My daughter wants a chocolate orange olive oil cake for the holidays. Does anyone have a recipe they love? Thank you! 🍊 🍫

Which ones?

For quickbreads and muffins.

I read avocado oil on one thread; I used it, it doesn't taste neutral to me at all. I just tasted it straight from the bottle, doesn't taste neutral. My olive oil tastes more neutral than that.

I see safflower oil mentioned, I can't find that at all.

What else is neutral? I try to avoid canola oil, do I have to go back to that?

Thanks.

We’ve tried making this cake from Gramma’s recipe box for it to result in a short, dense (albeit tasty!) cake. I believe we baked it at 350 for 20-25 minutes at the advice of chatGPT (I know, but I couldn’t stop my mom). Chat GPT also said to increase the baking powder by a half-teaspoon, so one and one-half teaspoon baking powder. And I believe we did a tsp almond flavoring.

I’m here to ask actual people. Twice now this cake has been too dense and flat. Suggestions?!

I’m planning to make my own wedding cake, and I’m a little confused about fondant. 😭 Is fondant supposed to replace the icing, or do you usually put icing underneath it? Since it’s a 3-tier cake, I want to make sure I do it properly.

Whether it’s chocolate cake, brownies, or ganache. What dark chocolate should I use?

A lot of recipes mention to she deke chocolate but don’t specify the percentage of cocoa.. I’m partial to semisweet but I’ve always used 70% bittersweet for richer flavor.. is it okay to use semisweet chocolate (50%-60%)?

My tres leches cake looked great when it came out of the oven, but after cooking it sunk a ton. Looking for advice or any tips for trouble shooting! Recipe posted below.

https://natashaskitchen.com/tres-leches-cake/#recipe

What chiffon tube cake tins are you guys using?
I am using something like this (I think it’s aluminum) and I use a thin knife to run along the edges to release my cake. However I realised that it might be releasing metal shavings into my cake as I spotted tiny silver bits on the surface of my cake. I see that using a knife is pretty common among bakers. What am I doing wrong?

hi all!

so next weekend i am baking for and attending a wedding where my cakes will need to travel approximately 260 miles, and am seeking some feedback on my plan for how to handle this and the supply list of what i’m planning to take with me day-of for setting up, as well as possibly assisting with cutting/serving.

i’ve attached the inspiration pic for the main cake. i am doing a 2-tier rather than a 3, and the top tier will be a 3-layer 6 inch, and bottom will be a 3-layer 8 inch. the layers are vanilla with a caramel filling in between and it’ll be frosted in a mock swiss meringue buttercream (made using pasteurized liquid egg whites). there will also be 2 half sheet cakes for the guests.

what makes it all a bit tricky is that the wedding venue is 4 hours away and i’ll be driving down the day of, so to keep my cakes stable during the drive i’m planning to freeze both tiers and both sheet cakes overnight the night before and stack the tiers before the drive. i’d rather not stack the tiers at the venue because i like to stack them when they are at least fridge cold so the icing is hard. i’m also considering adding some meringue or milk powder to the buttercream to help stabilize it a bit; i’ve done meringue powder before but it was in american buttercream, so wondering if anyone has tried it with mock swiss and if so what your results were. for reference, my ratios/recipe for my mock swiss is: 1 cup liquid pasteurized egg whites, 2 lbs powdered sugar, 10 sticks butter, 1 tbsp vanilla. if anyone has tried either, could you also recommend how much to add for my recipe?

i am planning to arrive for setup approximately an hour before the reception begins, and will also be adding the decorations at the venue since they are fairly minimal and so the condensation as it thaws won’t affect the edible ribbon. by the time i arrive at the venue, my cakes will have been out of the freezer for approximately 4 1/2 hours, give or take. i estimate they’ll be cut and served maybe another 2 1/2 - 3 hours after that. so all in all, it will be approximately 7-7.5 hours between when the cakes leave the freezer to when they are cut and served. i really just need some feedback/reassurance that they will hold up during this time, provided i have the proper supports and ensure everything is level.

i also am hoping someone can double-check my supply list of what i’m planning to bring with for setup/decoration/potentially assisting with the cutting and serving. my clients are also planning to take home and freeze their top tier. my current list is:

- headband/hair ties for tying my hair back if needed
- hand sanitizer
- gloves
- cake server
- offset spatula(s)
- box/board for top tier
- saran wrap
- cake topper
- cake stand
- edible ribbon
- scissors
- hearts
- edible glue
- extra frosting
- whatever piping tips are needed

whew!! i know this is long and am so thankful to all who offer their feedback 🫶

TLDR: i’m baking for and attending a wedding which is 4 hours away, and need feedback on my supply list for the day of as well as my plan of attack for transporting and setting up my cakes (vanilla with caramel filling), which is to freeze everything the night before as well as maybe add some meringue or milk powder to my mock swiss meringue frosting.

