BakingSOS - Answers from the Kitchen

What Causes a Metallic Taste in Muffins?

ChefRB — Mon, 06 Feb 2012 00:31:59 +0000

Laurel asks: I have made two muffin recipes and both have left a metallic taste. One recipe used 1 Tbls. baking soda and 1 1/2 cup flour and 3/4 cup buttermilk, and one used 1 tsp. baking soda, 1 cup flour and 1 1/3 cup buttermilk. I’ve read that you should use 1/4 tsp. baking [...]

How Chemical Leaving Agents Work (the difference between baking soda and baking powder)

ChefRB — Wed, 25 Jan 2012 01:07:36 +0000

Ruby asks: I am working on a science project that determines if you add baking soda in a cupcake recipe that calls for baking powder, will it make a difference, and I cant remember which cupcakes I put baking soda/powder in!! Any suggestions to help me determine which is which? Please answer ASAP!!!!

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

Gluten-Free, Vegan Cornbread Recipe

ChefRB — Tue, 24 Jan 2012 03:07:55 +0000

Jim asks: I made some corn bread using gluten-free flour, soy milk and flax seed for eggs, but it came out heavy. Everything I try comes out the same. I am allergic to all three. Please help.

Baking S.O.S. says: It is a real challenge to make baked goods that taste good and have a [...]

Why Does the Top Crust Separate from my Pound Cake?

ChefRB — Mon, 23 Jan 2012 14:57:04 +0000

Wanda asks: I have used a pound cake recipe, handed down from my grandmother, for years without any problems. Lately the crust has separated and crumbled from the rest of the cake. I use 6 egg whites that are whipped to soft peaks, then folded into the cake batter. I initially thought that I was [...]

Techniques for Tender vs. Crisp Pizza Crust

ChefRB — Thu, 12 Jan 2012 03:19:15 +0000

Ron asks: I would like to make a pizza that when fully cooked has a brown, soft, non crispy bottom crust, and is fully foldable. When you bite into the pizza, the crust just seems to blend in with the toppings. The crust reminds me of a cross between pastry and pizza dough. I’ve tried [...]

How to be sure a Pound Cake bakes thoroughly

ChefRB — Sat, 31 Dec 2011 21:27:23 +0000

Toney asks: I have a question about baking a cake, a pound cake in this instance. I have baked pound cake for the pass 30 years and have never had this problem before. My cakes will not bake all the way through. I have had my stove checked and they found nothing wrong. I have [...]

How to Keep Cakes Fresh? Freezing is the Best Solution

ChefRB — Fri, 23 Dec 2011 21:21:13 +0000

Rowena asks: I’m a cake decorator more than a baker – but because I’m also a cook – I can get particular about the taste and the texture of my baked goods. I have collected some pretty good recipes for cakes and cupcakes – taste wise but am challenged with the texture. When I have [...]

What Makes a Cake Moist & Substituting Yogurt in a Cake Recipe

ChefRB — Fri, 23 Dec 2011 21:07:43 +0000

“Sassy Suzanne” asks: How do you insure a moist cake or cupcake? Is it the oil or butter? When can you switch to yogurt? is it interchangeable? Also, when adding fresh fruit - How do you determine the amount? I was concerned about the rise and moisture of the end product.

Baking S.O.S. says: Thank [...]

New Twists on Thanksgiving Favorites: Pumpkin Pie and Pecan Pie

ChefRB — Sat, 19 Nov 2011 11:35:08 +0000

Last week, I taught two baking classes: How to make pie from scratch with the theme: “New Twists on Thanksgiving Favorites.” I chose to make Pumpkin Pie and Pecan Pie because those are MY two favorite pies for Thanksgiving.

Creating a new twist on Pecan Pie was easy: pecan pie always tastes better with chocolate [...]

Why does a cake sink as it cools?

ChefRB — Wed, 19 Oct 2011 18:21:36 +0000

Linda says: Help!! I have been baking for over 40 years. Lately, my cakes are sinking in the middle. In the oven, the cakes rise great. I do not open the door until timer goes off. Then I check cakes for doneness with a tester. The center comes out clean. I proceed to take cake [...]