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 […]
Betty asks: I have made pound cakes for years but was trying a new recipe. I used loaf pans rather than a bunt pan. The cake separated from the pan and was very crumbly. I did use dark pans. Some of the recipes I have tried call for a combination of butter and Crisco, and […]
Arnulfo asks:I work as a pastry maker at Velvet Cupcakes and I am very frustrated to solve my problem on my cupcakes: sometimes not drying fast but it’s removing from the paper cups, and sometimes not separating from paper cups but it’s fast drying. This is my first time I encountered this oven. I am […]
Noreen asks: Is it possible to mix a cake batter and put it in the refrigerator to bake it off later? How will that affect how the cake rises?
Baking S.O.S. says: This question is particularly interesting because I don’t have any actual experience to draw on–all I can do is guess what might happen.
Sandy asks: Would there be a bitter taste to a pie crust that had been made with whole wheat flour that was several years old? The flour had been kept in glass containers with tight lids but not in a dark cool place. I made an apple pie, and when I had a bite, there […]
Ialina asks: I am gluten intolerant and wish to bake bread using only baking soda and vinegar as leavening. How much of each should be used per cup of flour?
Baking S.O.S. says: This is a tricky question, and one I cannot answer from my own experience.
What I do know is that traditional bread […]