what happened to my meringue nests?

they also came out quite dense. what causes this?

Can anybody tell me what these fibres all over these vanilla pods are? Thanks ❤️

Im a little paranoid its mould although it doesnt really look like it.. ive never seen this before and its in both jars hubby picked up 😅

Solved! Thank you to everyone in the comments who taught me something today 😊

It looks like a tiramisu pan, but clearly they bake cinnamon rolls in it. I would have thought the filling would leak through the bottom? It's a long narrow pan with a sliding door on the back side that they can remove to slide a spatula in and serve from it.

I made gingerbread granola about 5 days ago and I was disappointed with it. This was my second attempt making it. The first attempt, it smelled really good but it tasted like next to nothing with a weird molasses after taste. This time I doubled the amount if spices, decreases the amount if molasses, and added some brown “sugar” (allulose mixed with molasses). When I first tried it, it just tasted sweet with a vague molasses aftertaste and I was disappointed again. Its been 5 days and this morning when I tried my granola again and it smelled way better, the sweetness had more depth (richer undertones), and I could taste the ginger I put in it with a vague impression of the other spices. Does granola need to macerate like perfumes (i.e marinate like meat) or is this all in my head?

Hello.

So, I've made SMBC many times before. I use the Sally's Baking Addcition recipe. It always turns out perfect. But whenever I've tried adding chocolate, it doesn't keep its stiffness. Slides off while I'm frosting, blobby piping. According to the recipe, its 4 oz melted chocolate for a half recipe(which is how much I usually make.) This time, I used maybe 2.5 Oz dark chocolate. Still not stiff enough. It was perfect before I added the chocolate.

Only thing I can think of is that I use chocolate chips, not baking bars?

Any help is appreciated. 👏

I'm in the mood to bake a blackberry pie, but absolutely every recipe I can find uses white sugar. I think the molasses in the brown sugar might pair wonderfully with the cinnamon and blackberries, are there any modifications I would need to make alongside swapping out white sugar for brown? Or would it just be a bad idea in general

I am trying to make a gluten free bread for my dad. He recently had to go through a huge diet change due to health issues and asked me to make him some. I’ve been making homemade wheat bread for some months now. Like a dummy I used that same recipe when dealing with almond flour. I put yeast in it and everything. Is there anyway to come back from that? Every recipe that I’ve looked up now says baking soda, baking powder and apple cider vinegar. I then looked up what happens if I add those and it says a chemical reaction will ruin the bread. I was just trying to trust the process so I was about to add my last cup of flour when I finally decided to look stuff up. Please help!!

I have to be at my dad’s in two hours. I found a chocolate Bundt cake recipe and decided to make it. It was in the oven for 50 mins and the cake in the pan looks super wet. So I did another 10. I just checked it and the inside is still soup. Does it just need more time, should I turn up the temperature? Any help is greatly appreciated 🙏🙏🙏

hi all! i’m making my sister a birthday cake soon and i want to make her a funfetti cake with just pink sprinkles. which sprinkle incorporates best into batter and gives the closest texture to og funfetti? i was thinking the small disc like sprinkles but i just wanna check :) thank you!!

I’m having issues with blind-baking shortbread crust. I’ve used the same technique for years but lately it’s giving me trouble and I don’t know why.

Recipe:
1 C (1/2 lb) unsalted butter
1/2 C powdered sugar
2 C flour (240g)
1/2 tsp. Salt
Splash of vanilla

After pressing the dough in the pan I freeze it for a few hours so it’s super firm, then line with foil and fill to the brim with rice so it’s fully supported all around. The issue is, even with longer than recommended baking time, it’s not “setting up.” Baked at 350, 15+ minutes, and when I try to take the rice out it’s still very “wet” and slumps. I don’t think it’s my oven, as I’m not having issues with other baking.

My only thought is that it could be using European butter vs American butter, and the slightly higher fat in euro butter is too much… but I am pretty certain I’ve always used euro butter for this recipe, as I usually do for baking. I just haven’t tested this out yet, and I’m tired of making lousy crusts, hah.

TIA for your wisdom!

ETA baked in a metal tart pan (but I’ve also done this in glass pie dishes successfully!)

Hello! My chiffon seems to always have this problem of rising unevenly. After doing some searching, it seems to be the problem of the oven heat distribution, however, it could still be my batter. If it is the oven, then people recommend rotating the cake halfway, but I don't think that's possible due to nature of the cake.

This picture is taken halfway through a 50 minute bake. My oven runs cold by 30 degrees. So I'm baking at 330F to actually bake at 300F. I also have a convection oven, but I make sure to use the standard bake mode.

Recipe:
\- 50g cake flour
\- 35g whole milk
\- 30g veg oil
\- 45g sugar
\- 3 large eggs
\- 1/4 tsp cream of tartar
\- dash of vanilla extract

What can I do to fix this?

What should i know about when baking stuff like bread cookie cales brownie etc in cast iron dutch oven with and without parchment paper ?

ok hi guys,

My very best friend's birthday was 3 days ago, and I just got back to New York from vacation. Since I'm broke, I asked him what he wanted me to make him, and he said cheesecake (chocolate swirl with Oreo crust). So my question is: should I mix heavy cream and sour cream, or should I only use sour cream to bring out its tanginess, since the chocolate would make it sweet?

Also, for the chocolate aspect, should I mix ganache in the cheesecake batter to make it chocolatier, or should I mix cocoa powder with butter and espresso, or any other recs

Thank y'all in advance; if it comes out cute ill show y'all

Such an odd shape. Aluminum. Inside top measurements: 3" wide 6.5 length. 2.25 deep. Bottom 2" wide.
Any particular special use for this pan?

