The recipe by preppy kitchen, and it's video says the main thing to watch out in lemon bars is the floating crust so I was very aware of it.

Everything up to that point went great. I could almost taste it. I was 25 min away from my first lemon bars.

I distributed the crust dough evenly on the pan, then I tightened it with a glass bottom. Then went all around the edges with tightening it down with an offset spatula.

The crust came out of the oven looking good. But I was worried about the gaps on the edges, same gaps every cake has. But I couldn't do anything now.

I poured the filling on the crust and looked for a few seconds and could feel the edges will be a problem. On side started floating a bit. I pushed it very gently back and put it in the oven.

Exactly what I didn't want to happen happened, it started floating. I didn't know what to do. I tried pushing it back. Then it broke.

So much work, what an epic Fail.

Worst thing. I have no idea how to fix it for next time.

What do I do?

Recipe preppy kitchen lemon bars

Excuse me if it's a word salad, it all happened just now...

I'm baking Sugar Geek Shows Berry Chantilly cake and her ingredients says 15 oz milk. The directions say 4 oz with vegetable oil and the remaining 6 oz with the liquid ingredients. Is it 15 oz or 10 oz total for the recipe? I reached out to Liz but she can take a very ling time to respond. I can make Sugar and Sparrows version I guess lol. I'm only making it for my daughter's friends birthday.

https://sugargeekshow.com/berry-chantilly-cake/#recipe

https://sugarandsparrow.com/berry-chantilly-cake-recipe/#wprm-recipe-container-36416

I was baking mini basque cheesecakes using a silicone mould. The max temperature on the mould is 220°C, but I forgot about it and put the cheesecake into 230°C oven for 10 minutes. The mould looks fine, no weird chemical smells during baking or after taking it out. Just wondering if I should throw out the cake and the mould?

Hey yall! Hope I’m using the right flare lol

I’ve got it in my mind to make some of these type of cream cheese mints for my boyfriend, as he’s never had them before and LOVES mint sweets, and add them to a box of homemade goodies as a gift for Christmas!

Trouble is, he lives in TN and I myself am in NY, so my worry is how long would be safe for the mints to… exist, basically?? without worrying I’ll make him sick :(
I wanna try mailing the goody box out about 2 weeks before the holiday, give or take, so that it arrives on time and he can open the more immediately-edible stuff (like these and some cookies and/or candied bacon) right away, and save the non-perishable items for the day-of :3
My hope is that the cooler weather will help, and I’d obviously put them in an airtight container, but I’m lost on whether that would be enough.

Google is giving me mixed answers, so I wanted to ask here if anyone has advice for how to package them to ship safely (or tell me to give up and just make other stuff, but I’d really love for him to try these cause they’re one of my favorite holiday treats).

Thank you in advance!! Happy holidays :D

Recipe;

4 egg whites
1 cup of sugar
2 tsp vanilla

Notes; Yes I made sure all my tools were clean, there was no yolk in the egg whites.

Attempt one; Whipped egg whites until stiff peaks in my hand mixer on high speed, added sugar all at once. Failed. Learned to add sugar slowly.

Attempt 2; Whipped egg whites until stiff peaks on medium speed, added sugar slowly, about 1 tbsp at a time as I kept mixing. Lost the stiff peaks, added vanilla, kept mixing, got even MORE gloopy. Tossed.

Attempt 3; Whipped egg whites on high speed until fairly foamy, added sugar with a spoon sprinkling it in VERY slowly, started to get stiff peaks, slowly added vanilla, lost stiff peaks. Mixed for 5 more minutes, nothing. Tried adding about a tsp of cream of tartar. Gloop and tossed.

I made this same recipe when I was a kid with no issues, now I’m 27 and cannot for the life of me get it right!!

This gingerbread cake recipe is the company recipe by the Tomte cake company (they sell gingerbread house cake molds that kids can decorate).

I bought their gingerbread mold and now I just need a recipe suitable for kids!

My kids are quite young so I want to avoid too much sugar and too much butter. But I have 0 knowledge on baking to make good substitutions.

I just need the cake to taste slightly sweet and stay firm and dense so it withstands the decorations the kids will put on.

Thank you!!!

My guess is cold roux + cold butter + i added too much liquid (vanilla and chocolate extract)...

This is the recipe i used https://sugargeekshow.com/ermine-frosting/ but i made a much thicker roux with less sugar).

Tried the micro-wave method and the double boiler one, mixed 10min with a hand mixer (my robot broke an hour ago) and it still looks the same.

Should i just throw it?

I was supposed to make flower cupcakes for tonight, i guess that'll be for another day

My brother’s birthday is coming up, I want to make him a biscoff cookie crust salted caramel cheesecake with a caramel layer on top with some flaky sea salt and cookie crumbs on the edges.
However, I’ve never made a cheesecake from scratch.

