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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. says: Baking in a convection oven is different than baking in a traditional (called “conventional”) oven. Convection ovens bake approximately 25 degrees hotter than a conventional oven. Convection ovens also use a fan to blow the hot air in the oven so that is circulates all around the product, making it bake faster and brown more easily.
Convection ovens are good for things like cookies and pies, but the blowing fan is not so good for cakes. Cake batter is typically lighter and fluffier, and the moving air can affect the cake batter by bursting the air bubbles in the batter, causing the cake to fall and become dense in texture. So I would not recommend baking cakes in a convection oven unless you simply do not have any other option.
For future reference, when baking in a convection oven, you need to turn the oven temp down by 25 degrees less than what the recipe calls for to adjust for the hotter, faster baking process. This may help your cakes somewhat, but I would still recommend using a conventional oven for cakes whenever possible.
Best of luck to you in your new baking adventures! If all else fails, keep trying different recipes until you find a cake recipe that you like. Not all recipes are created equal, so it takes a lot of experimentation (trying different recipes) before you find the ones you prefer.
Joy says: Thank you for the tips and lessons…you are so nice! Can I ask you again in the future when I encounter a problem in baking?
Baking S.O.S.: Absolutely! Feel free to ask any time–that’s why Baking S.O.S. is here–to help you in the kitchen!
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 to completely cool. I have let them sit upright, on their sides and even upside down BUT they are always “wet” on the bottom. It really ruins a really good recipe. Can you offer any suggestions? I would REALLY appreciate it!
Baking S.O.S. says: This IS an interesting problem. I have a few suggestions you can try, but I don’t know if any of them will work for sure because I have not experienced this problem myself.
First, it sounds like the batter might be a little too wet. If so, one of these suggestions might help:
1) If you are using zucchini that are large and have large seeds, I would suggest cutting the zucchini in half, scraping the seeds out, and just using the flesh of the zucchini to make the bread. The seeds tend to have extra moisture around them, so removing the seeds might help eliminate any excess “wetness” in the batter.
2) You might also try draining the shredded zucchini in a mesh strainer for a little bit before you add it to the batter. Or try pressing any excess moisture out of the shredded zucchini with some paper towels.
Secondly, it sounds like the bottom of the bread is the only part that is not baking thoroughly. This is an interesting problem, but I think you could use the same approach as making a pie or bread where you want a firm crust on the bottom.
To create a firmer bottom crust (when baking a pie or bread), it is helpful to pre-heat a baking stone (such as Pampered Chef or other pizza stone) while you are preheating the oven. Then place the baking dish directly onto the stone while it is baking. This helps to firm up the bottom of your baked good. The one thing I would caution you about is to NOT use a glass bread pan if you are going to attempt this. I have not tried baking with glass directly on top of a baking stone, so I cannot predict whether the stone might get so hot as to crack the glass. I have, however, had success when baking with metal pans directly on the stoneware. So use a metal loaf pan for the zucchini bread if you are going to attempt this. I cannot promise it will work, but I think it is worth a try. It works with other baked goods, so why not zucchini bread, too?!
Good luck!
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 S.O.S. says: I have never attempted to bake a cake in a pressure cooker (I don’t own one myself), so I cannot answer from personal or professional experience. But thanks to the Internet, I was able to find some simple step-by-step instructions on a blog called “Sam’s Recipes.” Find Sam’s suggestions here: How to bake a cake in a pressure cooker. Thanks, Sam!
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!
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 so scared because I have a strong feeling that every time I bake, something that calls for baking soda or any recipe that requires beating egg white until stiff or soft peaks form, I always fail. This chocolate cake should be baked for 30-45 minutes in a preheated oven: 325F. During the 30 minute in the oven, I already knew that the cake is a failure. It has not risen, the top is kind of smooth and shiny (?). So when I inserted my cake tester, the cake is already cooked. It did not rise, it is dense, rubbery, firm and taste like “raw or uncooked”, definitely “un-eatable”. I really don’t like the feeling of unsuccessful baking anymore so I tried to Google “Why my Chocolate Cake does not rise?” and I found this.
I tested my baking soda and baking powder. The baking powder sizzled/fizzed right away when I poured water on it; while the baking soda in a stainless bowl, just melted (after a few seconds) when I poured lemon juice on it — it should have also fizzed, right? I have changed my baking soda twice already since my cakes always fail when I used baking soda. What brand should I get?
And also, this chocolate cake recipe calls for Black Cocoa and Dutch Cocoa. I just used all Dutch… I guess that’s not allowed? What is Black Cocoa?
And lastly, the first step of this recipe is creaming butter and sugar. I think I have never understood this correctly. So you just put the soft butter and sugar in a bowl and put in the stand mixer, right? Beat it for about 10 minutes? But what does “light and fluffy” really mean?
