My dad bought me new spring form pans so I couldn't wait to use them!
( Never need an excuse for Cheesecake )

Hi bakebakebakers! happy new year! <3

I want your help! I'm looking for a chocolate muffin recipe! well.. I mean, three recipes: chocolate, white chocolate, and chocolate chips muffins!

I need your very best recipes! please! ;D

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Does anyone have a good recipe for a fat free (or very low fat) lower calorie basic sandwich yeast bread recipe? Thanks!

Hello all! I'm a long time reader, first time question asker, hopefully soon to be poster. My mom's birthday is coming up this weekend and would like me to make inside-out coffee cake muffins like my grandma used to make. Unfortunately, my grandma did not write the recipe down and is not around to ask anymore. So, after some internet searching and library combing I have not really come up with anything and thought this might be a good place to ask if anyone has a recipe or has a better "baker's-mind" to go about making this!

Thank you(s) in advance!

Hehe. I'm a little late in posting this because Christmas was a little while back. But...gingerbread!



( Enjoy (: )

If you're interested in the gingerbread recipe I used, just ask ^^

After christmas we had a TON of leftover turkey and I used the last of it up recently while making this awesome pot pie. I think it's the perfect comfort food.

( Pictures under the cut )

hello, you wealth of helpful and resourceful bakers, you.
i just started a job (i really mean like just a few days ago) as a baker for an all natural cafe. the owner is a nutritionist so her part of the job is to tell me what she wants and i'm to figure out how to do it. we're going to be baking to accommodate some food allergies, vegans, diabetics, and i'm starting out with gluten free muffins and using spelt flour. i have never ever baked with any gluten free flour! and though it's a lovely environment where they understand that and let me experiment, i could use a little help. are there any tips or crucial knowledge that i should have about making gluten free baked goods?
a little more importantly, and separately, does anyone have any tips on baking with spelt flour? in addition to the gf baking, we're also making muffins with spelt flour instead of regular wheat flour. i am not trying to make gluten free food with spelt, to clear up some confusion (sorry). in my experience so far (which is three batches of unsatisfactory muffins), spelt hates to be baked with! i know it has an imbalance of gliadine and glutanine, and the lack of glutanine means the muffins do not hold their shape. i've never baked with spelt either, and my attempts to alter the recipes i've been given haven't been super productive. all my muffins have looked like this:



they spread on the sides, cave in the center, and become crust-like on the tops. the recipes i'm using have a lot of oil in them (which i'm working on tweaking) and that makes me think it might be part of the problem, but i do know the spreading and caving is the work of little glutanine. but i don't know how to fix it yet. i'm not sure my boss' stance of mixing spelt with whole wheat flour but i've read that helps. does anybody have any other suggestions?

thanks so much, bakebakebakers! honestly any knowledge thrown my way is super helpful and super appreciated.
<3


EDIT: dudes and ladies! i understand your concern about the environment i am producing goods i'm calling "gluten free" in, and that's justified. it may not look particularly great on me to say i'm not fully aware of the kitchen i'm working in, but hey. i'm not fully aware of the kitchen i'm working in; i started this job at the beginning of this week. i don't want people thinking there should be alarm because i'm sure my boss has worked hard to create a safe food environment. that said! i'm not meaning to sound accusing and i respect and appreciate everything that's been said in the comments so far and actually i found out some stuff i didn't know. i will do my best to accommodate gluten allergies by being as thorough as i can, but all i can be responsible for is me. thanks. :)

Okay, I have two questions for all of you. The first is, what is/are your favorite cake(s) for layering?

My mom will be decorating my baby shower cake. She is an excellent cake decorator, but she usually makes the cakes using a box. I figured I'd make the cake (I very, very, very rarely used boxed mixes), but since I'm no decorator, I never really pay attention or care about what will hold up well to layering and/or decorating.

She'll probably use fondant. So... my question again, after that explanation, is what cakes hold up well to decorating?

My second question is about the actual decor of the cake. Do any of you have any suggestions for a baby shower cake? I'm having a girl. :)

Thanks in advance for any suggestions!

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