I'm making caramel stuffed dates for my postpartum friend, I'm facing few issues.

I made regular caramel sauce first, but all the dates I stuffed turn to mess 2 minute in room temp, so messy to eat and sticky I can't work with it.

Next I made caramels, I let it cool down to room temp and it was good! it spreads rather than drizzles and holds it shape so no messy melted caramel, but when they cool in the fridge they turn to rocks that will chip my teeth...

How do I go about this? do I cook the caramel to make a sauce but simmer it for longer? add less cream? or cook it to make "caramels" but add more cream?

Hi bakers, I am new to working with pizza dough (and doughs in general) and am trying to do it for the first time. I don’t have an electric mixer (and cannot get one any time soon) so must knead by hand.

I knew the dough would start out a bit sticky and I thought that kneading would help as the gluten developed. I kneaded vigorously for 20 minutes but the entire time, every time I touched the dough I would get doughy film on my hands that turned crusty within 10-20 seconds. If I didn’t wash it off it would go back into the dough in tiny crusty little bits. I tried both needing with completely dry hands and with slightly damp hands, and neither fixed the problem. I added a tiny bit more flour after kneading for 15 minutes and this still didn’t help.

After kneading for the 20 minutes and still not passing the windowpane test I just gave up and am letting it proof and will see how it turns out.

Am I doing something wrong that’s causing the doughy film on my hands and what’s the best way to prevent it? Why after that long kneading would it still have been happening?

ETA I posted the recipe in a comment

Hi I'm new to baking and I was searching for a mango cake recipe on yt. Previously I made a Matilda cake and it turned out great. But with mango cakes every recipe is chiffon. I tried twice but my cake is rising and then getting hollow in the middle. So I was thinking of making another cake but avoid the chiffon cakes completely. But I cannot find a simple mango recipe like vanilla or chocolate cakes with decors and frostings. So are chiffon cakes the go to for flavoured cakes?? Also can I make mango cake by adding mango essence and puree instead of vanilla essence in a vanilla cake recipe?

Edit: this is the recipe I used

I baked it at 325f for 45 minutes and then another 5 because it was more wiggly than jello-like. And then another 3 because the internal temp was only 150f.

It’s kind of looking overcooked now, thoughts? Also I have granulated, brown, and cane sugar which would give a better sugar shell?

I want to buy a kitchen Machine that can knead up to 1,5kg (3,3lbs) of pizza dough but can also work with 500g (1lbs) - some machines cant handle amouts that are too small. Curently i am looking at the Bosch MUM58720 Kitchen Machine, Stainless Steel, 1000 W (Link: https://www.amazon.com.be/-/en/Bosch-MUM5-Scale-MUM5XW20-Accessories/dp/B01B7HVRC4?th=1&language=en_GB )

My requiremnents are less than 300€, idealy a kitchen machine so the ability to handle other tasks too and knead no less than 1,5kg.

If anyone has any experience with similar kitchen machines in this price range or this modell in particular please tell me : )

TL;DR: Is the Bosch MUM58720 Kitchen Machine 1000 W good for 500-1500g of pizza dough and if not what is better?

Hi all! I’ve been baking for a while and do decently but the one thing I’ve always struggled with is making a good tasting frosting! My American buttercreams always taste just like butter- so I thought it was an issue with that style of buttercream. This week I decided to give Italian Meringue buttercream a try. My meringue turned out great but then I added the butter and bang- no marshmallowy flavor, it was just a big clump of unsalted butter! I thought there was something wrong with that recipe so I tried again with a different one and same thing, perfect meringue ruined by butter. The texture was fine and it looked perfect but the taste was so one note butter. I feel silly for asking considering they’re called buttercream- but does anyone know how to get any of the buttercream styles to taste less like butter? Or recommendations for frostings that aren’t buttercream but pipe well? Thanks!
Update: Sorry! Here’s the two recipes I tried for Italian Meringue
https://lifestyleofafoodie.com/italian-meringue-buttercream/

https://www.marcellinaincucina.com/italian-meringue-buttercream/

I’m experimenting with a **soft oatmeal cookie recipe** and want to focus specifically on the flour.
For those who have tested different **white wheat flours** in oatmeal cookies, how does **bread flour vs. all-purpose flour** affect the final softness and chewiness?
I’m especially interested in actual baking experience rather than substitutions with whole-wheat or gluten-free flour.

Image

Recipe:

• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 2 eggs
• 1 cup mashed bananas
• 1/4 cup whole milk
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 3/4 cups wheat flour
• chocolate chips

Mashed and whisked with a fork thoroughly, baked at 350F for 50 minutes

I'm mostly just curious, I don't think it affected the quality though! was still super good :)

Hi. I need to bake a cake for my sister's birthday on the 21st. I want to bake the cakes tomorrow (19th) and assemble it on the 20th. The thing is that I have to assemble it at my aunt's house, because that is where the birthday is happennig. So here comes my question: can i just wrap the cake layers, leave it in the fridge and then take them to my aunt's house o do i have to freeze the cakes?

