I just impulse-purchased a couple of adorable Bundt pans that are 6" in diameter. Since this is not a standard size, how should I adapt recipes intended for oth
My partner is keto for health reasons, and I am vegan for moral reasons. We both want to eat the same meal, and not have me spend yet another hour and a half in
I want to attempt to make a Christmas Piecaken. One of the layers I want to put a 7” cheesecake inside a 10” springform pan and pour red velvet cake
Every time I bake something in a loaf pan, the centre doesn’t cook and the loaf sinks - badly. The edges are well cooked. This happens on more than one
I'm reading a review of cake pans. Most of the round pans in the review are 2 inches tall. However, there is one round pan in the review that is 2.5 inches tall
I'm following this recipe of a mille crepe, where they do the crepes with cocoa powder. I want to try to make the crepes without cocoa, what should I do? The cu
My oven does not work at the moment, but I have an air fryer. Is it possible to bake a cake in the air fryer?
I have some ~year out of date dry cake mix in a sealed bag. According to Does it Go Bad it's still good to use, but it wont' rise the same. The dry mix usually
I recently had the opportunity to cook a series of yoghurt cakes. The first batch were tasty yet somewhat dense. For the second batch, I (successfully) attemp
I have been trying to follow some recipes in the book "The European Cake Cookbook" by Tatyana Nesteruk. Several recipes have a similar style which is... beating
I have been baking for around 3 years now and I have been constantly having a problem with split batters for the past few months all of a sudden. After I add eg
First of all, the reason I ask is because I wanted to follow this recipe for making a keto tiramisu cake but this person is adding sour cream to the batter whic
I am experimenting with cake recipes for my son's wedding. His fiancé wants a vanilla almond cake, and I have found a recipe that is ne
When making a fruit purée, specifically raspberry, to be used as a filling or a layer for cakes or chocolates, what is the proper way to do this? Should
I'd like to understand more about the chemistry involved in baking molten chocolate fondant, specifically: What affects the consistency and how and why? What I
I’ve seen a bunch of videos (eg on YouTube) which show a custard and chiffon cake recipe. This custard is essentially: Egg yolks Condensed milk Milk or ev
I am being lazy and making a cake from a box mix but I want it to be denser. Would adding more flour or less egg accomplish this?
TL;DR: When should I add melted chocolate to a ground almond cake recipe? Needing a gluten free recipe for cake, I have been using the following ground almond c
I am using (almost) the CupcakeJemma recipe for cream cheese frosting: 150g soft unsalted butter 240g cream cheese 320g icing sugar (confectioner’s/powder
The other day my dad and I placed the strawberries and the glaze on a strawberry cake. He used strawberry juice for the glaze instead of water to avoid watery t