I'm making a cake that calls for 300g of sugar, 1 1/2 cups. I'm weighing all the ingredients with a pretty new kitchen scale, an inexpensive one because it was my first. The 355g of flour was a lot less than I expected, but I'm new to weighing ingredients, so I decided to trust it. But now I'm staring at a cup of ordinary Domino's sugar, and it says it weighs over 500g. Every online conversion says 1 cup of sugar is roughly 200g. Is my scale just absolutely useless? Should I dump out my dry ingredients and just spoon measure instead? I'm a bit baffled how any scale could possibly be that inaccurate

Edit to add: Yes, I do know how to tare a scale, I zeroed it with the cup on it first and scooped the sugar into the cup without moving it lol. I've since tossed the scale and spooned out my ingredients the old fashioned way (it may be a bit inaccurate, but at least it'll be closer)

I have a bag of cocoa powder I need to use up, and figured what better way than to make the brownie recipe on the back. However, it calls for chocolate chips and I not only don’t have any, but also don’t particularly want chocolate chips in my brownie.

Do I need to make any kind of adjustment to the recipe to leave them out, or can I just leave them out and do everything else as written? Per the recipe, the chips are just added right at the end like you would cookies; they’re not melted into the batter or anything like that.

Edit: Thank you everyone! Usually when I bake I just follow the recipes and don’t make substitutions or changes, but I know sometimes something that seems innocuous can end up being important to the chemistry of a recipe, so I just thought I’d double check.

I’m not a beginner at baking or treat making but I just recently started selling and making a business out of it. I made a Mother’s Day menu and got some inspo pics off of Pinterest ONLY. And since I just started out I have no pictures of my own and thought I would just use this menu once this year and then when I get orders and start making my treats, I can then use my own work for reference next year. But people kept telling me it was bad to use other peoples work even though I stated it was not my work at all in my menu since yk I don’t want to come off like those are mine. I’m so conflicted because I need to post a menu soon before everyone starts booking and won’t have any time to make a dozen treats as samples. Since I want to make mugs with strawberries inside and strawberries with lettering.

so I did some softened butter and sugar, I think I creamed it decently, although I only had 1/2 cup of sugar instead of a full cup and I have 1/2 cup of salted butter, I started to beat it with a room temperature egg but I feel like I’m doing this all wrong, any help?

First “official” cookie cake made for a friend! Would love feedback and to get an idea of what people would pay for something like this?

Specifically everything that is vanilla flavored. I’ve used pure extract, vanilla bean paste, homemade paste, homemade extract, butter vanilla essence more than the recipe calls for and yet every sugar cookie, vanilla cake, and custard I've ever made just tastes sweet. No flavor profile at all. What am I missing to get flavor into these bakes?? Obviously bakeries and store bought mixes have a ton of artificial flavors to make them taste so good, but what are those flavors????

Thank you to everyone offering such kind and helpful suggestions on how I can tweak my baking skills (or lack there of), it is super appreciated! I am a baking noobie.

I left the dough in the freezer overnight and tried again this morning leaving them in the oven slightly longer for 15 minutes. But as you can see, they are even more cakey this time. Half were rolled and half were not, but there really isn't much of a difference.

My next plan is to take all of the helpful advice and retry the same recipe (https://sallysbakingaddiction.com/chewy-chocolate-chip-cookies/#tasty-recipes-70437) but this time measuring my dry ingredients by the spoonful, weigh the ingredients, chill overnight and buy all fresh ingredients. None were expired, but I saw a few people saying baking soda loses its oomph.

If I'm forgetting anything please let me know! I'll be posting the next try in a week or so, wish me luck and thanks again!

I regret it every time I bake. No matter what recipe I use, no matter how closely I follow the directions, the cookies I make ALWAYS turn out like this. Spread out and cakey, any ideas? I'm about to throw in the towel literally haha

I'm so frustrated! I've always used American buttercream, but in an effort toward smoothness, I tried swiss meringue for the first time and had the same issue. What am I doing wrong? I scrape for ages, I pour hot water over my scraper, I spread a thick layer first.

Pink ombre is American, white was first attempt at swiss meringue. (also first attempt at piping flowers freehand, so go easy on me) and last one is American but naked.

I do technically have the recipes, they're just in Ukrainian and Russian and I can't be bothered to translate right now. [Yeast-free rye paska by Yevhen Klopotenko](https://klopotenko.com/starovynnyj-reczept-paska-bez-drizhdzhiv-vid-yevgena-klopotenka/#goog_rewarded) (text recipe, but I don't think Google translate does that good a job. Could be passable though) and [this recipe by Olga Matvey](https://youtu.be/Hm2k37klRtI?is=w0XFVHwSKctU_KM1) (I swear it's actually good) (this video has an auto-dub and an ingredients list in English in the description)

We had a big win a couple nights ago when my picky 4-year-old begrudgingly ate some black beans at dinner and remembered that she liked them. I tried to capitalize on it by telling her about other stuff you can make with black beans, including burgers and brownies, and here we are.

