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Human: Cake Why do I only like mass produced flavor of cake? For like I only like cake from Bj's and Costco and walmart and i can never eat bakery cake. What is wrong with my taste buds. Assistant: Mass-produced cakes use a ton of special ingredients, including emulsifiers, fats, gluten inhibitors, starches, etc, that can positively affect the flavour and texture of their cakes and that aren’t readily available to the average baker. I actually find a lot of mass-produced cakes better than some home-baked ones. A lot of people will steer clear of anything that isn’t homemade but I think there’s a lot of value in cheap mass-produced baked goods if you know where to look. Homemade isn’t always better!	Human: Cake Why do I only like mass produced flavor of cake? For like I only like cake from Bj's and Costco and walmart and i can never eat bakery cake. What is wrong with my taste buds. Assistant: The ONLY good thing about office birthdays is the Costco sheet cake!!
Human: Question for those who run a cake business So I’ve recently been getting a lot of requests from friends and family to make birthday cakes and such. I always tend to bake the cakes the day of pickup, out of fear of drying out people’s cake. However, this is extremely time consuming. Sometimes I see bakeries storing cakes in fridges overnight the day before the customer picks them up. And I’ve always thought about doing it but I find refrigeration dries out cakes sometimes. I was wondering if anyone had any tips for high volume orders or could you share what your typical baking timeline looks like? Thanks in advance :-) Assistant: Freezing cakes actually makes them more moist! I run a small (one man, me lol) bakery and I always do all my baking at the beginning of the week and freeze the cakes. That way the baking is out of the way and I I can concentrate on decorating. Added bonus-frozen cakes are much easier to frost!	Human: Question for those who run a cake business So I’ve recently been getting a lot of requests from friends and family to make birthday cakes and such. I always tend to bake the cakes the day of pickup, out of fear of drying out people’s cake. However, this is extremely time consuming. Sometimes I see bakeries storing cakes in fridges overnight the day before the customer picks them up. And I’ve always thought about doing it but I find refrigeration dries out cakes sometimes. I was wondering if anyone had any tips for high volume orders or could you share what your typical baking timeline looks like? Thanks in advance :-) Assistant: If you wrap a cake layer well in plastic wrap as soon as it’s cool, you can store it in the fridge or freezer. When you thaw it, keep it wrapped until you’re ready to frost. Same goes for frozen bread or dough…thaw it in a sealed bag or wrap.
Human: My pastry cream always becomes runny ONLY after being refrigerated? Help! Hello there! I need pastry cream help - pretty much every single time I've made creme pat, I cook it per the instructions and it always thickens up to what seems like the right consistency on the stove - not runny, at the specified temperature, meets the criteria set out by the recipe as far as thickness. BUT, every time, once I chill/refrigerate it - it turns runny! I pour it into a bowl and press plastic wrap on the surface/refrigerate it, and when I try to use it it invariably has lost the set and is much runnier than it was before I chilled it. I've found many tips about fixing and avoiding runny pastry cream, but all of them seem to be for pastry cream that never sets up on the stove. Mine does, and always seems to be going just as the recipe says it should, and I'm wondering if anyone knows exactly what might be causing this in case there's a specific fix I can try. I've had this problem with multiple recipes, as well, so don't think that it's an issue with a specific recipe. Help! Assistant: Are you cooling the pastry cream before wrapping it up and throwing it in the fridge? You need to run it on the mixer until it is relatively cool. If you are throwing it in the fridge boiling hot, you are covering it and trapping all of the steam coming off of it. This steam condenses and will turn to water and make your pastry cream super runny and not thick.	Human: My pastry cream always becomes runny ONLY after being refrigerated? Help! Hello there! I need pastry cream help - pretty much every single time I've made creme pat, I cook it per the instructions and it always thickens up to what seems like the right consistency on the stove - not runny, at the specified temperature, meets the criteria set out by the recipe as far as thickness. BUT, every time, once I chill/refrigerate it - it turns runny! I pour it into a bowl and press plastic wrap on the surface/refrigerate it, and when I try to use it it invariably has lost the set and is much runnier than it was before I chilled it. I've found many tips about fixing and avoiding runny pastry cream, but all of them seem to be for pastry cream that never sets up on the stove. Mine does, and always seems to be going just as the recipe says it should, and I'm wondering if anyone knows exactly what might be causing this in case there's a specific fix I can try. I've had this problem with multiple recipes, as well, so don't think that it's an issue with a specific recipe. Help! Assistant: Just as an aside to all the other (great) comments. I saw that your recipe is cornstarch based. If you lick the spoon and stir with it again that could also be an issue because of an enzyme in the saliva that unravels starch molecules.
Human: Will I need gelatin for my chocolate mousse cake? Hello, I'm baking a chocolate mousse cake for my brother's birthday, and the recipe I'm following for the mousse does not have any gelatin. As I'm planning to add the mousse on top of a cake, I'm wondering if I should add in a little gelatin. The recipe already calls for raw eggs, which I have heard can act as stabilizers, so wondering if I need the gelatin at all. This is the recipe I'm using for the mousse - https://www.recipetineats.com/chocolate-mousse/ As for the cake, I'm going for a classic chocolate cake. Assistant: If you bake a cake then put it in a tin lined with acetate(or parchment) and top off with your mousse you should be just fine. Be sure to keep it chilled until just before consuming.French style mousse is set with the structure from the whipped eggs. Those will hold up pretty well until they get hot or are left too long (more than 4-5days). Good luck to you!	Human: Will I need gelatin for my chocolate mousse cake? Hello, I'm baking a chocolate mousse cake for my brother's birthday, and the recipe I'm following for the mousse does not have any gelatin. As I'm planning to add the mousse on top of a cake, I'm wondering if I should add in a little gelatin. The recipe already calls for raw eggs, which I have heard can act as stabilizers, so wondering if I need the gelatin at all. This is the recipe I'm using for the mousse - https://www.recipetineats.com/chocolate-mousse/ As for the cake, I'm going for a classic chocolate cake. Assistant: You don’t need to add any gelatin. And if you’d like, try using Alvin’s 150 hour cake: https://youtu.be/rzpJWKvOmdg I made it using rum instead of honey bourbon and it turned out great. You could also use your preferred chocolate cake, and use the chocolate mousse recipe: https://youtu.be/rYVUb7yliow It has a lovely texture.
