Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify.

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11
votes
2answers
1k views

How do you make the shell for this dinosaur egg dessert?

I found this very interesting dessert online: How can I make this? In particular, how would you make the eggshell?
4
votes
2answers
283 views

How would you restore sweetness and moisture in this bundt cake?

This is a follow-up to my first question about this bundt cake recipe. I baked that bundt cake again with some changes from a blog post that @Stephie's answer linked to. Specifically: reduce 2.75 ...
1
vote
1answer
57 views

Creating a specific cream for a cake?

My grandma used to make a waffle cake with chocolate cream filling, Romanian/Hungarian/Russian style. My mom is trying to recreate it, without success. But she doesn't exactly know how to make the ...
3
votes
1answer
70 views

How to keep meringue white while baking?

I made pavlovas last week from 4 egg whites and about a cup of sugar whipped together to a SUPER form meringue. I piped them on to a tray and baked first on 120 degrees for an hour and then on 70 ...
6
votes
2answers
217 views

What went wrong with this bundt cake?

I've tried making Baked's Ultra Lemony Lemon Bundt Cake four times (recipe here: http://bakedsundaymornings.com/2015/04/27/in-the-oven-ultralemony-lemon-bundt-cake-with-almond-glaze/). Four times ...
1
vote
0answers
34 views

The sugar mixture of my baklava did not melt

The baklava filling made with sugar nuts and spices, was harder. Why did this happen? I poured on the syrup mixture, hoping this would soften it up. No luck. It's like the sugar granuals crunch as ...
12
votes
2answers
1k views

What's the difference between a cobbler, crisp, crumble, buckle, and betty?

I've heard all these terms at different times but never really understood the differences. What distinguishes various fruit-and-topping desserts such as a cobbler, crisp, crumble, buckle, or betty -- ...
4
votes
1answer
160 views

What does flour do to cheesecake?

After looking through cheesecake recipes with a co-worker we discovered that many cheesecake recipes include ~1/4 cup of flour while other recipes contain none at all. What effect does flour have ...
3
votes
4answers
237 views

How to make soft popsicles

Frozen juice or frozen punch freeze up as a solid block of ice. I want them to be more like a sorbet or gelato, though still solid enough to hold the shape. How might I make them softer? Either ...
7
votes
1answer
231 views

What is the difference between crème anglaise and crème pâtissière?

I am amateur and novice baker. I cannot differentiate the two recipes. Are they only different in proportion? I know that the two are egg-based, mixed with sugar and starch and tempered with milk (or ...
1
vote
2answers
123 views

Why do we like dessert, but not extremely salty, sour, umami, or bitter foods alone? [closed]

This is a "soft" question that's been bothering me for a while. When cooking savory dishes, we usually try to balance out the five basic flavors (sweet, salty, sour, umami, and bitter) so that none ...
1
vote
0answers
52 views

Home made popsicles sticking to mold

We had some great organic popsicles made from pineapple. They were a bit pricey so we decided to make some ourselves. The problem is that we can't get them to release from the plastic molds very well. ...
1
vote
0answers
45 views

Refrigerate cooked mung bean porridge

How long can I refrigerate cooked mung bean porridge with coconut cream? This is the recipe I used, with 1/4 the sugar suggested. ...
2
votes
4answers
194 views

How much sugar and vanilla extract should I use in 1/2 gallon of ice cream?

I've lost a simple ice cream recipe I used prior to making custards, and I find occasionally I'd like to make it since it's much simpler and faster - can be made in the churn with no additional dishes ...
4
votes
3answers
320 views

Why does my apple crumble develop a bitter aftertaste?

I tend to make Apple Crumble in a very basic way, using Bramley apples cooked down with plenty of sugar ( enough to leave a little tartness to balance out the sweet crumble mix ) and a bit of ...
2
votes
1answer
146 views

Copycat Lime Jello?

My mother used to make this Pear Lime Gelatin recipe that was so good and so pretty for dinner parties. I would like to replicate it, but without buying the pre-packaged lime Jello, as I'm trying to ...
2
votes
1answer
375 views

How to bake bread and desserts without an oven?