I really hope you guys could help me with these issues. Please, please, please! And THANK YOU so much for taking the time and helping out other people!
Baking S.O.S. says: I’m glad you found me through Google, Kathy. I will certainly do my best to answer your questions!
1) When testing the freshness and effectiveness of baking soda, you are right: it should fizz when you add an acidic ingredient to it such as lemon juice or vinegar. The chemical reaction between the acid and the base (baking soda) creates gasses that should fizz when combined. If you baking soda did not fizz, I would suggest replacing it with new baking soda.
2) Dutch Processed Cocoa powder is different from regular cocoa powder in that is has already had a base (alkali) added to it to make it darker and less acidic. Therefore, if you try to use Dutch cocoa in a recipe with baking soda, you will not get the necessary chemical reaction to make your cake rise. This could be the main cause of your problem.
I had to Google “Black cocoa powder” myself in order to answer your question, and this is what I found: “According to www.savoryspiceshop.com, this black cocoa powder, much darker than standard Dutch process cocoa powder, has been much more heavily alkalized. While it lends a beautiful depth of color to baked goods, it should not be used by itself, because it contains less fat and may therefore result in a product with a dry texture. This website recommends using a 50:50 blend of black onyx and standard Dutch process cocoa powders for optimal results.”
It sounds like your chocolate cake recipe is taking this into account by calling for both black and Dutch cocoas, but I cannot tell you whether you should decrease or eliminate the use of baking soda all together. Typically, if a recipe is written well and tested sufficiently, it SHOULD work when using the proper ingredients [perhaps the next step for you would be to track down some black cocoa powder, but I do not know of any stores that carry it on a regular basis]. If not, I suggest scrapping that recipe and trying another one altogether!
3) Creaming Method: The proper procedure for creaming room temperature butter and sugar is to use a stand or electric mixer set on medium speed (5-6) for 8-10 minutes. If you look at the mixture after only 2 or 3 minutes and then again after 10 minutes, you will notice that the earlier mixture is still buttery yellow, but after beating for 10 minutes, it becomes almost white. This is due to incorporating much more air into the mixture, and that is what is meant by “light and fluffy.” When you cream butter & sugar until light and fluffy, the air that you incorporate will also help the cake rise more when baked. This, too, could be a source of the problem if the cake is not rising enough.
I hope somewhere in here is a solution that will work for you. If not, check back with me, and we will do some more trouble-shooting. Best of luck to you!
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 when some oil has been absorbed by the paper. I bake with oil because good quality butter costs a lot more than oil where live, hence I won’t be able to afford my hobby. Is my problem due to the quality of liners or due to the oil i use in my baking ?
Thanks and do visit my newbie blog at  http://bakerscanvas.blogspot.com
Baking S.O.S. says: There is no difference between cupcake and muffin liners, wrappers, or papers–only the name you prefer to use and what you bake IN them!
As for the papers absorbing oil, that is a common effect that happens every time–regardless of what type of liner you use or whether you are baking cupcakes or muffins. Every liner will absorb some oil during the baking process, and this is part of the problem we all experience when the papers start to separate from the cupcakes once baked.
The only liners that will not absorb oil are the foil liners. You might try baking a few batches of cupcakes or muffins in foil liners to see if you prefer those over paper. Best of luck to you in your new baking ventures! Please let me know if I can be of help with any other questions that arise as you bake.
Baking S.O.S. says: I have received numerous questions and comments on one particularly tricky problem: Cupcake liners (or papers) have a tendency to separate from the cupcakes after they are baked.
Unfortunately, there is no one perfect solution to this problem. But through much trial and error, I and others in the baking community have come up with several different tips and tricks which help minimize this problem. In my original post, I gave several of my own tips that work for me.
Today, I received some additional helpful tips from Erin Kelly of the Have Your Cake & Read It Too blog. I can’t thank Erin enough for her input. She gave some valuable advice that I haven’t heard before, and I can’t wait to try her tips!
Erin says: I actually used to sell cupcakes on the side, and find this to be one of the most frustrating problems in the world. It never happens with my chocolate recipe (which uses oil), but always plagues my vanilla cake recipe (all butter). I have tried all kinds of experiments, and can only offer a few suggestions that work *most* of the time.
First, I buy the special double liners that have a standard paper liner covered by a foil one (I get them at Food Lion, but I am sure they are at other stores too). They are meant to be self-supporting so you don’t have to use a cupcake pan (I don’t recommend that, FYI.) Even if the paper pulls away a little, the foil is strong enough to hold it in place. A second option is the Wilton brand paper liners, which seem to be less waxy than some of the store brands.
