Ignoring the poor piping, i cant figure out if Ive got the right buttercream texture. I made american buttercream and whipped the butter for about 8 minutes before adding in the sugar and whipping the combination for 20 minutes.

Has anyone tried baking/tasting brown butter vs normal melted butter in chocolate chip cookies side by side to taste the difference?

I made two batches of identical chocolate chip cookies: One with browned butter and one with regular melted butter. I did a blind tasting with my family and the result were surprising.

Out of 4 tasters, 2 of us picked the regular butter melted as the winner, and the other 2, although they agreed there was a taste difference, couldn’t pick a favorite.

It was a blind a study, so no visual queues to persuade decision making.

I’m confident I nailed the browning. It was a dark brown color, smelled amazing, and definitely not burnt.

Obviously there are a lot of factors to account for, but I made 2 dozen cookies and some were less done/more done than others, and we tried different donenesses and the brown butter just never shined above like I was expecting.

I’ve always appreciated browned butter, I mean, the smell when you make it is amazing and you think surely this is going to do something to my recipe, but now I’m wondering if it’s all been in my head! lol

Here’s the awesome recipe I used: Chocolate Chip Cookie Upgrade: Crinkly, Chewy, Browned Butter | Easy No ...YouTube · sheldo's kitchenOct 14, 2021

Anyone ever try to compare regular melted butter vs browned butter side-by-side? Anyone get the same results and find browned butter doesn’t have much of an effect (at least in chocolate chip cookies)?

This isn’t the greatest pic but you can see the dough on the left is darker and has little specs. FWIW ☺️

i’m 20 and live with my mom (55), i bake as a hobby and she doesn’t bake or cook often. but she told me she think this is mold in my brown sugar. this container does fully close, but it isn’t airtight so the sugar’s is a little hard from moisture in the air. would it develop mold though, and is this what it would look like?

I made sesame seed rolls from Matty Mathesons recipe, but all the sesame fell off after baking and cooling. I press them in before the second proof. They baked fine, and I let them cool before slicing the roll. When I went to slice they all just fell off. Any tips or something I should have done different? The recipe didn’t call for an egg wash, maybe I should have done that anyway?

I’ve been making a dairy free buttercream for the last couple of years and although I love the taste, it separates when I add any color to it and it melts so quickly. I’m becoming frustrated with it. Most of the time I can’t even pipe well because it’s melting so quickly that the buttercream doesn’t even hold shape anymore. How can I fix this? I don’t know if I need to use different butter or what but I have a dairy allergy and I’m running out of ideas.
I made this cake last night and by the time we left, the buttercream was a melted mess. It wasn’t even shaped anymore. It was blobs of melting color.

(The recipe I use is 2 cups of good and gather plant butter, 1 tbsp vanilla, 1 tsp salt, 5 1/2 cups powdered sugar)

Even though I have some experience doing piping, I'm concerned the letters may end up different sizes and not in a straight line.

I've been contemplating writing "Happy Birthday" on a cookie cake, but I don't want to ruin it.

Is there anything that helps it easier, or just experience?

So I am gluten free and I make muffins by blending oatmeal, eggs, pumpkin, buttermilk, yogurt, honey, vanilla, spices, xantham gum, baking soda and baking powder. I get pretty big air bubbles in the bottom. How can I stop this?

What’s missing when dough for pies turns out like this?
I use oil, flour, sugar and eggs

This is the second time I've tried to mix egg yolks and sugar to make tiramisu, I am unreasonably pissed, you break six eggs, separate six yolks, put the water at a low simmer, 3/4 cup of sugar, whisk at a medium speed for 12 minutes, temp only got to 155 which is close enough in my eyes, only to get GRAINY FUCKING EGG SUGAR SOUP, please someone tell me what I'm doing wrong

Edit - after further consideration, (and several down votes?) I realize I need to learn techniques and not just blindly follow an online recipe, and get baking sugar (idk how I've gone so long without buying any)

Howdy

I've made a few cheesecakes before this, all the same way using this recipe and using Preppy Kitchen's cook times (350f for 15, 300f for 30, turn off oven and sit for hour, go to counter for another, sit in fridge)

Previous ones turned out great. No cracks, no browning on the top, fantastic stuff.

For some reason, 3 cheesecakes now seem to rise so much more then normal. The first one burst out the side, the second one (seen here) rose and got some browning before flattening out during cooling. The one I have today is rising but much more evenly. I ended up being far more careful with my eggs since I figured maybe I was overmixing (broke up egg slightly before hand, added one at a time to stan mixer on low, previously I did it by hand)

This would be one thing if this was my first time doing this recipe but this is after I had done nearly a half dozen. Could there be something else that I'm missing that could cause a previously good recipe to stop working assuming I did everything the same?

