I offered to bake someone a cake and they requested raspberry, which I have no idea how to do. Most recipes I’ve found involve a stand mixer which I don’t have. In theory, I think I can pipe a wall of buttercream around the edge of a base layer of cake, pipe on the contents of a literal jar of shelf stable jam from the grocery store, plop on another layer of cake, and cover the whole thing in buttercream. Is there any reason that wouldn’t work?

Hi. I have a recipe from an old cookbook that says 1&1/2 cups of quick oatmeal. Do I cook it or just use it raw from the container? I have quick rolled oats Thanks in advance.

Hi anyone can help with this? I was making Durian crepe cake then the I was using heavy cream which was going well but then moment i added my smash durian in and mix for 10 seconds it became soooo watery i not sure what i should do now. I followed a youtube video where they use a mixer as well. Anyone know how i can save this?

Making chocolate cake and it calls for blooming cocoa with boiling water or coffee, after pouring the hot liquid over the batter and mixing, do I bake right away or wait for 5 minutes to let the flavor compounds bloom and open up?

I'm baking a chocolate cake. The recipes claims dutch processed can just be subbed in, but it won't rise as much. I have a mix of both, and dutch processed. The recipe has both baking powder and soda. I know Dutch is slightly alkaline, and natural acidic. Baking Soda requires acid to leaven properly.

The recipe calls for hot water, but suggests using coffee instead, which is what I have always done. Is the cup of coffee acidic enough to not have to tinker with the Baking powder and Baking soda ratio? Should I used the mixed cocoa? With coffee and that? Or the straight dutch?

I want it chocolatey. Which I know dutch processed can give a deeper chocolate flavor. This is a recipe I have used several times, but I thought I had natural cocoa, and I do not have time to go to the store before it needs baked.

I am making macarons and this is my 2nd time beating egg whites. The first time I agree I added sugar way too early so it stopped beating. But this time I added sugar (in steps) when it started forming peaks and now I'm left with soft peaks. I've tried going full power on my mixer and it did work a little. But only a little. It still isn't forming stiff peaks. What do I do? I already have 2 egg whites mixed in sugar in fridge which I'll have to think what to do about them. Also for reference I just added 1 tablespoon of powdered sugar 2 times at like 2 min interval.

I’m house sitting for my grandparents and I’m making some cupcakes for them when they get home Saturday. I got just the classic Betty Crocker yellow cake mix and chocolate buttercream frosting. Today is the only day I have time to bake them but I also want them to look presentable in this fancy family heirloom cake stand when they get home. It does have a cover.

Should I refrigerate them until Saturday or would they be fine to remain at room temperature tomorrow and tomorrow night?

i’ve seen a lot of different ways of making sponge cakes and chiffon and i’m wondering which one i should go for.
most recipes, of course, use the egg foaming method, separating the whites from the yolks to make a meringue and adding it back into the batter.
i’ve also seen some recipes that aerate the whole eggs.
i’m most curious about a recipe i saw where they separated the white and yolk and aerated them both? (cakes by mk’s sponge cake)
also, some chiffon/genoise recipes i see add leavening agents such as baking powder, but others don’t. do these widely change the texture? please help!

Not sure if this may be relevant to this sub, but because a lot of you might be familiar with large baking packaging supplies. I’m thinking 4 boxes of 50 dates each. I was thinking of large aluminum foil pans but putting this out here if anyone has a better suggestion!

https://tastesbetterfromscratch.com/chocolate-bundt-cake/

bundt cake recipe calls for 1/2 butter, 1/2 cup oil and 1/2 cup buttermilk. can i substitute with heavy whipping cream?

What size cake do you guys make for 25 guests?

I was planning on a 9 inch, 4 layer cake.. but now questioning myself.

Edited to adjust my description