Baked four beautiful loaves on Sunday, put two in the fridge "to keep them fresh" and they went weirdly dry and firm by Tuesday. The two on the counter were somehow better?? What's the actua...
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Honest answers on baking careers, course fees, home bakery pricing, and technique — from bakers who have actually done it.
My cakes keep coming out with hard dark sides and the middle barely done. I run both rods with the fan on because... more heat is better? apparently not?? Should the fan just stay off for ca...
50 MINUTES at 170, lower rod only, and the skewer still comes out wet in the middle. Top pale, edges okay-ish. This recipe supposedly bakes in 35 minutes for other people. What are the possi...
Recipes just casually say "prepare your butter block" like that's not its own skill 😅 how do you actually shape it? and how cold is right - my last one shattered into shards mid-roll, the on...
Ready to upgrade both my oven and mixer and the options are overwhelming. Everyone on Instagram swears by something different - imported convection ovens, this OTG, that OTG, Kenwood vs chea...
Got called away mid-proof yesterday and came back 3 hours late. The dough had ballooned, then kind of sagged, and it smells noticeably sour. Not pleasant-sour. Beer left open sour 😅 Baked it...
Making candied orange and it physically pains me to pour flavoured orange water down the drain 😩 is the boiling water actually waste or am I throwing away good stuff?
My temper looks right coming out. Good snap, decent shine, sets quickly. Then within a day or two there's a dull grey film on the surface. So either my temper isn't as good as it looks, or I...
Buying a thermometer specifically for tempering. Probe thermometers are cheaper, the infrared guns look cooler 😅 Is there an actual right answer for chocolate or is this preference?
Trying to get my pricing right and I can't work out how GST fits at small scale. Do I need to be registered? Does it change what I should charge? And is the rate on a cake different dependin...