I once found this delicious non-baking cheese cake recipe - the only problem was - there were no instructions - so - Does anyone know when Combining - whipped cream with cottage cheese - how is the Gelatin combined in it ??? We thought the Gelatin needs to be dissolved in Boiling water or Liquid ???? But what if We are using Only the 3 ingredients - I mentioned ..read more

Do we put Non-baking cakes in the "cake" section ?? or "Desert" section ..read more

We live on a tight budget so I'm not looking for the best recipes which often have pricey ingredients; however we are easily satisfied so a simple recipe will be fine. I've made several brownie recipes this week (new baker) but all turned into plain cake. Like others, I'm searching for the holy grail of boxed brownies. Why are those so good? Anyway, I use some inexpensive cocoa powder (Nestles), and the recipes all promised fudgey goodness. Cake. So - can anyone share with me the kids'... Read more ..read more

I'm looking at a Viennese ingredient list for a cake and I see the terms "cocoa moss" and "raw Marzipan moss". Is "moss" equivalent to paste ..read more

I'm using a Cuisinart stainless steel clad pot and a glass candy thermometer. I set the flame to just below medium. The directions say heat to softball temperature of 235, DO NOT STIR. I use a rubber spatula to scrape the sides down (into the mixture) as it cooks. Why do the directions say no stirring? A layer of overcooked syrup forms at the bottom, as well as on the bulb of the thermometer, giving me an inaccurate measurement and a loss of usable product ..read more

Hi. I'm on here doing a little research for work. Any advise would be welcome. My question is about fruit fillings for pies - What is the difference between 50% fruit and 70% fruit? What I mean is, why are there 2 different %s? Are they used for different applications? Also, for doughnuts is 15% adequate ..read more

Good Evening~ I thought I would ask before experimenting ...... If I am baking 2 - 9x13 pans of Brownies in the same oven; is the baking time the same or longer? Thank you ..read more

Hi, I am looking to make jars of hard fudge for my wedding favours. I just can't work out if I need to sterilise the jars before using them for the hard fudge? Any ideas ..read more

I want to make a dump cake with cake mix on top and bottom , has anyone tried it ..read more

My absolute favorite cheesecake comes from a shop in SF called Zanze's. They stopped retail last year and only sell to a few restaurants now. Basically impossible to get. So over the last year I've been working on my own recipe to approximate it. It's not a NY style. They say the recipe was passed down by the owner's father who is from Croatia and studied baking in Germany. And it's ultra light and fluffy. Similar to a Japanese style, but with that familiar flavor of a NY cheesecake. And it... Read more ..read more