#baking help

[westcoastheiress]

how do you make good buttercream frosting??

every time i make it, it has the same consistency as icing and melts at room temperature, help a girl out 💔

[catboynutsack]

CALLING ALL BREAD PPL URGENTLY!!!!

recipe here for reference

so I'm 30 mins into a 2 hour rise cuz I've been making this recipe consistently recently. However I doubled it this time and it's definitely gonna rise over the edge of the bowl. What should I do to mitigate/ prevent mess from overspill?? I don't have a larger bowl ATM :/

(the ring on top is due to a plate I covered it with cuz cats and cat fur)

[hostofhorus999]

breadmaking side of tumblr i summon thee

I got a sourdough starter about four months ago and i do not know what im doing wrong but the bread isnt breading

Anyone have advice????

Or recipes????

Pretty sure this isng meant to be happening u guys

[lilbit-of-kizzy]

I just made cookies (Pillsbury boxed mix) and they all turned out these perfect little round darlings

Except one??? (My camera's acting up I can't get a picture rn) It looks like it was somehow??? All butter???? It's melted and has one big spot that's burned brown and melty and like??? Sir???? What happened to you???

[forest-is-sleepy]

If anyone knows why this is happening please help im going to cry it suddenly started doing this repeatedly after like 6 months of my recipe just working perfectly (i made the recipe in February)

[eveningdreams8]

Ok not dolls but a baking question :

Ages ago I got a recipe from one of my grandma's for a sort of cake filling (ish) but I am pretty sure I lost it (and asking is very much not an option 😭)

I could probably make it roughly based off memory but I would prefer an actual recipe for proportions but the problem is I don't know what it would be called!

It was made first by mixing eggs and sugar and maybe something else over heat to make a custard of a sort and once that was cooled you would wip butter in to it, does anyone know what that would be called?

[thebestbooksaround]

Any bakers around 👀

Okay so I'm making a crusty Artisan Loaf (not sourdough) and it's currently in the fridge for its slow rise in the container I usually make it in. However, this guy seems so have decided to grow a lot bigger than expected???

So my question is

Can I switch him out to a bigger container to finish out his rise time or will I kill all the air if i transfer it?

Should I take him out of the fridge and just bake him now (recommended at least an 8 hour rise in the fridge [and up to 36] and it's currently been 6)

Leave him and deal with the angry dough gods tomorrow when he inevitably explodes and takes over my fridge.

All help would be appreciated. 😐