advice

  1. clerahi

    Question on which attachment to use when?

    As I'm serious about learning to bake, I've invested in a Kenwood Chef. It came with three attachments, a whisk, a K beater and a dough hook I've made two cakes using the Chef, a Victoria Sponge and a trial Chocolate Cake. The recipe for the Victoria Sponge said use the whisk attachment...
  2. clerahi

    What went wrong here..? Christmas Yule Log

    This photo was my attempt at making a Christmas Yule Log last Christmas 🤣😕🤣🤔. Such a disaster that it put me off trying any baking again for a while. Any thoughts about what went wrong (or should I say what I did wrong)?
  3. D

    Chocolate Madeira

    Hi all, First post here and looking for help. I usually bake a tried and tested madeira cake for birthday/celebration cakes but have a requirement to do a chocolate birthday cake but still need to decorate in fondant etc. Can I change my usual recipe to a chocolate madeira? Perhaps add cocoa...
  4. Angie

    A recipe for disaster.

    If you wish to avoid a recipe for disaster and want to maintain excellent standards in the kitchen, then be sure to run through this quick list of tips to avoid problems and ensure that you bake safe. Coughs and Sneezes If you have any general feelings of being unwell, then you should steer...
  5. L

    why does my almond sponge not rise very much?

    Hello, I am trying to make a decent almond cake for a Victoria sandwich with strawberries and orange butter cream. I am having trouble getting the sponge to rise well. I know this can be an issue when adding ground almonds to the mix. This is what I have come up with, 300 grams unsalted...
  6. FB Questions

    Strawberry Cake Help

    So I tried a new strawberry cake recipe and I’m not happy with it at all. It was a little different than the usual methods I’ve used but I’m certain I followed the instructions well. The cake came out very dense. I’m not sure if I overmixed the batter or if it’s something to do with the...
  7. Angie

    Why do we use salt in baking?

    Why do we use Salt in baking? Even though I'm not a great lover of salt, it is an essential factor in baking and assists in the creation of wonderfully baked goods both visibly and tastefully. (If that's even a word)! You may only be asked to add a dash or a sprinkle of it to a recipe but...
  8. Angie

    Help and advice covering a chocolate oatmeal cake with fondant?

    Hi Amanda, your cake sounds delicious, but I don't think it is the right cake to use with fondant. The cake you describe lends itself to a ganache coating or simply filled/topped with the ingredients you describe which sounds rich and indulgent all by itself. Plus I'm not sure the structure of...
  9. J

    Buttercream

    Hello, can anyone give some advice on making pink, (or any pastel colour) buttercream? As the butter is so yellow, the buttercream I make is almost a toffee colour when adding the red food colouring. I have tried both gel and liquid colouring both with the same result. Is there a trick I have...
  10. C

    Did I forget a Key step???

    Hello, I'm attempting to make peanut butter fudge for a work cookie/candy exchange. The recipe says to melt butter then add brown sugar and milk, bring to a boil for two min then remove from heat and add peanut butter, etc. Well, minor detail - I forgot to add the milk before I had it...
  11. K

    Cake base

    Hi, I inherited a 45 pound bag of German Chocolate cake base. What do I do with it? I also got cinnamon roll and spice cake. I'm at a loss. I'm not a baker. Any recipes would be appreciated!!! Please help! Thanks, Kelley
  12. P

    Novice with a problem

    I'm a real baking newbie and have a problem. I'm trying to make brownies in a metal 9x16 pan but they come out raw in the middle. Should I reduce the temp and bake longer or what? Thx
  13. G

    Dense and eggy almond cake

    Hi, First time I have made an Almond cake and even though it looks ok it's gone a bit wrong. Can anyone help me with what I did wrong, as it turned out dense and with a slight eggy flavour after the almond flavour! Many Thanks in advance.
  14. B

    Cake tin hire

    I'm looking to hire a couple of largish (around 12" length) number cake tins in the Wigan area or nearby. Any suggestions where I can go? Regards Beverley
  15. Angie

    Any tips or help on preventing Chelsea Buns going hard @L_H_Montgomery

  16. FB Questions

    Cake toppers please help they keep breaking: FB Quest by Shelli.

    One of my friends had requested my help on fb today for a lady named Shelli who was having a little trouble with Cake Toppers. She had posted the following question....
  17. Mandaly

    Absurd cheesecake question

    I am entirely incompetent when it comes to baking. My sisters birthday is coming up and I would like to combine her two favorite desserts, red velvet cupcakes and cheesecake. I can handle the boxed mix for the cupcakes, but I'd like to put a chunk of cheesecake into the middle of the cupcakes...
  18. FB Questions

    My eggless chocolate cake has gone hard why? - Sam

    Samriddhi G - Help Me Bake May 1st - 3:01pm I made a simple chocolate cake...Eggless...first time it was ok...bt next time it became rock hard as it came to room temperature....I can't make out y....pls help me if u can
  19. Angie

    Why is white chocolate called chocolate when it isn't? Mike - Question

    I was asked today by my good friend Mike... "Why is white chocolate called chocolate even though it technically isn't?" Well, dark chocolate and milk chocolate contain cocoa liquor yet white chocolate does not therefore Chocolatiers would argue that white chocolate is not in fact chocolate...
  20. D

    Need some help

    So me and my wife are planning on starting our little beignets company and I was wondering if any one knew if we would be able to make the dough, cut it into the squares and than freeze them the night prior to service. I would hate to have them stick together. Do we run the risk of starting an...
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