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Can I Put a Dessert Back in the Oven to Finish Baking if it is Under-done?

Jennifer says: I bake all the time and love doing it! I always follow a recipe to the “T”, but today I decided to combine 3 different parts of 3 recipes into one! I made blueberry crumble bars in a 9×13 Pyrex pan, and after they cooled completely, I cut into them–only to find that […]

7-Up Cake and the Creaming Method

Buffy asks: I want to bake a 7-up cake but it comes out dense and/or heavy, yuk! This recipe doesn’t call for baking power or baking soda!. So could I use 1 tsp baking powder ?

Baking S.O.S. says: Interesting challenge!

I have never baked a 7-Up cake before, so I wasn’t sure what ingredients […]

Techniques for Tender vs. Crisp Pizza Crust

Ron asks: I would like to make a pizza that when fully cooked has a brown, soft, non crispy bottom crust, and is fully foldable. When you bite into the pizza, the crust just seems to blend in with the toppings. The crust reminds me of a cross between pastry and pizza dough. I’ve tried […]

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 […]

Help for sticky dinner rolls

Nicole asks: I was following a dinner roll recipe from Shirley Corriher. The resulting dough is extremely sticky and gooey, but the recipe requires that you roll the dough into balls. What’s the best way to handle this un-manageable dough? I tried oiling my hands as well as using flour, but to no avail.

Baking […]

Death By Chocolate Cake Help

Ian says: I have made the following recipe 2 times: Death By Chocolate Cake from cacaoweb.net.

Each time the flavor is perfect but the cake is so dense that it is overwhelming (to the point of not being fun to eat.) But before we blame the recipe, let me share the context.

I prepare one […]

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 […]

Irish Potato Cake too dry: What makes a cake moist?

Julie says: I have my husband’s family recipe for an Irish potato cake. My husband’s sister makes one every year for him. I can’t eat it; it’s just too dry. What makes a cake moist? It’s a good cake, just too dry!

Baking S.O.S. says: Thanks for this very intriguing question, Julie, and just in […]

Substituting Whole Wheat Flour in place of Flour

Pam asks: Can you use wheat flour in place of white flour in an oatmeal cookie recipe to make them more healthy?

Baking S.O.S. says: Absolutely!The general rule when substituting wheat flour in a recipe is to use half whole wheat and half all-purpose flour. If you try to use more than that (i.e. using […]

Can I mix up muffin batter the night before and bake them Christmas morning?

Erica asks: I would like to make blueberry muffin batter ahead and then just pour into muffin tins & bake Christmas morning. I was thinking I could make the batter then add fresh blueberries right before I bake. Will this work if I make the batter the night before?

Baking S.O.S. says: Baking powder, which […]