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? |
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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