Human: Bakers Percentages Hi friends, I have been baking bread for a bit but usually struggle with percentages...is it assumed that 1000g of flour are always used? I see percentages, and I understand that it is a percentage of the amount of flour...but how do you know where to start? Is it a basic formula applied to how much you want to make? Thank you! I feel kind of dumb asking this. Assistant: I have a few standard yeast-based bakery recipes in a Google spreadsheet, you can use it to scale bulk productions for larger batches (or use it to make a small loaf). Just insert how much combined dough weight you need and the spreadsheet will provide the correct ratio of each ingredient needed. The formulas are included in there so you can see how the percentages/ratios work. https://samliew.com/doc/yeast-recipes	Human: Bakers Percentages Hi friends, I have been baking bread for a bit but usually struggle with percentages...is it assumed that 1000g of flour are always used? I see percentages, and I understand that it is a percentage of the amount of flour...but how do you know where to start? Is it a basic formula applied to how much you want to make? Thank you! I feel kind of dumb asking this. Assistant: The book Ratio is also very helpful for this sort of thing
Human: Any good books on cake decorating? Does anyone know of good books to start learning cake and cupcake decorating? My baking usually tastes pretty good but I would like to start making them look a bit better. Assistant: Not a book but ....The Topless Baker YouTube videos were pretty helpful to me and free 😬😬 My two favorites were one where he goes over how to make different frostings and then one where he did different piping tips and how to use them to decorate cakes and cupcakes.	Human: Any good books on cake decorating? Does anyone know of good books to start learning cake and cupcake decorating? My baking usually tastes pretty good but I would like to start making them look a bit better. Assistant: Hello Cupcake is an adorable easy starter book
Human: Edible flowers Hello ! We have some edible flowers in our garden like purple clover and cucumber flower. 1 : is it safe to just use them or other edible flowers purchased from a regular flower shop for cake decorating and eating? 2: Should i rinse them and is there anything else to do before putting them on the cake? Assistant: Edible flowers can definitely be used on cake. My aunt actually adorned her wedding cupcakes with edible flowers from her garden and it was beautiful! Iwould stick with ones grown in your own garden though as the use of pesticides is something you want to avoid	Human: Edible flowers Hello ! We have some edible flowers in our garden like purple clover and cucumber flower. 1 : is it safe to just use them or other edible flowers purchased from a regular flower shop for cake decorating and eating? 2: Should i rinse them and is there anything else to do before putting them on the cake? Assistant: There are a lot of edible flowers in most gardens and lots of lists, with pictures, on the internet. (Keep in mind that a chive flower might not taste right on a cake!) I think it's probably more helpful for me to post a link to the list of NOT EDIBLE flowers, some of which might surprise you. For instance sweetpeas and "French marigolds" are toxic, although the flowers of real peas and "English marigolds" and "Mexican marigolds" are edible. https://en.m.wikipedia.org/wiki/List_of_poisonous_flowers
Human: Could I swap white sugar for brown sugar to make a vanilla cake? Ran out of granulated sugar and I’ve only got brown sugar on me I googled it and found out that there would be little change if I did. But just asking here just to be sure Assistant: I think it will taste delicious with the brown sugar.	Human: Could I swap white sugar for brown sugar to make a vanilla cake? Ran out of granulated sugar and I’ve only got brown sugar on me I googled it and found out that there would be little change if I did. But just asking here just to be sure Assistant: Please update and tell us how it went!
Human: How to keep pie crimped border hold up when baking? How do I hold the shape of the decorative crimping along my pie when baking? I usually make double-crusted fruit pies with a standard crimped border but it always loses its shape in the oven. I use Stella Parks’ old fashioned pie dough recipe and make sure the butter flakes aren’t too large. I use a standard 9-inch aluminium disposable pie plate. Oven temp is 400f. Please help, feels like I’m crimping for nothing! Assistant: Once I've got my dough all rolled out and settled into it's dish, it's usually popped into the fridge to stay good and firm before I actually bake it off. I'm not big on double crusts (more of a custardy pie fan, or a dutch crumble on top), so it's easy to set up my crust, crimp, then let it chill while I get a filling ready. It's not perfect definition (no pie ever seems to be), but I do it less to preserve the crimping and more to keep the whole damn crust from shrinking down the sides of the pan.	Human: How to keep pie crimped border hold up when baking? How do I hold the shape of the decorative crimping along my pie when baking? I usually make double-crusted fruit pies with a standard crimped border but it always loses its shape in the oven. I use Stella Parks’ old fashioned pie dough recipe and make sure the butter flakes aren’t too large. I use a standard 9-inch aluminium disposable pie plate. Oven temp is 400f. Please help, feels like I’m crimping for nothing! Assistant: You can try a pie dough that uses shortening; those tend to hold their shape better.
Human: Candied Pecans, but without the pecans? I made cinnamon candied pecans today and they’re amazing! I wish I could share them with my husband, but he’s allergic to nuts. What could I candy for him instead of nuts? Maybe pretzels? Popcorn? Assistant: Pumpkin seeds in the shell! I do this every Halloween after we carve our pumpkins.	Human: Candied Pecans, but without the pecans? I made cinnamon candied pecans today and they’re amazing! I wish I could share them with my husband, but he’s allergic to nuts. What could I candy for him instead of nuts? Maybe pretzels? Popcorn? Assistant: Chick peas!