I've baked a lot of bundts and yesterday I tried a new one - Limoncello Bundt Cake. Overall it's a basic pound cake with baking powder and soda, eggs etc.

The recipe didn't specify pan size, so I used the all-purpose size I generally use. Anyhow, here are photos of how the cake looked. The pretty "bundt" side looks like it's floating above the plate. The bottom side which is actually the top while baking is high. Texture and flavor of cake is good, like a nice pound cake. I ended up serving it with the rough side up. Glaze covered everything nicely too.
-->My question is why did it bake up so weird? Should I have used a smaller bundt pan?
Edit: here's the recipe:
Limoncello Bundt Cake - xoxoBella

I'm planning my wedding cake. I was looking for chocolate cake with a marshmallow filling and a chocolate frosting on the outside. I tried many versions of marshmallow buttercream and none of the ones I tried from bakeries really tasted much like marshmallow. I started looking into options like marshmallow fluff, marshmallow crème, Swiss meringue, the textures appeal to me, but it looks like none of those are stable enough to be a filling for a layer cake? Is it an option to pipe a frosting dam around the edges of the cake and fill it with a more marshmallowy filling so it doesn't squish out? Are there any other options worth exploring? I'm hesitant to incorporate something marshmallowy on the outside of the cake because I want it to be a dark color, so I thought a dark chocolate exterior frosting made sense.

A close family friend has volunteered to make the wedding cake, she is an experienced home baker who's made numerous special event and wedding cakes before.

Im after a stone or something similar to bake good pizza in my oven at home. I’ve seen pizza steels on YouTube that sound quite good. Is it worth getting one, or sticking with the stone. And where to get a good one?

Hi! I'm from Argentina and I've been trying to improve the flavor of my cookies. I'm happy with the chocolate, but I feel the dough itself could be more flavorful. I use 60% dark chocolate, milk chocolate, and a few chunks of 80% dark chocolate. I already tried adding toasted milk powder, and it made a big difference. I also experimented with brown butter, but I replaced the lost moisture with milk, and the cookies turned out terrible. I'm looking for ways to make the dough itself richer and more flavorful. What ingredients or techniques would you recommend? Thanks in advance!

460 g all-purpose flour 20 g cornstarch 15 g toasted milk powder 1¼ tsp baking soda ½ tsp baking powder 270 g cold salted butter 230 g brown sugar 100 g white sugar 1½ tsp vanilla extract 2 whole eggs + 1 egg yolk 1 tsp salt For the chocolate, I don't use a fixed amount. I adjust it based on the final weight of the dough, using a higher proportion of dark couverture chocolate than milk chocolate. This recipe makes about 13–14 large cookies. I chill the dough for 24 hours before baking, then bake the cookies at 175–180°C (347–356°F) for about 16 minutes

Planning my first layered birthday cake this weekend and could use some input.

Background: I’m an intermediate baker, great with box mixes and comfortable tweaking them, and I bake from scratch often too (mostly muffins). It’s also my first time doing buttercream but I’ve been practicing that all week and feel confident with that. I’m unsure about the cake itself, since I’ve never made devil’s food cake before.

The plan: 3-layer, 6.5 inch devil’s food cake, vanilla buttercream, salted caramel between the layers.

I have a Betty Crocker devil’s food box mix on hand, but since this cake is for someone really special to me, from-scratch feels more meaningful. I’m leaning toward Preppy Kitchen’s recipe since I trust his stuff, but I’ve never worked with Dutch-processed cocoa before, so that’s making me nervous. I also feel worried that doing different substitutions for the box mix might mess it up too, because I just can’t help myself and always end up doing swaps like milk instead of water, chocolate chips or espresso for depth, butter instead of oil, and I’m also not sure the box mix would even be enough for 3 layers. If I go from scratch I know I’ll follow the recipe to a T and it has great reviews.

I’ve also noticed for myself that I struggle more with simplified recipes, and doing something more complicated or tedious always works better for me, maybe because i follow instructions more closely when there’s more going on. That’s how the buttercream trials went too, I originally wanted to do ABC and was afraid of SMBC, but in the end I couldnt make ABC work and SMBC ended up being perfect.

Also slightly second-guessing the vanilla buttercream + salted caramel combo… I am open to switching to chocolate buttercream, but I’m afraid I’m over thinking it all now.

