I made banana bread and the middle sunk in. The fork came off clean initially so I took it out the oven, but now it is sunken in and the fork comes out with slight batter. can I put it back in? I let it sit out to cool for like 20 minutes

Here is the recipe.

I used an 8x8 Figment(Target brand) stoneware pan but in the video, they use a porcelain baking pan. That was the only difference as far as the recipe goes. I had to cook this cake on 400F for close to 55 mins just for the center to reach 200F and even then, there were still bits of uncooked cake mix and as you can see, the top was done way before the rest of the cake.

I did accidentally put maybe a 1/2 teaspoon worth of water in the mix when the blueberries were added being that I had just washed them. And the blueberries will cold. Could that and the water be the reason this cake didn't cook properly?

Hi all, I made some buttercream today (butter, icing sugar, cocoa powder, vanilla extract). It’s currently 28° where I am. Is this okay to leave out overnight for decorating tomorrow evening? I don’t want it to go hard in the fridge. I’ve always struggled to make it go back to being fluffy and soft. Thank you!

Is there a difference in recipes between Bundt cakes and regular cakes

So im trying to make cakepops and I tried the steam method and it's still crumbly and when I try to mold it theres alot of cracks! Im trying to figure out if I did something wrong or used a bad recipe... im just so confused they make it look so easy!

Should I just use icing and mix it again?

This is my first time making cakepops so any advice is appreciated!

I just realised I don’t have enough brown sugar for my cookie recipe. It calls for 1 cup brown sugar and 1/2 cup white sugar. I do have some brown sugar but definitely not a cup. Is there something I can substitute it with?
(Without molasses. I do have maple syrup but I didn’t know if that would work)

I wanted to make a castella cake that has the following ingredients:

7 eggs

1/2 cup oil

1/2 cup milk

1 cup flour

1/2 cup sugar

dash of vanilla extract

pinch of salt

This usually goes in a 9x9in pan, but I'm bringing this to an event with about 25-30 people. I have a 9x13in pan. Would I need to double the ingredients? Or should I adjust by using a different ratio?

Guys, every single recipe I see calls for a gel food coloring when I have this big bottle of liquid red food coloring 😢 ive made red velvet cookies before and they turned out cakey and i think thats because of the food coloring I used, I had to use alot for it because the redness wasn’t enough. I don’t wanna waste the bottle bc my mom got it for me. Is there any way I can turn it into gel lol what do i dooooo

Hello everyone! I'm planning on making cinnamon rolls and they call for heavy cream to be poured on top before baking, but unfortunately I live in a very small town where they don't have heavy cream on any of the grocery stores.

So I was wondering if I could add homemade heavy cream instead? Since its gonna be baked I'm worried the heavy cream might have an odd reaction.

Thanks for any answers!

hi, first time posting here, and i’m a bit intimidated, but here we go.

i love this specific chocolate chip cookie from my local peets coffee in the portland, or area. i found their supplier (marsee’s bakery) and asked for an ingredient list:

Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin and Folic Acid), Butter (Milk [Cream]), Granulated Sugar, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa
Butter, Soy Lecithin (an emulsifier), Vanilla), Sucrose (Brown Sugar), Pastry Flour (Wheat Flour, Niacin, Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid), Fresh Whole Eggs, Baking Soda (Sodium
Bicarbonate), Sea Salt, Vanilla Extract (Water, Ethyl Alcohol, Vanilla Beans Extractives). CONTAINS: Egg, Milk, Soy, Wheat

looks super generic, right? so i came up with this recipe based on this list that looks like this:

127 g all-purpose flour (king arthur)
50 g pastry flour (365)
3 g non-diastatic barley malt powder
½ tsp baking soda
½ tsp fine sea salt
113 g unsalted butter, softened (challenge butter)
100 g granulated sugar
50 g light brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
150 g semisweet guittard chocolate chips

i baked 85g sized dough balls, after chilling for 24 hours, at 350 F for 15 min. they’re really delicious! texture is pretty much there… but NOT identical. the edges don’t have the same flavor as the ones i’m chasing after and i can’t figure it out. its more of a nutty, caramel taste but not quite brown butter. i need your help! i don’t want to add any new ingredients as they’ll stray away from the original list… but i am looking for any kind of tips. thanks in advance.

-crazy cookie lady

So I've just started attempting to bake genoise using the KA recipe (https://www.kingarthurbaking.com/recipes/genoise-recipe#review-section) for two 9' pans and seem to be messing up at some step along the way. I should clarify I'm experienced at baking bread and always weigh my ingredients!

After my first attempt being a complete disaster (the right one), I've researched more and started incorporating various tips. I beat the eggs until 110F, I whip them until it's stiffer than ribbon stage, to smoothen the batter I beat on low afterwards, and I fold the flour in fourths to avoid clumping. Somewhere though, something is going wrong.

I've seen that the butter could be an issue, so on my second attempt (the left one) I excluded it and it definitely helped! Yet I'm still struggling to get it down...

I'd really appreciate some troubleshooting, so feel free to ask me about my process!

