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Can I substitute salted butter for unsalted butter in baked goods?

Erica asks: Does it make any difference if I use salted butter when it says unsalted? Is it just a flavor thing? My husband picked up the wrong kind, and I’d like to just use what I’ve got if it won’t ruin everything!

Baking S.O.S says: It is preferable to use unsalted butter in […]

How to Fix a Broken Buttercream

Joy says: I made an Italian Meringue Buttercream last Saturday. I refrigerated it and used again today. I noticed while I was pressing the decorating bag while making a flower that the water was coming out. It looks like the water was not mixed well in my IMBC. What should I do?

Just want to […]

How to Substitute Butter for Oil and proper Mixing Methods

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 […]

How to Substitute All-Purpose Flour for Self-Rising Flour

Beth asks: I love to bake, but mostly stick to the basics. On occasion, I want to try a recipe that calls for bread flour or self-rising flour. Is there something I can add to all-purpose flour as a substitute?

Baking S.O.S. says: You CAN substitute all-purpose flour for self-rising flour with the following adjustments: […]

How to Substitute Self-Rising Flour for All-Purpose Flour

Anthea asks: Regarding flour for cakes: what’s better to use, all-purpose or self-rising? I baked humming bird cake recently with self-rising flour + baking powder (no baking soda). The cake ended up play dough-ish. I live in Australia, and my local supermarket doesn’t sell/stock all-purpose flour. How does one make all-purpose flour?

Baking S.O.S. says: […]

Sugar Cookie Sprinkles

Quick Tip of the Day: If you don’t have time to make frosting and decorate sugar cookies with elaborate icing techniques, try using colored sugar sprinkles instead. To help the sugar sprinkles adhere to the cookies, lightly spritz the unbaked cookies with water from a spray bottle, then sprinkle with colored sugars. This will help […]

How to Keep Sugar Cookies From Spreading

Cut-out sugar cookies

Andrea asks: I am looking for any tips or advice on sugar cookie cut-outs. Whenever I make these, the cookies spread so much in the oven that the shapes become puffy-looking. Is there anything I can do to keep the shapes cleaner?

Baking S.O.S. says: There are a number […]

Biscotti help

Marcia asks: I just purchased a biscotti pan made by Chicago Metallic. It came with a recipe that I wasn’t crazy about: It used oatmeal and advised you to form a loaf and place it in the pan and bake for 25-30 minutes.

From going to different recipe sites for biscotti, some say to shape […]

English Toffee: How to prevent the chocolate from separating

Barb asks: Why is it when I make English Toffee, after cooling in the refrigerator, the chocolate wafers that I melt on top of the caramel and spread smooth…ends up separating off the caramel entirely when I break it into pieces? I waste so much each year. Any helpful tips would be greatly appreciated.

Baking […]

Help for a dense and rubbery chocolate cake

Dee says: Hi BakingSOS, I desperately need some help. I have tried to bake the Hershey’s “Perfectly Chocolate” Chocolate Cake for my mom because she loves chocolate. I have tried this recipe to a T for 3 times, and the cake turns out heavy, wet, rubbery and absolutely disappointing. On the website, the cakes looks […]