i dont know if theres chefs here or maybe bakers who archieve a red velvet cake without using dye or beets, but i was reading about this cake and i find out that the reason for this color is because of a reaction of acids + cacao. And i dont mean to reach a red like de 2nd pic (pretty fake red) but like the first one

So (because this is more like a chemistry thing) thats what im addressing the chefs or people who have experimented in their kitchen 😄

if u could show me pics of how red can it be then it would be perfect to keep me out of ignorance about this

i still don’t know if i’m ready to start selling..
for context go to here, then there’s more context

https://www.reddit.com/r/Baking/s/mdeNKF6iml

any more advice? i’m trying to make it good enough so experts can let me know if im ready or if these are good enough or still under baked! i also fixed my camera somewhat

picked these up because it’s what my grocery store had. tried to use them with homemade frosting. they slip straight through the bag. they do indeed say to use them with the Betty Crocker frosting, but I was apparently dumb enough to think that was more of a marketing move suggestion than a requirement. it is 3 am. I do not have decorated cakes. I will be on the hunt for some new Wiltons tomorrow. time to do the dishes… 🥲

This is 10 minutes of cooling off on the wire rack. 15 minutes out of the oven.

Maybe it would’ve always looked like this regardless? I am still new to baking large sweets that aren’t cookies or brownies.

Anyway, they cut into it and they complained that it’s too wet, too squishy, too gummy.

“Are you sure it was done?” Yes I am sure.

It’s the same with cookies. They take’em as soon as they outta the oven and I say they’re gonna be mushy since they ain’t cool down yet and then they say the cookies were still raw.

I KNOW my cookies are crisp throughout but with a softer center when cooled down completely. They’re not burnt. They’re not slightly raw. They are finished.

I feel like the banana bread is the same except with longer cool down. I wonder if I would’ve been proud of it.

Sorry it became a rant. To be fair I’m
Also not a perfect house mate. I hate sweeping and mopping and will procrastinate until everyone is asleep/out of the house/the next day.

Edit: Thank you everyone ! Now I know I most likely measured wrong and probably under mixed. Also that I need to get king toothpicks and thermometer.

This was a cake we got for our sisters birthday

It's called a "vintage red ribbon cake"

It also says that it used "double churned heavy cream"

It doesn't melt but gets semi-solid/crumbly when left out without covering it

I'm not good at baking stuff our knowing about ingredients so some help would be appreciated, thanks

The cake board is measured edge to edge, obviously. The box, apparently, is measured from the outside edges. So the inside usable space is up to a quarter inch smaller. Why???

And, of course, boxes are only sold in even measurements. So I can't even get a 13" box. I have to get a 14" one that's too big and risk the cake sliding around. So frustrating.

I've made many experiments and some of them were terrible and some of them work. I am figuring out how to bake a bread with chickpea flour in order to have less carbohydrate and more protein.
I've found out that Psyllium husk is very important, that the dough needs to rest for longer than the normal bread though, and that it needs more water or liquids than normal bread.

It is very good, but i found i can only keep in the fridge for up to 3 days, after that it looses moisture. And that it is not good for freezing at all.

Still am going to make more tests, but i am very happy with the results up until now.

My niece turned 4 years old a while ago. Upon asking her what kind of cake she wanted for her birthday she answered a big chocolate cake without hesitation. She is obsessed by Frozen and Elsa, so I created this cake for her (as an amateur baker). Her response was cute. I had her parents covering her eyes. When the cake was revealed she was speechless, mouth wide open in disbelief. That really made my day.

Overall I’m quite happy with the result both in style and flavor, but I feel my Olaf leaves some room for improvement. I only had fondant to work with, but I’d likely use gumpaste for modelling in the future.

Feel free to give me feedback, tips and tricks to improve my work, they are much appreciated! 🙏🏻

I have this recipe from a fellow TikTok user, I’ve been meaning to try making cookies that are thin and crispy outside, soft inside, but I want to make peanut butter cookies so bad. How should I alter this recipe? (I would follow a thin cookies recipe but I’m certain peanut butter changes the consistency abit/ calls for different ratios)

What are some of your, I buy it store bought vs going through the headache of making it homemade.

For example, when I am searching a recipe online for cherry bars, it has a section for homemade cherry pie filling but if store bought cherry pie filling is just as good, I’d rather go that route.

I know most things taste better homemade but sometimes store bought cane be just as good.

I wanna make my grandma chocolate covered graham crackers. They are her favorite but the store has been out of them for months. She can't tolerate a lot of sweets but she can tolerate these. Anyway, thoughts & tips? Thank you.

As of 9/3/2026, 8-bag pack of KA whole wheat is $33 - an excellent price at less than a dollar per pound.

There are TONS of chocolate chip cookie recipes out there and it’s hard for me to find a definitive one. So I’m hoping I can provide vague ingredients here and someone can help me nail down exact quantities of each as well as temperature and bake time.

So I know that I prefer chocolate chip cookies with brown sugar in the recipe. I don’t know if it works if its ALL brown sugar or if there still needs to be SOME granulated sugar.

I’ve also never used “browned butter” before in a recipe. Is it worth it? What does it do to the flavor?

