BakingSOS - Answers from the Kitchen

Zucchini Bread that is too wet on the bottom

ChefRB — Fri, 30 Jul 2010 13:10:45 +0000

Carole says: I have a wonderful recipe my aunt gave me for zucchini bread, but I have a problem I hope you can help me with…I bake the bread until a toothpick inserted in the center comes out clean; I cool it in the pans for 10-15 minutes and then put them on a rack [...]

How to Bake a Cake in a Pressure Cooker

ChefRB — Tue, 20 Jul 2010 21:11:49 +0000

Anthea asks: How do I bake a cake (eg. carrot or sponge cake) in an electric pressure cooker? I’ve a new Cuisinart electric pressure cooker that has 2 modes, high & low pressure, but no cake button. What do I set it on (high or low pressure) & for how long do I cook it?

Baking [...]

Substituting Butter for Vegetable Shortening

ChefRB — Wed, 14 Jul 2010 20:57:14 +0000

Aretia asks: Is it safe to substitute butter for butter-flavored Crisco?

Baking S.O.S. says: Yes! You can substitute butter for butter-flavor Crisco. Your baked goods may spread more because butter contains more water, but they will taste better with butter, too!

Tips for a Chocolate Cake that Falls Flat

ChefRB — Fri, 09 Jul 2010 14:44:06 +0000

Kathy says: Oh My God. I’ve never read a blog as helpful as this! I love to cook and bake. I never fail in my cooking but when it comes to baking, it’s always 50/50. Last week, I tried baking a cake that uses both baking soda and baking powder. I was [...]

Cupcake and Muffin Liners/Papers

ChefRB — Tue, 06 Jul 2010 21:23:48 +0000

Tooba says: I love baking and have recently started making cupcakes and muffins. I have two questions:

1. What is the difference between a cupcake liner/wrapper and muffin liner/wrapper? 2. The liners I use to make cupcakes/muffins absorb oil. When I take my cakes out, the paper has changed color like it changes [...]

How to prevent cupcake liners from separating from the cupcakes

ChefRB — Mon, 07 Jun 2010 02:10:36 +0000

Baking S.O.S. says: I have received numerous questions and comments on one particularly tricky problem: Cupcake liners (or papers) have a tendency to separate from the cupcakes after they are baked.

Unfortunately, there is no one perfect solution to this problem. But through much trial and error, I and others in the baking community have come [...]

White Pizza with Fresh Asparagus, Roasted Fingerling Potatoes, Caramelized Onions & Goat Cheese

ChefRB — Thu, 03 Jun 2010 14:44:51 +0000

I was asked to create a dish featuring asparagus for an upcoming event called Asparafest! I used my own favorite recipe for homemade pizza dough and enhanced a recipe I found on the Internet to come up with the following dish. It’s time-consuming, but unique and delicious. I can’t wait for the event to share [...]

How to Fix a Dense, Heavy Zucchini Bread?

ChefRB — Wed, 19 May 2010 14:30:04 +0000

Liz asks: I have been using the same zucchini bread recipe for a number of years. Over the past few months, every time I make it, it comes out flat and very dense. I have tested my baking soda and baking powder and they are both fine. What else could be causing this problem?

Baking S.O.S. [...]

How to Substitute Butter for Oil and proper Mixing Methods

ChefRB — Tue, 27 Apr 2010 14:50:36 +0000

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 form [...]

Can I use jam in a cake?

ChefRB — Thu, 15 Apr 2010 14:33:21 +0000

Joan asks: I’m looking for a recipe to make a white or yellow cake with jam filling—I have lots of strawberry freezer jam I’d like to use. Have any recipes or recommendations? Can I just make a regular layer cake and put jam in it? Or will it all soak into bottom layer?

Baking S.O.S. [...]