Any Home Bakers Here?

[N F C]

Hi there! I bake occasionally at home, and while I don't usually do breads, I do bake a lot of Angel Food Cakes!
For me, I find yeast easiest to help rise if I put it in a bowl on the stove (That way, the warmth of the preheating oven helps the yeast!) It's always worked for me and has never killed it. I would never do it any other way!
As for Angel Food Cakes (And any other item that takes a meringue), getting the meringue down is key. And, it's not as hard as people think (though I have never been able to get a meringue on a pie to NOT weep.. I think our house might be too humid, even on the driest days). Either way! It's important to make sure that you whip the egg whites after they reach room temperature. Also, a bit of cream of tartar never hurts. I wait until the egg-whites get frothy before I add in sugar. And, when adding in sugar, make sure to sprinkle it in gently, not just dump it all in at once. If you do dump it in all at once, you're going to collapse and ruin the meringue. (I made that mistake- twice). I'm not sure if there are other meringue bakers on this thread, or if this advice has already been shared. But, I find it quite reward to pull an angel food cake out of the oven, knowing that I whipped that meringue! It's very satisfying. Well, I hope I haven't just repeated what anyone else has said! Hope I provided some good advice

Hi @Hihamburger it's nice to have you join us!

 

[N F C]

Thanks Debby! I was testing the whole cupcake. The marbling part was easy to do but I didn't like the texture of it on any of them. I wanted a cupcake that was moist that didn’t fall apart. I used sour cream, buttermilk, half and half and wasn’t happy with any. This last recipe had just plain milk. The chocolate paste in it was to dry so I know for next time to add more hot water as it didn’t blend well. It also had a reverse mixing order...blended dry ingredients with the butter and it was like a crumbly sand and then add the wet in 3 additions. I will save this recipe. I wish I wasn’t so picky but I am. My son said the guys at work told me I could keep practicing.

It doesn't hurt to be picky, especially when it comes to making things for a wedding! That's one "opportunity" I've always turned down.

I bet your son & his co-workers enjoyed those experiments

 

[DigMyChicks]

It doesn't hurt to be picky, especially when it comes to making things for a wedding! That's one "opportunity" I've always turned down.

I bet your son & his co-workers enjoyed those experiments

I’m doing a graduation and a confirmation in May with these cupcakes and my decorated cookies. My son doesn’t like cake so his co workers are great guinea pigs. My sister’s will be no pressure so I have no problem with that...it’s free so she better not complain

 

[N F C]

I’m doing a graduation and a confirmation in May with these cupcakes and my decorated cookies. My son doesn’t like cake so his co workers are great guinea pigs. My sister’s will be no pressure so I have no problem with that...it’s free so she better not complain

"No pressure"...that's my kind of baking

Your son doesn't like cake?!? Not any kind?

 

[DigMyChicks]

"No pressure"...that's my kind of baking

Your son doesn't like cake?!? Not any kind?

I agree! He likes lemon cupcakes.

 

[pennyJo1960]

We just finished the lemon cupcakes had to try them great recipe
and where a big hit here

 

[DigMyChicks]

We just finished the lemon cupcakes had to try them great recipe
and where a big hit here

Awesome!!

 

[MagpieDucks]

Some Lemon filled cupcakes I made:

 

[MagpieDucks]

And last but not least, a Cinnamon Roll cake, the best thing of them all:

 

[BullChick]

I believe I forgot to post my donuts from the other week.

Pictures taken 5 minutes apart from each other:View attachment 1369577View attachment 1369578

I can’t make more donuts! I need to lose weight!