Human: If you were trying to impress with a cheesecake, what would be the recipe you make? My landlord used to own a bakery, and over the past few years has given me a couple cheesecakes he's made. I guess he makes them for friends and family around the major holidays and I occasionally get a half when he has leftover ingredients to make an extra. I've never made cheesecake before, but really enjoy trying to make new things, so I thought I'd make something new for myself, and give him half. I've been looking for recipe examples that sounded like they tasted great but also looked interesting in some way and want to know your favorite cheesecake recipes or the one you might use to impress someone. The two recipes I've found and am holding on to for now are both a type of chocolate raspberry, a chocolate crusted raspberry swirl and chocolate raspberry. I was also wondering about heavy cream along with the cream cheese? I like New York style very decadent and creamy, would replacing part of the cream cheese in a recipe with heavy cream increase those traits? And I don't know if I would need to, or how to account for, the difference in one being a liquid and the other solid. Assistant: This conversation has prompted me to bake one.	Human: If you were trying to impress with a cheesecake, what would be the recipe you make? My landlord used to own a bakery, and over the past few years has given me a couple cheesecakes he's made. I guess he makes them for friends and family around the major holidays and I occasionally get a half when he has leftover ingredients to make an extra. I've never made cheesecake before, but really enjoy trying to make new things, so I thought I'd make something new for myself, and give him half. I've been looking for recipe examples that sounded like they tasted great but also looked interesting in some way and want to know your favorite cheesecake recipes or the one you might use to impress someone. The two recipes I've found and am holding on to for now are both a type of chocolate raspberry, a chocolate crusted raspberry swirl and chocolate raspberry. I was also wondering about heavy cream along with the cream cheese? I like New York style very decadent and creamy, would replacing part of the cream cheese in a recipe with heavy cream increase those traits? And I don't know if I would need to, or how to account for, the difference in one being a liquid and the other solid. Assistant: Londonderry Cheesecake. Almost a shortbread : sugar cookie crust with a wonderful orange scented filling. Sharp cheddar & beer are weird ingredients & the water bath a trifle fussy. All worth it. Everyone requests the recipe. https://www.google.ca/amp/s/www.epicurus.com/food/recipes/londonderry-cheesecake/4656/amp/
Human: What are you going to bake for Thanksgiving?! I'm making a caramelized pear/pumpkin pie again and I'm already so excited to eat it. But I might make something else and looking for autumnal inspiration Assistant: It’s a family member’s birthday too so I’m going to do a lemon and raspberry cake! Maybe some nice soft dinner rolls too.	Human: What are you going to bake for Thanksgiving?! I'm making a caramelized pear/pumpkin pie again and I'm already so excited to eat it. But I might make something else and looking for autumnal inspiration Assistant: Rum pumpkin chiffon pie and a cranberry pecan tart!
Human: Best cheese for cheesecake? I've made about three cheesecakes before used the standard ingredients for a basic one (cream cheese and sour cream) It's makes a fine tasting cheesecake but I would like to know if any of you have used another kind of cheese in addition to cream cheese and if it improved your cheesecake or made it taste pretty good. Thanks! Assistant: Ricotta cannot be beat. A real ricotta cheesecake is super rich and a light texture. Just fantastic	Human: Best cheese for cheesecake? I've made about three cheesecakes before used the standard ingredients for a basic one (cream cheese and sour cream) It's makes a fine tasting cheesecake but I would like to know if any of you have used another kind of cheese in addition to cream cheese and if it improved your cheesecake or made it taste pretty good. Thanks! Assistant: Cheesecake in Germany is traditionally made with curd (Quark in German). It's similar to Skyr (Icelandic not-quite-yoghurt). Not sure how known either are where you live. Makes absolutely delicious cheesecake!
Human: Burnt Basque Cheesecake: too soft Help! I used Bon Appetit's Burnt Basque Cheesecake recipe (https://www.bonappetit.com/recipe/basque-burnt-cheesecake). But my cheesecake was a little too soft, like a Creme Caramel. What did I do wrong? Assistant: Were you not able to take a slice out of it? Basque cheesecake is supposed to be on the softer underbaked side, regardless of its burnt top.	Human: Burnt Basque Cheesecake: too soft Help! I used Bon Appetit's Burnt Basque Cheesecake recipe (https://www.bonappetit.com/recipe/basque-burnt-cheesecake). But my cheesecake was a little too soft, like a Creme Caramel. What did I do wrong? Assistant: Try in r/bonappetit I’ve seen a few fellow redditors recreating it successfully there.
Human: Bagels aren’t staying firm Hello, I am a fairly new baker but have gotten pretty into making bagels for my friends in quarantine. I use this recipe which comes out tasting great but doesn’t really stay firm after they come out of the oven. Is there anything I can be doing differently or is there another recipe anyone would recommend? Thanks! Assistant: The longer you boil them the thicker and chewier the crust will be. Most bakeries usually use an base such as baking soda or lye in the water. It isn’t necessary though.	Human: Bagels aren’t staying firm Hello, I am a fairly new baker but have gotten pretty into making bagels for my friends in quarantine. I use this recipe which comes out tasting great but doesn’t really stay firm after they come out of the oven. Is there anything I can be doing differently or is there another recipe anyone would recommend? Thanks! Assistant: Make sure the soda you are using is active.
Human: Accidentally bought sweetened applesauce instead of unsweetened to use in cupcakes? Should I reduce the sugar in the recipe? The Best Vegan Chocolate Cupcakes - Nora Cooks It calls for 3/4 cup sugar and 1/3 cup unsweetened applesauce, but I got sweetened by accident. Assistant: You can, but there’s not that much difference. I wouldn’t bother.	Human: Accidentally bought sweetened applesauce instead of unsweetened to use in cupcakes? Should I reduce the sugar in the recipe? The Best Vegan Chocolate Cupcakes - Nora Cooks It calls for 3/4 cup sugar and 1/3 cup unsweetened applesauce, but I got sweetened by accident. Assistant: Google says there's about 20-25g of sugar per cup of unsweetened applesauce. So although you should reduce the sugar it shouldn't be to the total in the applesauce but rather the difference from unsweetened to sweetened. It's also a subjective taste thing as always.
