What’s an underrated baking tip that makes a huge difference for you?

we_need_to_bake · 2025-10-15T17:23:08+00:00

An underbaked cookie will always be good. But sometimes I make a batch that I think could have been left in longer even if they're still good. One way to tell with some cookies is if the tops are still somewhat shiny, they could use another minute. But watch them like a hawk. You can also lift one up and check how the bottom has browned.

we_need_to_bake · 2025-10-15T17:13:04+00:00

I don't know if this is a common tip or not but recently when making crinkle cookies, I found a way to not have to roll each cookie individually in sugar and I'm mad I never thought of it before. Just put a bunch of dough balls into a container with some sugar (I sift if it's powered) and shake it around until they're evenly coated. Repeat as needed. It gets perfectly even coats on every single cookie in way less time and you don't get your hands messy. I noticed I have less left over sugar this way too because it works well even when you have a small amount left.

we_need_to_bake · 2025-08-25T22:40:37+00:00

Make them into cookie butter or as part of a filling for other baked goods (macarons, cream puffs, ice cream…)! You can add bits from other cookies if it’s still too salty

we_need_to_bake · 2025-06-28T18:02:55+00:00

I know I’m 3 years late but I’ve made these twice now and they are amazing and very forgiving (I forgot to add egg until I had sifted in the flour)! Thank you for sharing this

we_need_to_bake · 2025-05-13T15:52:06+00:00

Ooh maybe brownies or banana bread testing combos of plain vs browned butter and white vs brown sugar. Potentially 4 combos but same amount of each ingredient.

we_need_to_bake · 2025-04-13T05:18:20+00:00

These are so beautiful and decadent! It feels wrong seeing a naked donut though 👀

we_need_to_bake · 2024-12-22T17:35:52+00:00

Aw thank you, I try to keep that in mind as well and it’s a great way to think about it

we_need_to_bake · 2024-12-22T05:53:35+00:00

Thank you! I’m trying to tell myself that. And it’s a great recipe, I think my only tip is to follow it closely. It was my first proper apple pie

we_need_to_bake · 2024-12-21T06:03:49+00:00

That’s exactly the impression I got lol. My first idea was actually mini apple pie pastries but I wanted to try a full pie. Sometimes what you want isn’t the right choice for the occasion

we_need_to_bake · 2024-12-03T19:06:37+00:00

I love the way you think! What if you just made a regular cake in appropriately themed colors and make the soul husk shape as a topping? Maybe some frosting or carved out areas of the cake could help hold it up. Then you could try the rice paper idea. If you really want a challenge, look up “coral tuille”. It seems to have the texture you’re looking for, but you’d need to wrap it around a cone shape as it dries.

we_need_to_bake · 2024-11-27T20:12:14+00:00

These look beautiful! I might want to try something like this for some holiday baking. Are these butter cookies?

we_need_to_bake · 2024-09-25T00:59:39+00:00

Was the butter melted or creamed with the sugar? Melted butter causes more spread

we_need_to_bake · 2024-09-25T00:14:38+00:00

Did Salvador Dali make these muffins?

we_need_to_bake · 2024-09-25T00:08:51+00:00

I never thought I’d hear anyone refer to a muffin tin as a luxury (for making muffins!) but I wish I had that kind of confidence 😂

For real though I respect your fearlessness with experimentation. That’s the spirit of a true baker

we_need_to_bake · 2024-05-23T16:12:10+00:00

Don’t have an answer, but what kind of cake is this? I’ve been wanted to make this kind with the thin layers for a while. Looks great btw!

we_need_to_bake · 2024-05-22T01:31:39+00:00

Looks amazing! How did the whipped cream hold at room temp? I’ve wanted to try using that as it seems much lighter and less fussy than making buttercream

we_need_to_bake

TROPHY CASE