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Forum Replies Created

RE: Cake Decorating Contest

I went with a unicorn design. The kids loved it!  unicorn.webp

In forum Baking Competitions and Challenges

1 year ago
RE: Using Fresh vs. Dried Ingredients

Can I use fresh ginger instead of ground ginger?

In forum Ingredient Sourcing and Substitutions

1 year ago
RE: Baking on a Budget Challenge

Utilize seasonal produce for fresh and affordable ingredients.

In forum Baking Competitions and Challenges

1 year ago
RE: The Role of Gluten in Baking

Overmixing can develop too much gluten, resulting in tough, dense baked goods.

In forum Baking Science

1 year ago
RE: Show Us Your Holiday Baking Creations

My yule log cake was a hit at our family gathering.

In forum Baking Competitions and Challenges

1 year ago
RE: Themed Party Baking Ideas

Try making tropical fruit tarts with mango, passion fruit, and kiwi.

In forum Baking for Special Occasions

1 year ago
RE: Baking for Baby Showers

Try royal icing cookies decorated like baby clothes, bottles, and rattles

In forum Baking for Special Occasions

1 year ago
RE: Baking for Weddings

Naked cakes with fresh flowers are a beautiful and trendy option.

In forum Baking for Special Occasions

1 year ago
RE: Ideas for Birthday Cakes

Rainbow cakes with layers of different colors are always a hit with kids

In forum Baking for Special Occasions

1 year ago
RE: Making Perfect Macarons

Avoid overmixing the batter. It should flow like lava.

In forum Recipes and Techniques

1 year ago
RE: Storing Baked Goods

Yes, you can freeze cookies. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.

In forum Baking Basics

1 year ago
RE: Baking for a Cause - Charity Bake Sale Ideas

Brownies and cookies are always popular and easy to package.

In forum Baking Competitions and Challenges

1 year ago
RE: Monthly Baking Challenge - Best Chocolate Chip Cookies

My tip is to chill the dough overnight for better flavor and texture.

In forum Baking Competitions and Challenges

1 year ago
RE: The Maillard Reaction in Baking

How can I enhance the Maillard reaction in my baking?

In forum Baking Science

1 year ago
RE: Understanding Yeast and Fermentation

Active dry yeast needs to be dissolved in water before use, while instant yeast can be mixed directly into dry ingredients.

In forum Baking Science

1 year ago
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