Human: Can you make a mirror glaze out of any liquid as long as it is the correct viscosity and temperature or is there some other variable to consider? Assistant: certain fruits contain enzymes that prevent gelatine setting, too much acidity can also prevent gelatine setting, as will high alcohol spirits. gelatine is a protein and its sensitive to a lot of things, if the gelatine gets broken it will ruin the mirror glaze.	Human: Can you make a mirror glaze out of any liquid as long as it is the correct viscosity and temperature or is there some other variable to consider? Assistant: Well Pineapple juice will prevent the gelatin from setting but for the most part you can make it any flavor as long as you get the recipe correct.
Human: Hello friends, was trying to laminate pastry dough and it's tearing and butter is getting everywhere so I'm pretty sure it's done for after 2 folds. Any ideas on how to use this dough for anything else? I want to make throwing it away a last resort. \^ Assistant: When the dough tears you can use bench flour to patch the hole. Then let it rest in the fridge for thirty minutes to relax the gluten. Then you can finish laminating.	Human: Hello friends, was trying to laminate pastry dough and it's tearing and butter is getting everywhere so I'm pretty sure it's done for after 2 folds. Any ideas on how to use this dough for anything else? I want to make throwing it away a last resort. \^ Assistant: Erin McDowell always has great tips She also has a newer one, as well.
Human: Starting a home bakery for breads. Want to work with 62-83% hydration doughs (loaves and pizzas and focaccias and hoagies) + (have a stand mixer too). For shaping purposes, is a wooden or a marble counter top better? I'd also like to hear your pros and cons of either method that you may have had with your own top. I have one chance to make it work with an extremely thin budget. But i have to ensure i do this for two years at least. Also is metal counter top a thing? Is that better or worse? Should I even consider? I live in a country with 33C (91f) or higher temps for 70% of the year. Going as high as 47c outside. But I'll have air conditioning running I'll be happy to answer any other determining factors! I really wanna do this right and could really use all the help! Assistant: (pro baker 25 years) I've only ever done bread on wood. It's always been a butcher block bench. We do have metal tables, but we don't make things on them.	Human: Starting a home bakery for breads. Want to work with 62-83% hydration doughs (loaves and pizzas and focaccias and hoagies) + (have a stand mixer too). For shaping purposes, is a wooden or a marble counter top better? I'd also like to hear your pros and cons of either method that you may have had with your own top. I have one chance to make it work with an extremely thin budget. But i have to ensure i do this for two years at least. Also is metal counter top a thing? Is that better or worse? Should I even consider? I live in a country with 33C (91f) or higher temps for 70% of the year. Going as high as 47c outside. But I'll have air conditioning running I'll be happy to answer any other determining factors! I really wanna do this right and could really use all the help! Assistant: I've used wood, stainless, and regular old formica style counters. I prefer wood, but it's not that big a deal.
Human: Does Anyone Else Prefer Italian Meringue Buttercream to Swiss Meringue Buttercream? All the books and websites I've consulted about IMBC and SMBC proclaim Swiss to be much easier and simpler than Italian, but SMBC has given me nothing but trouble. For SMBC, I dissolve the sugar in the eggs, whip up the meringue, and once I add the final cube of butter, things go south. The texture looks like tiny lumps of cottage cheese, so I put the mixture back on the double boiler, oops, it gets a little too hot, go back to whipping it to oblivion, but it's still too liquid. Put it in the fridge for 35 minutes, whip it some more, it's more like frosting but ugly and very aerated. After a couple hours of this frustration, I give up and just slap it on the cake. It tastes okay and looks like a hot mess. For IMBC, I follow all the necessary steps, boil the sugar, pour it in the meringue, add the butter, and get a beautiful, smooth frosting. How do people think SMBC is less trouble than IMBC? What am I doing wrong? Am I the only person who thinks the SMBC people might be fooling all of us in the baking world so they can keep the IMBC to themselves? Rant over. Thank you for reading. :) Assistant: Happened to me the first time I made SMBC. After adding all the butter I was frustrated, just walked away from the running mixer for 5 minutes, ready to come back and scrape the whole thing in the bin. Came back to the most beautiful fluffy buttercream imaginable! Just keep whipping, it‘ll be fine!	Human: Does Anyone Else Prefer Italian Meringue Buttercream to Swiss Meringue Buttercream? All the books and websites I've consulted about IMBC and SMBC proclaim Swiss to be much easier and simpler than Italian, but SMBC has given me nothing but trouble. For SMBC, I dissolve the sugar in the eggs, whip up the meringue, and once I add the final cube of butter, things go south. The texture looks like tiny lumps of cottage cheese, so I put the mixture back on the double boiler, oops, it gets a little too hot, go back to whipping it to oblivion, but it's still too liquid. Put it in the fridge for 35 minutes, whip it some more, it's more like frosting but ugly and very aerated. After a couple hours of this frustration, I give up and just slap it on the cake. It tastes okay and looks like a hot mess. For IMBC, I follow all the necessary steps, boil the sugar, pour it in the meringue, add the butter, and get a beautiful, smooth frosting. How do people think SMBC is less trouble than IMBC? What am I doing wrong? Am I the only person who thinks the SMBC people might be fooling all of us in the baking world so they can keep the IMBC to themselves? Rant over. Thank you for reading. :) Assistant: I'm fully on team IBC! I've never been very skillful at making swiss.
