Baking
Advice, Questions, and Discussions about Baking
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Can you use Apple butter as a substitute for real butter or plum paste in baked goods?
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How do I get my cupcakes to rise flat, just like store bought cupcakes. I would like to decorate them but they always rise to a point?
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Does anyone have a recipe for a chocolate cake made with sugar substitute ?
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Can you substitute butter with plum paste in a baking recipe and what is the conversion rule?
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Making a birthday cake- should I use all-purpose or cake flour? Milk or buttermilk?
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Stabilizing Meringue
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Can I use "cake flour" in a layer cake recipe that calls for all-purpose flour?
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What is a substitute for eggs?
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Can I substitute olive oil for vegetable oil in baking. What is the conversion rule?
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What is the healthiest vegetable oil for baking?
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Does anyone think thumbprint cookies will work if I use fresh cherries for filling?
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Can you quick soak grains like you would beans?
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What's the "healthiest" cookie recipe that still takes food.
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Should a ganache frosted chocolate cake be chilled in the refrigerator before serving?
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I want to halve this recipe. See picture.
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Why can cake batter sit overnight (or two!) in fridge?
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Tester cookie batch egg sub
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Baking a rainbow cake. Want to leave the outside unfrosted so that the colors can be seen. How can I bake so layers don't brown on edges?
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molasses in but not taking over a cookie
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What is the difference between puff pastry and FILO pastry?
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