r/AskBaking

Which one scoops 57g-60g Dough balls? 1.5 Oz (3tbsp) or 2 Oz cookie scoop?

Does anyone have a recipe for chocolate strawberry buttercream? Do I just take strawberry buttercream and add some melted baking chocolate to it?

I am good at following baking recipes but this would be my first time going without a recipe

My daughter has decided she wants a seagull cake. Yes, a seagull cake!

I was thinking about doing a scene, making up blue jelly for the sea, using a cake base, perhaps brownies as some cliffs? I can 3D print seagulls doing amusing things and have PlayMobil bits to set up a picnic and sandcastle.

Sand...broken biscuits pressed into what sort of icing?

I am a bit tired of too much buttercream on the cakes I have made in the past, and in the summer it's also less stable.

Do you think making it as a figure 8 with the blue water in the middles would make it look more like ponds than sea? I fear it would.

I have a vegan friend, and she asked me to make her birthday cake. I've never made a vegan cake before, so right now I'm using another person's recipe for a vegan chocolate cake, but for the future, I would like to know good vegan egg substitutes and how to adjust a cake recipe for them.

I was referring to the sugarologie buttercream comparison and saw that ermine (20% sweetness) and German (26% sweetness) buttercreams, are not recommended for a smooth frosting base on a cake.

The next sweetness level (besides cream cheese frosting, which I don’t want) is Italian merengue buttercream at 31% sweetness and Swiss merengue at 33%. I have tried Swiss merengue and it is too sweet for me.

Is there any other buttercream that is less sweet than 31-33% but can be really smoothed out?

I’d like to make pineapple buns (king arthur flour recipe), but due to time constraints I’d have to leave the shaped dough in the fridge for 36 hours before baking. Everything I’ve seen online is of overnight or 24h max.

I don’t mind a sour flavor but am worried it might overproof. Should I reduce the yeast in the recipe (would it affect the first proof which I’m doing at room temp)? It would be tight but I could try to bake it right away if needed.

So i tried to make cupcakes again and this time the dough isn't gummy.. the top looks fine but the bottom is the problem.. it is cooked properly but the texture feels.. I can't describe,think a spongecake but it's too soft, it doesn't collapse, sticks to the liner a bit, a little greasy.

Can someone help me? I really want to bring these as a gift.

I would like to make a s’mores coffee cake with a crumb like layer for my birthday. I’m struggling to find the right recipe. I’ve never made any of these individually so I’m just wondering would it be as simple as adding an instant coffee to a chocolate cake recipe? Or would that mess up the mix? Also for the crumb layer I was thinking instead of a butter/ cinnamon mixture that I would use ground up graham crackers instead? Lastly, I want the top layer to be gooey like a melted marshmallow. Would it be easier to take a fluff and melt it or take minni marshmallows and melt them? If anyone has thoughts I’m open to them. I’m a decent baker I’m just bored with plain and German chocolate cakes lol 😂

I made a big mistake when making my pizza dough and ended up adding way too much sugar to my bowl. Anyway I could maybe salvage it or make something from it or am I just have to toss it.

Hi everyone! I recently got really into baking and I’m trying to take it seriously and eventually make it a full-time thing, so I’ve been learning techniques, watching tons of videos, and researching as much as I can.

I have a question about cake storage and frosting because I keep getting mixed advice. I baked a cake, let it cool, then put the layers in the fridge. Later I assembled and frosted it, then left the finished cake in the fridge overnight. The next day it tasted delicious, but the actual cake itself was quite hard and firm, not soft and easy to eat.

I’m wondering:

What’s the best way to keep cake fresh without it becoming hard in the fridge?

When should cake layers be refrigerated vs kept at room temperature?

If I’m making cakes ahead of time, what’s the best method for storing them so they stay soft and moist?

For frosting, what do you prefer for layered cakes: meringue buttercream, regular buttercream, or chocolate ganache? Which works best for taste + stability + freshness?

I’m planning to experiment with both ganache and buttercream, but I’d love advice from people with more experience because I feel like I keep finding different answers everywhere.

Any beginner-friendly tips would be super appreciated!

I want to make a carrot cake with cream cheese frosting but i live in Europe so I haven’t been able to find the brick cream cheese that Americans use in their frosting (that cream cheese has a noticeable higher fat percentage).

The first time I made cream cheese frosting it was a disaster and was basically a soup. The second time I followed James patisseries recipe with a bit of maascarpone frosting. And it worked out it was also a bit colder outside so the frosting didn’t melt.

I’m hosting a pretty big event at my house in two weeks time and I wanted to make a desert table with a large carrot cake with cream cheese frosting that is going to sit at room temperature for a few hours.

So I was wondering if I could like substitute half or even 3/4 of the cream cheese with mascarpone. Has anyone tried it ?

I have a bunch of leftover egg whites that I rested in the fridge last night and now I’m looking to make the macaron recipe from Sally’s baking addiction. However, she didn’t provide any flavors other than just the default and I was wondering how I could infuse both either dry or wet flavors in the recipe.

I was thinking of doing a saffron flavor with a mango curd, but I don’t know how I should infuse. Normally with saffron I usually do about 4 tablespoons of hot water or hot milk, depending on the recipe and a teaspoon of saffron. However, I know that with macarons too much liquid can kill the cookie shell. I was also thinking maybe I could grind the saffron into a powder with a motor and pestle, but then also I’m not quite sure about the proportions.

The other option is chocolate macarons with cocoa powder and chocolate ganache, but again don’t know how much of the almond flour to replace with cocoa powder.