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How to Prevent Over-baking in a Convection Oven?

Wendy asks: When using a turbo convection oven to heat a frozen pie, how do you stop the pie crust from getting so hard?

Baking S.O.S. says: I don’t have experience with turbo convection ovens for home use, although we use industrial convection ovens in professional kitchens, so I am going to assume that the […]

Can I Bake a Cake in a Toaster Oven?

Alma asks: I baked a moist 7-Up pound cake, but it turned out a disaster!!! The measurements I followed are: 3 C. all purpose flour 3 C. sugar (I used half the sugar) 5 eggs 1 C. Sprite (no 7-up available) 1 T. vanilla

Bake in 325 oven for 60+10 mins (1 hr.+10 mins). That […]

Metallic Taste in Brownies

Kaylene asks: We made brownies tonight. The recipe calls for margarine, cocoa, sugar, eggs, vanilla, and flour. The only thing I did different was I used “I can’t believe it’s not butter”. It had a very strong metallic taste. We thought maybe the whisk we used was rusted so we dumped the whole thing and […]

Baking in a New Oven

Daksha says: I was quite impressed by your site & decided to seek your advice.

I have been baking in an old Belling electric oven (my mother’s) for the past 30+ years and have a couple of standard cake recipes that always turn out great. However last month I bought a microwave + convection oven. […]

How to Keep Cakes Fresh? Freezing is the Best Solution

Rowena asks: I’m a cake decorator more than a baker – but because I’m also a cook – I can get particular about the taste and the texture of my baked goods. I have collected some pretty good recipes for cakes and cupcakes – taste wise but am challenged with the texture. When I have […]

Decorating Cut-out Cookies with Royal Icing

Erin says: I am attempting for the first time to make detailed frosted duck shape cookies as favors for a baby shower on Saturday. I want to use royal icing, pipe around the shape then ‘flood’ inside that line. I baked the cookies on Sunday and they are currently in the freezer. A few questions: […]

Adding Flavoring or Coloring to White Chocolate

Becky asks: During the holidays I played around with white chocolate to make a variety of flavored barks. One thing that I ALWAYS had problems with was after melting my white chocolate, when I added my flavoring/extract, it always seized. I rescued it with butter, but I’ve read where so many other people were able […]

Why Do Cupcake Liners Always Look Dark & Brown After Baking?

Samantha says: I keep experiencing the same problem when I make cupcakes: When I take them out of the oven, the papers that you are supposed to put them in to keep them from sticking always look brown or burnt. I like the colors that are on the papers. How can I keep them from […]

Can I Bake a Cake in a Convection Oven?

Joy asks: I just started to bake. I tried baking vanilla and chocolate cake, but I am not satisfied with the result. It is a little moist but dense and heavy. One more thing, I am using my DeLonghi convection/roteserie oven. Can I bake a cake in that kind of oven? Please help!

Baking S.O.S. […]

How to Bake a Cake in a Pressure Cooker

Anthea asks: How do I bake a cake (eg. carrot or sponge cake) in an electric pressure cooker? I’ve a new Cuisinart electric pressure cooker that has 2 modes, high & low pressure, but no cake button. What do I set it on (high or low pressure) & for how long do I cook it?