Baking
Advice, Questions, and Discussions about Baking
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Help inventing a peach cake
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What does it mean to bake a cheesecake in a hot water bath? How do you do it?
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What temp do you put your oven on to bake a cheesecake?
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How far in advance can buttercream frosting be made?
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Opinions/recommendations on a good quality 9 or 10" tart pan with removable base?
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Can you ever use self rising flour for cake recipes? Has anyone ever done this? Just curious.
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Using turbinado or demerara sugar as a substitute for granulated sugar in baked goods
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When you use kosher salt in baking, do you have to grind the salt?
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Is it necessary to refrigerate bread pudding before baking it? Why do you need to?
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What does 2% milk look and feel like at 100 degrees Fahrenheit?
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I want to make a fruit crumble and bake it at my friend's house...how long could I safely leave the unbaked crumble at room temp.?
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If you don't have a madeleine pan, what about using a mini-muffin pan? Granted, the madeleines wouldn't have the ridges, but...
Recipe Question For: Chocolate-Orange Madeleine Cookies -
Flour confusion
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Almond polenta cake
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A question about a recipe: Grown-Up Birthday Cake
Recipe Question For: Grown-Up Birthday Cake -
Q: My meringue cookies did not dry out and become crunchy, what went wrong... any tips?
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Recipe is telling me to thaw frozen corn and then parboil it. How long should it be boiled?
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Other uses for rice flour?
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Should I sift the flour before I measure it or measure then sift?
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Bakers: can a cookie recipe simply be halved with no damage done to final product? (specifically referring to a basic ginger snap recipe)
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