Preface: I already read Is it possible to bake a cake without an oven? and Baking pizza without an oven. The package of many prearranged, UNcooked frozen flour products presuppose the use of an ...
2
votes
3answers
1k views

Can I substitute vodka for rum in tiramisu?

Specifically in this recipe: Tiramisu-II The reason why I'm asking this is I only have vodka at home, and I rarely drink. So I don't want to buy any kind of liquor just for three tablespoons of it. ...
5
votes
3answers
196 views

Help in identifying Scandinavian dessert recipe

Background -- I made this recipe as part of a group project (in college) that was preparing different foods from around the world. My group had Scandinavia, but as I didn't find this recipe (one of ...
1
vote
0answers
7 views

Eggless brownie, cake, dessert recipes [duplicate]

I am looking to find recipes for desserts, specifically brownies and cakes although others are greatly appreciated, that do not contain eggs. Is there a sort of egg substitute that works just as well ...
1
vote
1answer
78 views

Making Pâté à bombe without sugar thermometer

The recipe says that the sugar syrup must reach 120C, but I have no sugar thermometer. Can it be done without a thermometer? Dissolve the sugar in a medium saucepan with 120ml boiling water. When ...
1
vote
3answers
168 views

How should I prepare the coffee to be used in my tiramisu?

I'm making tiramisu. Coffee is a large component of the recipe, so I imagine that the choice and preparation of the coffee used will have a big impact on the final taste. Or will it? I'm not a coffee ...
1
vote
2answers
278 views

Why would this pastry cream have an eggy smell?

I tried making a dairy free pastry cream but it came out with a strong eggy smell at the end. I may not want to use it depending how bad the smell is after is cools completely in the refrigerator. ...
1
vote
1answer
250 views

Help identifying Turkish dessert

Anyone familiar with Turkish cuisine know what this is? I had this in Istanbul. All I could gather from the owner was that it is made of milk. The texture was like a very moist cake. The taste was ...
3
votes
2answers
132 views

Can you thicken a pudding just by reducing?

Pretty simple question I hope. I am trying to recreate a recipe I made several years ago using heavy cream, lindemans framboise lambic, raspberry puree, and sugar. I don't recall using any thickeners ...
2
votes
1answer
315 views

What is a flan pan called?

I love making (Filipino) leche flan for my wife and I. However, I use a 9" round cake pan that I wedge into a 9"x13" cake pan, which I fill with water until it just touches the bottom of the cake pan. ...
7
votes
1answer
2k views

How to make a dessert with dynamically opening flower petals?

Anyone has any idea how to make petals open when sauce is poured onto the plate like pictured in this video? I realize it requires a lot of artistic skills to do it on this level, but what is the ...
4
votes
2answers
129 views

How to make creamier and softer vegan coconut ice-cream?

I was making vegan coconut ice-cream with coconut milk base. Instead of using a can of coconut milk, shredded coconut with hot water was squeezed through a towel for coconut milk replacement. Then ...
3
votes
3answers
317 views

Homemade liquid sweetener from Stevia

I am using Stevia Hermesetas. Can I make liquid sweetener from Stevia powder for diabetic dessert - sweet soup with fruits and jelly? Any requirements during cooking?
3
votes
2answers
225 views

How do I make sugar-free ice cream without a machine?

I want to make ice cream at home for diabetics without a machine. I'd want it to be sugar-free. What kind of base ingredients should I use? Will the any of the no machine methods here be better or ...
2
votes
1answer
85 views

How do you make meringues?

I've scoured the internet to find the recipe for one of my favorite childhood sweets, and since I'm away from home, I can't buy it by weight and I definitely can't afford to buy a tiny piece for $3 or ...
1
vote
1answer
3k views

Why does my pavlova always look like this?

It has circles on it every time I try to make it. And sometimes it just won't dry - it's soft; it doesn't really crack like I hope it would! It always sinks and the bottom is kinda sticky and dark ...
4
votes
2answers
6k views

What flavors complement pistachio (pudding specifically)? [closed]

My department at work is having a potluck holiday lunch, and I've settled on making something really easy and low-effort: a pistachio pudding pie. Instant pudding in a store-bought crust actually ...
3
votes
2answers
2k views

How long can I keep a dessert out of the fridge?

