Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up.

Sign up to join this community
Anybody can ask a question
Anybody can answer
The best answers are voted up and rise to the top

Explore our questions

1 vote
2 answers
155 views

Can you make butter-cream icing with margerine?

1 vote
1 answer
1k views

Can I broil a box cake in the oven?

2 votes
5 answers
17k views

How to make cake mix less sweet

3 votes
2 answers
6k views

Time and Temperature to bake small fruit cakes

0 votes
0 answers
71 views

Replacing whole egg and egg yolk in cakes

5 votes
3 answers
4k views

Chiffon cake constantly has an unfilled bottom

2 votes
0 answers
73 views

Cake glaze made with juice didn't bind

5 votes
1 answer
9k views

Traditional panettone size & volume?

2 votes
2 answers
218 views

What is the proper way to make a fruit purée?

1 vote
1 answer
97 views

Why is my cream cheese frosting so soft?

2 votes
1 answer
92 views

Doctoring cake mix to make it denser

2 votes
1 answer
359 views

How to mix chocolate into flourless ground almond cake?

1 vote
4 answers
5k views

How do I get the flaky top on ooey gooey butter bars?

2 votes
2 answers
315 views

The right custard for baking with a cake

Browse more Questions