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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 […] 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 […] 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 […] 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: […] 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: […] 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 […] 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 […] |