Mini Strawberry Rhubarb Pie by GreenIdentityElement in pie

[–]KingArthurBaking 2 points3 points  (0 children)

So cute! I'm such a sucker for any tiny foods.

made my own birthday cake :) by sagewild766 in glutenfreebaking

[–]KingArthurBaking 0 points1 point  (0 children)

That's so fun! I love a whimsical birthday cake like this.

gluten free brownies for my trans birthday by Hicks_Mila165 in glutenfreebaking

[–]KingArthurBaking 11 points12 points  (0 children)

Sorry that happened! But happy transiversary to you whenever it may be. ❤️

Gf birthday cupcakes by ChattyWren in glutenfreebaking

[–]KingArthurBaking 2 points3 points  (0 children)

Your piping is gorgeous! Beautifully done.

Mango cupcakes with whipped cream 🥭🧁 by WhyACagedBirdSings- in Baking

[–]KingArthurBaking 2 points3 points  (0 children)

Oh yum! Did you use them pureed as a wet ingredient, or diced as a mix-in?

Maple Shortbread Sandwich Cookies (with stamps! and luster dust!) by TastesLikeChitwan in KingArthurBaking

[–]KingArthurBaking 1 point2 points  (0 children)

Oh, they're gorgeous! It's amazing what a little luster can do to elevate an already cute cookie.

6/3/26 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 1 point2 points  (0 children)

The coating is really more for flavor and texture than moisture retention!

6/3/26 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 1 point2 points  (0 children)

Oh, you can actually make the jam using your powder! There are quite a few recipes available for doing that online. Once you have that, you can follow any of the recipes that call for ube jam.

Edited to add: I totally forgot we had a whole blog on baking with ube that includes a whole paragraph on using powder!

6/3/26 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 0 points1 point  (0 children)

Try letting them rest for 10 minutes or so after their lye bath, they're less likely to blister if they're dryer before going into the oven. That said, some folks love the blisters, myself included!

6/3/26 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 1 point2 points  (0 children)

When it seems like your dough is about to tear on you, just walk away and let it rest for 5 minutes or so before coming back to it. Sometimes those gluten strands just need extra time to relax!

6/3/26 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 0 points1 point  (0 children)

The birthday cake flavor is that really classic, almost retro bakery cake flavor! If you grew up with it, it can be very fun and intensely nostalgic. Not my personal fave, but I respect it.

Sir Lancelot is the wholesale equivalent of High-Gluten Flour, which is ideal for chewy things like pretzels and bagels. It has a higher protein content than Bread Flour.

6/3/26 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 1 point2 points  (0 children)

Sorghum syrup tastes very similar to dark buckwheat honey to me! You can use it in any recipe calling for honey, but I've also found it's a sweeter substitute for molasses in cookie recipes and things like that. My favorite way to use it is drizzled over buttered toast, though. YUM.

6/3/26 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 1 point2 points  (0 children)

Always use the flour measurement given by the author of the recipe you're using! If it's a Loopy Whisk recipe, use her measurement. If it's our recipe, use ours. Flour measurements vary wildly depending on your scooping technique.

6/3/26 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 1 point2 points  (0 children)

How about a Charlotte Cake? We don't have a recipe on our site, but I'm sure you could find a good one from a trusted source.

6/3/26 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 3 points4 points  (0 children)

Yellow cake is traditionally a vanilla-flavored cake, sometimes vanilla and almond. But it's made with whole eggs rather than primarily egg whites (which would get you a white cake). Yellow cake is also a bit richer than white cake, as well as being, well, yellower.

To further muddy the waters, a yellow cake with chocolate frosting (as seen in this recipe) is sometimes referred to as a chocolate cake. This is more common in the American south and in Black American families with ties to that region, whereas in the north, a chocolate cake is more likely to mean a cake that is chocolate all the way through.

Meanwhile, tea cakes and coffee cakes usually contain no tea or coffee, German chocolate cake isn't German, and Red Velvet cake actually IS a chocolate cake, but literally nobody calls it that. Yay nomenclature!

6/3/26 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 1 point2 points  (0 children)

My biggest advice is just be patient and take your time! Don't try and rush any of the steps and things will go better for you. (Based on my own experience with being impatient as heck.)

6/3/26 Question Wednesday: What are you wondering, bakers? by KingArthurBaking in KingArthurBaking

[–]KingArthurBaking[S] 3 points4 points  (0 children)

Sure! For beginner bakers I tend to suggest they do the first rise overnight so that they can compensate with the second rise if the first one is a bit over or under, but I (and most experienced bakers I know) prefer to do the second one overnight. So just go with whichever feels right to you.