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S
How to fix wax candy leaking jam center. Wanting something like hard setting lacquer. Ive tried edible glue also boiling sugar and water . I need
  • suzzy
Replies
2
Views
966
retired baker
retired baker
Lizzie_bakes333
Cracked macaroons?
  • Lizzie_bakes333
Replies
2
Views
317
Lizzie_bakes333
Lizzie_bakes333
P
Sourdough - proofing issue?
  • Piper2024
Replies
3
Views
433
retired baker
retired baker
2
Chocolate chip cookie square meltdown
  • 23Tbucket
Replies
1
Views
391
retired baker
retired baker
E
Eliminating Bitter Baking Powder/Soda Balls in Baked Goods
  • Eliza78
2 3
Replies
45
Views
126K
mcguiganc
M
R
Custard disaster
  • RachelB
Replies
5
Views
868
RachelB
R
L
Coffee cake filling sinks to bottom
  • Lendaddy
Replies
3
Views
3K
Sharon
S
R
Grainy American Buttercream
  • RachelB
Replies
7
Views
1K
RachelB
R
Cruimh
Folds in bread
  • Cruimh
Replies
10
Views
2K
retired baker
retired baker
H
Bundt cake doming
  • Honey
Replies
4
Views
3K
Mona
M
L
Silicone-lined Cardboard Baking Tray Issues!
  • Lisa101
Replies
1
Views
698
Mona
M
Crystal27
Why can I never get the white line around the center of my doughnuts even though I proofed them well?
  • Crystal27
Replies
4
Views
1K
Mona
M
Crystal27
Why was my dough still sticky?
  • Crystal27
Replies
4
Views
856
Mona
M
Crystal27
Why doesn't my dough rise enough?
  • Crystal27
Replies
3
Views
731
Mona
M
M
This eggless recipe always gives weird cracked cakes/ cupcakes
  • Misona
Replies
3
Views
3K
Mona
M
Crystal27
Why do one of my doughnuts have a white line and the others don't?
  • Crystal27
Replies
7
Views
3K
Mona
M
Crystal27
Why is gluten so weak in my dough?
  • Crystal27
Replies
2
Views
593
Mona
M
Crystal27
Why does my pizza always taste like bread?
  • Crystal27
Replies
4
Views
2K
Mona
M
Crystal27
Why does my doughnuts always look like this after cooked?
  • Crystal27
Replies
4
Views
800
Mona
M
Crystal27
Why does my bread dough take longer to fully rise
  • Crystal27
Replies
5
Views
952
Mona
M
Crystal27
Why is the gluten so weak in my doughnuts?
  • Crystal27
Replies
8
Views
1K
Mona
M
Crystal27
Why is my dough always so wet and sticky?
  • Crystal27
Replies
2
Views
2K
Mona
M
X
Need help caramelising white chocolate in the oven
  • xafirefly
Replies
1
Views
814
Mona
M
D
Bready eclairs
  • Dm baking
Replies
6
Views
938
Mona
M
Crystal27
Why were my doughnuts slightly doughy?
  • Crystal27
Replies
1
Views
630
Mona
M
H
Water bath for cheesecake
  • HotStrawberry
Replies
12
Views
4K
Mona
M
B
Soupy Swiss meringue buttercream
  • BakingInTheApocalypse
Replies
2
Views
778
Mona
M
N
Cupcakes baking with crispy, lacey tops and a gummy texture inside.
  • Niki
Replies
2
Views
2K
Mona
M
P
Mixed nut brittle seized, turned into cement when adding 1/4 tsp of baking soda!
  • PastryChefAZ
Replies
1
Views
558
Mona
M
S
Wedding Cake Collapsed - Need advice
  • setarehsanjarani
Replies
4
Views
3K
Mona
M
A
Yeasted puff pastry fail
  • accomplished mess
Replies
2
Views
711
Mona
M
R
Was it the Dutch processed cocoa?
  • rogue_baker
Replies
1
Views
627
Mona
M
H
Not a disaster, but a perplexing issue
  • HotStrawberry
Replies
1
Views
544
Mona
M
C
Wedding cake fall
  • Clst14
Replies
2
Views
1K
Mona
M
M
No flavor. What am I doing wrong?
  • MNRetiree
Replies
2
Views
615
Mona
M
D
Mr. Messy Hands
  • Dough Dude Chi
Replies
2
Views
670
Mona
M
C
Flan
  • Chfmarylou
Replies
2
Views
621
Mona
M
Crystal27
Why does my doughnuts go flat after it's second proof after shaping?
  • Crystal27
Replies
2
Views
1K
Mona
M
H
Milky Royal Icing
  • HotStrawberry
Replies
4
Views
747
Mona
M
Crystal27
Why does my yeast dough only rise in the oven but it won't rise on the counter?
  • Crystal27
Replies
2
Views
606
Mona
M
C
Glaze doesnt stay hard
  • christina0830
Replies
5
Views
4K
Sharzi
Sharzi
Possum-Pie
Over-sticky dough
  • Possum-Pie
Replies
6
Views
1K
Mona
M
melani
Is it ok to use "Self Raising" flour , instead Plain Flour with Baking powder/soda ??
  • melani
Replies
2
Views
8K
Mona
M
E
Sourdough- not enough bread structure? Over-proofed?
  • eyesea2020
Replies
4
Views
2K
Hisgirl
Hisgirl
M
Burger buns fail.
  • Metztli
Replies
2
Views
708
Mona
M
W
Flan Texture Problem
  • who_
Replies
1
Views
1K
Mona
M
W
Flan Texture/Consistency Issues
  • who_
Replies
4
Views
1K
Mona
M
J
How much brown sugar is needed to "neutralize" baking soda?
  • John Dough
Replies
8
Views
10K
Mona
M
M
Cookie Bars will NOT cook!!
  • maringel
Replies
10
Views
11K
Mona
M
Syim005
How to Freeze and Bake Bread Dough
  • Syim005
Replies
2
Views
558
Mona
M

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