Human: Does putting chocolate in the freezer bring it out of tempering? I'm not sure if this is the right place to ask but I don't know where else I would go. So I only have so many molds and patience. I know I can force chocolate to set faster in the freezer but most of the places I look recommend letting tempered chocolate set at room temperature. Is that because it will bring the chocolate out of temper or just some other reason I'm not aware of? Assistant: If you put it in briefly, it will be fine and it can help with release from the mold. Don't leave it longer than, say, five to ten minutes, or you'll be dealing with condensation issues, which will ruin the shiny finish. Just long enough to set. Also, make sure you're using chocolate molds (as in specifically for chocolate) for the easiest release.	Human: Does putting chocolate in the freezer bring it out of tempering? I'm not sure if this is the right place to ask but I don't know where else I would go. So I only have so many molds and patience. I know I can force chocolate to set faster in the freezer but most of the places I look recommend letting tempered chocolate set at room temperature. Is that because it will bring the chocolate out of temper or just some other reason I'm not aware of? Assistant: You can put them in the freezer or fridge to hurry the process. We did it all the time at a chocolate shop I worked at. Just don't leave it in there for a long time, 10-15 minutes is usually plenty. It does really help with the release on molds. You can also freeze chocolates to extend the shelf life - the actual freezing doesn't hurt anything, it's the condensation that forms during thawing so you have to be really careful about that.
Human: best method to ice cinnamon rolls that will be eaten tomorrow? I'm taking cinnamon rolls into work tomorrow as requested by several colleagues. I have baked them today and they are lovely and soft but I'm not sure when to approach the icing. I am using cream cheese frosting and if I'm making say red velvet or carrot cake I would leave them on the counter and do the frosting on the day I need it, but all the tips I've read about making cinnamon rolls says to frost them when still warm so the icing sinks in a bit. But as it's cream cheese I would have to put them in the fridge overnight and I hate doing that with baked goods. Should I wait until tomorrow morning to ice them instead? Or just do it now and fridge them? Or perhaps I should reheat them in the morning to ice them? Assistant: You want to ice the day you eat them. Sugar is hygroscopic and will pull moisture from your cinnamon rolls making them drier the next day.	Human: best method to ice cinnamon rolls that will be eaten tomorrow? I'm taking cinnamon rolls into work tomorrow as requested by several colleagues. I have baked them today and they are lovely and soft but I'm not sure when to approach the icing. I am using cream cheese frosting and if I'm making say red velvet or carrot cake I would leave them on the counter and do the frosting on the day I need it, but all the tips I've read about making cinnamon rolls says to frost them when still warm so the icing sinks in a bit. But as it's cream cheese I would have to put them in the fridge overnight and I hate doing that with baked goods. Should I wait until tomorrow morning to ice them instead? Or just do it now and fridge them? Or perhaps I should reheat them in the morning to ice them? Assistant: Heat them in the microwave for 20 seconds at work and then ice them there
Human: Adjusting baking time/temp for bread loaf recipe which makes two loaves, but I want to make one GIANT loaf instead? I'm new to baking, and as such have started practicing using the king arthur easy loaf recipe. I've done it twice and the bread has honestly been turning out great. The recipe calls for dividing the proofed dough into two and forming two loaves. What I'm wondering is, if I wanted the same amount of bread, just in one GIANT loaf, do I need to adjust anything such as baking time, temp, etc? And how does one go about calculating that? Do I just have to experiment and bake until it reaches the 'has a hollow sound when tapped on the bottom' state? My reason for wanting a giant loaf is so that I can have gigantic single slices of toast, or turn it into gigantic garlic bread slices. Yes, I know I can just slice the bread horizontally but part of it is also for the novelty - I like the idea of baking a gigantic loaf. Assistant: Since you’re using a King Arthur recipe, you can also contact them either via chat or phone and ask them. They are really great about giving advice for their recipes and are (usually) very quick to respond.	Human: Adjusting baking time/temp for bread loaf recipe which makes two loaves, but I want to make one GIANT loaf instead? I'm new to baking, and as such have started practicing using the king arthur easy loaf recipe. I've done it twice and the bread has honestly been turning out great. The recipe calls for dividing the proofed dough into two and forming two loaves. What I'm wondering is, if I wanted the same amount of bread, just in one GIANT loaf, do I need to adjust anything such as baking time, temp, etc? And how does one go about calculating that? Do I just have to experiment and bake until it reaches the 'has a hollow sound when tapped on the bottom' state? My reason for wanting a giant loaf is so that I can have gigantic single slices of toast, or turn it into gigantic garlic bread slices. Yes, I know I can just slice the bread horizontally but part of it is also for the novelty - I like the idea of baking a gigantic loaf. Assistant: It depends on how you make it bigger. A loaf that's twice as long but just as thick should bake in the same time. If you are making a double width/height loaf, if will take a little longer to bake. I'd try 30-40 minutes for that.
Human: All I could get was Bread Flour, can I use this in place of all purpose? If yes, do any ratios need changing? Assistant: What brand? Knowing the protein content will help you understand if you need to adjust the recipes	Human: All I could get was Bread Flour, can I use this in place of all purpose? If yes, do any ratios need changing? Assistant: Bread flour is fine if you're just making a simple, rustic kind of loaf. It'll come out chewier than with AP because the added protein creates more elasticity.