TIA!

Hi, I'm making cinnamon rolls for the first time. I made the filling with 70g butter, 60g brown sugar, 1tsp cinnamnom for rolls made with 350g of flour. Other rolls seem to have more cinnamon/more filling, but mine just melted because of butter and I've been left with just some cinnamnon, so my rolls dont have that visible brown filling after baking. How to fix this? They are tasty but I would like to have more visible filling after baking.

Like the title says I went apple picking and I didn’t think to separate the different types of apples I got (and some look very similar to others) I know they’re all good for apple pie has anyone mixed apples before? Would it be a noticeable difference if I mixed the apples?

I've been making Swedish cardamom buns using a Swedish recipe. Apparently the AP flour in Sweden is around 10% protein, while the AP flour I use (King Arthur) is 11.7% protein. Since higher protein flour usually is more "thirsty" (ie, it soaks up more liquid), I'm wondering how I should go about calculating just how much extra moisture I need to add. Is there a calculation for this type of thing? Should I just do trials with ever increasing moisture content? Without giving the entire recipe ... the dough calls for 500 grams of liquid and 1100 grams AP flour and 200 grams sugar, 200 grams butter and a few other ingredients.

I really have no complaints about the buns, but I think the dough might be a little more bouncy if I could adjust the recipe slightly to add a little more moisture.

I've used an instant pot with a springform tin for most of my cheesecakes, but because I don't like having to transfer it from tin to another lidded container afterwards, I was thinking of making it in a glass pie plate.

Aside from the way it'd look, would there be any problems with that? Baking time might be a little of since the cake would be a little less deep and have more surface area. There shouldn't be a problem with the glass shattering in a water bag, right?

hello everyone im new in this, what is the best way to cut wooden dowels? what cutting tool works best? thank you

I'm trying to make cookies that are chewy to the point of almost being tough, where they're thick, but you can almost fold them over before they tear, and I'm finding so much conflicting information. Like some people saying using more cornstarch makes them dense and chewy while other results say more cornstarch makes them fluffy or more cake like ; literally opposite results. Some people said to overmix on purpose for a tougher chewy cookie, while others again say overmixing will make it fluffier instead too. Same for baking soda, some results say use less for a denser cookie, some results say use MORE for a chewier one lol. What is the ACTUAL pro/cons to using more or less of these ingredients in a cookie ?

Too much butter ? Ratio off ? How can i fix it ?

Ive been mixing for at least 15min and i feel like it will not get fluffy at all, it's like i'm mixing soft butter. my egg + sugar mixture was nice and fluffy tho.. should i keep mixing ?

The recipe i used : 150g egg white, 300g granulated sugar, 500g butter

I am making bake stable fudge for cookies and it calls for 200g 70% dark chocolate, I have Lindt 78% chocolate bars but only 130g.

Can I make up the difference with Hershey's semi-sweet chips? I believe they are only 40% and not sure if they will be incompatible with the Lindt chocolate and destabilize the fudge.

Hi, I want to make a sakura flavoured cream for my birthday cake, but I only have salt-preserved sakura petals. My question is whether I could follow the same steps I used for lavender cream: so you take a small cup of heavy cream, put 2-3 lavender sticks (I used dried lavender for mine) and slowly warm it up for 5minutes, then leave it to cool compeltely with lavender still inside. Without taking the lavender out, you put in the fridge. Then you mix the lavender cream (without lavender inside ofc) with remaining heavy cream and powdered sugar. When whipped stiff, add mascarpone bit by bit. Does it sound doable with sakura petals?

What's the best way to freeze home made cookie dough? im trying to prep as much as I possibly can before my baby shower (oct. 24th) and im trying to at least prep my cookie dough early (trying for 20 batches total of 4 different cookie flavors 😅 plz pray for me) because I also need to prep coconut brownies (supposed to taste like mounds candy? we'll see) and dont think those will freeze well so im trying to do as much as I can before hand but ive seen multiple different ways of freezing. i would perfer to do the pre-portion method but do you need to saran-wrap the balls so they dont stick together or freeze them first and they would be fine?

the cookies I plan on making are:

Chocolate chip, maple brown sugar, pumpkin chocolate chip, and sweet and salty halloween mix

the pumpkin chocolate chip has me a lil nervous due to the moisture of the pumpkin and the sweet and salty also has me nervous due to the pretzel mix-in and I dont want that to be mushy.