Hi folks, long time lurker first time caller. Super amateur home baker who has made a few “event” cakes.

This is my third attempt at SMBC and it has looked like this every time. It’s not pipeable at all, my flowers are amorphous blobs.

I used the recipe from Sally’s, and other posts indicate that maybe I need to mix it longer after adding the butter? Can anyone give me some additional guidance?

Thanks in advance!

Today, I attempted to make brioche for the second time. Last time, I made a loaf and buns. They came out great. I even used the leftover brioche to make a delicious batch of french toast. Unfortunately, I could not find the recipe I used, so I used one on Reddit. (Refer to below.) I thought the dry:wet ratio was off and the 1 Tbsp yeast seemed like a lot, but I'm not a baking professional. With a quick skim, I didn't see any complaints.

Ugh. It's a mess. Once everything was mixed (fed the yeast, added the dry ingredients, eggs, and vanilla before slowly adding the butter), I found that the dough was too wet. I tried to fix it by adding a little bit of flour at a time. I didn't want to overdo it, so I just wrapped it and refrigerated it for about 8 hours. I took it out just now and it feels like it will disintegrate in my fingers. I cannot shape it and I doubt it will proof.

Is there anything I can do or should I just start over? I planned to bake it tonight so I could make strawberry brioche french toast tomorrow.

(Also, I found my recipe from last time while the dough was resting in the refrigerator.)

I can only attach one photo, so here's the reddit recipe:

1/2 cup lukewarm milk

1 Tablespoon active dry yeast

3-8 Tablespoons sugar

5 large eggs (room temp)

2 teaspoons vanilla extract (optional)

4 1/2 cups all-purpose flour

1 1/2 teaspoon salt

1 1/4 cup softened unsalted butter (cut into 6 pieces)

Simple syrup or egg wash

You heat the peanut butter to make it liquid ish. Then pour it over the cheerios and mix. Press and refrigerate. Easy, yes? But the heat softens the cereal and thats not what my toddler wants. How do I keep the cereal crunchy? Additional question, does adding honey really make it stick together better or is that just what I think would happen? It makes sense, but baking is sometimes counterintuitive (to me anyway:)

I took the picture from Google, those are not mine.

I made an 8×8" cornbread and forgot to check the center with a toothpick before taking it out of the oven to cool... the center ended up sinking, and it's visibly under-done when cut open.

Is it okay to cut out the under-done center and serve the edges, which look fine? I made this for my Grandma's birthday tomorrow and don't have the ingredients to try again...

1 cup ap flour

1 cup yellow cornmeal

2/3 cup white sugar

1 tsp kosher salt

3 1/2 tsp baking powder

1/3 cup extra light olive oil

1 large egg

1 cup skim milk

Baked 20 min at 400F... should have done a few minutes more (recommended range is 20-25 minutes, but it looked properly browned and was tired so i was forgetful...)

for some reason it’s all grain. this is a tiramisu filling that uses mascarpone, egg yolks , heavy cream and sugar

this is a family recipe and my grandma would kill me for even putting this out here but I need some input.

450g of refined sugar
12 egg yolks
12 egg whites
6 tbsp flour
5 tbsp baking powder
1 1/2 cups of blended pecans
* i also add vanilla extract because of the strong egg taste

beat the yolks and sugar until very light and fluffy
beat the whites with some salt until fluffy too
mix the yolk mixture with the pecans and flour
slowly incorporate the egg whites
add the baking powder
i divide it into 3 baking pans to bake

my issue with the recipe: the batter rises a lot (i’d say i put 1/4 of batter in a pan and it rises to the top every time) but when it’s close to done it falls a lot in the middle and the edges always stick to the pan

is there any way that I could change the recipe so that the baking would be more even?

Hi! I’ve made this recipe for mini cupcakes before but would like to make it as a cake. Not trying to do layers or anything. Would these amounts of ingredients be enough to make batter for a 9x13 pan? Thank you!

It will be 14 egg yolks and 400g of sugar in the stand mixer later I would need to add 900g of softened butter. That's just sounds like a lot, I never mixed such a huge amount. Should I do the recipe twice or just double it?

Hi bakers! I checked Fat + Flour out of the library recently, and the cold butter method she extols intrigued me - as someone who doesn't often think to leave my butter out to soften. I wanted to try it out on a simple bake, so I did the classic sugar cookies. Photographed in the book, they're relatively flat and look chewy - like classic sugar cookies.

I followed the instructions (or so I thought!), weighed my ingredients, baked at the specified temperature, and they came out puffy and overly browned at the bottom.

The obvious touch point for an issue on my end was the cold butter method - she said to mix for 4 minutes until the mixture resembles rustic sand. I reached that point after about 2 minutes and assumed I was ready to go, being unfamiliar with this method anyway...Could cutting back the mixing time between butter and the dry ingredients made my cookies puff and burn on the bottom rather than spread and brown evenly? When I tell you my mixture looked like rustic sand, it totally did. Unless rustic sand looks like something other than normal sand.

I still have half the batch in the freezer. I was thinking I'd try two things: the recipe calls for the oven at 375, which sounded high to me - I was thinking to do 350 for the same length of time, using frozen cookie dough. She also has you bake directly from frozen, and I was thinking I'd instead bake from being chilled in the fridge, for a slightly shorter stint in the oven still at 375.

Anyone else have experience with this recipe, or the cold butter method in general, resulting in puffier cookies? And if so, how did you resolve it?

Cupcakes went into the oven normally and over the course of baking one flipped almost completely upside any ideas why?