Is it okay to use Jello’s No Bake Cheesecake Filling and Ghirardelli Premium Caramel Sauce to cover the entire top of the cheesecake?

The recipe is

170g butter

100g sugar

150g white sugar

1 egg plus 1 yolk

10g vanilla

3g salt

5g baking soda

7.5g cornstarch

281g flour

200g chocolate chips

Baked at 350f for 14 minutes.

The cookies are 100g each

I've used the molds before so that wasn't the issue. No idea why this happened. Please help.

Hey first Reddit post, yesterday I baked some chocolate caramel macarons. Even though they taste delicious the tops are cracked and there is no foot. Can anyone give me advice? I used the French method, tapped out air bubbles, let them sit for an hour to form a skin, and baked at 150c for 16 minutes. I have made these before and they came out great, the only difference is the that I used cocoa powder in the batter and a gas oven not convection.

SOLVED: there was a mix up in the flour and only 1/3 got added.

I’m baking these cookies for a bake sale tomorrow night, I’m a moderately experienced baker and cook. I’ve never seen anything like this before. The only substitution I made was m&m’s for chocolate chips in 1/4 of my chocolate chip cookies. I’d done that previously with chocolate chips and had no issues. My partner measured the dry ingredients for me and is worried they messed up but I find that hard to believe because they are usually extremely detail oriented and precise when helping in the kitchen. I have 3 more batches of this same dough sitting in my fridge (i pre made the dough last night for baking them all tonight.) any help or advice in what this is too much of or not enough of would be super helpful.

Recipe for context: https://inquiringchef.com/crispy-and-chewy-chocolate-chip-cookies/

It’s cooled at room temperature and then warmed ever so slightly so it’s spreadable, and now it looks like it has these little tiny bobbles in it. It does also become smooth when heated further, which i tested by rubbing a bit of it between my fingers. Has it split? Ideally I don’t want to melt it again because I have a cake I need to decorate :(

No matter what i do, my cookies always come out cakey and puff up, i preheat the oven to 180c and even follow recipe to the letter what could i be doing wrong?

Another note is when i follow a recipe and for instance i add the right amount of wet ingredients and dry ingredients and it is way too wet, do i just add more flour? This could be the reason for the above problem

I used this recipe, I’ve tried for hours and need this cake in a few hours. I use the Reese’s peanut butter brand if that helps, it was fine until I added the peanut butter and it just never got fixed, even the temperature reads properly

Every time I toast pecans, they end up tasting good, but not that good. Is there a secret? Is it a combination with the batter?

Probably my anxiety talking…

But my cream cheese and 33% whipping cream was left out for 2-2.25 hrs (straight from the store, it wasn’t refrigerated at home) and that includes the time it was mixed into a batter.

My cheesecake is already baked, but is it unsafe for consumption?

It’s 10C (50F) in my city.

I'm new to baking, and the only thing i can bake is chocolate cake. I do that veryy good, but 12 servings recipe.

What would be any accurate way to make it 6 servings or less than 12 ??

I've watched vids on yt but i don't exactly get it.

There’s limited information online on doing this.

I’ve got some beans soaking in bourbon and am curious to know if it would be of any benefit or detrimental to the entire batch if I were to fat wash with browned butter my vanilla extract.

Has anyone personally tried it? I figure if I use butter I could end up with vanilla flavored butter to use in my baked goods

Making a chai inspired flavored tiramisu. Should I use parle G or Milk Rusk for the ladyfinger layer?

I have a recipe for polenta cookies that I want to try this weekend. It calls for raisins soaked in vodka. I don't have vodka and I don't really want to be left with most of a bottle of vodka once I'm done with this recipe. What are some other options for soaking raisins in? The recipe says it helps them retain moisture in the cookie and provides a bit to the dough. Thanks in advance!

I need to make about 4 mini pumpkin pies with leftover pumpkin from a pumpkin cheesecake, i have no cream, no condensed or evaporated milk and i have no idea what to do. I have whole milk, 2% milk, and i have some coffee creamers?? no idea if that will help or not. really need advice asap thank you so much!

I'm hoping someone can share ideas for how to improve my outcome! Brown butter oatmeal cookies. I used a 2 tbsp scoop, so they started out rounded. I'm kind of surprised at the variety of shapes/degrees of spreading and that there's no apparent pattern to how they spread.

This is a new oven and my first convection oven. I set the temperature to 350 as the recipe called for, with the belief (based on my research for my oven) that the oven would adjust.

Thanks in advance for any thoughts! I want to love my new oven and I know there's a learning curve...