Bought a pullman tin with the sliding lid for those perfect square sandwich slices. But now I can't SEE anything - how do I judge proofing and doneness with a roof on? and does the lid get g...
Topic
Baking & Technique
Recipes going wrong, eggless swaps, chocolate, and troubleshooting.
I cover cakes and make garnishes with compound because melt-and-go is easy and my kitchen is warm. Works fine, customers happy. Now people are asking for bonbons and gift boxes, and everythi...
Adding one caramelised-sugar item to my menu and torn between palmiers and kouign-amann. Two questions: do palmiers rise much in the oven? and honestly... don't they taste like the same thin...
First babka: gorgeous swirl, tasted great, but the crumb was heavy - more like sweet brick than the fluffy pull-apart in photos. Also two doubts I couldn't settle: does the tin get a lid or...
Noticed the pattern - fancy granola bars get a chocolate base or drizzle, premium travel cakes get dipped ends or a full coat. Is that just for looks and flavour or is the chocolate DOING so...
Red velvet orders are my bestseller and my nemesis - the cream cheese frosting pipes beautifully and then slowly relaxes into soup within the hour. Delhi, so yes it's warm. Me problem or phy...
Growing vegan customer base and I want my enriched-ish breads available to them. Does almond milk genuinely work in bread dough? Same quantities? Any traps?
Ordering equipment for a truffle side-menu and realised I don't actually know... do truffles go in the oven at any point?? every "baking" course teaches them so I assumed, but the recipes ne...
Confession: my baking powder is... vintage 😅 smells fine, looks fine, cakes have been mid lately. Related question - how much does ingredient age actually affect results if nothing smells of...
Want to make candied orange for chocolate work and gift boxes. All I can get locally right now is regular fresh oranges and malta. Do these work or does candied orange need some special vari...