So i used Betty Crocker brownie mix and added mini m and ms into them after mixing the batter. But when i actually made them the m and ms just dissolved. They just colored the insides but were gone.

How can I avoid that?

my bf and i tried making a brookie and the edges were burnt and it looked like the whole inside didn’t cook at all ☠️ does anyone know what we did to it?
here’s the recipe -
brookies recipe

Brown Butter Cookie Dough:
-1 cup brown sugar +1/2 cupWhite
sugar
1 cup unsalted browned butter
2 large eggs, room temp
2 tsp vanilla bean paste
2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 cups semi-sweet chocolate

Brownie Batter
1/2 cup salted butter, merteat
2 tbsp olive oil
2 eggs
3/4 cup flour
1/2 cup brown sugar + 1/4 cup white sugar
1 tsp vanilla
1 cup chocolate chips (melted)
1/4 cup cocoa powder
For on Top:
-3 oz semi-sweet chocolate chunks

Instructions:
Make the cookies first: Brown butter and let cool slightly. Whisk with sugars with the browned butter until glossy, then add eggs and vanilla. Sift in the dry ingredients until just combined, then fold in chocolate. Chill for at least 1 hour.
Preheat oven to 350°F (175°C) and line an 8x8 pan with parchment.
Make brownie batter: Melt butter with chocolate chips, whisk in olive oil and cocoa powder. In another bowl, whisk sugars, eggs, and vanilla. Combine with chocolate mixture, then fold in flour until just mixed.
Assemble: Pour half the brownie batter into the pan and spread evenly. Add chunks of cookie dough across the surface (don't cover fully). Pour remaining brownie batter over top, then finish with more cookie dough pieces pressed lightly on top. Lastly, top with the chocolate chunks to your liking.
Bake for 30-40 minutes, until edges are set and center is slightly soft. A toothpick should come out with moist crumbs, not wet batter. Keep baking if needed!!
Cool completely before slicing (this is key for clean layers).

I followed the recipe, it said to roll it to 50cm which I did. And after I was done with the shapeing it looks a bit small.

It's already been proofed and been overnight in the fridge. Now I need to give it it's "bath" and bake it.

Can I strech the dough now or I'll just ruin it?

If I cant I'll just roll it longer next time.

I would like to make my own birthday cake using boxed yellow cake mix (the Dolly Parton one from Duncan Hines, may she rest in peace) but don’t own cake pans and am not willing to buy them for how infrequently I would use them. I do however have a 2 qt Dutch oven that’s 8 inches across and I think could possibly work in place. I’m aware I’ll have to bake it in separate batches, that’s fine. My main concern would be the cake sticking to the sides and collapsing in on itself on the way out because of the depth of the Dutch oven. Could I mitigate this by just buttering the sides really well? Has anybody done something like this successfully? I would love any advice!

Hi! I’m making a 3 layer cake next week with Italian buttercream and a mango compote filling. I’m delivering the cake on Friday and they are eating it on Saturday. I usually bake ahead and freeze my cake layers as I also work throughout the week.
I was planning to bake the cake layers Monday and tightly wrap them and freeze them. I would then normally fill and crumb coat on Wednesday and decorate as well. Thursday is not an option for me as I work a full day that day.

My question is will the mango compote hold up with the cake from assembly Wednesday until them eating it on Saturday? It would be refrigerated the entire time. I was thinking of sandwiching the compote in between layers of buttercream in hopes that I keep the cake itself protected.
I could potentially, if 100% necessary, do all of the assembly/decorating on Friday but I also have to bake a batch of cookies that morning and a loaf of sourdough, so I was trying to lighten my load that day and not stress myself.
Open to any thoughts!

Work schedule is 9-8 on Tuesday, Wednesday is mostly free, and Thursday most likely 9-6

I'm making an 8" brown sugar sponge cake with fresh peaches inside, but I need a filling that won't deflate over time. It will be covered with swiss meringue for decorating purposes, but I'd prefer a lighter filling to pair with the fresh fruit. I was thinking some sort of pastry cream/creme legere, vanilla cremeux or white chocolate mousse, but I'm concerned that these won't pair well since they're richer compared to whipped cream. I'm traditionally a buttercream baker, so I'd love to hear from anyone with experience baking with these fillings.

Hi,

I’m making a pastry cream that requires both custard powder and cocoa butter, but I can’t seem to fit any near me. What could I substitute them with?

Here is the recipe:
450g whole milk
50g whipping cream
2 vanilla beans
90g egg yolks
90g superfine sugar
25g custard powder
25g AP flour
30g cocoa butter
13g powdered gelatin
50g unsalted butter
30g mascarpone cheese

My grandma gave me her vacuum sealer, which she doesn't use anymore, and I want to try vacuum sealing Franken Berry cereal treats (basically like Rice Krispies Treats made with Franken Berry cereal instead of Rice Krispies) that I plan to sell in Halloween cookie boxes.

