I need to make a thick one layer cake (3-4") but I don't have a pan that deep. Can I use parchment to add height?
We are baking pound cake. I am all happy about the taste, but I have two problems, please help. After we bake the cake and take it out, we observed after a wee
I'm wanting to use Nutella in my cookies. However, I'm not sure if it's okay to bake Nutella under these conditions: Undiluted – I wouldn't mix the Nutel
I've been making this recipe for bread that I really like, but it yields more than I'd like to make at a time. I'm wondering if I were to cut the recipe by half
Halloween is just around the corner! Prepare to panic bake as many spooky sweets and tricky treats as you possibly can over the weekend! I'm planning to bake a
I'm trying to troubleshoot my pizza dough. I've made it twice and both times it was too sticky to knead. The first time I figured that I killed the yeast (the
From this whole wheat ciabatta recipe: Once the dough has rested, knead the dough with the dough hook attachment at medium speed for about 15 minutes, unt
I'm hoping to make some Boston brown bread in the near future, and the recipe I plan to use (http://www.seriouseats.com/recipes/2012/10/gluten-free-boston-brown
I'm trying to identify some potential causes to what might cause the splitting (pictured below). You can see from the photo that the top and bottom, to a less
Has anyone tried baking the buccellato de Lucca? I'm looking forward to find the original recipe from Lucca. You can find several recipes over the internet, in
The attached picture is of a cookie recipe from my grandmother who passed a year ago. I would like to make the cookies, especially since they share my daughter'
I don't have any butter and don't have the money to buy some right now, but I really badly want to make a batch of cookies for some family friends who recently
Prompted by a discussion at English.se I may be going to make Mrs Beeton's soda biscuits recipe: SODA BISCUITS. INGREDIENTS.—1 lb. of flour, 1/2 lb. of p
Old recipes are well-known for being imprecise, especially about temperature, but when they call for a "hot" or "cool" oven we can get a decent idea of what the
It doesn’t happen always but at times one side of my cake rises higher than the other side creating a lop sided cake, it is not a dome, but more a problem
Can someone suggest a typical hydration for strictly 100% whole wheat bread, (no refined flour added). Since whole wheat absorbs more water, I assume that for
I'm trying to understand the purpose of salting a potato prior to baking it. I've always oiled to skin to make it softer, but I don't see the purpose of saltin
So I would like to make bao buns fresh on my food truck. What would be the best method of steaming. I proof, roll out and proof again then steam for 10 minutes.
Recipe calls for cooking the shrimp and vegetables in a foil-packet on the grill at 400 degrees for 25 - 30 minutes. I do not have a grill in the city; therefor
I've just read a blog post from Amass restaurant. I got very curious about roasting beetroot in coffee grounds as they said in the article. Looking a bit furthe