Human: Unbleached Parchment Paper or Bleached Parchment Paper? Which of the two do you guys prefer? Are there any sustainable differences in terms of baking results? Like, do either one impart a weird taste? Assistant: i prefer the unbleached. it might be down to the brands, but the one we got in the bakery (through Sysco or US Foods, i can't remember which vendor) was slightly heavier weight than its bleached counterpart. it was a bit sturdier and better for making parchment cones (for impromptu piping bags), and seemed to buckle a bit less when damp. probably not a huge difference for occasional baking but for full time use it was worth the extra $	Human: Unbleached Parchment Paper or Bleached Parchment Paper? Which of the two do you guys prefer? Are there any sustainable differences in terms of baking results? Like, do either one impart a weird taste? Assistant: whichever is cheaper
Human: Can i use full cocoa powder to bake cookies as a flour substitute? Hi! I am just started learning how to bake and really want to make flourless dark chocolate cookie. I’m wondering if its okay for me to completely swap the flour with cocoa powder or am I asking the stupid question? Thanks a lot everyone!!! Assistant: If you just swap it out, besides the texture problems, your cookie will be rendered inedible by bitterness	Human: Can i use full cocoa powder to bake cookies as a flour substitute? Hi! I am just started learning how to bake and really want to make flourless dark chocolate cookie. I’m wondering if its okay for me to completely swap the flour with cocoa powder or am I asking the stupid question? Thanks a lot everyone!!! Assistant: This is a great recipe using cocoa powder in chocolate cookies: Flourless Fudge Cookies
Human: I made three batches of Italian cookies. Almond wedding cookies, s cookies, and ricotta orange. They're all dimply. They taste great but have weird dimples they're supposed to be smooth. My title says it all. I'll link a pic of the s cookies so it's clearer. [Cookies in question]( https://imgur.com/54BxKSX.jpg ) Assistant: If your recipe calls for room temp butter, you may want to also ensure all your other ingredients are room temp also. Cold eggs, milk or water can set your butter to a firmer texture again.	Human: I made three batches of Italian cookies. Almond wedding cookies, s cookies, and ricotta orange. They're all dimply. They taste great but have weird dimples they're supposed to be smooth. My title says it all. I'll link a pic of the s cookies so it's clearer. [Cookies in question]( https://imgur.com/54BxKSX.jpg ) Assistant: Any chance your butter was too cold?
Human: Cinnamon crunch bagel topping keeps melting in the oven? Hello! Tried making cinnamon crunch bagel today and followed this recipe: https://www.halfbakedharvest.com/homemade-cinnamon-crunch-bagels/ The cinnamon crunch topping was made with brown & white sugar + melted butter. When i popped them into the oven, immediately noticed the topping melting down (baking at 425F). I was reading through the comments and a lot of people ran into a similar issue, the author suggested simply scooping the sugar back up whenever it melts, but when I did that it will just melt back down immediately which was infeasible IMO. I was wondering if baking experts here have any suggestions on what I should do instead? Maybe bake at a lower temp? or add the sugar in later? Thanks! Assistant: i second adding flour to make it more like a streusel type topping	Human: Cinnamon crunch bagel topping keeps melting in the oven? Hello! Tried making cinnamon crunch bagel today and followed this recipe: https://www.halfbakedharvest.com/homemade-cinnamon-crunch-bagels/ The cinnamon crunch topping was made with brown & white sugar + melted butter. When i popped them into the oven, immediately noticed the topping melting down (baking at 425F). I was reading through the comments and a lot of people ran into a similar issue, the author suggested simply scooping the sugar back up whenever it melts, but when I did that it will just melt back down immediately which was infeasible IMO. I was wondering if baking experts here have any suggestions on what I should do instead? Maybe bake at a lower temp? or add the sugar in later? Thanks! Assistant: Use sanding sugar or pearl sugar instead of granulated. They are designed not to melt.
Human: Accidentally made everything-bagel flavored crackers WAY too salty. What dips can I make to use them up? I made KAF sourdough crackers but I forgot I was using salted butter, and with the salt included in the toppings, they came out too salty to be edible on their own. What dips can I make that will cut the saltiness to a tolerable level? Obv I will be omitting the salt in any dip recipe. Assistant: Hummus!	Human: Accidentally made everything-bagel flavored crackers WAY too salty. What dips can I make to use them up? I made KAF sourdough crackers but I forgot I was using salted butter, and with the salt included in the toppings, they came out too salty to be edible on their own. What dips can I make that will cut the saltiness to a tolerable level? Obv I will be omitting the salt in any dip recipe. Assistant: Try something acidic tasting? That can help cancel out a salty taste. Maybe a lemon-herb cream cheese dip, or use yogurt or sour cream as the base of your dip. Maybe something with horseradish too as it's such a strong flavor it might cover up the salt.
Human: What kind of forbidden, godforsaken cake did I bake? I followed this recipe (https://vm.tiktok.com/ZMFcM7ke1/) and added blue food colouring. Only thing is my cake turned out like THIS https://imgur.com/a/kztVy2z Where did I go wrong? Assistant: The direction to put the cake batter in the fridge for 20 minutes is baffling. Your leavener starts to activate as soon as it's mixed with your liquids, maybe it burnt itself out before even making it to the oven!	Human: What kind of forbidden, godforsaken cake did I bake? I followed this recipe (https://vm.tiktok.com/ZMFcM7ke1/) and added blue food colouring. Only thing is my cake turned out like THIS https://imgur.com/a/kztVy2z Where did I go wrong? Assistant: I don’t know how to pronounce it but it’s a Klingon favorite.
Human: How do you know if your macarons are done baking? I am very new to macarons still. Tonight’s batch finally looked so great (far from perfect, but I was proud). Then I tried to take them off the mat to decorate and they stuck and fell apart 😭😭 I’m still not 100% sure how to tell if they are fully baked. Is there a simple way to tell? Assistant: I agree with all the other comments about moving on the feet ! When I bake on parchment they don't always come off right out of the oven but after a few minutes they come off cleanly so I don't go by the rule of "do they come off clean" but just whether or not they move on the feet	Human: How do you know if your macarons are done baking? I am very new to macarons still. Tonight’s batch finally looked so great (far from perfect, but I was proud). Then I tried to take them off the mat to decorate and they stuck and fell apart 😭😭 I’m still not 100% sure how to tell if they are fully baked. Is there a simple way to tell? Assistant: Yeah you have to do the wiggle test. Stick your finger on one and see if it wiggles on its feet. If it does, give it a bit more time.
