Zucchini Bread that is too wet on the bottom

Carole says: I have a wonderful recipe my aunt gave me for zucchini bread, but I have a problem I hope you can help me with…I bake the bread until a toothpick inserted in the center comes out clean; I cool it in the pans for 10-15 minutes and then put them on a rack [...]

July 30th, 2010 | Category: muffins/quick breads | One comment

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?

Baking [...]

July 20th, 2010 | Category: cakes, equipment & supplies | Leave a comment

Substituting Butter for Vegetable Shortening

Aretia asks: Is it safe to substitute butter for butter-flavored Crisco?

Baking S.O.S. says: Yes! You can substitute butter for butter-flavor Crisco. Your baked goods may spread more because butter contains more water, but they will taste better with butter, too!

July 14th, 2010 | Category: cakes, cookies, desserts, recipes | Leave a comment

Tips for a Chocolate Cake that Falls Flat

Kathy says: Oh My God. I’ve never read a blog as helpful as this! I love to cook and bake. I never fail in my cooking but when it comes to baking, it’s always 50/50. Last week, I tried baking a cake that uses both baking soda and baking powder. I was [...]

July 9th, 2010 | Category: cakes | 2 comments

Cupcake and Muffin Liners/Papers

Tooba says: I love baking and have recently started making cupcakes and muffins. I have two questions:

1. What is the difference between a cupcake liner/wrapper and muffin liner/wrapper?
2. The liners I use to make cupcakes/muffins absorb oil. When I take my cakes out, the paper has changed color like it changes [...]

July 6th, 2010 | Category: cakes, equipment & supplies, muffins/quick breads | 2 comments