Baking - Recent Questions, Troubleshooting & Support

What type of hinge is it? Try a hardware store.

Columbia Mfg... | Answered on May 10, 2017

Take it to the place you bought it from. Usually they will replace it, you just have to buy the battery.

Baking | Answered on May 10, 2017

It could be you have diabetes. Sugar and salt tastes stronger to a diabetic.

Baking | Answered on May 10, 2017

A cake is made with all purpose flour, Specifically, 2 and 1/2 cups flour 2 and 1/2 teaspoons baking powder, 1/2 teaspoon
salt, 2/3 cup butter or margarine, 1 and 3/4 cup sugar, 1 and 1/2 teaspoons vanilla, 2 eggs and 1 and 1/4 cups milk.
Grease and flour 8X1 and 1/2 inch round pan, Beat margarine with electric mixer on medium add eggs and vanilla then combine dry ingredients beat well blended.
Pour batter in prepared pan. bake at 375 degrees for 30
minutes. Cool for ten minutes.Turn pan over and remove cake. Recipe is found in Better Homes and Gardens New Cook Book

Baking | Answered on May 09, 2017

Dear Dennis,
I found a site for you to look at to get cake decorating directions for Wilton TMNT's cake pan.
Go to:
and in the search box, type: teenage mutant ninja turtles
then look over and choose your option.
I found other sites but none as cheap or easy.

Baking | Answered on May 05, 2017

That is completely natural. The cake raises due to air expanding in the heat and contracting when cooling down. The shrinking can be partly compensated by turning off the heat of the oven 5 to 10 min before it's done and let the cake cool in the oven for 10 to 15 min before taking it out. Avoids also cracking of cheese cakes.

Baking | Answered on May 02, 2017

That depends on many different factors.
1. The amount of yeast you added.
2. The amount of salt you added.
3. The heaviness of the dough.
4. The amount of sugar you added.
5. The age of the yeast you used.
6. The type of yeast you use (dry, fresh, fast raising, etc)
7. The temperature you keep the dough (the cooler the longer).
8. The type of flour you use.
9. etc.

Baking | Answered on May 02, 2017

Try dry white wine.

Maggie Beer... | Answered on May 02, 2017

Most likely because the dough is too heavy/too wet. Reduce the amount of liquid (milk) so that the dough only drops reluctantly when lifted up with a spoon. Alternatively add some baking powder to the flour mix, but mix well before you add it to the dough.

Baking | Answered on May 02, 2017

Because your oven gets too hot on the bottom part. Use a rack to position your cake in the centre of the oven or - if the bottom of the cake still burns - insert a baking tray between the bottom of the oven and the rack on which you bake the cake on.

Baking | Answered on May 02, 2017

Toss them in a dash of vinegar or lemon juice. That not only prevents them from turning brown, but also brings out the flavour.

Baking | Answered on May 02, 2017

Around 450 grams

Baking | Answered on Apr 11, 2017

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Baking | Answered on Mar 23, 2017

Baking | Answered on Mar 21, 2017

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