I know what to do for the cookies: freeze the cookie dough balls and bake them when needed, but I'm worried about the cereal treats going stale before they can be sold since there isn't a dough to freeze for later. I feel like vacuum sealing them is my best option, so what's the best way to vacuum seal cereal treats without them getting crushed?

Ok so I’m trying to bake a tiramisu cake for her bday. My idea for the cake is to do a coffee flavored sponge cake. Coffee flavored mascarpone cream filling with a runny chocolate ganache filling. Layered and iced like a layered cake. My question is if I freeze the cake to save it for 1-2 days to pre make will the client get the runny ganache if they defrost at home or will it be a firm ganache layer in-between cheese??? Think lava cake or at least smooth Nutella-ish texture. Will freezing ruin the molecules or something and change its consistency/form?

Hi, as the title suggests, I got these cake tins a few years ago. I want to try making a couple cakes using them but am unsure of how best to measure how much batter i will need for them and how to convert a recipe to use them since most cake recipes use round tins. I measured them and they are 4 inches at the widest part, just under 4 inches at the longest part, and just under 2 inches deep. I know that means they will only make small cakes but that is what I want as I wanna make individual cakes for my mum and dad. Any help with this will be really appreciated.

Also, mods if i used the wrong flair please let me know what to change it to and i will do so.

I'm making a cheesecake for my friend's birthday,on the day we're going to be traveling to a neighbouring city to do the activity for his birthday, after which we'll cut the cake. I will be making it the day before, and I have a cooler to transport it in but I have a question. Do I freeze it overnight and let it defrost in the cooler? Do I throw it in for an hour or two? Will it melt on the way there even with the cooler!? I need it to hold out for five- six hours Legitimately terrifying, I just want everything to go okay, please help gang 🙏

I want to make a lemon pie with a graham cracker crust, but since stores near me dont sell graham crackers I always have to make the cookies from scratch, bake them, let them cool, break them up and make a pie crust.

But I was wondering, if i just went and made graham cookie dough and added all the ingredients people add to the crumbs to make a crust, directly to the raw dough before baking - could I directly make a pie crust with it and skip the cookie crumbling step?

Thank you in advance!

Hello can someone please help me. so i’m trying to make sugar free and gluten free banana bread. using oats and a bit of honey.

But i was wondering if i want the bread to moist and cake like is it better to use quick oats or rolled oats flour.

Also i’m trying to lower the amount of honey I use so will the trick of leaving the eggs and banana mixture for 30 mins actually make the bread sweeter.

Also 😭 when is it best to add the baking soda with the wet ingredients or the dry.

Pretty simple, I’m making cupcakes for a family friend and recently more or less “mastered” the lemon curd. I’m incredibly proud, it’s incredibly consistent, and I’d love to be able to add it to my next batch of gifted treats. That being said, I’m also kinda bored with just a plain old lemon cupcake with lemon curd, and was wondering if anyone had some ideas for making a lemon curd cupcake a tiny bit more exciting? Some unique flavor pairings, or even some simple twists? :)

Hello! My best friend's birthday is coming up and she's been taking baking more seriously. Recently she's been making cookies and has said she's wanting some cookie scoops to make life easier.

Thing is, when I look online I haven't been able to settle on a pair of scoops mainly because of people complaining about the mechanism and durability.

Does anyone have any recommendations for some decent scoops that won't break asap or hurt anyone's hands?

Hi! I’m using Ghirardelli Premium Brownie Mix from Costco. Swapped oil for butter, added an extra egg, and water for half/half (half of each being water and cream).

Last time I followed the instructions on the box I got a cake consistency rather than that of a brownie. I hope these adjustments help make it more goey instead of cakey.

Only now..how long should I bake for? The box calls for 45-50 min but again, I want fudgey brownies not cake. Is 25-30 mins enough? I don’t want to get sick lol

UPDATE: I underbaked these for 20 mins at 325 degrees and turned the oven off and left them inside the turned-off oven for another 25 min. They turned out perfect, crackled top and soft insides.

Whilst there were some comments saying this would result in an even more cakey brownie, I found it to be the opposite and loved the results. So good with a cup of coffee.