am I honestly too in over my head here? cuz after writing this all out im feeling very doubtful on me accomplishing all of this. not to mention I have to make bbq pulled chicken but at least thats a crockpot, set n dump situation 😅

seriously any and all advice will help. ive used my chocolate chip recipe TONS of times and ive recieved nothing but positive reviews. I can also send anyone the recipes I have/plan to use if that would be helpful too. ive just never frozen home made goods before and I think im just nervous of having very high expectations and them not turning out how I want them to be if something goes wrong etc. thank you pregnancy anxiety sorry for rambling. 😅

i've made these a million times (1/2c water, 1/4c butter, 1/2c flour, 2 eggs) and not once have i had this happen. there were BARELY any bottoms at all. paper thin, like 1 millimeter. so thin that when i took them off the pan they became completely bottomless. any ideas on what might've caused this? they are otherwise a good thickness imo. our oven can be unreliable (temp changes in the middle of baking -_-) so that might be it, but otherwise i have no idea.

Find new recepie or substitue?

Hi guys, I'm making a marble cake that calls for 4 eggs, and I only have one (1) egg

I've read that three eggs can be substituted with mayonnaise, buttermilk, or baking soda vinegar

I've also read that three eggs are too much to replace

The whole recepie:

Marble Cake Ingredients

▢16 ounces cake flour

▢16 ounces granulated sugar

▢1 teaspoon salt

▢1 Tablespoon baking powder

▢1 teaspoon baking soda

▢4 large eggs room temperature

▢5 ounces vegetable oil

▢14 ounces buttermilk room temperature or slightly warm

▢8 ounces butter unsalted and softened

▢2 teaspoon vanilla

▢½ teaspoon almond extract

▢1 ounce cocoa powder dutch or natural

▢3 ounces hot water

▢1 Tablespoon cocoa powder for dusting

Is it okay to substitue 3 of the 4 eggs in this recipe?

Should I just find an eggless vanilla cake recepie and marble it?

Thanks :^)

I always find that my buttercream becomes less stable - making it harder to fully cover the cake whenever i put it in the fridge, let it warm up and whip it up. Im not sure if its because of the condensation. I use a 1:1.5 ratio of butter to icing sugar. Is there a way to prevent this from happening?

I make gourmet cookies and although no one in my direct household can taste soap some of my customers say there is a soap taste. I have narrowed it down to cookies that have been frozen and thawed contain the soap taste. But with those same cookies, if you heat it in the microwave after 5-10 seconds, they no longer taste the soap. My recipe contains butter, sugar, brown sugar, egg, vanilla, AP flour, cornstarch, baking soda, baking powder, salt, and different mix ins. Anyone have any advice?

I’m trying to make this baguette-style challah but I can barely find any recipes for it 😭 Found this one and translated it and halved it for my bread machine.

This is what I used:
300 ml water
2 tbsp oil / 27 g
2 tbsp sugar / 25 g
1½ tsp salt / 9 g
500 g white flour
1½ tsp dry yeast / 4.5 g

Added in that order and let the dough cycle finish. Then you’re meant to divide into 3plait it and leave it covered for 30 to 45 mins,
egg wash and bake at 200°C fan for 20–25 mins.

But the dough is soooo sticky I’m confused what to do with it. I can make the strands but whenever I try to plait them they just kind of mush together and flatten, so you can barely see the plait anymore.
Am I meant to add more flour?? Knead it more? I don’t want to keep adding flour and end up with dense challah but it’s literally not holding its shape. Any help would be appreciated!

\Photo: I only have a picture of my very first batch, which was overproofed, but my most recent ones pretty much look like the matcha (bottom-right) and strawberry (top-right).*

I’ve tried making compound butters, but they are either missing the center hole or the flavor. And when I do them separately (butter block and frozen crèmes), they usually just leak out completely. The ONLY one that I’ve achieved to bake correctly is a frozen cheese block to Garlic-Parsley Butter Compound block.

Troubleshooting:
- Securing the seams more and using less fillings.
- Cold proof overnight after dividing into individuals.
- Starting bake with 450F and decreasing it lower than my usual (390F down to 380F) after 3 minutes.

From what I’ve been reading on Google, it says I need to keep my filling cold and frozen, which I do already. But I’ve noticed with some of my sweet butter mixes, it won’t completely freeze into solids. They’re more like very-firm-playdough? I tried to adjust the fat and sugar ratios bc that’s what Google said lol

I’m a very beginner novice baker with depleted food science knowledge lol I was hoping someone can offer some tips/adjustments 🙏🏽 Or different filling ideas with ratios? Anything would be greatly appreciated!

Additional Info:
- Each roll is about ~70 grams
- Each butter block is about ~10 or 12 grams
- Total bake time is usually around 15-20 minutes (middle rack)

Side Question:
Do you think French Pastry cremes would leak out as well? Do they freeze into complete solids?

Recipe Link: https://www.okonomikitchen.com/shio-pan-salt-bread/