I made pound cake previously and it came out great I used the cold oven method but it had risen a lot and that’s not what I wanted to happen how do I correct this to make a more condensed cake. I did use baking flower I did use Vanilla Ice cream as milk I used a mixer then after whisked everything

I'm trying to make marshmallow buttercream frosting from scratch with homemade marshmallow fluff base but I can't get my hands on corn syrup. I found a recipie for glucose syrup that claims to be a substitute. Would that work? Or does corn syrup have any special properties that cannot be replaced when it comes to marshmallow

Creme sand cookies

Hi, I am planning to make cupcakes to bring to my boyfriend this weekend, but my concern is that they may melt since it is a 2 hour drive. The frosting recipe uses both cream cheese & heavy cream, if I just add gelatin will it be fine? or should i use a freezer bag?

I followed this recipe except that I subbed the vanilla chai leaves for Vermont maple ginger tea leaves, added a 1/4 tsp vanilla extract, and some maple syrup. At no point was my dough crumbly but was, in fact, very soft and whipped in texture the entire way through. I added a few extra spoonfuls of flour but it didn't do much and to a small degree, there's a taste of chewing on flour, though it doesn't taste terrible. There's no way I'll be able to roll this out and use cookie cutters on it.

I was going to scrap it and start over but I don't have enough flour to a new batch of anything. Is there anything I can do to work with what I've got?

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https://preview.redd.it/dlmmnoiq9pvc1.jpg?width=3024&format=pjpg&auto=webp&s=7e32bc3e866f48d5008a783f2f8336873674eb39

I have this amazing muffin recipe but I no longer own a muffin tin. While I do want to buy one, I can’t afford that right now, and I really wanna make these muffins lol Can I just use the same recipe, all measurements, and just throw it in a bigger baking pan?

I want to buy an airbrush gun but I don’t know anything about it. What to look for before I buy it?

I packed a big bag of snickerdoodles for a conference, and they did not survive the trip very well.

What would bakers here do with a large amount of snickerdoodle crumbs/pieces?

Sometimes when you buy store bought muffins they come with a few of these thin "plates" of sugar on top of them, usually an inch or so across with a rough surface, they have an amazing texture and would be perfect for a recipe I have been trying to experiment with, but I have absolutely no idea how to recreate that effect or even what to call it. I've looked everywhere and can't seem to find anything. 🥲 I would be super happy if anyone could point me in the right direction.

I made ermine buttercream and at the end I added raspberry jam as per the recipe, and then refrigerated it over night. The recipe said to beat on medium-high for 5 mins to bring it back to workable consistency. It started breaking down into this mess at about 3 mins. Should I have waited to add the jam until right before icing the cake? Maybe my jam had too much liquid? It looked fine last night!

Need to have it delivered but the next day . Since the cake uses wafer paper , i’m scared it’ll damage the cake before the customer gets to light it. I know wafer paper doesn’t do well with moisture.

Is there a store and freeze method you guys recommend for this specific type of cake?

Just baked these cupcakes from a cake recipe. Some of them have sunken and some haven’t? It’s still salvageable but I was wondering what makes this happen :)

I'm making a cake for my friends baby shower which will be two tiers (usually I just do single tier but she has a lot of guests).

I have baked 3X8inch layers approx 1.5inch each and 2X6inch layers also approx 1.5inch each.

My question is, does it matter if the top tier isn't as high as the bottom tier? Will it look weird or should I bake another 6inch layer?

I’m planning on starting a brownies business and there are quiet a few options of unsalted butter in the market.

Is there any way to know which one would be the best for making brownies?

The rolls have great flavor, but they're too dense. The dough didn't rise to my liking, and I'm not sure why… Any tips or suggestions?

Source: https://www.tiktok.com/find/milk-bread-rolls-recipe-tini

I recently got into baking cakes and one thing that always drives me nuts is the buttercream has a weird flavor after being out. Usually it's the next day but this cake I made today (which isn't great looking) the buttercream almost tastes like butter thats been out too many days. Idk if that makes sense but no one else who eats my cakes notices it so maybe i'm crazy. Anyone else have this issue? Any tips? I use salted butter and let it sit out to soften for a few hours before using. Thanks!

I am trying to start a home based cake business and one requirement for my state is labels with an expiration date. How exactly do I calculate the expiration date of a cake? How long do I know it’s good for?

I was thinking of using an 8 inch springform pan to hold the cheesecake, which is 1 inch smaller than my 9 inch spring form pan. Which was what i was going to use to hold hot water to help bake.

Since my oven is not working, I was tempted to use my toaster oven. That toaster oven has proven to be such a great underutilized tool. (mostly because of the convection option, as well as it's space)

Bad idea?

Recipe: https://iambaker.net/chocolate-ermine-frosting/

I'm trying to make chocolate ermine frosting. Based on other posts I've read, I've tried whipping it more and putting it in the fridge for about 45 mins. Still looks like this. Please help :(

https://youtu.be/fLBmWIcFFrg?si=2FzRKxH4quGVxtCN

Using this recipe here and I definitely made the pastry cream portion thicker than what was originally shown in the video. It’s not separated, but it’s not as loose as the video shows. Would it still be good to use or do I just toss it out?

Hello,

I am making my niece's birthday cake this week, and I have had a slight scheduling issue.

Originally I planned to bake it before I go to work on Wednesday Afternoon, so it'll be sufficiently cold enough to ice on Thursday morning.

However, I forgot to factor in that I have to be at work 3 hours early for a staff training.

I can't pick up the cake tin I hired until Wednesday morning at 930am, and I need to leave for work by 1130

My question is, if I make the batter for the cake on Tuesday night when I get home, will it hold up in the fridge until after I get home with the cake tin to bake? It would be about 7-8 hours Or should I get up early and make the batter before going to pick up the tin so it's only sitting for at most an hour?

OK so I am an amateur baker and baked these white chocolate/raspberry cookies and it's green ! I've never seen this it's so strange!

i want to make 2-ingredient air fryer doughnuts but i dont have any greek yogurt left

My friend’s 30th is next week, so we’re doing a Death to her 20s party. I want to make her a tombstone cake to go on theme that says “here lies her 20s”, and while I have experience decorating, I have no idea what kind of cake to use to carve it into the shape without disintegrating on me. Please help 😭

I'm making a double batch of Swiss Meringue Frosting (Sally's Baking Addiction) I have been whipping for nearly 30 mins and I'm at soft peaks. Is it possible to whip in batches at this point or should I keep going and hope my KA motor doesn't die on me lol I'm thinking maybe I have too many egg whites whipping at once. I'm whipping 12 egg whites with about 900grams of sugar.

(reposting this got removed the first time) hello everyone! im baking my brothers birthday cake this year & he wants a dense vanilla cake. i've only ever used one recipe that i'll link below but he says it's not moist or dense enough. if anyone has any tips on making it more dense i'd appreciate it. thank you in advance!

https://cakesbymk.com/recipe/soft-vanilla-cake/