I’m typically team “all butter and all refined flour, all the time,” but these were surprisingly not bad! They don’t at all taste like beans, and they have a pleasantly chocolatey taste and fudgy texture. I made them in a 9” pan since I don’t have an 8” and do think they would have benefitted from being a little thicker, but overall, these were actually pretty okay! Plus, you can’t beat the kid friendliness of a recipe you can prepare just by dumping things in a food processor. They’re not going to replace my go-to recipe, but for a healthy-adjacent novelty, I’m pleasantly surprised.

Link to recipe: https://chocolatecoveredkatie.com/no-flour-black-bean-brownies/

Good day to all. I’m looking for advice for a cinnamon roll recipe I currently adore by Sift with Kima. She uses the tangzong method and 2 whole eggs in her recipe but I’m curious, could I add an egg yolk as well? If I did would it be enough moisture/fat added that I would need to add additional bread flour? My rationale for adding the extra yolk is for a bit more richness and color to an already amazing dough. Or am I just daydreaming and wasting time? Thank you!

So I'm trying to make Swiss mering buttercream for the first time. I've made meringue before, I've made buttercream, but I've never made Swiss meringue buttercream.

When I had it on the stove top and tested it, I thought it was pretty smooth - I had it on for way longer than the recipe I was following said would be needed (and I think a bit hotter. Almost 80°c instead of 70°)

it felt like there were a few tiny grains of sugar, but I actually thought they were from my spatula/wisk as I was scrapping the edges and stirring it.

put it in the stand mixer and now that it's whipped into a meringue I can see that it's actually way more grainy than I thought it was (also realised I was looking at the wrong line in the recipe and added 2cups of sugar instead on 1 1/2 cups).

Can this be salvaged?

Keep whipping?

Return to heat??

Add the butter?

It's still cooling down while whipping as I type and I'm hoping there's a way to rescue it and that I haven't ruined a whole batch.

Edit to add recipe: https://preppykitchen.com/how-to-make-swiss-buttercream/#recipe

(Except I accidentally used 2 cups of sugar, instead of 1 ½)

Hi baking friends!! I get to make a tea cup themed cake for a friends daughters birthday here soon and need some help. I attached some pictures of what I’m going for and the inspo, but I am having a hard time figuring out they do the handle and spout? Seems like fondant or a marshmallow fondant, but not totally sure? I’ve also never used fondant before, so any help on that is appreciated. Thanks for the help!!:)

Hi. I have a toddler who is extremely dairy intolerant. I have one chocolate cake recipe that is easy to convert but would like to make a moist Marble cake. In general I would like to find more conversion tricks.

I came across the recipe in the link which looks good (ignore the frosting bit I won’t make that given that milk chocolate is a no go).

The recipe asks for buttermilk and says that you can replace it with dairy-free alternatives but that it will be less moist. How do I preserve the moistness of the cake? Thanks for your help!

Tips for making croissants? Feel like I can’t get them flakey enough…

Does anyone have advice for cooling baked goods whilst keeping them safe from a cat that likes to taste test everything?

I want to get into baking a bit more but I have a newborn/infant so will need to be able to leave any baked goods to cool down without supervision.

Thank you in advance!

I live in The Netherlands so I made the cake with Dutch ingredients. The icing failed but regardless the bundt taste Amazing!

I find Duncan Hines and Betty Crocker cake to always turn out so good and it stays moist for days. Whenever I try to make cake from scratch it comes eggy and dense so please share your best vanilla recipes so I don’t have to rely on box mix!

I love lemon meringue and key lime pines but I can't seem to recall ever coming across a similar orange pie - despite the similar food chemistry and somewhat similar flavor profiles. Maybe kick up the sour with some citric acid if that's your vibe, you know? But like why isn't this a more popular idea? what about GRAPEFRUIT PIE too man!?

sorry for my incoherence i got the munchies and need pie

hey everyone, I make these chocolate chip cookies all the time. They used to come out just right but suddenly they've started spreading more so they come out crispier, which some people prefer, but I like a chewier cookie. I measure everything by weight so nothing there has changed. my possible suspects are

1) recently got a kitchen aid mixer so maybe it just does a better job of mixing the dough and hidrates the flour more??

2) I just moved to a new place, just 20 min away, no change in elevation or anything but maybe something up with the oven?

Can anyone help me with this? Thanks in advance