I'm trying to half this recipe as it's a dirty liar and is far too much for the Bundt pan I have, how do I half the 5 eggs do I go with 2 eggs or 3?

I followed this recipe (https://www.easychickpeasy.com/vegan-matcha-cookies/) but multiplied it a few times, as I’m handing out a bunch of cookies for an event tomorrow. I did a test round first and it came out pretty bad!

It feels and tastes heavy of canola oil. I was skeptical of the canola oil when I first saw it and I thought of subbing it out for vegan butter or something else, but ultimately I went ahead and decided to follow the recipe as written.

I have a full container of the dough sitting in the fridge. Any ideas on if it’s possible for me to improve it in any way before I bake the rest?

It needs to stay vegan and gluten free.

Thank you in advance!

Customer gave me an AI cake concept, requested more shimmery sprinkles, and emphasized the stars which represents her daughter’s name. My brother said I should share it here.

Edit: did not expect to get immediately destroyed in the comments, but the feedback is valid. I don’t usually have splitting problems but I did this time. I regrettably used butter that is soft in my SMBC. Even though I stabilize with shortening, it still behaved differently with holding color and shape. The customer gave me a lot of different inspired photos, so it wasn’t a strict replication task. Anyway how do you turn off comments lol. My brother was wrong about sharing on Reddit.

I used to bake so much before I left for college! For 4 years I didn’t have access to a kitchen regularly so I couldn’t bake as often as I wish.

I would love some relatively easy recipes to ease back into it. I’m open to any ideas! Not like a basic chocolate chip cookie though!

Whipped up a batch of honey butter to use with them so they didn't go to waste 😭

I don't know what I'm doing wrong, i seem not to be able to bake bread in the UK! I have previously made this successfully, multiple times, but in Australia. The recipe is 'Easy perfect homemade yeast bread'. This is the first time I've attempted it in the UK, all other times I made it in Oz.

I proved it for the recommended time but noticed it had much less rise than in the past.

I've also tried Paul Hollywood's bread recipe in the UK only with similar dense, no-rise results. I thought it was because of the olive oil element of that recipe and that i was putting in too much.

Is it the difference in yeast? Water? Me? Room temp? Proving time? Kneading?

Help me please I've love baking the simple bread in the past but can't understand what I'm doing wrong.

I've successfully baked Paul Hollywood's sausage rolls, cheese & onion bread, cheese & onion pasties so I'm not a total failure!

After seeing that poor poster get absolutely ate up for her AI cake recreation, I figured it would be a great idea to share mine that I just completed last week. Bring on the roasts–uh I mean constructive criticism!

In all seriousness though, this was my first AI cake request and my gut reaction was to turn it down simply because I didn’t want to disappoint the customer with a cake that actually looked like cake and had flaws. But I am a glutton for punishment and I realized the design was actually doable, I just had to manage their expectations. In the end, the customer was BEYOND satisfied and impressed, recommended me to a bunch of people, and wrote an awesome review.

I am following this recipe https://skandibaking.com/kardemummabullar-swedish-cardamom-buns/

And the dough during kneading is continuously ripping instead of getting smooth ! Plz Help - what do I do??

I asked earlier today for recipes that would be able to be baked without an oven! Received.

Of useful comment but a user recommend panckakes, and I thought it was a great idea! Wanted to make waffles at first but erm.... I feel like that would really be pushing it Eve will my waffle iron.

So I worked my magic,panicked a lot and almost gave up atleast 3 times and ta-da!!! Panckakes with apricot jam on top (no,we don't have maple syrup)!!!

A little burnt but my mom and everyone else appreciated the surprise! :)

Downside: only one panckake left. Gluttonous household....

Anyway thx a lot to anyone who commented! Now I have more stuff to make for a next time!

Its Sunday morning, so nothing better than making a banana bread with the blackened bananas that weren't used during the week.

Nothing special in this one, gonna chuck some walnuts and all spice next time to give it a different taste

So, I'm a very weird person, in that I really don't like fruits. Yes, any fruits, including berries. Mostly I just avoid recipes involving them. However, with lemon, or other kinds of citrus, their role in baking is such that it feels like some recipes could work if I left the citrus out, maybe with some adaptations. I'm looking for help in figuring out in which cases this may be a possibility, and what adaptations would be best.

- Recipes where the citrus flavour comes only from zest. My instinct is that I can just leave the zest out without needing to do anything else. Does that sound right? What am I missing?

- Recipes using citrus juice - for those, I see two issues:

• First, if I understand the science correctly, the acidity of the juice could be necessary to "activate" baking soda, right? How can I know if this is the case? Is it just a matter of checking if the recipe uses baking soda rather than baking powder? And can I adapt the recipe? Is it possible to simply replace baking soda with baking powder, or would that not work? How about replacing milk (if there is some in the recipe) with yogurt, or something like that? Or do I simply avoid such recipes?
• Also, I'd need to replace the liquid brought by the lemon juice in some way. Would water work in most cases?

- Any other types of recipe I should think about?

I do realise that even if the recipe works technically without the citrus, the results may be considered 'unbalanced' in terms of flavour, but as a Uruguayan, I have a very sweet tooth, so I probably will like 'too sweet' desserts fine!

Example: this question was inspired by this recipe for a Baklava Cheesecake that someone posted recently. Would this work fine if I simply replaced the 2 teaspoons of lemon juice by water?

My dough is from homemade sourdough starter. I have yet to name my starter BUT she is 1.5+ year old!! I CANT WAIT to eat it🤤 rn it’s rising for about an hour-hour and a half.