Human: Am getting married and love to bake Hi everyone! I am getting married and am creating a wedding registry. I adore baking but currently have no good supplies for it AT ALL. Like seriously, my all pans are from Stop and Shop. I’m one of those people who does tons of research for anything I buy (or in this case put on my registry). I want to get a set of pans for baking - they don’t have to all come in one set, but I would like them to match. I really like things that have reusable lids, and have set my sights on Nordic ware with lids. However, I also have enjoyed using Big Daddio anodized aluminum pans since someone gave me one recently. I would like something that won’t rust, will last a long time, has lids, and it would be awesome if it’s dishwasher safe but my research is showing me that’s pretty nigh impossible. I’m also looking for a set of seamless silicone spatulas. Recommendations for pans please! Oh, and any other baking gadget you can’t live without! Assistant: My one piece of advice is never put your nice baking pans inbthe dishwasher...even if they are "dishwasher safe." 1. "Dishwasher safe" refers to a temperature tolerance. Your dishwasher detergent can still ruin the coating. 2. Your pans will not last nearly as long if they go through the dishwasher. A good pan that is hand washed will last for decades...one that goes through the dishwasher does not.	Human: Am getting married and love to bake Hi everyone! I am getting married and am creating a wedding registry. I adore baking but currently have no good supplies for it AT ALL. Like seriously, my all pans are from Stop and Shop. I’m one of those people who does tons of research for anything I buy (or in this case put on my registry). I want to get a set of pans for baking - they don’t have to all come in one set, but I would like them to match. I really like things that have reusable lids, and have set my sights on Nordic ware with lids. However, I also have enjoyed using Big Daddio anodized aluminum pans since someone gave me one recently. I would like something that won’t rust, will last a long time, has lids, and it would be awesome if it’s dishwasher safe but my research is showing me that’s pretty nigh impossible. I’m also looking for a set of seamless silicone spatulas. Recommendations for pans please! Oh, and any other baking gadget you can’t live without! Assistant: Big Daddio may be another name for Fat Daddios (in my part of the world). Wholeheartedly recommend those. Zeal are my favourite brand of seamless spatulas. One thing that you might like to put on your registry is a good stand mixer - doesn't need to be Kitchenaid (although the attachments are nice to have) - Bosch and a few other brands make good ones. If you don't already have one, and you bake regularly, it will change your life!
Human: Why can't I get my Macaron batter right? I've attempted to make Macarons 3 times now, and I don't feel like I'm learning anything each time. My first attempt was a doozy. My second attempt turned out okay, except I had cracked shells and barely any feet. I figured this was due to my batter's consistency not being perfect, because it wasn't ribbon-like, therefore had too much air inside. This is my main issue right now. Batter consistency. It does not matter how long I fold the mixture for, I can never reach this point. It always seems to run off the spatula slowly but in drops, never flowing. I can't wrap my head around it. I follow recipes exactly, I measure the ingredients to the gram. This time I figured I'd try making a more stable meringue by using more sugar. I opted for the 2:1 ratio, which is also apparently bullshit as the sugar never seemed to dissolve properly, and my meringue was grainy even at stiff peak stage. Also this time, my batter seemed to loosen up, and then get thicker again so I just threw the batch away and gave up. What on earth am I doing wrong when I follow recipes and tips exactly? I can just never seem to get the flowing lava consistency in my batter. Assistant: I'm sorry things aren't working well - because you mention "grainy" have you considered switching from a French meringue to an Italian meringue? I know it might feel sacrilegious to use anything Italian for a French cookie, but just take solace in knowing that Pierre Herme preferers an Italian meringue for his macarons too.	Human: Why can't I get my Macaron batter right? I've attempted to make Macarons 3 times now, and I don't feel like I'm learning anything each time. My first attempt was a doozy. My second attempt turned out okay, except I had cracked shells and barely any feet. I figured this was due to my batter's consistency not being perfect, because it wasn't ribbon-like, therefore had too much air inside. This is my main issue right now. Batter consistency. It does not matter how long I fold the mixture for, I can never reach this point. It always seems to run off the spatula slowly but in drops, never flowing. I can't wrap my head around it. I follow recipes exactly, I measure the ingredients to the gram. This time I figured I'd try making a more stable meringue by using more sugar. I opted for the 2:1 ratio, which is also apparently bullshit as the sugar never seemed to dissolve properly, and my meringue was grainy even at stiff peak stage. Also this time, my batter seemed to loosen up, and then get thicker again so I just threw the batch away and gave up. What on earth am I doing wrong when I follow recipes and tips exactly? I can just never seem to get the flowing lava consistency in my batter. Assistant: Just came here for some encouragement. Keep going. Every wrong batch gets you closer to the right one! You WILL eventually get there. Keep playing with the recipe. Try different recipes. Make copious notes. Keep baking! You can do it!
Human: What pastries can be made in a Dutch oven? Hey guys! I’m a 17 year old guy who just recently made a nice investment on a lodge Dutch oven after always wanting one! However…. I’m not really sure what to make with it. I intend to use it mainly for baking things but I’m not really sure what to bake in it. Any recommendations? Assistant: Bread, apple pie, biscuits, corn bread, coffee cake, cake etc. There's lots of cookbooks and resources.	Human: What pastries can be made in a Dutch oven? Hey guys! I’m a 17 year old guy who just recently made a nice investment on a lodge Dutch oven after always wanting one! However…. I’m not really sure what to make with it. I intend to use it mainly for baking things but I’m not really sure what to bake in it. Any recommendations? Assistant: lol I OWN a Dutch oven but forgot what they were for a second and got really confused thinking this was a troll question about pastries made by farting in bed.