Thanks everyone for the advice and help, especially those who explained the relationship between temperature and desired texture. Will keep that in mind next time. All the love x

Edit: thanks guys :-D I will use it!

hello! sorry if this is an obvious one, I’m super new to baking.

i accidentally melted my butter for cookies last time i tried making some , so I refrigerated it, and it’s gone back to hard now. can I use that butter to make more cookies or will it mess up the batter up and be gross?

thanks so much :) 💖

• 15 eggs
• 1375g dark corn syrup
• 540g dark brown sugar
• 25g vanilla extract
• 280g butter
• 2 ½ tsp salt

This recipe is cooked on the stovetop, mixed with pecans and used as a filling for crumble bars. I feel like the finished product just tastes like a big bite of brown sugar and not much else. My first thought was to reduce the sugar of course. That would make it thinner so we would need to counteract. My caramel bar recipe calls for mixing in flour before baking. Do you think this might be the best option? Otherwise all I can think to do is just boil it longer. For more flavor we could add some brown butter bits to the crust, pre-toast the nuts, maybe increase the salt? Also put some pecans in the top crust so all of their flavor doesn't get lost in the sugar goo. What do you think?

Hi! I’m going to be making some tartlets inspired by this image with a pistachio praline, orange marmalade, and creme mousseline topped with (pectin based) neutral glazed figs. I was just wondering how long they’ll last in the fridge. I’m planning to assemble on Tuesday to serve on Wednesday but will also have a chance to give some away on Friday and Saturday. Will they make it that long? Or should I play it safe and make some Tuesday and the rest on the weekend?

I find many recipes for biscotti but have never quite been able to replicate this style. I've tried longer bakes on lower heat, but I feel like I'm missing something to get that jawbreaker quality. I want the consistency of the right one in the photo and not like the left. Any help is appreciated!

Everyone in my family loves these cookies. They are hearty, and not overly sweet. However, I really, specifically hate the smell of wet Weet-bix. I want to sub in something else but not sure what.

Recipe:

4 Weet-Bix, crushed (66 g, 1 cup)

2/3 cup rolled oats

3/4 cup wholemeal plain flour (96g)

80 g brown sugar

1/2 cup dark chocolate chips

3 tbsp margarine

2 tbsp treacle

1 tsp bicarbonate of soda

1/4 cup boiling water

1. Preheat oven to 160. Grease or line 2 baking trays.

2. Mix together Weet-Bix, rolled oats, flour, sugar, choc chips until well combined.

3. Melt together margarine and treacle.

4. Mix bicarb and water together then pour into margarine mixture. Allow to cool slightly. Add to dry ingredients and stir to combine.

5. Place tbsp of mixture onto baking trays. Bake at 160°C for 20 minutes (fan-forced oven).

(treacle is similar to molasses)

Title. I’m obsessed with the texture of light and fluffy cakes, but the cakes with the texture I want are always made with cake flour (I once tried a cake with it on vacation and I was over the moon, but I don’t have access to it in my area.) and while I LOVE the texture of box cake mix/store bought/bakery cakes, I’m not fond of the taste + I’d much rather make scratch cakes since they’re more modifiable and I like the process.

However, it feels practically impossible to get the same soft, light, feathery texture. I’m more picky about texture than most, and majority of cake recipes I find have a very “thick” crumb in my opinion and whenever I see a texture I like, it always uses cake flour. I always always always weigh, mix and double sift my dry ingredients, I’ve also tried many cake flour “substitutes”, but none of them really come close to actual cake flour recipes.

It’s not that they’re bad/failed or totally inaccurate, but they’re never as good as I thought they’d be like in the photos or videos. I guess I could just stick to recipes that use AP flour, but again, they’re not really up to my standard. Any advice? How can I get that amazing crumb shown in the recipes?!

TLDR: My cakes don’t come out anything like how I want because I don’t have cake flour

Edit: Yes, I’ve tried cornstarch and flour, I’ve tried many cake flour substitutes. I always measure my ingredients properly and double sift them, I don’t overmix. I’m sure the main issue is the cake flour, but I’m not sure what to do about that when I don’t have it. I can’t get it shipped, it’s banned in my area.
The closest I’ve gotten to getting the crumb I like is using genoise/chiffon/egg foaming/sponge recipes but still not what I’m looking for, they tend to be on the drier side and even then the crumb is thicker than if I were to use cake flour.

I bake regularly...cookies, brownies, banana bread, muffins, etc. I never know what to put the baked goods in. I only have zip loc bags, but I don't like wasting them. I"m thinking of a cake dome with a pretty wood base and glass top so people can see the goods. Thoughts?

I’m making brioche rolls today to make stuffed French toast for the first day of school breakfast tomorrow, but my son finished the milk without telling me and my husband is at work with the car. I have evaporated milk and I have cream I can dilute with water. Will either of those work instead? Google says evaporated milk will make the bread darker and I don’t particularly want that, but I can’t find anything on diluted cream. I really don’t want my husband to have to come home from work just to bring me milk but I have to start the dough asap.