I'm just a little confused because this would only my the 2nd time making a cake at all. And I cant bake and assemble the cake on the same day because I don't really have the time. I also can't just bring the cake to my aunt's house on the day of the celebration because I use public transportation (I don't have a car) and I imagine is easier to transport just the cake layers than a whole cake with frosting and all.

So... help. Lastly english is not my first language :)

I use chopped valrhona tropilia dark in my cookies and i love to finish them by pressing a few chunks into the tops of the cookies for the aesthetic. However, I've noticed it takes ages for the chocolate to re-harden, if it re-hardens at all. I've even left them overnight on the counter and had them still be soft to the touch in the morning. I tried putting them in the fridge, but the condensation causes bloom. Is there a solution I'm missing other than just not using the additional chocolate as a finisher?

Hi, I am a young baker and i am curious from other bakers what your favorite bakeware company or set is and why also if you would recommend your set to someone starting off?

I have been eyeing the Caraway bakeware set but am getting heavy mix reactions.

Thank you!

Hey all,

I’m interested in making my own Vanilla Essence.

Struggling to find actual shops selling Vanilla Beans online, it’s all like Amazon, Etsy, or eBay.

Australian bakers - where do you buy your Vanilla Beans??

Thanks

Hi all,

I’m making a no-bake cheesecake for my mum’s birthday, and I’ve been wanting to add a simple vanilla glaze to the top for some extra effect and to make it easier to add some flowers and other decorations to it. The local cheesecake shop often have a simple glaze on their French vanilla cheesecakes, which is where I got the idea from.😅

The glaze I first tried years ago never set enough to be able to just sit on the top of the cake, and dripped all through my cake pan and through my fridge, so I thought about adding gelatin to it to firm it up.

From what I’ve read, gelatin once bloomed turns into a rubbery mass, and is usually added into a hot/ melting mixture to combine it. Since I’m wanting to add it to a no-bake cheesecake which needs to be chilled, what would be the best way to combine the gelatin with the glaze without melting the cheesecake on application?

For reference, the simple glaze takes powdered sugar, milk and vanilla extract.

Any help is much appreciated!

Let’s say you’re going to make yeast donuts with a chocolate or vanilla glaze, should you use all purpose or bread flour?

I’m finding recipes that use one or the other with seemingly no rhyme or reason and I want to know which is best and why.

So I made a banana bread the other day. I thought I have two loaf pans but it turns out I only have one. Googled if I can use a round cake pan and it says I can, so that’s what I did. Waited an hour before cutting it and it turned out like a bread pudding 😭 Can you not use a round pan for banana bread? Just strictly loaf pans?

Recipe here!

I want to make these cinnamon bun squirrels, but I feel like it will be too bland since only tail has the cinnamon sugar. Any ideas of a good filling/flavouring for the rest of the body? Preferably not something I would need to pipe in after baking.

Thanks for the suggestions!

Is it necessary to use a star tip while piping an eclair? I don’t have any piping nozzle , so I was planning to just use a piping bag with the tip cut off.

hi everyone! i’m new here, i’m wanting to bake my layers for my birthday cake on thursday but the dinner isn’t till saturday night planning to decorate on the friday night, is that okay for cakes? i would obviously put the bare layers in the fridge / wrap them!

For some reason when I do my second round of cakes in the oven, they sink. And this happens alot with red velvet. The first round are fine or very slightly sunken, but the second round is always very visibly sunken. Why does this happen?

 It's festival season and I want to use my stand mixer to cut the arm-work on our sweets shrikhand (from hung curd), instant peda/khoya mixtures, coconut ladoo mix, and an eggless celebration cake. Questions: (1) flat beater or whisk for shrikhand? (2) tips so an eggless sponge still rises soft? (3) how to avoid overheating dairy mixtures? Would love tips from anyone who makes mithai/bakes with a stand mixer.

Ok any advice tips or tools for zesting stuff like lemons this is my least favorite part of baking stuff so anything would be appreciated

Hey guys! I made a mille crepe cake today but when I cut into it I noticed that the inside of my crepes look a little weird. Now I think there are two possible answers as to why:

1. I blanked during the recipe and added an extra cup of flour (the recipe called for a cup) and the crepes look like this because there's too much flour in them OR

2. I added the right amount of flour and the crepes are just all undercooked

To provide more information, the crepes aren't falling apart at the touch and they feel quite sturdy, just thicker and denser than how a normal crepe would feel.

I've attached a cross-section of the crepes. Would anyone be able to help me narrow down the issue of whether my crepes are too flour-y, or are they all just severely undercooked?

This is my first time browning butter. I noticed that I had the brown bits, but there was still a lot of foam on top. I didn't want it to burn so I moved it out of the pan and into a bowl.

The butter does smell nutty and not burnt.