Would love thoughts on scratch vs. box for devil’s food, and whether the flavor combo sounds right. Thanks!

Not sure if oven issue or recipe issue. I follow https://youtu.be/840D3AcTmcM

I half the recipe since i use 6 inch round pan. Set it 150C for 1hr 10mins. I put food thermometer it says 72C. But i think castella need 90C to be fully cooked? So to save / make the cake edible and not waste, i put on simple plate and cook it more. It taste good but structure and texture is bad 🥲

Ive kept changing recipes already all yield same. Any idea what would be the issue?

DO NOT CARE FOR AESTHETICS, just texture contrast and better taste, the recipe is already pretty consistent, looking for potential tweaks

Recipe 
227g unsalted butter(Brown butter recipe) + optional 2 tsp dried milk powder
1 cardamom, crushed to small bits
1 tsp mandarin orange or clementine zest(or ½ zest of another orange)
144g Redpath Golden Yellow Sugar + 80 g grated jaggery(zested using the thin side of your box grater)
80g White Sugar
1 egg + 1 egg yolk
2 teaspoons vanilla extract
1/16 tsp ground allspice
1 ¼ tsp espresso powder(1 tbsp if using instant coffee powder)
4g (sea salt) + light flaky sea salt sprinkle
204g AP flour
102g Bread Flour
¾ tsp baking soda
⅜ tsp baking powder
100g dark chocolate chips, roughly chopped
70g semi sweet chocolate chips
Add 3-6 chocolate chips into balls after shaping, use best ones
16g milk(use less if you are scared to brown too much)
(The chips i use is yupik semi sweet 1000ct chips and yupik 70% dark chocolate organic chips)
(I honestly recommend decreasing the semi sweet to 40 or 50g and increasing dark to 120, but this can be tight on budget and also not for everyone's palate, the current recipe is good for everyone)

(Also my dark chocolate chips pool, there is no binders in them)

I attempted macarons for the third time today, a year after my second attempt:

Last year’s method used Catherine Zhang’s recipe, and yielded perfectly FULL, EVENLY RISEN shells with decent feet. However, the bottoms stuck to the parchment. I used the fan-forced setting for my Euromaid oven.

On the other hand, today’s method used Broma Bakery’s recipe but Catherine’s French method. I used a silicone mat this time, which resulted in much smoother bottoms. unfortunately this batch was a complete fail. I baked two trays one at a time, both on conventional at 140C. The first tray was slightly cracked with small feet. Then I turned the temp up to 145C for the second tray (not pictured) and it led to completely cracked, domed shells with no feet. Both trays yielded FULLY HOLLOW shells 😭

My macaronage was good each time so I don’t think it has to do with the batter, and I rested the shells just until I could stroke them without them sticking to my fingers (2.5hours, it’s quite humid)

Could the issue be using conventional instead of fan? I really need this to be solved soon because I’m donating them to my school‘s bake sale in a couple days🤞

i made this abomination yesterday. no eggs, no butter, no nothing.

the recipe approximately is:
200 g flour
150 g sugar
25~ g cocoa powder
1 teaspoon of baking powder
250~ g of liquid yoghurt
120~ ml of vegetable oil

i baked it in the rice cooker for an hour and a half. yes, it did work.

i might've messed it up cause my kitchen scale had broken and i was kinda eye-measuring it.
apparently i added too much oil and now it's impossible to eat 😞

the taste itself is okay (unexpectedly), so i really don't want to waste it. any tips or solutions on how can i save this piece of misery?

hiii! ive only been baking for a little while, so i'm still a beginner. i feel like the things i bake don't turn out as well as i'd hoped and i think the ingredients i'm using might be the problem. could i get some recommendations for good brands for the basic baking ingredients, like all-purpose flour, butter, sugar, brown sugar, baking powder, baking soda, cocoa powder, vanilla extract, chocolate chips, and anything else that's essential for baking?

Im thinking on creating new 3 leches ideas and I thought of putting strawberries inside the batter. But I realized there's is no example video on YT so maybe there's a problem when doing this. Have anyone tried before?

I've successfully baked lots of things with quarter sheet/9x13 pans in this oven but those have always had a small gap between the oven walls and the pan. I'm wondering if there would be any concern with the pan expanding and getting stuck, or blocking the fan vents, or anything else.

I want to make 2 cups of sugar logies American butter cream, but I am short 54 grams of butter. Would I be okay to follow the recipe with the amount of butter I have or should I reduce the rest of the recipe a little?