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

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? …

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. …

The easiest way is just use a recipe for lemon cookies. I'm sure you can find lots of them online. If you really want to use a recipe for normal cookies (because you really like it), you could certain …

It means to have a 4 inch gap between each cookie. Of course, if you use less dough per cookie, you can put them a bit closer together. Normally, if you put cookie dough on the tray, the surface of t …

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 …

I'm curious how this is possible, since there is no yeast, baking powder, self-rising flour, beaten egg whites... I think it's because of the egg, but I'm not sure. So, can somebody explain this? …

If you add coffee to a recipe with chocolate, the coffee will enhance the chocolate flavour and normally, you won't taste the coffee. I'm not that sure in your case, since it's a lot of coffee. You s …

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 …

Just before you put something with dough in the oven, often you have to brush it with a liquid. I've seen recipes that say with egg wash, with egg yolk, with egg white, with milk etc. Does it make a …

This is the reason why you find such a difference in the baking times for banana bread and banana muffins. … If you would bake your bread in a normal bread mold, it would take a longer time than if you would flatten out a bread on a baking sheet (but note that the volume is the same). …

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? …

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. …