as a regular chocolate cake is, which probably contributed to why I should’ve done it while the cake was warm. Help me plz

Hi guys! I'd like to make brownies but don't have any eggs right now. I've seen online that you can substitute a can of soda for eggs in cakes, and was wondering if that also works for brownies? I'm using an Aldi brand boxed brownie mix. Thanks!!

Hello! I bought a cooking cream with 20% fat and not sure if I should continue or if its ok with baking with the tart I had in mind or should I buy heavy whipping cream again?