Second, I put the batter into a gallon-sized Ziplock bag and snip one corner off to make a small dispensing hole. I carefully fill each liner, then move the pan back and forth on the counter in quick motions to try to get maximum contact between the liner and the batter. Be sure not to smack it down, so not to lose any airiness.
Third, for the recipes I use, I don’t fill the liners any more than half full. At half full, the cupcakes rise just to the top of the paper, without going over and getting all messy and flat.
Fourth, I have had the best luck if I allow the cupcakes to cool for 5-7 minutes in the pan before *gently* removing them to a wire rack. Do not store them or ice them until completely cool.
Good luck, fellow bakers! Also, if you would like the vanilla cake recipe that I have perfected over the past year, feel free to check out my blog at http://haveyourcakeandreadittoo.blogspot.com/ That particular recipe is under the “Confessions of a Panster” post from May 2010.
 I was asked to create a dish featuring asparagus for an upcoming event called Asparafest! I used my own favorite recipe for homemade pizza dough and enhanced a recipe I found on the Internet to come up with the following dish. It’s time-consuming, but unique and delicious. I can’t wait for the event to share my new creation!
Pizza Dough:
Ingredients:
1 C. (8 ounces) flat beer
2 Tbls. butter, melted
2 Tbls. sugar
1 tsp. salt
2 ½ C. all-purpose or bread flour
1 pkg. (2 ¼ tsp.) active dry yeast
Directions:
1. Mix flour, salt, sugar and yeast together in a large bowl.
2. Combine beer and melted butter, then pour over dry ingredients. Mix with rubber spatula until dough forms into a ball.
3. Cover bowl with plastic wrap and allow to rise in a warm place for 2 hours.
4. While dough is rising, prepare the following toppings:
Toppings:
½ red onion, sliced julienne
2 Tbls. butter
½ tsp. sugar
8 ounces fingerling potatoes
8 ounces asparagus, cut on a bias into 2-inch lengths (tough stems removed)
1 garlic clove, minced
Olive oil as needed
Salt as needed to taste
6 ounces shredded mozzarella cheese
4 ounces fresh goat cheese, crumbled
½ Cup grated Parmesan cheese
Directions:
1. For the roasted potatoes: Wash potatoes and cut in half. Toss with olive oil and salt to taste. Place in a glass baking dish or metal sheet pan. Roast at 425 degrees Fahrenheit for approx. 45 minutes or until browned, turning and stirring half-way through. Allow to cool slightly, then slice carefully into ½-inch thick rounds. Set aside.
2. For the caramelized onions: In a medium sauté pan, heat butter over medium heat. Add onions and reduce heat to low. Sprinkle onions with sugar. Cover pan with lid and allow onions to sauté for approx. 30 minutes, stirring occasionally, until well-browned. Remove from heat and set aside.
3. Combine the minced garlic with 1 Tbls. olive oil in a small bowl.
To assemble the pizza:
1. Preheat oven to 450 degrees Fahrenheit. [If you have a pizza stone, place it on the lowest rack position while the oven preheats. When baking the pizza, place the pizza pan directly on the pizza stone.]
2. Prepare a large pizza pan (12-14 inches) by brushing with olive oil and dusting lightly with cornmeal (to prevent sticking). Roll dough out with a rolling pin until it fits the pan, then press dough into pan.
3. Brush the prepared pizza dough with the garlic-olive oil.
4. Sprinkle the crust with shredded mozzarella cheese & crumbled goat cheese.
5. Scatter roasted potatoes, caramelized onions, and fresh asparagus evenly over crust.
6. Sprinkle with Parmesan cheese.
7. Bake until crust is browned and asparagus is tender, approx. 18 minutes. Transfer to cutting board and cut into wedges.
Yield: 1 pizza, Serves: 8
Liz asks: I have been using the same zucchini bread recipe for a number of years. Over the past few months, every time I make it, it comes out flat and very dense. I have tested my baking soda and baking powder and they are both fine. What else could be causing this problem?
Baking S.O.S. says: I, too, have experienced the exact same problem with my favorite cake recipe. Sometimes it turns out just fine, but other times, it is very dense and even RUBBERY. (yuck!) Over the years, I have tried a number of different variables to solve the problem because I love the cake recipe too much to give up on it.
I finally came to the conclusion that the original recipe simply did not contain ENOUGH leavening agents (baking powder & baking soda), so I added more baking powder to my original recipe. Since you have tested your baking powder and baking soda to confirm that they are still fresh and active, then I would suggest the next step is to look at the quantity of baking powder and baking soda called for in the recipe.
Baked goods can fall in the center or become heavy and dense in situations where you have either too much OR too little leavening, so it can be tricky to determine which it is!
