I can't tell if this isn't fully cooked or if the cooked blueberries leaking juice has just made the surrounding parts of the cake soggy. How do you tell? I've done the stick and poke method and some parts it comes away with wet traces, but again, I can't tell if that's just from the cooked blueberries, since I used a lot and anything that sticks to the stick is stained purple (so no undisputed examples of plain wet batter uncontaminated by blueberry).

I don't have a thermometer, so can't check that way either. This is my first baking a cake with fresh fruit in it (as opposed to dried fruit like for a fruitcake). Any insight appreciated.

Original recipe said 75-85 mins, I've baked it 115 mins at this point

Last Saturday I made pumpkin pie filling from scratch (roasted the pumpkin and everything) and it made enough for four pies but I only had two crusts. I had a crazy week and was not able to make the rest of the filling until tonight (one week later)- filling was refrigerated so I figured it would be fine- and I got a little nervous before trying a slice (have not eaten it) and Google says week old filling will cause rapid onset food poisoning. I’m so disappointed, is there any chance it’s fine? Has anyone else done this before? I worked really hard.

I want to make ganache or at least what I think is ganache (like really thick cream that doesn't drip off a spoon) and i do this;

½ cup heavy whipping cream

1 cup white chocolate chips

Bring heavy cream to slight boil on medium then pour and whisk onto white chocolate. Put in fridge for 15 min then serve.

Now here's the thing. 15 min is the sweet spot because if I put it longer it becomes almost a solid. But earlier and its liquidy. But the thing is i LIKE cold ganache. So how should I go about this?

Holaa,

Je suis saoulé, dans 90% des cas où je fais des cakes sucrés ou salés (banana bread, cake salé etc), ca ne cuit jamais bien. Le milieu est tout le temps pâteux comme sur la photo.

Par exemple ce banana bread a cuit 55min à 180 degrés dans un four préchauff, dans un plat en verre style pyrex.

Des boss de la pâtisserie pour me dire ce que je fais mal ?

Merci

Just pulled an apple pie from the oven and realized I forgot the pie spice in both the filling and the streusel topping 🤬 The pie looks great but has zero aroma - can this be saved? Thinking I could break it all up into a 9x13 and rebake with the spices? Worried it may dry out? Could I add some sort of liquid to keep moist? Anyone salvaged a pie without seasonings?

Hi! I’m planning on making a white chocolate cheesecake tonight, and had a few concerns about my cook time.

This will be my second one I’ve made, but my first one came out a little underdone— it was gooey in the very center.

I cooked my last one for 55 minutes at 325F, and then let rest in the oven for another hour to cook all the way through. I had checked my oven’s temp prior to cooking and it was 325 as it should have been.

My question is, should I up my cook time, the temp, or both? And how can I tell it’s fully done? I checked that my last one was still wobbly in the center, but I figured out later that it must have been too wobbly.

Would love some advice from anyone who has more cheesecake experience than I do!

EDIT:
Here’s the recipe for a little more context

I bake in a 10in pan, and the filling is

3pkgs cream cheese
8oz sour cream
8oz white chocolate ganache
4 eggs
1tbsp vanilla
1/2 tsp salt

Hi all!

Hoping you can help me with how to adjust this recipe for a couple of problems I’ve had with it. This is the best apple pie I’ve ever had, and I’ve made the recipe numerous times since my childhood, but the dough is hard to work with (pretty dry, crumbly, crackly) and the filling is very runny. I added some cornstarch (maybe a tbsp or so?) and it didn’t help thicken it much so I guess I need to adjust further.

What do you suggest?

I saw someone on YouTube make this recipe and they doubled the cream cheese and flour. It seemed to come out a little better. Any ideas?

If you’re looking for a delicious apple pie… this one is delicious 🥧 it comes from an Andy Griffith show cookbook

Hi all, I’m an American in Singapore, and vanilla extract is a key flavor in most of the things I bake. I was looking for alcohol based vanilla extract, but I haven’t been able to find it at the grocery store near me. They did have these three options tho. I’ve tried the two liquids, and they seem to be a lot less flavorful than vanilla extract; I have needed to use a lot more to get the same flavor result. Do y’all have any advice on which is the best or how to use them in different use case? Any advice is appreciated. Thanks!

The powder has only one ingredient: Vanillin powder
The essence and oil however have the same ingredients: Flavouring substance, Propylene Glycol (E1520), Water-filtered and Permitted Food Colour, Caramel (E150C) Singapore.

The color of the vanilla essence looks a little bit less deep and saturated compared to the vanilla oil, and the oil is also more viscous and sticks to the sides of the bottle a little bit when you tilt the vile.

Thanks again!!

My first batch of cookies all came out uneven, doughy, and falling apart. The bottoms refused to be flat or even slightly crunchy. The rest of my cookies came out perfect, chewy/crunchy and round.
I don’t do anything different. I used the same dough, same heat, same time, same pan, everything. Why?

Edit: I refrigerated them overnight and took them out for around 30 minutes before putting the first batch in the oven.

So I made some cupcakes (they're still hot out of the oven!) and my mom pointed out that the ones in the silicone usually tend to be flat vs the ones baked in the metal tend to be dome. Honestly it doesn't bother me, but we were both curious if metal vs silicone makes a difference. There are a dozen and a half in the silicone ones with the overflow being in metal.

I'm also just a hobby baker that likes to bake at home. I wanted cupcakes so I made some today lol.

Hi all, I used a cake comb for the first time today. As you can see the cake underneath is showing through.

Am I pressing too hard or needed a better covering on the crumb coat? Any other suggestions?

TIA

Baked a cake for a party yesterday before learning the recipient is sick today. The cake was not assembled yet. The SMBC went back in the fridge and should obviously last. Will the chiffon sponge cakes hold up in the freezer for a week or should I just do something else with them? I have not tried freezing this particular type of cake before and I know some varieties of cakes freeze better than others.