My nephew have lactose allergy and I want to bake his birthday cake , were we live we don't have a lactose intolerance products but I found a cacao butter can I
I am experimenting with increasing the amount of carrot in carrot cake. The original recipe uses 3 cups of carrots to 2 cups of flour; how much more carrot can
I want to bake cookies and croissant but I don't have baking trays. Can I use the drip pan that is removable and metal? It's shiny coated black metal ( not sure
All of my dry and wet ingredients were perfectly measured and at room temperature. I did not use baking powder as the recipe did not require it. I substitute
Can I replace whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former? Can I replace the maida(all purpose flou
I forgot to add the oil at the beginning of my zucchini cake and had to add it at the end, after all the flour was in. So I had to beat it in a little. Do you
I made this cake in a borrowed bundt pan (i.e., I'm not used to baking in it), which I greased with cooking spray. This was the result: Not only did large sect
The cake above is from this website and I was wondering how the swirl effect is done on top of the cake? At first, I thought it may be done using a similar met
This is a relatively famous scene from an Irish TV show - Father Ted where a woman bakes a jumper (sweater) into a cake. Video can be seen here for reference -
Is there a way to make a chemiluminescencent reaction that is safe for consumption by humans? That is to say is it possible to make an item of food or drink tha
I've been baking this recipe for over a year now, flavour and texture are wonderful, the guests love it but half of the time I get these air pockets on the bott
I notice that for recipes that call to sift the dry ingredients, most usually cakes or cupcakes, there is a noticeable difference in the batter after the wets h
I bought a Battenberg cake and ate it over the course of a couple of weeks. To try and stop the marzipan wrapping drying out I stored it in clingfilm; however,
I've just started studying baking ratios. I like to learn to cook/bake on Youtube, and as I've been analyzing alot of the cooking/baking ratios I notice that qu
So, usually christmas cake recipes call for wrapping paper/cardboard around the cake to insulate it a bit. (See this question: Why should I wrap a cake tin in
If when baking cakes, and especially pastries, you want less gluten formation, why not use something that has even less gluten than cake flour? What would happe
I'm confused. I would like to know which is better to use: baking powder or baking soda for making cake. Or which is best for what recipes.
I've seem videos of such cakes where the frosting is in molten/semi-liquid form sitting on top of the cake, and held up by packaging (usually a piece of hard pl
one pound cake recipe baked @300 degrees in tube pan for 1 hr 20 min same pound cake recipe baked in 2 bundt pans n Need to know if I need to adjust the cookin
I am in the UK and in my 60's. My Mum used to make a cake in the oven that was heavy cake like at the bottom, but was still slightly sticky on top. Can anyone