I'm planning on making a two tiered cake, composed of two 12 inch cheesecakes. It will be iced with a stabilized whipped cream frosting, and have a layer of fruits on top. Does anyone have experience with stacking cheesecakes? I am unsure if I should dowel the bottom tier or just stack them on each other .

I need to make 1 dozen each Oatmeal raisin cookies & Chocolate chip cookies preferably on the larger side (about the palm of a hand), How can I make this as simple as possible? I'm an average baker. I can follow a recipe and have everything needed for a basic cookie dough. We like chewy ooey gooey cookies here!

I was worried I wouldn’t have enough, but made wayyy too much. Probably about 3 pies worth, hah. I would love to save it for another round of pies at Christmas. Will this freeze and well enough to use for later? Has a bunch of cream and egg so I wasn’t sure. Not much info online aside from just the pumpkin itself (not prepared pie mix). Anyone have experience with this?

I could use some help. My wife absolutely loves to bake. She’s very good at it and it’s what she loves to do. For Christmas this year I was hoping to get her some items she may not have but could really come in handy for her baking. She does have a mixer but I do think it’s on its last leg… what would be a good mixer for someone who bakes more than usual at home but not as much as a commercial baker? Also are there any items that you have that come in really handy that may not be something well known? I truly appreciate any help, my wife is not a shopper and does not spend money on herself so I would like to spoil her, she well deserves it.

Example recipe I made recently: https://sallysbakingaddiction.com/soft-chewy-oatmeal-raisin-cookies/

Every cookie I make holds its shape and barely spreads. I’ve tried all sorts of recipes, including one from my (now deceased) aunt that definitely shouldn’t be cakey.

I’ve tried everything I can think of:

• Using melted butter
• Chilling the dough
• Mixing as little as possible
• Mixing more than necessary
• Substituting an egg for two yolks
• Reducing the amount of flour
• Slamming the cookies on the counter
• Substituting half white sugar for brown sugar

I’m using all-purpose flour, measured by weight. I’m baking them on an aluminum tray with parchment paper. My oven’s temperature is consistent.

Is there anything obvious I might be missing?

I made my first ever homemade apple pie. Homemade crust and homemade filling. I’m actually super proud of myself and it tasted amazing. The crust was kind of dry though when I was rolling it out and cracked a lot, should I have just added more ice water to it? I want to try a flakey crust next time.

Tonight I might make homemade blueberry pie just because.

I’m not sure what caused this, but I found a number of bagel recipes that contradicted each other. Some called for barley malt syrup some didn’t. Some called for gluten some didn’t. I didn’t realize this until I’d already bought those two specifically for this experiment. So I asked a ChatGPT baking bot for a recipe mentioning I had both ingredients.

It spit one out that was:

Makes: 8 bagels Total Time: About 24 hours (with overnight rest)

Ingredients

Dough • 500g (4 cups) bread flour (or all-purpose flour with added wheat gluten) • 10g (2 tsp) salt • 2g (½ tsp) instant yeast • 20g (1 tbsp) barley malt syrup (for dough) • 5g (1½ tsp) wheat gluten (if using all-purpose flour)

Water • 270g (1 cup + 2 tbsp) lukewarm water, about 90°F (32°C)

Boiling Liquid • 2 liters (8 cups) water • 1 tbsp barley malt syrup • 1 tbsp baking soda (for color and flavor)

When I got to the step of mixing all the dough ingredients together the dough was really dry and crumbly. It wasn’t coming together so I added TBSs of water slowly until it resembled the picture I’ve attached. But maybe I didn’t add enough water? In the end I think was around 5 more tbs of water.

What should I do next time?

Hey I want to buy a stand mixer and read everywhere that Ankarsrum mixers are really good. I can't afford a new one right now and found a used older Electrolix Assistent model for 225€. Would you say its worth it or should I get a cheaper new stand mixer?

So, I just watched Epicurious' video where a pro chef and a home cook swap ingredients for chocolate chip cookies. The chef's one (Lish Steiling) uses three different types of flour: bread flour, einkorn wheat flour and rye flour.

The video only lists the ingredients but not their quantities. I got very curious as I never thought possible a cookie with all those different flours, and really wanted to try it, but have no idea how I could possibly guess the quantities.

I was thinking of perhaps getting a normal recipe with weight measures and separate it in parts to each type of flour. At least eyeing the video, it seems to be 1/2 part bread flour, and 1/4 part each rye and einkorn wheat flour.

Anyone ever worked with those for cookies? Is it possible for my strategy to work?

Okay, so I'm still new to baking. I have no idea what oz is. All I know are tablespoons and cups. I'm in the US, by the way so US measurements would be helpful. I just need help translating oz into teaspoons, tablespoons, or cups.

I want to make chocolate chip cookies, I got a good recipe for them, but it doesn’t look like Christmas and I want it to look like Christmas. Ideas please?

The only idea I had was rolling them in red and green sanding sugar before baking, but idk how well that would work with all the chocolate chips in the dough.

I’m planning on making small heart shaped chocolates to give as gifts this Christmas. I’ve decided on flavour combinations and decorations. One of these will be a dark chocolate shell, filled with hazelnut nougat and topped with hazelnut crunch.