As a general rule, there should be 1 tsp. of baking powder OR 1/4 tsp. of baking soda for every 1 C. of flour in the recipe. Take a look at your original recipe and see how much baking soda or baking powder it calls for per each cup of flour. If there is too much leavening, cut back on the baking powder using the ratio above. (You will still need baking soda to counter-act any acidic ingredients in your recipe, including the zucchini.) If you do not have enough leavening, add some baking powder according to the formula above. My guess is that you could probably add a little baking powder to your recipe to help it rise more. (But beware: too much baking powder can cause your product to taste bitter.)
One other option to consider is your oven temperature. Since you mentioned that it has only been the past few months that you have started experiencing problems with your recipe, I wonder if it could be a problem with the oven rather than the recipe?
Have you used an oven thermometer to gauge the internal temperature of your oven as it preheats? I recently had oven problems, and my repair person told me that with some gas ovens, they will eventually start to lose pressure and slowly lose their heating power over time. It may not be noticeable at first.
If your oven is not actually getting up to the necessary temperature, then your zucchini bread will not rise quickly enough, and it will end up heavy and dense. Baking powder needs a hot oven to activate it quickly and force it to make your product rise. Try checking your oven temperature, too. That could also make a difference.
I hope one of these suggestions will help. Good luck!
Kek asks: If I would like to substitute butter for oil in a cake recipe (whether it be from scratch or a box mix), how do I do a proper measurement conversion from working with oil to working with butter?
Baking S.O.S. says: Butter measures the same (by volume and by weight) regardless of what form it is in: cold & solid, softened to room temperature, or melted. So, if you would like to replace the oil in a recipe with butter, it is an even exchange. For example: If the recipe calls for 1/2 Cup of oil, simply substitute 1/2 Cup of butter. (or 4 ounces)
The NEXT question becomes: What form should the butter be in when substituting butter for oil? Here is where it helps to explain a little bit about mixing methods. Regardless of the recipe (cookies, cakes, muffins, etc.), the mixing methods fall into just a few basic categories.
The CREAMING METHOD is used when a recipe calls for room temperature butter. When using the creaming method, the procedure is to beat the butter & sugar together on medium speed for 8-10 minutes to incorporate air, which helps the product rise and creates a tender, fluffy texture. (often used with cookies)
When a recipe calls for liquid fat (such as oil or melted butter), the mixing method used is called the MUFFIN METHOD (often used for muffins, as the name implies). In this method, ingredients are usually mixed just until well combined. Less air is incorporated, and the finished product is usually more dense. So. . . if the cake recipe (regardless of whether is is made from scratch or a box mix) calls for oil and you would like to substitute butter, I would recommend melting the butter so you have a liquid fat. Use the muffin method, where ingredients are mixed very little, just until combined. I hope that answers your question!
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How to prevent cupcake liners from separating from the cupcakes
Baking S.O.S. says: I have received numerous questions and comments on one particularly tricky problem: Cupcake liners (or papers) have a tendency to separate from the cupcakes after they are baked.
Unfortunately, there is no one perfect solution to this problem. But through much trial and error, I and others in the baking community have come up with several different tips and tricks which help minimize this problem. In my original post, I gave several of my own tips that work for me.
Today, I received some additional helpful tips from Erin Kelly of the Have Your Cake & Read It Too blog. I can’t thank Erin enough for her input. She gave some valuable advice that I haven’t heard before, and I can’t wait to try her tips!
Erin says: I actually used to sell cupcakes on the side, and find this to be one of the most frustrating problems in the world. It never happens with my chocolate recipe (which uses oil), but always plagues my vanilla cake recipe (all butter). I have tried all kinds of experiments, and can only offer a few suggestions that work *most* of the time.
First, I buy the special double liners that have a standard paper liner covered by a foil one (I get them at Food Lion, but I am sure they are at other stores too). They are meant to be self-supporting so you don’t have to use a cupcake pan (I don’t recommend that, FYI.) Even if the paper pulls away a little, the foil is strong enough to hold it in place. A second option is the Wilton brand paper liners, which seem to be less waxy than some of the store brands.
Second, I put the batter into a gallon-sized Ziplock bag and snip one corner off to make a small dispensing hole. I carefully fill each liner, then move the pan back and forth on the counter in quick motions to try to get maximum contact between the liner and the batter. Be sure not to smack it down, so not to lose any airiness.
Third, for the recipes I use, I don’t fill the liners any more than half full. At half full, the cupcakes rise just to the top of the paper, without going over and getting all messy and flat.
Fourth, I have had the best luck if I allow the cupcakes to cool for 5-7 minutes in the pan before *gently* removing them to a wire rack. Do not store them or ice them until completely cool.
Good luck, fellow bakers! Also, if you would like the vanilla cake recipe that I have perfected over the past year, feel free to check out my blog at http://haveyourcakeandreadittoo.blogspot.com/ That particular recipe is under the “Confessions of a Panster” post from May 2010.