Has anyone baked any of the milk bar cakes from Christina Tosi's Milk Bar cookbook? I am fascinated by these cakes and the complexity level of them. I am trying to decide whether to order the 2011 or 2012 republication of the book. They are the same book, but for some reason it was republished a year later. I am just wondering if some typos were fixed, and if... Read more ..read more

Ever since the ban on partially hydrogenated oils in 2018, the supermarket cakes (particularly the chocolate cakes with chocolate frosting...I don't remember whether the vanilla varieties had the same scent, as I haven't eaten as many of those) no longer have that overpowering scent they used to have (which was my favorite scent in the world...save the culinary snobbery, not interested). What's the reason for this? Did the oils being partially hydrogenated rather than fully hydrogenated... Read more ..read more

I'm having an issue with my favorite cake recipe doming and the edges overbrowing, I came across an article that described cake strips as solving those issues at least to some extent. Does anyone have any experience with them? Thoughts? I almost impulse bought 4 but then I saw some mixed reviews and eased back ..read more

I misread an old recipe and used 1 1/2 cups shortening instead of 1 1/2 cups of vegetable oil. I did not melt it - it is in the oven - can i expect it to be ok ..read more

Hi everyone, I'm new here so I hope I am doing it right. I run a bakery based in Shropshire UK, and due to the pandemic at the moment people seem to be panic buying cake boxes. Where is the best place to gewt some ordered from that are at a reasonable price? Thanks guys x ..read more

Despite following the recipe meticulously, my cake batter refuses to rise during baking. I've tried adjusting oven temperatures and checking the expiration date of my baking powder. Seeking advice from the baking community to troubleshoot this mysterious flat cake issue! thanks ..read more

This is the ingredient list for a chocolate cream cake filling and I could use some help in translating this into a home baker's version (not sure what to substitute for the cocoa paste and dessert cream powder): Chocolate Cream : butter chocolate cocoa paste dessert cream powder (sugar, modified starch, fat-reduced cocoa, glucose syrup, palm fat, emulsifier E472b, milk protein, thickener – corrageen, maltodextrin, flavoring ..read more

I believe this is a Viennese or German torte - would someone know what the components of it are ..read more

So many recipes call for a cake pan to be "buttered & floured". I've always just spread butter to prevent sticking. Does butter & flour really make a difference? If yes, then why ..read more

I want to make an advent-style cake pop box to sell for Christmas but am trying to figure out the best way to do this. Can you freeze coated cake pops? Once unfrozen, how long will they last? I was thinking of doing two boxes of 12, but now I am second guessing everything ..read more