Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of April 19, 2026?
kimbob.Sunday was another busy baking day. I baked 6 large Orange Sesame Whole Wheat Muffins to use up some evaporated milk. I did not have orange peel, so I used ¼ tsp. orange oil, which worked well.
I also baked Dried Fruit and Pecan Scones (oil not butter), using half whole wheat pastry flour. It made nine.
My final project was to bake eight Whole Wheat Rye Semolina Buns.
I made a small batch of eclair shells last night that I would have to deem a failure, they aren't very hollow on the inside. I tried a suggestion I read to refrigerate the piped dough for an hour before baking, that may have been a factor.
It's Kate's birthday so we baked a chiffon cake yesterday and will frost it today. It collapsed from the bottom which is weird. I overbaked it and I wonder if that is why.
And I made scones this morning. Those came out well but needed more raisins this time.
I just realized - I lined the bottom of the cake pans with parchment. Maybe I shouldn't have done that. Next time.
Happy Birthday to Kate!
The birthday cake, while looking kind of shaggy and lopsided (my trademark?) was a success. Kate went back for seconds. I made lime n da coconut frosting. It was hard getting coconut flavor. I tried using coconut cream and coconut oil but I needed to add a touch of coconut flavoring to put it over. I also added lime juice from one small lime and zest from two.
If you don't line the bottom with parchment, you often have trouble getting the cake out of the pan. I doubt the parchment was cause for the collapse.
Okay. Thanks. Either way I need to make it again! The cake looked pretty sad. It baked VERY fast. So I need to drop the oven temp and check it sooner. But KAB says to leave the oven door closed for 45 minutes! It was overbaked by then.
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Spotted Dick. I've made plum pudding in the past for Christmas and always wanted to try this. Steamed for 3.5 hours.
Aaron--I agree with Mike that the parchment would not cause the cake to collapse. Could you post a link to the recipe? Also, what do you mean when you say it collapsed from the bottom up.? I know that sinking in the center can sometimes result from baking powder or baking soda being out of balance. Also, if the sugar outweighs the flour, there can be a collapse.
I'm channeling Cass (Kid Pizza) here, as these were the two areas he usually analyzed when a cake failed. Another suggestion he had was to grind the sugar in the food processor to make superfine sugar.
I made oatmeal M&M cookies on Saturday, a little smaller than the last batch because I used a #70 scoop. (As far as I can tell, nobody makes a #80 scoop.)
Those look yummy, Kimbob!
The focaccia looks fab!
