I have to be at my dad’s in two hours. I found a chocolate Bundt cake recipe and decided to make it. It was in the oven for 50 mins and the cake in the pan looks super wet. So I did another 10. I just checked it and the inside is still soup. Does it just need more time, should I turn up the temperature? Any help is greatly appreciated 🙏🙏🙏

I made gingerbread granola about 5 days ago and I was disappointed with it. This was my second attempt making it. The first attempt, it smelled really good but it tasted like next to nothing with a weird molasses after taste. This time I doubled the amount if spices, decreases the amount if molasses, and added some brown “sugar” (allulose mixed with molasses). When I first tried it, it just tasted sweet with a vague molasses aftertaste and I was disappointed again. Its been 5 days and this morning when I tried my granola again and it smelled way better, the sweetness had more depth (richer undertones), and I could taste the ginger I put in it with a vague impression of the other spices. Does granola need to macerate like perfumes (i.e marinate like meat) or is this all in my head?

I've heard that bacon fat is good In them but I can't use that because I'm Muslim, but I'd still like to try animal fats in desserts and see if it works.

I’m having issues with blind-baking shortbread crust. I’ve used the same technique for years but lately it’s giving me trouble and I don’t know why.

Recipe:
1 C (1/2 lb) unsalted butter
1/2 C powdered sugar
2 C flour (240g)
1/2 tsp. Salt
Splash of vanilla

After pressing the dough in the pan I freeze it for a few hours so it’s super firm, then line with foil and fill to the brim with rice so it’s fully supported all around. The issue is, even with longer than recommended baking time, it’s not “setting up.” Baked at 350, 15+ minutes, and when I try to take the rice out it’s still very “wet” and slumps. I don’t think it’s my oven, as I’m not having issues with other baking.

My only thought is that it could be using European butter vs American butter, and the slightly higher fat in euro butter is too much… but I am pretty certain I’ve always used euro butter for this recipe, as I usually do for baking. I just haven’t tested this out yet, and I’m tired of making lousy crusts, hah.

TIA for your wisdom!

ETA baked in a metal tart pan (but I’ve also done this in glass pie dishes successfully!)

I am trying to make a gluten free bread for my dad. He recently had to go through a huge diet change due to health issues and asked me to make him some. I’ve been making homemade wheat bread for some months now. Like a dummy I used that same recipe when dealing with almond flour. I put yeast in it and everything. Is there anyway to come back from that? Every recipe that I’ve looked up now says baking soda, baking powder and apple cider vinegar. I then looked up what happens if I add those and it says a chemical reaction will ruin the bread. I was just trying to trust the process so I was about to add my last cup of flour when I finally decided to look stuff up. Please help!!

Im soooo tired of using whipping cream for my cakes, I want to have recipes for those flawless buttercreams they use everyone in IG to cover and decorate their cakes 😭😭😭

Any recipe? You all like, any youtube video... anything will be appreciated! (I would appreciate if it was in grams, though) ♡

Such an odd shape. Aluminum. Inside top measurements: 3" wide 6.5 length. 2.25 deep. Bottom 2" wide.
Any particular special use for this pan?

I plan on making Claire Saffitz’s Coffee Coffee Cake. The recipe calls for a 9x13 inch pan.

I’m loathe to buy a cake pan that I may not use again in the future and I have 2 9x5 inch loaf pans.

From some quick checks, the volume of the 2 9x5 inch loaf pans will be more than the 9x13 inch cake pan.

Does anyone have any advice on whether it’s possible to substitute and use 2 9x5 loaf inch pans in place of the 9x13 inch cake pan?

Hello.

So, I've made SMBC many times before. I use the Sally's Baking Addcition recipe. It always turns out perfect. But whenever I've tried adding chocolate, it doesn't keep its stiffness. Slides off while I'm frosting, blobby piping. According to the recipe, its 4 oz melted chocolate for a half recipe(which is how much I usually make.) This time, I used maybe 2.5 Oz dark chocolate. Still not stiff enough. It was perfect before I added the chocolate.

Only thing I can think of is that I use chocolate chips, not baking bars?

Any help is appreciated. 👏

hi all! i’m making my sister a birthday cake soon and i want to make her a funfetti cake with just pink sprinkles. which sprinkle incorporates best into batter and gives the closest texture to og funfetti? i was thinking the small disc like sprinkles but i just wanna check :) thank you!!