I made a pumpkin bread recipe from 1963. I decided to add some nuts and milk chocolate chips. The recipe said not to overmix the batter, so I mixed only until just combined. But I think maybe I didn’t mix quite enough? There are little white spots and I’m wondering if that is flour? Will this affect the taste of the bread?

Edit: I’m supposed to bring it to a thing tonight, and so I don’t want to cut into it until I get there. Otherwise I would’ve just dug in to see what it was like.

Update: I followed your advice and sliced it up and plattered it before going. It tasted great and looked good! It was just the outside that had those spots.

I'm not a professional, but I make pretty good cheesecakes. A coworker asked me if I could make her a pumpkin Biscoff cheesecake for Thanksgiving, and how much would I charge. I've never sold anything before, so I'm in the dark. My husband suggested the price of ingredients x2, which would be a bit over $50. Is $50 reasonable?

Hi, I have a form like this (pic) and I want to bake a carrot cake in it for my halloween party. I want it to come out of the form and then I'll cut it in half and put a cream cheese layer in. Do you think it will work? Are there any modifications I could make in a standard recipe that would make the cake more stable, so that it won't crumble when coming out? Thanks in advance!

Recipe says 14-16 min until edges are golden brown and it’s just set. I am not great with “just set” things. I’ve well exceeded 16 min and I feel if I wait til there’s no sheen it will overdo it.

Thank you:)

WHAT is this. I’m not talking about the clumps I’m talking about the weird little rice grain looking things. There is HUNDREDS of them I’ve never seen anything like this before. Google keeps telling me different things… They are very small, I can smush them, I’ve tried whisking and letting the batter sit but it’s like not going away.
I premixed the dry ingredients (baking powder, flour, cinnamon, sugar) and put it into a baggie to store in my cabinet.

I made this cheddar jalapeño cornbread for a potluck. I tested some muffins and they came out perfectly golden and so delicious. Then this 9x13 came out much darker than expected. Yes, I know muffins are smaller so cook differently. That’s not what I’m asking about. I don’t want to cut into it and let out steam, or only to discover it’s perfectly fine. I read that using buttermilk can cause a darker crust due to the Maillard reaction, and I did use buttermilk in this. Not sure if that applies to the top crust or just the bottom. I also used melted butter as my fat, if that makes a difference.

TLDR; based on color alone, should I assume this is horribly dry and not take it to the potluck, or do we think it’s probably fine? Would you think it looks dry, or think it has a nice crust? I have a reputation to uphold here…lol.

Thank you :)

I made a dough using flour, butter, water, a little sugar, and a little salt, but I found it extremely difficult to remove the pieces after cutting them out with a cookie cutter. Should I have used a much larger amount of flour for dusting? The dough kept sticking to everything, and the whole attempt failed. I had let the dough rest in the refrigerator for about a day before using it. I also poked plenty of holes in the base sheet with a fork and weighed it down with 6mm-sized round stones before baking—but the stones ended up getting embedded in the dough, and it took forever to pick them all out.

Also, there might be something wrong with my oven; even after baking at 180°C for 30 minutes, the food isn't browning. I did brush an egg-and-milk wash over the top. It’s a home oven with electric heating elements—should I place the tray much closer to the heating element? Could it be that I placed it too low, which is why it didn't brown properly? I ended up baking it for nearly an hour.

The crust is crispy, and it tastes good, haha.

My grandpa passed a few days ago and so I made this to help my grandma chin up a bit. She is already taking it very well though and so is the rest of the family, he was a very Godly man and didn’t struggle or suffer at all in his final moments. We know we’ll see him again and that God is with my grandma right now. He used to always eat almonds and pecans at their house so I baked almonds into the cake, and have pecans on top. The outside topping of the cake is banana slices with oats sprinkled on top, then brown sugar on top of that. I did this so the banana and sugar would caramelize and the oats would absorb the liquid. It tastes a lot like banana bread because of the banana slices infusing their flavor into the cake, and I’m pretty proud of this one.

this is the second time I’m trying to make it right now, it’s so dense!! I followed the same recipe I used months ago from the website allrecipes and last time the cake turned out beautifully but now it’s like this…. im on my period I need cake right now plsss

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I usually make my american buttercream with half shortening and half butter it pipes so well and is so sturdy

but the problem comes with icing on cakes it can be gritty sometimes too and doesnt have a smooth finish on my cakes even if i add enough liquid to loosen it up

i thought of this idea where make my icing sugar mixure liquidy by adding enough milk then add it to the whipped butter and shortening mixture

Any experience or advice? Possibly without changing the 50:50 butter to shortening ratio

Been seeing these “Fritter” inspired coffee cake recipes come up on my feed lately. She has a few different flavors on her website. I was looking at the pumpkin one hoping to make it and then I realized… not a single egg in the cake batter?? I looked up classic fritter recipes and classic coffee cake recipes and both typically have eggs in the dough/batter. Very strange. Curious to hear if people think this would turn out or if I should try a different recipe.

