Baking - Recent Questions, Troubleshooting & Support


  1. Blind Bake. The most common way to ward off a soggy pie crust is by a process called blind baking. ...
  2. Brush With Egg. Another way to prevent a soggy crust is to basically seal the surface of it to make a barrier between the crust and the filling. ...
  3. Brush With Chocolate. ...
  4. Bake on a Hot Baking Sheet. ...
  5. Keep Moisture Out.
18 Nov 2018

Baking | Answered on Jan 09, 2019


Hello, Susan -

Fixya.com does not sell angel food cake mix. I does not sell ANYTHING. It is a website intended for asking and answering questions on how to go about REPAIRING THINGS. You will need to go to the website of the company which manufactured the cake mix you have and pose your question to the Customer Service department. Best wishes.

Baking | Answered on Jan 09, 2019


on a plate with a dang fork???

Baking | Answered on Dec 25, 2018


Yes you do. Baking powder is a mix of sodium bicarbonate and tartaric acid. When mixed with liquid it creates carbon dioxide bubbles. Self raising flour only has sodium bicarbonate.

Baking | Answered on Dec 23, 2018


It depends on the recipe you're using, be especially careful with the flour you add. it should not be too much but also not too much. Also check if the temperature is right. Sometimes it depends on the oven you're using too.

Baking | Answered on Dec 09, 2018


Request directly from manufacturer

Baking | Answered on Nov 22, 2018


That is a best by statement, yes it is ok to use.

Baking | Answered on Nov 08, 2018


time for a new wife then right?

Baking | Answered on Nov 08, 2018


I would use more butter and add a spoon of water. Make sure you mix well to ensure evenness in cooking when you roll them out. Try using a rolling pin and cup instead of rolling them individually.

Baking | Answered on Nov 08, 2018


Cake mix should have its own leavening, unless it is stale.

Baking | Answered on Nov 04, 2018


Your best bet is to contact the RAS. They won't tell you but they may pass it on.
.

Baking | Answered on Nov 01, 2018


Sounds like it was over-kneeded. This causes it to shrink and harden while baking (and cooling).

Baking | Answered on Oct 21, 2018


Hello, Jodi -

See the chart for a variety of size cakes, the preheated oven temperature (Fahrenheit), and baking time here:
https://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html

Suggestion, first line the bottom of the baking pan with parchment paper to help keep the bottom of the cake from sticking to the pan. If greasing/buttering and flouring of the cake pan is called for in the recipe, do that to the parchment paper after lining the bottom of the pan with it.

Best wishes.

Baking | Answered on Oct 19, 2018


It cracks because the crust sets before it finishes rising, Take the heat down 25 degrees F.

Baking | Answered on Oct 08, 2018

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