I just baked a sponge cake, its sides are fluffy and fine but in the middle it's a bit stiff. When I stick a toothpick in the center it comes out clean and when
I just made sunflower seed cheddar crackers. The dough is spread all over a layer of parchment on a cookie sheet . I baked for the required time but the parchme
I have one small wheel of camembert and some pie dough. I want to pack the camembert in the dough and bake it. I plan to have the bottom and sides in crust, but
I am wishing to bake smaller loafs of bread. Do I need to decrease time or temperature if dividing single loaf recipe into two smaller loafs?
After I bake cookies I let them cool on the pan for 3-5 minutes then move them to a plate. However I have noticed the next day the cookies on the bottom stick
Can I use belgian chocolate as a substitute for semisweet chocolate for baking brownies?
I know ideally when you make cake batter, you want to bake it right away, but could you store it in the fridge for a day or two (like you can pancake batter)?
I am trying to make cheese blintzes. I made them out of egg and flour. After packaging the blintzes up and readying to put them in the oven, they slowly start
Yesterday, I was on the cusp of baking my bread (I had just begun the final shaping process of the dough, putting it in banettons to rest at room temp. for 3-4
My Mom is making a cake. Its an old recipe, 50 - 70 yrs old (or older). All it says is to use a warm oven. No temperature range, just a warm oven. What temperat
I'm baking a cake that shall be categorized as "light cheesecake". The recipe says when the top of the cake is firm, the cake is done. So I baked for an hour, o
Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix t
I have been trying to make a raspberry soufflé, because, well, I found a recipe, and it sounded tasty. It utterly failed, but because I'm stubborn, I wan
What is the ideal temperature to bake deep dish pizza, and for how long? I want to bake a deep pan pizza with toppings of mushrooms, olives and mozzarella and
Is there a guide or rule of thumb about scaling a cake. If the recipe calls for an 8-inch square pan and I use a 10-inch square pan, how will it behave in the
I left a chiffon I baked on the counter, wrapped in tin foil. And after 5~6 hours it shrank and became stiff. I thought maybe it's too warm and dry in the room(
I have a recipe that calls for 1 1/2 cup of fresh cranberries mixed with 1 cup of sugar (let stand). Then you add egg whites, orange juice and vanilla. Finally,
I am baking Swedish Limpa Bread. The recipe calls for mixing rye flour with a molasses/ anise seed, salt and water mixture and letting rise overnight or nine to
I have been trying to make homemade cannoli filling, but I can not find Impastata Ricotta anywhere. I have tried using regular Ricotta, leaving it to drain in a
Magic Cake has a seemingly simple batter, that is mixed and baked as a single entity. (See link for the full recipe and method). When it is baked, it separate