Ok so my cousins bday is coming up in December and had plans to bake something for her bday dinner. I am not an expert baker but not a beginner either. My plan was a pull apart cupcake cake decorated with a smiski holding a banner saying happy birthday her name. I had never made something like that but thought how bad can it be yk. So her birthday dinner got scheduled on a day where I have something in the afternoon starting at 2 and the dinner is at 7. Which means I only have that morning to bake since I am busy the before. For some background I will coming in from out of town on the 10th for something unrelated to her bday and bday dinner on the 13th. 10th 11th and 12th I am busy. But what happened was this trip was planned before and then I realized after that oh wait it’s gonna be her bday. So I am wondering if I should A.) continue with my original plan of making red velvet cupcakes and cream cheese frosting from scratch then make the cupcake cake B.) use cake mix to make cupcakes and make frosting from scratch and do pull apart cupcake cake. C.) make cupcakes and frosting from scratch and just do a simple swirl of frosting on each cupcake

So lately I've been researching what baking trays/pans/tins I should invest in for my home, and I've been having a debate about which material would be best for each style of dish. Generally, I tend to prefer stainless steel because I hate dealing with rust and like to put everything in the dishwasher. But I understand some dishes require a tin with great conductivity, like with cookies that need it for browning. So my question is, which dishes albsolutely require/greatly benefit from using aluminum over stainless, and what dishes turn out great even when baked in stainless steel? I know brownies are just fine, but what about flan, croissants, baguettes, brioche...?

I’m hoping to make a strawberry matcha cake for a friend’s birthday. Does anyone have a recipe they’ve tried and liked? I’m picturing matcha cake with strawberry filling or frosting, but I’m open to other ideas too. Any tips for getting a good matcha flavor without it turning bitter would be great!

I have seriously been struggling with the quality of chocolate that is out there. I have also noticed the percentage of saturated fat has gone down in many butter brands, and I think more water is added.

Biggest one this week was that my classic kitchenaid of 10 years (it churned out hundreds of weddings with no issues) finally broke, so I went to buy a new kitchenaid that was even the same exact color and model, and the speed lever broke in like 3 days! I read they are making them differently now.

Also noticed the quality of wilton fondant has seriously declined. It doesn't firm up at all, and is a weird off white color.

Ugh part of baking is having the comfort of relying on certain brands and products, and this is stressing me out lately! Not to mention the prices skyrocketing with amount of product being reduced.

My younger sister’s birthday is on the 3rd. I make her cake every year, and this year she wants just a plain chocolate layer cake. What is your favorite chocolate cake recipe? Any of the recipes I’ve baked have never really wowed me enough to say I’d make it again.

My first attempt to make a recipe after being unable to find a banana bread recipe with everything I wanted. Mostly cobbled together from other recipes, looking for advice from more experienced bakers.

Ingredients

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup mashed ripe banana (about 3 medium)

1 tbsp milk

1 tsp cinnamon

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup vegetable oil

2 eggs

1 tsp vanilla

Optional 1 tbsp cocoa powder 1 cup chocolate chips, seperate 1/4 1/2 cup chopped walnuts

Instructions

Preheat oven to 325. Prepare 9x5 loaf pan.

Mix flour, soda, powder, and salt together. Set aside.

In seperate bowl, mash bananas together with milk, cinnamon, and (if using) cocoa powder. Set aside.

In third bowl, mix both sugars with oil, eggs, and vanilla. Combine with banana mixture.

Fold in flour mixture until combined. Don't overmix.

Optional: Fold in 3/4 cup of the chocolate chips and/or the chopped walnuts.

Pour into prepared loaf pan.

Optional: Sprinkle top with remaining chocolate chips.

Bake for 1 hour to 1 hour 15 minutes. Check with toothpick. Let cool completely before removing.

Title says it , 33 weeks pregnant and craving a decadent chocolate cake but unfortunately have gestational diabetes and poor portion control. Any keto friendly low carb recipe recommendations?

With a drizzled icing and sliced persimmons on top.

Not too dense in texture. I don’t know what flavors will complement the persimmons. And what would the icing be flavored with? Usually clementine cake icing is made with a little juice.

Should the sliced persimmons on top be candied? Or baked? Caramelized?

A friend gifted me some persimmons.

Made my 3 year old niece a birthday cake, she loves Gabbys Dollhouse so that was my inspo!

Please be kind on the decorating, my icing didn't turn out how expected and was stiffer than I wanted. But for a 3 year old, I think it works!

Pic of inspo and what i did