Of course there should be some flour. I considered adding a little bit of cocoa powder (I don’t want to go full into double-chocolate cookie territory, but want just a hint of chocolate flavor in the dough itself. And I read that you can swap up to about 20% of the flour for cocoa powder. So looking for a good ratio there.

Of course eggs.

MAYBE vanilla extract? Is it needed for chocolate chip cookies? I’ve seen it in some recipes and then skipped in others.

And then the chocolate chips/chunks themselves. I plan to go a little heavier here as I like my ccc somewhat dense with chips.

Is there anything else I’m missing? Maybe oil of some kind? Does vegetable or olive oil work, or a different one?

Then ball size, squished or not, temp and time? I like my cookies chewy with just a hint of crispiness, and I let the quantity of melty chocolate chips bring the “gooiness”.

Any advice or help with dialing in a recipe here would be greatly appreciated.

I'm starting to bake and I kinda suck at breads but I do wanna start making loafs, cookies, or even bar cakes, any starter recipes?

So I want to make some red velvet cookies so I wanted to follow a recipe I found on YT by Cara's Recipes for her red velvet cake cookies. My problem is that I am unsure if I need to adjust the amount of oil I need to put into them since I am going to use Pillsbury instead of Betty Crocker or Duncan Hines,

Is it safe to keep it at the 1/2 cup vegetable oil in recipe or do I need to increase/decrees the amount? I never made cake cookies before and I really don't want to mess them up. Any advice helps!

Vegan Apple pie cake- vanilla cake, apple pie filling, cinnamon frosting.

Family reunion on a Sunday, but dessert item needs to be baked on previous Thursday. WHAT do I make that will keep for 3 days before eating it? Hope for something not tooo common but a fancy brownie/cookie? What have you? Bundt cake? HELP!! Thanks

Hello all,

I'm trying my hand at baking a simple lower-calorie cake for the first time as I was inspired by a short video. After trying the result however, I've found that my cake has a slightly unpleasant tang or sourness to it. Could I please ask for some advice on whether I'm using too little or too much of a certain ingredient?

Ingredients (2 serves)

• 2 small eggs, separated
• 7 tbsp monk fruit sweetener
• 2 tbsp milk
• 3 tbsp plain flour
• 2 tsp potato starch
• ½ tsp baking powder
• 2 tsp vanilla essence
• ⅛–¼ tsp salt

The recipe is to basically whisk the egg whites and sweetener to stiff peaks in one bowl, and in another bowl combine the remaining ingredients, then gently fold it all together and bake.

I've normally shied away from baking due to the mess that I make with anything flour related, but the amounts here are small enough that I thought to try it out. Any advice would be most helpful!

I tried my 3-in-1 (microwave, oven and convection), Bajaj 1504 ETC.

I used soy chunks, gram flour as paste, made patties, preheat convection at 200°C, then placed these patties on oven for 15 minutes, they become crispy from outside, but raw and smelly from inside.

What settings I must use to cook patties properly, I am considering chicken patties later

I keep seeing SUCH beautiful and MOUTH WATERING looking cookies on here every single day, I decided to make my own!! They’re were delicioussss! And super gooey and chocolatey 😍😍😍😍

Hello! I'm baking a cake in a few weeks and need to color some white chocolate. I want to use dye free colors, but I'm struggling to find oil based ones. Has anyone had any luck?

I’m new to this sub and baking in general, and I’m wondering where do people source ingredients that fit a budget? Specifically Dutch-processed cocoa and more pricey items. Is it even possible that budget and baking can coexist? Thanks for any tips.

Best thing i ever did was using that Ritter Sport bar when i was low on chocolate chips, took my cookies to the next level. And even if they were ice cold they keep their melted state which makes them just mind blowing

Hello! Back in April, I followed a few videos talking about making homemade vanilla and how easy it really is (not sure if this is allowed but huge shoutout to Food Parables as his video was the most helpful even with buying vanilla). I made mine a little different, just by keeping them right in the alcohol bottles (I did rum and vodka). You're supposed to just rotate/swirl the bottles every week or so. I was pretty good about this at first, but to be honest life got in the way and I stop prioritizing it. I keep them in the back, hard to reach area of my floor cabinet so they are in a dark and hopefully cool enough space, wrapped in a paper bag as well.

Recently, I saw an unfortunate post where the OP had mold on fresh vanilla beans. Mold is the one concern for my bottles, and I was wondering if it really is that obvious if it grows. Theirs had big white spots of clear mold - if it happens to me because I don't flip the bottles enough, will that be the one and only sign i shouldnt use it? I filled the bottles 99% of the way, but there is that *tiny* gap at the top that I'm concerned about. Honestly before seeing her picture, I had no idea how to identify mold on vanilla since I assumed it wouldnt necessarily be discolored at all.

Also, I should mention I didn't follow any video when deciding to strip the beans first...I split them in half, scraped them completely then put it all in the alcohol to try to make it as prominent as I could with full intent to use the bean filled vanilla once completed. I really hope that wasnt a bad idea. I know there are other uses for it after you take the beans out, but this is my first time ever making it homemade and I just hope I'm not being wasteful with any of it or doing anything wrong. Thanks in advance!

Look at these little guys I just baked. Aren’t they cute? 🥯