I usually use American full fat milk but I only have Korean milk that tastes a little different but not too crazy different. Could a change in milk be too risky? I have to bake some cakes tomorrow morning and the place I buy US milk is closed 😭 maybe im just overthinking idk?

Hello! I am trying this recipe: https://amycakesbakes.com/vanilla-almond-cake/

The recipe has instructions for baking the batter in a sheet tray to then cut out cake rounds, which I don’t want to do. I have 4, 6, and 8 inch round (2 inch tall) cake tins that I am trying to fill deep enough that I can cut the layers in half later.

The recipe website has a section about adjusting the baking time for different cake tins which says to decrease the bake time by a few minutes, but when I tried that with both the 6 and 8 inch tins the batter was still completely liquid by the end of the bake time, so the finished cakes sunk a lot and the texture was a little wonky.

I want to use this recipe to make rounds for a wedding cake I’ll be making. Can anyone help me out in trying to figure out the temperature and time to bake this recipe when using round pans full about 1 inch high with batter? Is it possible with this recipe?

I was folowing this recipe

https://www.theguardian.com/lifeandstyle/wordofmouth/2012/nov/21/how-to-cook-the-perfect-chocolate-cake

Instead of two 9" pans, I used one 6" pan and scaled down the recipe by about a half.

I tested the cake with toothpick and it wasn't done after 55 min, so I left it in for another 10 or so min, when the toothpick finally came out dry.

I've seen the majority of cakes usually bake for 25 to 30 min, so I'm really confused.

Yes, I know the recipe called for two cake pans, but still....a 6" pan needed over 60 min....🤔🤔 isn't this a bit weird?

So first I used the following recipe:

½ cup (113g) unsalted butter, melted

⅓ cup (66 g) granulated sugar

½ cup (104g) packed light brown sugar

1 large egg

1 teaspoon (5ml) vanilla extract

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups (186g) all-purpose flour

1 ½ cups (255g) chocolate chips (semi-sweet or milk)

Then I tried to do a coffee variation

143g unsalted butter, melted

50 g granulated sugar

120g packed light brown sugar

1 large egg

1 teaspoon (5ml) vanilla extract

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups (186g) all-purpose flour

250g chocolate chips (semi-sweet or milk)

5g Cornstarch

15g instant coffee mixed in 5 ml water

I baked this one for 8 minutes only and they turned out like this.

​

Problem is I always get hard cookies and they are only slightly soft in the inside and usually have very little spread. I want them to be soft and "melt in your mouth" type but I can't get it right :(

https://preview.redd.it/os4hv9csq6vc1.jpg?width=1600&format=pjpg&auto=webp&s=06b40a79e12129e03df7282b80180ef56bcfaee9

https://preview.redd.it/kscwmccsq6vc1.jpg?width=1600&format=pjpg&auto=webp&s=0f91e2910b905347d0a5f5baeaa4347af92ce2d6

I know it's a bundt cake pan, but I'm curious about this particular shape as it's more bell-shaped than I've seen before

Hi, I had this amazing muffins a few years back at a brunch spot. Almost like a popever interior but more structured. They were savoury but not doughy like most savoury muffins or loaf cakes nor nor wet like a quiche. I’ve been trying to recreate them but no luck. I recently saw this picture from a coffee shop I follow, and their muffin also looks very moist and open crumbed.

My question is: how can I get a moist, little chewy but not doughy or crumbly, not cakey, savoury muffins that resembles pop overs/ Yorkshire puddings.

I guess if you can’t help me, no one can at this point.

My mom loves those chocolate oranges, and I want to bake a chocolate orange cake for her birthday.

I’m leaning toward both flavors throughout (ie chocolate cake with chocolate frosting, with some orange flavor in both), rather than a solely orange cake with plain chocolate frosting or something like that.

My mom also happens to like orange liqueurs like Grand Marnier.

I’m just wondering, what should be the main source of orange flavor in my cake and frosting?

Orange extract?

Orange liqueur?

Plain old orange juice and zest?

Some combination of those?

Looking for some creative ideas and pros and cons of each. Thanks!

https://preview.redd.it/hia64milv4vc1.jpg?width=1179&format=pjpg&auto=webp&s=21e0a79a4b36b84f782bd4da5314ce639d82d342

https://preview.redd.it/dp5ejlilv4vc1.jpg?width=1179&format=pjpg&auto=webp&s=5838004005786d0a3052913f951231a19ddd9915

I'm curious to know if i could use starter (natural/wild yeast) instead of commercial yeast to make a poolish.

I have some extra bread flour I want to use and it’s just kinda sitting around. Can I use it for other things? And on that topic can I use all purpose flour to make bread in place of bread flour? Just wondering. Thanks

I just wanted to say that you guys already helped me a lot with my chocolate cake!! I got a baking book (Wayne Gisslen - Professional baking Sixth edition) and I'm loving it its so hard to find professional content on the internet who isnt aimed to a more "house kitchen" audience, but sadly most recipes in there require butter, my country (in south america) doesn't have a big dairy culture (my guess, otherwise no reason for butter to cost a fortune) so its unsuitable for me to use it in my bakeshop. We use 50% fat margarine and vegetable oil (soy)

I ran into a yellow cake recipe that asks for 280 grams of high-ratio liquid shortening. Can I use 280 grams of vegetable oil in here instead?

I'm trying to make royal icing for the first time, and my icing is not becoming foamy/airy at all. No matter how much I mix it, it's a gooey substance, similar to condensed milk.

I used 1 lb of powdered sugar, 3 tablespoons of meringue powder (Judee's), 1/3 cup of warm water, 1 tbsp of vanilla extract, and 1 tsp of lemon extract.

