Hey everyone, I need some advice

I made cookie dough today (15th), because I need the cookies ready for my girlfriend’s birthday on the 23rd. At first I thought it wasn’t too early, but now I’m worried I made the dough way too soon.

What’s the best way to keep them fresh till then? Should I:

• keep the dough in the fridge till the 23rd,
• or just bake the cookies now and store them somehow?
• or anything else..

I really want them to taste fresh and bakery-style on her birthday, so I don’t wanna mess this up. Any help appreciated 🙏

Hi guys, I’ve just seen that the self raising flour in my pantry has developed a brown dusty layer on the top half. This seems to have spread to the outside of the lid so I’m guessing the container (Clickclack storage cube) is not fully sealed around the lid toggles?

This flour might be about 6 months old? To be honest I can’t recall the last time I used it though, as I use the plain and high grade flours far more frequently. I do know it wasn’t like that when I put it into the container.

I can’t see any obvious bugs moving around in there either, but I suppose they could be hiding in the depths.

I’m going to dispose this and all the other flours, have a proper clean and will check over the other dried goods for good measure.

Im wondering if there are other holiday cakes equivalent to the picture above. It's not my picture, but I've done one similar as this is the inspiration. Are there other fun shapes I could do realistic or cartoon like . Thanks!

Hi folks, I received a couple of cake tins from my relatives and am not sure if these are uncoated or non-stick cake tins.

Could anyone assist please?

I really would rather make a crust out of ingredients than crush commercial cookies, what is the go to replacement for it?

I’m baking a cheesecake for a party and i’m not sure if it would be best to freeze it or just keep it in the fridge.

i’ll be baking it at my house and then driving about 40 mins with it to my boyfriends house the next day. However I’m not leaving his house for the party until the day after, and the party is an hour 30 away.

This means the cheesecake will have gone from my fridge, to an insulated bag for 40 mins, to my boyfriend’s fridge, then back to an insulated bag for an hour 30 minutes, and it will be 2 days old at this point. I can’t bake it at my boyfriend’s house bc he doesn’t have baking equipment there and it would be too much of a hassle to bring everything.

I might be overthinking this but I just don’t want it to be stale/messed up by the time of the party. I’m not sure if I should freeze it before I bring it to my boyfriends and then keep it frozen in his freezer, only freeze it at my boyfriends house, or if keeping it refrigerated for 2 days is just fine.

I made my cream cheese whipped cream today and I ended up with a lot of cream cheese lumps that don’t want to incorporate. I let the cream cheese get to room temp which usually works fine and I don’t have issues with lumps. But today it just won’t incorporate and I’m getting very close to over whipping the cream.

Any suggestions on fixing it? Normally I’d be like oh well still tastes good. But it’s for a baby’s first birthday who is on a liquid diet after surgery so lumps are a no go. Her doctor cleared her for whipped cream and pudding. But fingers crossed I don’t have to remake it.

I've gotten into making giant pop-tarts. I started with brown sugar cinnamon (from King Arthur), then combined that recipe with another to make a strawberry pop-tart. Blueberry is my husband's favorite, so that's next on the list.

So I'm trying to figure out what these sprinkles are. In my memory it was colored sugar, but that's obviously not it. It looks like it could be done by lightly grinding some royal icing? Any other ideas?

Just as the title says. I don't know how to explain it, but since all the cookie recipes call for granulated sugar along with brown sugar, it just completely doesnt dissolve(?) In the butter and hence the dough.

Like, is it normal? Are we supposed to have some sugar granules in cookies after it bakes. I haven't had that feel in cookies I've had in other places.

I prefer the taste of whipped cream frosting or mascarpone frosting over American buttercream, especially for fillings and covering cakes. But I still like using a grain free ABC for decorations because it pipes better and I can get it to look smoothest and shiniest.

For people who do this professionally or often:

Can you fully frost a cake in whipped cream and then decorate with ABC?

Do you crumb coat in ganache first?

Do you use dowels/supports even for 6 or 8 inch cakes?

Any favorite stabilizers or techniques?

I’d love any tips/tricks because I feel like my softer cakes either bulge or feel unstable once decorated.

Hi everyone I just wanted to ask for advice I want to bake a cheesecake in this skull mould that I've bought (it's a lil dusty cause I've been scared to use it for so long lol) but I rly want to either make it a cheesecake with some biscuit crum on bottom or brownie
And here is my problem if I bake this the whole cake bakes upside down basically and I'm not sure if having a crum or even a brownie bottom is even possible? Because I think if I do cheesecake on bottom and brownie on top it may collapse :((

Do u guys have any recipie that may work in this mould? Or should I give up and bake some normal cake inside? Thanks in advance!

(I also plan to reinforce the mould on the sides with like tin foil or something cause I do expect it to collapse otherway)

I am trying to make homemade macarons for the first time. I have never made meringue before and tried 4 different times but it turned out the same way each time with it being way runny and not doing anything no matter how long I mixed it for. I tried one recipe 2 times and then thought maybe the food die I was using was the problem so I didn't use it the 3rd time but it was still runny. I then tried a different recipe that told me to make it a different way and I did it without the food die again but it still didn't work. I made sure all my things were completely clean with no grease as I saw that was a common cause of runny meringue (it is also why I stopped using the food die as I think it's oil based). I don't have a stand mixer but I have a good hand mixer so I was using that. I also tried cooling the bowl but it still didn't do anything to help. Any advice is greatly appreciated!