Human: Can I use yeast and baking soda-lemon juice mixture at same time? Hi, I've started making bread for the first time and I am trying to make a light, fluffy airy bread. In recipes I always see that they use yeast or a baking soda-acid mixture. Can I use them both or would it be overkill? Assistant: In the American South we make angel biscuits that usually use both yeast and chemical leaven. You can find my favorite recipe here. That being said, it is unusual to use both. If your only goal is a light and fluffy loaf of bread, I would suggest just using yeast and working on getting that perfected.	Human: Can I use yeast and baking soda-lemon juice mixture at same time? Hi, I've started making bread for the first time and I am trying to make a light, fluffy airy bread. In recipes I always see that they use yeast or a baking soda-acid mixture. Can I use them both or would it be overkill? Assistant: This is a friendly reminder to flair your post with a relevant flair. If you don't flair your post a flair will be assigned by a moderator. I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/AskBaking) if you have any questions or concerns.
Human: Question about flour storage (is my flour safe to use?) Seven days ago, I put my AP flour back in the pantry (airtight container). Today I went to use it again and noticed that the lid had been knocked ajar. So for 7 days, it's been open and uncovered. I can't find anything on Google about uncovered flour being OK or not OK to use. I was wondering if, aside from looking for visible bugs, is there any other sign that the flour may not be safe after being uncovered for a week? It was in a dark pantry away from any direct sunlight, but it's been pretty hot here (upper 90s/lower 100s). Thanks in advance for any insights! Assistant: The risk with exposing flour to the air absorb moisture from the air. Moisture makes mold more likely but does not inherently make mold happen. 7 days in an average humidity environment is probably no big deal.	Human: Question about flour storage (is my flour safe to use?) Seven days ago, I put my AP flour back in the pantry (airtight container). Today I went to use it again and noticed that the lid had been knocked ajar. So for 7 days, it's been open and uncovered. I can't find anything on Google about uncovered flour being OK or not OK to use. I was wondering if, aside from looking for visible bugs, is there any other sign that the flour may not be safe after being uncovered for a week? It was in a dark pantry away from any direct sunlight, but it's been pretty hot here (upper 90s/lower 100s). Thanks in advance for any insights! Assistant: Yes. It could easily still be safe if it sits like that for a month or longer (if you live in a desert... i cant speak for more humid climates.)
Human: Is there a way to test the shade of food coloring without wasting buttercream/royal icing? I have a bunch of little bottles of Americolor gels and am having some trouble getting the exact shades I desire. I don't find the little color dots to be super accurate so I was hoping to find a way to test the gels before putting them in buttercream or royal icing. Assistant: I find the ‘dots’ to be pretty accurate once you put enough in. In other words, it starts off light, then gets darker until it reaches the color on the cap (I’ve never had it get darker than the cap.) Also; some colors will change a lot over time until they reach the final color. Reds, blues and black for sure.	Human: Is there a way to test the shade of food coloring without wasting buttercream/royal icing? I have a bunch of little bottles of Americolor gels and am having some trouble getting the exact shades I desire. I don't find the little color dots to be super accurate so I was hoping to find a way to test the gels before putting them in buttercream or royal icing. Assistant: Put a little icing/buttercream in a small bowl and mix the color. It won't be waste if you add it into the final product later.
Human: How far in advance can I bake cake layers and make the frosting before the time comes to assemble them? Without compromising the texture. And what is the best way to store the cakes? My time frame is I want them for next Saturday to be already done, so Friday night is when I would need to decorate. How many days in advance can I bake my cake and retain its moisture before needing to build it? Is it okay to make the frostings ahead of time and then wrap it in cling film and then rewhip it when it's time to build? Thank you all very much! Assistant: If not using a freezer (which would extend the storage times), you can bake the layers two days in advance. Store them separately in the fridge, and give each a double wrap of cling film. You can store buttercream for at least a day in the fridge in a Tupperware, but leave it at room temp for an hour and then throw it back in your stand mixer and get it fluffy again before piping. I read somewhere that you can freeze buttercream for up to 6 months but I’ve never tried it.	Human: How far in advance can I bake cake layers and make the frosting before the time comes to assemble them? Without compromising the texture. And what is the best way to store the cakes? My time frame is I want them for next Saturday to be already done, so Friday night is when I would need to decorate. How many days in advance can I bake my cake and retain its moisture before needing to build it? Is it okay to make the frostings ahead of time and then wrap it in cling film and then rewhip it when it's time to build? Thank you all very much! Assistant: Depending on the type of cake and frosting, you could make them today and freeze them and they'd be fine.
Human: Does yeast rise with splenda? Im going to attempt to bake a whole wheat bun with splenda for my diabetic dad. Will it rise? Also how does whole wheat handle differently than all purpose flour? Assistant: Honestly you shouldn’t need the sugar/Splenda. Bloom the yeast in warm water and mix with flour/ water/ salt. It make take longer to proof than normal. But it will proof. This is how sourdough starters work. But they use natural yeasts.	Human: Does yeast rise with splenda? Im going to attempt to bake a whole wheat bun with splenda for my diabetic dad. Will it rise? Also how does whole wheat handle differently than all purpose flour? Assistant: I think whole wheat has higher protein content in order to make up for the bran which inhibits a bit of gluten formation. The protein and the bran basically absorb water which means that your hydration (the amount of liquids) will need to be increased. Not doing so is why so many bad whole wheat products are nothing but dry cardboard.
Human: Any save for a Ghirardelli Brownie Mix that is missing the oil? I decided that I needed brownies so I got out the box and decided to make it according to the thicker brownie instructions. As soon as I popped it in the oven, I turned around and saw the 1/3 cup of oil sitting on my counter. Is there a chance they will be edible? Assistant: Whatever the texture, it will be great with vanilla ice cream! Update us!	Human: Any save for a Ghirardelli Brownie Mix that is missing the oil? I decided that I needed brownies so I got out the box and decided to make it according to the thicker brownie instructions. As soon as I popped it in the oven, I turned around and saw the 1/3 cup of oil sitting on my counter. Is there a chance they will be edible? Assistant: Only 4 minutes? Hurry and take it out quickly stir it in!