Online recipes for royal icing vary quite a bit, so perhaps my ratios are off. I tried adding more sugar and meringue powder, but it didn't really help. I'm using a cheap hand mixer that seems to mix very fast even on low, could that be the issue?

Any suggestions are welcome. I don't want to mess up another batch!

this is a silly question, but maybe there’s an answer out there. i wanted to make this mochi cake that i usually buy but they were out. i already have a regular brownie mix, and was wondering if i could possibly add glutinous rice flour to it? since the mix already has regular flour im just wondering if that will cause there to be too much flour, and if there might be a counter to that such as adding more eggs/milk/etc.

edit: typo

Hi Everyone!

I am making a vanilla cake with dulce de leche cream cheese frosting for my nephew's party this weekend and I have some questions I hope y'all can help with!:

-I'm attempting to recreate this cake somewhat but I am unsure about the cake size, perhaps 6 or 8 inch? and guess on layers?

-are dowels needed for stability? Especially since I don't plan on having cake boards between the layers...

-I worry that the weight of the cakes might cause a softer filling like cream cheese frosting to squish out of the sides, thoughts?

I appreciate any tips! I really don't want the cake to fall apart!

https://preview.redd.it/9pyjqnqwa2vc1.jpg?width=589&format=pjpg&auto=webp&s=34917ccd99bbb33562bc5888b37dc60c270d3a76

Hi everyone!

I’m quite an experienced baker but one thing I keep on struggling with is calculating how much buttercream I should make for a specific type/size of cake.

Cupcakes I have down now but with cakes I still struggle quite a bit, especially if they are not to be naked.

So just throwing it out there: how do you guys decide how much you’d need to frost a cake?

I’m using the following recipe to make cinnamon rolls for Friday night

https://bromabakery.com/homemade-cinnamon-rolls-soft-fluffy/

I don’t really have time on Thursday so was thinking of making the dough today (Wednesday) but was unsure if that was okay or how to do so?

I'm competing tomorrow and I can't figure out what to make. It's 45 minute total time with 2 butane stoves your own tools, but no appliances like a robocoux or hand blenders. I'm thinking maybe make is easy for myself and just make a trifle but that seems too basic. Any ideas?

This is quickly becoming the bane of my existence topping profiteroles, we are making white chocolate ganache that we are piping on top m, sometimes it comes out as a lump sometimes it’s too loose and it drips down. I just need to pipe it and minimally spread across the profiterole and not drip down the side Maybe it need to fully cool it and somehow make it warm enough to spread again? I really don’t know and I need help lol

I follow recipes to the DOT but for some reason each time I make it- it seems to deflate and not be as thick as the ones in the recipes. I don’t know what I’m doing wrong but what can I do to not have my brownies thin 🥲

Baking in a hurry rn for an event and my egg whites got glossy and thick but didn’t reach stiff peaks for this Japanese cake I’m making. It’s in the oven rn. Am I fucked? Do i have to start over?

I mixed them w a hand mixer for over 15 mins.

Helllo! I’m an amateur baker and lately, I’ve been looking into baking courses to delve deeper. I came across several diploma courses in baking and patisserie with international accreditations. Two academies that seem legit and have good reviews:

1. Zeroin academy with LAPT accreditation
2. Food consulate with City and guilds accreditation

I will be moving to the US soon and I want this diploma to be a value add and to be recognised there as well. The zeroin academy diploma is less expensive but the accreditation (LAPT) kind of seems sus? Does anyone know about it? Let me know!

Hi all,

I have to make about 50 cupcakes for an event, which I will also be attending. The event is at 11am on a Friday. My question is, would you frost the cupcakes the night before (on Thursday evening) and keep them in the fridge (it's not really an option to keep them on the counter as it's hot and I'm not that confident leaving frosting out - it will be SMBC and possibly a mascarpone frosting as well so it should go in the fridge) or rather wake up really early on Friday, rewhip the frosting you made ahead and frost/decorate them that morning? I'm concerned they will dry out in the fridge if I make them the night before, but it's also quite tiring to wake up early, finish the cupcakes and then also get myself ready for the event all before 11am. Thanks :)

Hi. I'm fairly new in baking. I would like to ask some tips, strategies and best ways to store cupcakes and cakes for bulk orders? I am a new home baker and I am just worried about the orders for the upcoming Mother's day. Btw, I am also planning on making boucake. So, I need to prepare and bake early and do my buttercream.

It'll sure help me a lot. Thank you in advance.

I have a recipe for cuban bread that i need to make 100x the one i got. I need to make a pre ferment and the recipe calls for a pinch of yeast. I use instant dry yeastand leave it for 8 hours or overnight before i make the dough. Is it as simple as multiplying the weight of each ingredient by 100 or is there more to it? What do i do about the pinch of yeast? Do i just add in 100 pinches of yeast?

Heres the recipe

Pre ferment

bread flour, 50g

water, 50g

yeast, pinch

Dough

bread flour, 200g

yeast, 3g

salt, 5g

lard, 25g

sugar, 10g

water, 105g

Today I made my first Swiss Meringue Buttercream frosting. Started off great, the egg white/sugar mixture whipped up so nice and fluffy and sticky; I was picturing a large quantity of light, delicious frosting. But as I started to whip in the softened butter, a couple of tablespoons at a time, the frosting deflated more and more. I'm now left with a stiff, airless solid mass, about 1/3 of the volume of the pre-butter meringue. It's a lot like a basic American buttercream, not at all like the soft fluffy frosting that you get on a chichi bakery cupcake. I can't find any commentary on the interwebs that addresses this question, just lots about what if your Swiss buttercream is too runny or if it curdles. What did I do wrong???

(FWIW: 3 egg whites, 8 oz sugar, 8 oz butter)