Recently an uncle of mine taught me how to make Γαλακτομπούρεκο, which contains eggs and milk. When I asked him how many hours after it is baked should I put it the fridge, he said that it is Ok for a ...
-1
votes
2answers
1k views

Which nuts are typically paired with raspberry and white chocolate? [closed]

I repeat: Which nuts go well with raspberry and white chocolate? I was just wondering about typical combinations that are known to go well with raspberry and white chocolate. Like regular chocolate ...
3
votes
1answer
177 views

How to make a cover for a molten cake?

I recently visited a restaurant called Zuma, and they had this unbelievable chocolate molten cake. As you can see they have a cover on top, like a sheet of chocolate. How would one make this? I am ...
1
vote
1answer
111 views

How do you get this pie top?

So I made a pecan pie, which turned out delicious. However I was not a fan of the top of the pie. How would I go about getting a top like that? How is this done in general?
0
votes
1answer
569 views

Why does a mix of condensed milk, cocoa and coconut solidify in the fridge?

A common dessert in my family is a mix of crushed biscuit, chopped walnuts, coconut, cocoa, and condensed milk. It's mixed, flattened into a square dish and placed in the fridge for a couple of hours, ...
4
votes
1answer
370 views

Dehydrating cake?

I've recently purchased a book on desserts. Many recipes involve baking a cake and then dehydrating it over night (at 50° C) using the appropriate equipment. I wonder: What kind of kitchen equipment ...
2
votes
4answers
3k views

How to keep graham cracker crust from falling apart

Whenever I make any type of square using a graham cracker crust, it always falls apart upon slicing. No matter what I try, either following the receipe exactly,increasing or decreasing the amount of ...
2
votes
3answers
365 views

Quick tiramisu with many restrictions

My wife helps organize a vegetarian community kitchen. She recently had a request for tiramisu-like dessert but there are a number of restrictions: The time frame of the kitchen means they only have ...
3
votes
1answer
73 views

Adjusting dessert recipes to accomodate a larger slow cooker

I have a recipe for Mississippi Mud cake that calls for a 3.5 qt slow cooker. I own a 6 qt. Do I need to double the recipe?
11
votes
1answer
2k views

Can I make panna cotta using a flavored, non-gelatin “Jell Dessert”?

I'd like to make panna cotta, but all of the recipes I've seen call for unflavored gelatin, and the closest thing I have on hand is a product (Gefen brand Strawberry Jell Dessert) that is neither ...
14
votes
4answers
10k views

Is there a way to make delicious donuts with a small amount of oil?

I like donuts but I don't make them at home because for a bowl of donuts I consume a lot of oil. The oil gets a sweet taste to it afterwards and can't reuse it for cooking something else than cakes. ...
4
votes
2answers
349 views

Cheesecake Reincarnation

I significantly over-baked my cheesecake today (I forgot to check the temp extra early to compensate for the fact that there was a baking stone in the oven). Now I'm trying to decide if it is ...
1
vote
1answer
336 views

Fried Dough Balls Too Doughy [closed]

I'm (attempting) to make homemade Cinnamon Dough Balls. However they seem to always come out a little doughy. How can I eliminate this problem? I've tried to poke holes in them but they just get hard. ...
1
vote
1answer
311 views

How to make a smooth crème brûlée top

I make crème brûlée from the Alton Brown recipe and it ends up delicious. However I am still in search of a method that will produce a smoother crust on top. I use a thin layer of turbinado sugar and ...
5
votes
1answer
102 views

How to eat/serve take no tsuyu (たけの露)?

A friend brought me some take no tsuyu (たけの露) from Kyoto. It looks like this: I'm having trouble understanding instructions on how to eat it. It's served with some hot water, then crushed, then ...
-2
votes
1answer
290 views

How to stuff Brown Sugar croissants?

When looking at a recipe about Brown Sugar croissants I found a slight problem. These are supposed to be desserts. However I can't find a way to place the sugar in the roll without the croissant ...
0
votes
2answers
322 views

Should “Magic Mousse” be grainy?

For a treat for my lunch, having bought a bunch of Jell-o brand instant flavored gelatin mixes, my husband decided to follow a recipe for "magic mousse", as printed here, involving "Cool-whip" whipped ...