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All about baking..cakes, fondant, cupcakes, frosting

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Almost all of the recipes I have posted are baking. Most of them have pictures too! I would love for everyone to check them out!

Need Help

Does anyone know how to make a pineapple upside down cake the old fashion way with the flavor of pineapple in the cake for example the cake mix called pineapple upside down cake love it just trying to make it old fashion and also i'm looking for a old timers recipe for strawberry rhuarb pie.Can anyone help me please.

fresh fruit tart

i want to try to make a fresh fruit tart. i plan to make a filling, maybe a simple cheesecake in tart pan. i know i bake that. but i want to NOT bake the fresh fruit. rather, use a simple syrup with maybe even some grand marnier mixed into a variety of fruits i.e. mango, grapes, peaches, raspberries and blueberries. then pouring that over the cooled cheesecake tart. i am open to any and all suggestions on this. it's for my husband's birthday party (july 4) and it just sounds good, cool and refreshing, to me. any help is appreciated.

Mango cheesecake

Hey, since I had no response on my post about cheesecake, I figured it out my self and here are my results.

It takes exactly 38 min. in the oven, it will crack a little but that's okay that makes it look really like a cheesecake. Good taste doesn't need flour. The mango can be a little more and the vanilla also. I put a little sugar in the mango puree and it came out fabulous. Thanks for this recipe.

mango cheesecake

This is the first time I'm baking a cheesecake. I'm using the mango cheesecake recipe from bigoven. I 've noticed that it doesn't use flour . It's in the oven 30 min. have past already and in the center is not yet done, I'm leaving it for a 5 more minutes. I've added 3 more min. is this method okay?

help sour dough starter

OK, so I am a newbe to ........baking, yea thats it ,... baking. Anyways i looked up on this wonderfull web page (Big Oven) for a sour dough starter. Guess what!!! I found one. doesent that beat all!!! again, anyways i did what it said to do it's been 6 day's and it still does not look like bread that i would want to eat. JUST KIDDING!!! . but it does smell like a an over proof rum ( something that i know to well of) The question is what am i looking for ? it does not smell sour , it smell like Grandads breath when he returns home from the Pub on Saint Bishop's Day. By the smell of it I could drink it but I would rather turn it into sour dough Bread.

So this is what i am working with. It has the consistenicy of a slightly melted milkshake. no mold, it has a creamy color( i hate to refer to it as"IT" since i have been tending to it like a new born baby) sometimes it seperates like "Syble" an has two different personnalaties " I know i did not spell that right" when i stir "IT" "IT" returns to the previous state of milkshake. What is a father to do???

Brian

how to make the icing?

for "Pistachio Nut Cake from Angelett" How do you make the icing? Do you beat together or just mix it. Do you cook the pistachio pudding with the milk and then add to whip cream. Thanks for any help.