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Some time ago, I baked a cake (Sachertorte to be exact). The taste and texture was fine, so my recipe is okay. My biggest issue was the shape. In the middle it was really a lot higher than on the sid …

I feel very stupid for asking this, but I've never worked with gelatin. I know how to work with powder or sheets, if you put it in something like panna cotta. I also know there's an issue with gelatin …

I only have one baking sheet. Every time a batch was ready, I used new parchment paper on the baking sheet. …

Do you only need to do it when blind-baking? When you're using baking weights, does it still make a difference? …

Most recipes call for blind-baking the crust in advance (or at least partly), but some skip this step and pour the filling in the raw dough and bake it like that. … I think blind-baking would prevent the dough from getting soggy since the filling is quite liquid. The other recipes look nice (judging on the picture), but won't the dough be soggy? …

I never tried to freeze a frangipane braid myself, but I assume it will be fine. The crust might not be crispy anymore though, a little more chewy and the overall thing might be a little bit drier.

I know self-rising flour is a mixture of AP flour and baking powder, but I don't know the ratio. I've found some estimations online, but they vary quite a bit. … How much baking powder do I need for 1 kg of AP flour? …

As commented by SAJ14SAJ, you can dust the apple pieces with some of the cake mix. There is no need to change the proportions asked for by the cake mix box. You also do not need to cook the apples ahe …

There is one batter, and after baking, a well defined crust and a custard on top. I'll look it up when I get home, to look for similarities between the two recipes. …

During the holidays, an apple cut in half and filled with cranberries or cranberry sauce is a commonly served item in Belgium. I want to make this too this year, but I'm not sure which kind of apple w …

If you mix in the baking powder as a final step, you will have already added the flour, right? … Another reason why adding the baking powder at last is not as good as you'd think, is that the baking powder could clump together if you throw it in as it is. …

I think the term you're looking for is sugar cookies.

I halfed this recipe, resulting in: 41 g cocoa powder 75 g sugar 60 ml oil 2 eggs 1 tsp vanilla 130 g flour 1 tsp baking powder 1/4 tsp salt I followed the recipe closely for the preparation and I let …

You don't need to grease the paper. However, if you really want to, you can grease it, but beware that the bottom of your cookies can bake quicker due to the extra fat that transfers heat. In most co …

Piet Huysentruyt (a famous Belgian chef) advices to break and split your eggs, keep the egg whites in the fridge for a day or two, get them out and use them if they reach room temp. And yes, in merin …