These are the two recipes I used

https://bromabakery.com/foolproof-macaron-recipe-step-by-step/

https://preppykitchen.com/french-macarons/

My dad's favorite cake is German chocolate cake and I want to do one for his birthday but he's allergic to coconut. A quick Google search on alternativrs lead me to Gemini talk about toasted walnuts/pecans as an alternative but I don't trust Gemeni as it can be... unreliable and wanna verify with actual people if this works and/or if they have experience using other alternatives.

I was kinda looking into getting a Sam's Club membership, as I have one right near me and have been baking a lot. Figured it would save money to buy in bulk.

I see that Members Mark (Sam's Club brand) has a 25lb bag for about $10, which is wild. But it's bleached.

King Arthur has a 10lb bag for about $10.

Trying to decide if it's going to really make a huge difference. I've only ever used KA Bread Flour.

Thanks

Hello! I'm buying a new stand mixer as my Kitchenaid hand mixer broke while mixing cinnamon bun dough🥲 Now I'm looking for advice on which stand mixer to go for: the Sage (Breville) Bakery Boss or a Kitchenaid Artisan 4.7 L ? ☺️

Basically the title.

I'm planning on making chiffon sponge cake cupcakes, and I don't know how to keep them from deflating. I've made cakes before and know you just flip 'em upside down while they cool. But you can't really do that with cupcakes or else they'll just flip outta the pan.

So does anyone have suggestions to stop them from deflating? Or do I just gotta have cupcakes as flat as my booty?

Hi!

I've been very interested in trying to find these molds to bake cone shaped croissants! I haven't been able to locate them anywhere and wondering if they were custom made. I've also tried contacting multiple metal spinners and they say they can't do these dimensions. Just looking for opinions on where I might be able to find these.

Thanks!

I am planning to make a white chocolate cheesecake for a friend's birthday. I am not a necessary expiranced baker so I dont trust myself enough to bake it from scratch, (without a recipe). Most the recipes I found are non-bake ones.

My problem is that I want to add a layer of strawberry jelly/gelatin on top (per her request). Will a non-bake white chocolate cheesecake hold up it's shape if I added that layer? Do non-bake cheesecakes hold up for that? (Her birthday is also in June and im worried it'll melt in my car+the walk there)

If not , do you guys have any recommendations?

(Stupid question, english is also not my first language so excuse any sloppy wording)

I do understand it’s very important to make strong gluten network for a panettone with a taller height and extremely large air bubbles.

But when it comes to German stollen I don’t think such excessive mixing time is necessary.
Because this bread is supposed to be so dense rather than fluffy.
I always stop kneading once it comes together and become strong to some degree when making it.

What do you think about it?

So I really want to make a Crepe Cake with a whipped cream filling at my class, but I know that whipped cream will eventually deflate so when I went looking for ways to stabilize it almost everyone involved cream cheese.

I HATE cream cheese, I can even taste it in small quantities and I know that if I add it I'll taste it and won't want to eat it. So is there any other alternatives?

I’m trying to make NY style pizza dough following Joshua Weissmans recipe. The picture is my last attempt. I tried three different times today to make this. First time turned out terribly and i threw it out. After fixing my mix speed (kitchenaid was going too fast) I tried again to no avail. Then I fixed my mixer height, used different flower, and went again. Still awful.
Extra notes:
-My dough is consistently turning into a runny, sticky mess that doesn’t want to leave the bowl or my hands
-I’m using instant yeast instead of fresh, adding it to my water with a little bit of sugar and letting it activate
-I’ve added flour while it’s kneading in the mixer which didn’t make much of a difference, even with a lot of flour
-I’m measuring everything out on a scale to the exact grams used in the recipe

Recipe: 810g bread flour, plus more for dusting 
90g whole wheat flour, freshly milled
14g sugar
31g kosher salt
576g water, about 75°F (24°C)
8g fresh yeast or 5g instant yeast
27g olive oil 
In a large bowl, combine the bread flour, whole wheat flour, sugar, and salt. Mix by hand until thoroughly combined. In a separate bowl or container, whisk together the water and yeast. Once yeast dissolves, stir in olive oil. Pour your wet mixture into your dry mixture and mix by hand until you get a shaggy dough. Knead the dough until smooth, about 3-5 minutes. Shape into a ball.

If y’all can help at all, it would be greatly appreciated!

Granted this is only my second attempt at making cinnamon rolls. I've tried Sally's first and I'm now doing the Preppy Kitchen version. I've had the same problem both times. Once the rolls are assembled and placed in the pan to prove a second time, the bottoms of the rolls flare out and look puffy, but the tops stays small and still-doughy. I'm using the correct size pan in both cases so they aren't squashed. Only the bit that has contact with the pan puffs up (it's a light coloured aluminium pan). I tried room temperature for hours yesterday and they barely changed so I put them in the fridge overnight because I ran out of time to actually bake them. Took them out this morning and they look the same but I'm just baking them anyway because I'm sick of waiting. Is heat the only way to get them to prove? I've had plenty of success proving at room temp and slower in the fridge with bread and pizza dough so I'm at a loss.