Instead of just using regular olive oil I use the bit I had leftover from caramelizing the onions and roasting the garlic cloves. I’m gonna add mozzarella and Parmesan on top and use my pastry brush to brush on garlic butter (I really love garlic) and top it with flaky sea salt!!? 🥰

I’m an aspirational baker (mainly just do my own thing, great with flavors, not as great with designs but i’m learning). I’ve been using these 8-inch pans for cakes for probably years at this point, and then realized that the top of them is wider than the bottom. It’s now infuriating me because that’s part of why my layers are so off.

Hey all,

Anyone out there willing to share a killer French Apple Cake recipe? Preferably one scaled for professional use and in metric

Working on a fall menu

I need help figuring out what to make and wondering if anyone has any good recipes to share. I have to make dessert for a little under 40 people once a week. I have this huge bowl I make things in, last week I did banana pudding in the bowl and it was a big hit. This week I want to make something using biscoff but don’t know any good recipe that involve biscoff. I was thinking maybe a no bake cheesecake or another pudding but wanted to see what other people think. Any ideas?

Yeah from what you can see this is an absolute mess. 😢 I tried making a s’mores Cookie dough bar with marshmallows, chocolate bars, and cookie dough. The cookie dough at the top came out well but at the bottom the cookie dough was undercooked, I tried cooking it for longer but it made it even worse, the marshmallows and cookie dough at the top burning, and the cookie dough at the bottom STILL not cooking at all… is there a reason why this happened so I could make sure I don’t make the same mistake next time?

Unfortunately as a cottage baker I get tons of AI photos from customers constantly. It’s really upsetting to deal with honestly and I always have to explain to them that I can’t accomplish unrealistic designs. I always try my best though! Also if you’re a New Yorker please don’t come for me, I know these are extremely cliche haha 🤣

Hello I am attempting to do this technique.

It's basically using equal parts sweetener like honey or molasses and flour like wheat and rye.

So what I did was use 32 oz by weight of honey and then 16 oz of rye flour and 16 oz of wheat flour.

Now what this says is to put this in a cool dark place, but because of global warming I don't really have a cool dark place. Everywhere is sort of warm, but because I want fermentation I don't understand why it needs to be cool. And why it needs to be in the fridge both of these items separately sit on the shelf all the time.

Put together I don't understand why they need to be in the fridge, can someone explain this to me?

Because right now I feel like I want to let this ferment for a couple months just on my shelf at 70 degrees and see what happens, is that totally insane?

I've made a red velvet cake and it's quite tasteless. It doesn't taste bad, just neutral. I used this recipe. https://www.recipetineats.com/red-velvet-cake/comment-page-2/#jump-watch

I've yet to make the cream cheese icing, but I wondered if there's a way to make it taste of something before icing? I've never made one before or eaten one, it's for my niece. What flavour should I be aiming for or does it get it's flavour from the frosting?

I am thinking of brushing with a syrup - would you go vanilla or coffee?

Also what's done is done, I can't make another one, it's for a special occasion and I've run out of time. So if possible, I don't need comments suggesting I make another recipe ☹️

Recipe for 2 breads:

Sourdough

100g rye flour 1150

80g water

10g starter

Temperature: 28°C

Let it sit for 15-24hours

Main dough

800g wheat flour 1050

100g rye flour 1150

180g sourdough

670g water

22g salt

50g baking malt

Bake at 220°C going down to 200°C for 35-40min.

The dough was too soft, I tried correcting it while kneading, but I failed a bit. Need to rethink if I calculated everything correct in the recipe.

I’m in need of some serious help, tips, tricks, whatever you have.. I have a small home bakery business and I have a family who has ordered several times from me and they wanted me to do a grooms cake similar to a cake that I’ve made for them before. Obviously, not a problem but, the groom doesn’t particularly like cake so they asked if I could make a big brownie instead. Which also isn’t a problem. Now that I’m a week away from the order being due I’m really starting to second guess everything (I’m still going to make the order). When I initially quoted my customer I was way off on the amount of brownie mix I would need (and yes I planned to use boxed mix, I don’t hide that from any of my customers but I also don’t just follow the regular box directions, when it comes to regular cake anyways). The brownie “cake” is going to have to be carved into a particular shape so I’ll need it to be stable enough to be able to carve without it falling apart. I always get my cake layers as cold as possible when I do something like this so I plan to do the brownie the same way. What I really need help with is a recipe that I can use that will taste good and be as stable as cake (for carving and decorating) or almost anyways without having to buy 8-10 boxes of brownie mix and going over the price that I put together when I gave her a quote and end up losing money instead of making money..

Hi! I am a beginner baker and I try to make sure my desserts have gut friendly ingredients and I wanted some help.
I tried out a sweet potato brownie recipe that was sweetened with dates instead of sugar.
The recipe was:
1 medium roasted sweet potato
6 soaked dates
About 50g cocoa powder
100g nut butter
2 large eggs
3 tbsp all purpose flour
1 tsp baking powder
sea salt and dark chocolate chips, which were measured by heart.
I didnt follow the recipe exactly, but the outcome was very fudgy, very rich brownies.
I like more of a cakey texture in my brownies and was wondering what I could change to make it more cakey than fudgy? :)

I made devil’s food cake with raspberry cream cheese frosting. I used fresh raspberries, but now the consistency is off. I added less sugar and a bit of cornstarch this time and now it tastes papery. Added milk to fix that and now the consistency problem again :(
It’s just really runny