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1 vote
2 answers
403 views

Converting 3-2-1 cake to be baked in the oven

1 vote
2 answers
6k views

Oven racks and heating element

2 votes
4 answers
28k views

Any other flour which can be used to replace Maida flour for chewy cakes?

1 vote
1 answer
133 views

Swiss buttercream being runny and unusable for cake decoration

3 votes
3 answers
2k views

What could I substitute for coffee in an Opéra cake

2 votes
1 answer
241 views

How can I keep this flourless cake from falling?

4 votes
1 answer
5k views

What happens to pound cakes if I forget the flour and then add it after baking a little?

2 votes
2 answers
184 views

How can i improve the strength/pigmentation of colours in my Swiss Meringue Buttercream Icing

0 votes
1 answer
105 views

Fixing a baking blunder

-1 votes
2 answers
262 views

Can I substitute water instead of oil in a box cake mix

3 votes
1 answer
179 views

Bain marie problem

5 votes
12 answers
29k views

How to enhance sweetness of a baked chocolate brownie?

6 votes
4 answers
3k views

If a runny cake batter forms a dense layer at the bottom, is it due to insufficient whisking or is it a property of the runny batter?

3 votes
2 answers
2k views

Is it feasible to replace the apricot jam in a sacher torte with apricot preserves?

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