I am planning to make Unicorn Cake, Buttercream but with fondant horn/ears in a month or so, and I had a question about Fondant; When people make fondant cakes or assemble cake with fondant, how do they go about storage? Cake for me should be stored in the fridge, but obv you cannot do that to fondant because the condensation will make it go gummy...

So what I plan to do is add some tylose to my fondant, dry it out and only add the ears/horn once I'm ready to box up. But I am just curious as to how others go about this when they are making cakes of this nature

Hi, I am wondering if there is a way to make a sturdy whipped-cream type frosting that is only slightly sweet and can be used between layers. Does anyone know of a way to do this?

Strawberries will provide some support and space between the layers so it doesn't have to be a very dense/thick frosting.

The birthday boy I am making the cake for is not a fan of sweet frosting- I usually make Italian, Swiss, or American Buttercreams and he eats around them. He loves whipped cream and cool whip however so I'm trying to see if I can make something he likes. Thank you!

Hi all,

I'm just wondering if anyone has any tips or tricks to prevent colour bleed with royal icing decorated sugar cookies? I want to bake and decorate my cookies now, then freeze them until early September.

I've done this before for shorter periods of freezing, and have found that when I defrost them, there's often some colour bleed that impacts their overall design/look. Is there a technique to avoid this?

Thanks in advance!

Im going to make cake pops for the first time and wondering whats the best icing? Ive seen people use candy Melts and was wondering if thats better. Im only going to use it on the outside since im going to attempt to use the heat method for combining the dough!

So wife wanted to make cornbread with our dinner tonight. I’d be making it from scratch. What’s some tips for someone who is a phenomenal cook when it comes to everything but baking lol. I get nervous 😅

Edit: I also grew up with some really good cornbread. I have an expectation of a nice crisp edge but nice and moist throughout. I’m probably overthinking this. Go easy on me

I have a scone recipe that works well and everyone enjoys them, and for our fantasy football draft I want to try to make “football scones”.
So I’m wondering how to make them come out the color brown (without just burning em haha). I thought of using cocoa powder but I have never really experimented with that too much and feel like it’ll dry them out. And I’m trying to avoid just using brown icing, I’d prefer to make the scones brown. Does anyone have any tips on how to level out the cocoa powder and keep it from drying out or am I better off just finding a chocolate scone recipe?

I have a white ceramic dish that is the only thing close to being able to bake a cake in but I'm not sure if it's safe and could withstand the heat. I also have Teflon skillets but I need to make a coming home cake is this safe can it be done?

Hi all,

I am baking my first wedding cake and one of the three tiers will be a blueberry-lime cake. I want to freeze the layers and originally I wanted to put blueberry directly into the cake batter but now I am worried that they will get mushy once they thaw. Does anybody have experience with this?

Thank you all in advance!

So I baked chocolate crinkles today and the first batch came out perfect, flat, crinkly, chewy.

The second though puffed a little bit more for my liking and kind of have a cakey feel instead.

Im curious as to why. Is it oven temp? Chilled dough? Dough got warmed? I chilled them for 2 hours and I didnt put it back in the fridge for the second, tray just sat on the counter until the first one was done. 10 mins, 350F, 20g each.

This is the only photo I have. The left one is the second batch.

hi!! I need help:( I’ve made simple syrup soaks for cakes many times but the last couple times, it drys HARD like candy. I’ve been using stainless steal pots and wondering if they conduct heat too well and too fast and maybe should do a double boiler ? it’s so frustrating honestly. A few days ago I tried to make Namoura and the syrup is supposed to soak into the semolina cake but it just hardened on top. I try to heat it on low but think it keeps hitting the carmelization stage. This also has happened with caramel the last couple times except then it’s too thick, not drizzable. basically want to know if anyone has advice on how to best make simple syrups and caramel haha- thinking i’m going to start double boiling but wanted to see what everyone thought first!!

Followed recipe as best i could...didn't get all the flour in...tasty but super dense did it need more moisture? Second time making this same result as first time...recipe in photo

Hi,

Planning on making my brother a birthday cake. Going to get some decorations printed on icing but I need to order them before I make the cake. I had 2 versions of this character one that is 4 inches tall the other 5 inches. Hoping to make the cake roughly 6 inches tall. But I'm not sure how to make enough any tips?

It's just a plain vanilla cake im planning on.

I always use King Arthur flour for bread, but I usually use gold medal unbleached AP flour for cookies, cake, and pastry.

The store brand (Meijer in particular) all purpose flour is like $2 cheaper than gold medal so I'm wondering if there is a big difference with that.

Has anyone compared them?

I’m trying to make a cornmeal cake recipe from snacking cakes and it calls for finely ground yellow cornmeal and my store had a ton of options from bob’s red mill but they specifically had “medium ground cornmeal” and “coarse ground cornmeal” but they also had “whole grain stone ground corn flour”. I couldn’t find anything consistent when I searched online so I just bought the medium grind and corn flour and should probably return one - which would you use?