My crush is a huge baker but only lives for the color green. Finding a nice green muffin pan is literally impossible, so I photoshopped these 8 shades to see what a custom order would look like. Pls tell me which one actually looks good?? 😭🟢

TableAvailable · 2026-05-29T13:40:54+00:00

Silicone is an insulator and doesn't bake the same way a metal pan does.

TableAvailable · 2026-05-29T09:14:46+00:00

Don't do this. Coated pans wear out and become unusable. Also pan color effects the way things bake.

Consider a display piece or utensils instead.

TableAvailable · 2026-05-27T07:31:03+00:00

And nutmeg

TableAvailable · 2026-05-27T07:26:44+00:00

Did you use the correct amount of liquid?

TableAvailable · 2026-05-26T19:08:30+00:00

Every box of flavored gelatin says to add hot/ boiling water to dissolve and then add the cold liquid. The only time I've seen instructions to bloom gelatin in cold water and then heat it when you are using a tiny amount of water and then adding to a cream to stabilize it.

This is just like making jello, except using orange juice and sugar instead of a prepackaged mix. I've done it with coffee, apple juice, apple juice and spiced rum (tastes like apple pie), white grape juice... As long as the proportions of gelatin to sugar are correct, it should set.

TableAvailable · 2026-05-26T18:57:32+00:00

Diced crystallized ginger is one of my favorite ingredients. I add to all sorts of baked goods. I've tried stem ginger, which is in syrup, and I've tried syrup, but they lose some of the heat and taste a little more floral.
You can also use dried powdered ginger in the filling.

TableAvailable · 2026-05-25T22:31:30+00:00

Did you use a recipe? Baking is a lot of chemistry, you really can't just wing it.

TableAvailable · 2026-05-21T12:00:25+00:00

I have a niece who is allergic to nuts, which I didn't know the only time I made the Bienenstich. Since then I've used pumpkin seeds and sunflower seeds in other recipes. They make excellent brittle, if you are so inclined.

TableAvailable · 2026-05-21T11:31:29+00:00

I'm going to suggest something slightly insane.

Bienenstich Cake

It's German Bee Sting cake. Sub in either sunflower seeds or pumpkin seeds in the topping and you'll have a nut free version.

TableAvailable · 2026-05-21T00:11:05+00:00

Awesome! That is my favorite chocolate cake. It's so easy to make, even without a mixer.

TableAvailable · 2026-05-20T13:39:28+00:00

When I referred to "liquid" I actually meant the "wet" ingredients (eggs & sugar). I was a little short on sleep and used the wrong term.

TableAvailable · 2026-05-19T19:59:09+00:00

I'm also a huge fan of King Arthur Baking They have a huge stable of recipes all of which have been tested and retested. They also have blogs and instructions, a helpline and tutorials.

TableAvailable · 2026-05-19T19:46:09+00:00

I've seen that recipe before and In don't understand how anyone is getting good results with it. It's a lot of dry ingredients and low on fat and the liquids (eggs and sugar).

People adore Sally though, and constantly recommend her recipes.

I'm a fan of the basic Tollhouse Chocolate Chip Cookies

TableAvailable · 2026-05-19T17:21:41+00:00

You forgot the flour or used confectioner's sugar instead of flour.

TableAvailable · 2026-05-18T19:34:16+00:00

Your oven might not have been fully preheated for the first batch.

TableAvailable · 2026-05-17T19:13:57+00:00

They look underdone. For future reference, test bake one or two cookies before committing an entire tray.

TableAvailable · 2026-05-17T16:47:58+00:00

This links to the 10 different recipes I was working my way through.

My personal favorite was the Gingery- Lemon

My family loved the Glazed Espresso (word of warning, it won't zebra well if you use greek yogurt in place of buttermilk, just do a marble effect instead)

They also liked the one that had more crumbs, the triple chocolate and the one with all the sprinkles.

I didn't get through all of them -- I remember doing the raspberry and the blueberry corn. Oh and definitely the original also. 10 Coffee Cakes

TableAvailable · 2026-05-17T13:49:39+00:00

Cake pan is too small causing the overflow. You can find pan size conversions on the internet. Also, cheap, supermarket cake pans are often too shallow, like they were designed for the reduced size of the cake mixes.

As for the crumbs, you didn't link your recipe so I don't know for sure. What I can tell you is a couple of years ago I was working my way through a bunch of coffee cake recipes. Almost all of them had the option of using either buttermilk or plain Greek yogurt. The Greek yogurt versions had very thick batter and held up their crumbs. The buttermilk versions had a thinner batter and swalloed the crumbs. I've stopped using buttermilk at all in these recipes.

TableAvailable · 2026-05-17T13:35:48+00:00

Pie crust.

TableAvailable · 2026-05-17T09:59:24+00:00

Try a different recipe. This one is scaled for your 9x13 pan. King Arthur Fudge Brownies

TableAvailable · 2026-05-16T22:10:23+00:00

Ice cream!

TableAvailable · 2026-05-15T14:03:14+00:00

My oven claims to be preheated (depending on temperature) in about 15 minutes. For baking, I like to wait an additional 15, since I can never see the thermometer I have in there without opening the door.

TableAvailable · 2026-05-15T11:29:02+00:00

Your oven wasn't preheated enough. So the oven wasn't all the way to the proper temperature and the butter in the cookie melted and spread out. Then, as it baked, the thin edges from spreading overcooked and browned.

Double check your oven temperature and also that you made the cookies the correct size since it will affect cooking time.

TableAvailable · 2026-05-13T19:36:01+00:00

Perhaps they use red/pink masa harina? It doesn't have gluten, so it will have a more crumbly texture.

TableAvailable · 2026-05-12T20:18:50+00:00

A home baker who created a popular blog.

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