My question is how do I get the hazelnut crunch decoration to stick to the tops of the chocolates, given that when I take them out of the molds they won’t be wet or sticky anymore? Is it as simple as sprinkling some into the bottom of the mold before pouring in the melted chocolate?

Sorry if this is a stupid question!

I live in Spain where it's not possible to find block cream cheese. Has anyone successfully baked a cheese cake using spreadable cream cheese, and if so, what adjustments did you make?

Recently, I bought this can of ube condensed creamer with no forethought on what I'd use it on, or for. I have this urge to bake an Ube pound cake, but is it possible to use this can as an extract?

If not, does anyone have any ideas? And what is the difference between "condensed creamer" and "condensed milk?"

I was making a half batch of the Giant Jam Bun from NYT Cooking, but I accidentally didn't half the heavy cream. This, of course, caused the dough to be too wet and much more batter-like instead of a normal scone dough. I decided that I would start over rather than try to save this batch but that I might as well bake this batter to see what would happen, and it turned out delicious! Now I'm racking my brain and the internet trying to figure out what it is that I baked, but I can't seem to find a satisfying answer. So, Reddit, any thoughts: what type of batter did I make by adding twice as much liquid to this recipe than was called for?

Recipe from NYT Cooking for a \"Giant Jam Bun\" | Melissa Clark

My mum used to make a sweet bread/cake that had (not spice drops, not sugar covered) baking candy gum drops in it that were similar to Dots candy. You could find the gum drops in the baking aisle in Canada, but I've not seen them since I moved to the US.

Anyone know what I mean, by chance? Do you think Dots candy would be a good subsitution in a sweet bread?

I tried to make the cheese danish from Starbucks and they’re very crumbly?? Very flaky that breaks, can someone help me figure out what’s wrong? I used Pepperidge Farm Puff Pastry, cream cheese, sugar, granulated salt and a pinch of salt. I also have a gas stove if that helps. I used 400°F for 15 minutes.

Hi! I’m looking to make a bunch of different cookie dough to freeze so I can make them up closer to Christmas as gifts. Wondering if people could tell me any cookie types they have successfully frozen in the past? Not looking for recipes, just looking to know what can and can’t be frozen. Any help is appreciated! Thanks!!

I’m trying to buy in bulk but looking to get better quality vanilla. Is this a good brand? If not what would you recommend? It’s like $83 for a 32 oz bottle so I don’t want it to go to waste. I mainly make cookies with it but I occasionally make cakes too

This is the third time I’ve made this cake and every time I do, this happens. The middle is not sunken but it’s like a rubber band was tied around the cake while baking. It’s a super simple recipe and it’s really bothering me that it’s not turning out right. Recipe: https://www.tablespoon.com/recipes/italian-christmas-cookie-cake/acd1fbf2-241c-444d-940d-13594b3f22f6

I’ve made this recipe three to four times, but the cookies always come out flat, and the dough is more like batter. How could I alter the recipe a little to make it more dough like/have cookies that actually rise?

I have been baking my own bread for about 10 years now and have always used Fleischmans instant yeast since I dont have to do the water soak i can just mix it right in.

I just got a bread machine because with 2 babies time is much shorter now than it used to be. Its a Zojirushi Home Bakery Virtuoso Plus Breadmaker BB-PDC20.

I have made a couple of loaves so far with the Zojirushi using the 2.25 tea spoons packets that my yeast comes in but I need to scale up my recipes to use the full capacity of the bread machine so my recipes will use like 2.5-2.75 tea spoons.

I dont want to risk wasting yeast as I have in the past by putting a opened yeast packet back in the fridge so I was looking at getting a jar of yeast instead but saw there were so many different brands out there.

Any suggestions would be much appreciated! TIA!

Hello! I bought a cake from a lovely local baker and my birthday is 3 days away however my plans changed and now I am planning on something for 7 days away. I’m pretty sure it will dry out by then because of the elevation where I live, so how long can the cake stay fresh in the fridge? Thanks!

First time making homemade bread in probably 10+ years. Is this done? I baked it for about 40 minutes and I checked the internal temp and it was 200 degrees Fahrenheit. It just seems a little doughy still.

Hey everyone. I’m an experienced cook but starting to enjoy more baking. I decided to make pistachio shortbread for the holidays, and have questions about nuts lol. -is there an easier way to shell pistachios other than by hand?

• I know to toast my nuts, but should I chop them first? Or roast first?

-can I freeze the nuts afterwards? I plan on doing a 3:2:1 (1.5/1/0.5 cups) recipe with a touch of vanilla. Is there anything I should adjust with putting a 1/2 cup of chopped pistachios? Thanks so much everyone :)

Does anyone use a wedge pan or do you just chill the weges before baking?

hi all, i am planning to make some focaccia, but i am low/don't think i have enough honey for it (only 2tsp), would light agave nectar be an okay substitute? or should i just wait till i can get to the store? (i am also baking at high elevation, in Colorado, if that matters)

i am using the bon appetite no-knead focaccia recipe