Welcome to the Frequently Asked Questions section of Bakingwhiz.com! Here you'll find answers to the most common questions we receive about our recipes, baking techniques, and website.
Recipe Questions
Are your recipes tested?
Yes! Every recipe on Bakingwhiz.com is thoroughly tested in a home kitchen before being published. Most recipes are tested multiple times to ensure they're reliable and delicious.
Can I use different sized baking pans?
In most cases, yes, but you may need to adjust baking time and sometimes temperature. As a general rule:
- Smaller, deeper pans will require longer baking times
- Larger, shallower pans will require shorter baking times Always check for doneness using the indicators provided in the recipe (e.g., toothpick test, internal temperature, visual cues).
Can I substitute ingredients?
While some substitutions work well, others can significantly affect the outcome of your bake. We try to note possible substitutions in our recipes. For specific substitution questions, email us at contact@bakingwhiz.com, and we'll try to help!
Why are measurements provided in both cups and grams?
We provide both volume (cups, tablespoons) and weight (grams, ounces) measurements because:
- Weight measurements are more precise and yield more consistent results
- Volume measurements are more common in American kitchens For best results, especially in finicky recipes like macarons or delicate pastries, we recommend using a kitchen scale.
What does "room temperature" mean for ingredients?
Room temperature ingredients are typically around 70°F (21°C). For butter, this means soft enough to easily indent with your finger but not so soft that it's melting or losing shape. For eggs, they should not feel cold to the touch.
Why didn't my recipe turn out like yours?
Baking can be affected by many factors, including:
- Oven temperature (many ovens aren't calibrated correctly)
- Ingredient brands and quality
- Altitude
- Humidity
- Technique differences If you're having trouble with a specific recipe, please email us with details and photos if possible, and we'll help troubleshoot!
Baking Tools & Techniques
What baking tools do you recommend for beginners?
Essential tools for beginner bakers include:
- Measuring cups and spoons
- Mixing bowls (various sizes)
- Whisk, rubber spatula, and wooden spoon
- Baking sheet
- 9-inch round cake pans
- 9x5-inch loaf pan
- 8x8-inch square pan
- Cooling rack
- Parchment paper
Do I need a stand mixer?
While a stand mixer is convenient and helpful for certain recipes (especially those requiring extended mixing like meringues), most of our recipes can be made with a hand mixer or even by hand with a whisk and some elbow grease!
What's the difference between baking soda and baking powder?
Baking soda is sodium bicarbonate, which requires an acid in the recipe to activate. Baking powder contains baking soda plus a dry acid, so it works without an additional acid in the recipe. They are not directly interchangeable.
How do I know when my baked goods are done?
Each recipe should include specific doneness indicators, but common tests include:
- Cake/quick bread: A toothpick inserted in the center comes out clean or with a few moist crumbs
- Bread: Internal temperature reaches 190°F-210°F (88°C-99°C) depending on the type
- Cookies: Edges are set and golden brown (centers may still be soft)
- Pastry: Golden brown color and feels crisp or set to the touch
Website Frequently Asked Questions
How do I save/print recipes?
Each recipe has a "Print" button near the top of the recipe card that will format the recipe for easy printing. To save recipes, you can:
- Bookmark the page
- Pin it on Pinterest
- Take a screenshot
- Print to PDF
How often do you post new recipes?
We typically post 2-3 new recipes each week, focusing on seasonal favorites and reader requests.
Can I share your recipes on my website or social media?
You may share:
- Links to our recipes
- A single image with a direct link back to the original recipe on Bakingwhiz.com
- Your adaptations of our recipes with credit and a link back to the original
You may not:
- Republish our recipes or photos without permission
- Copy and paste our content to other websites
- Share our recipes in their entirety on social media
For specific sharing requests, please contact us at contact@bakingwhiz.com.
I found a mistake in a recipe. How do I report it?
Please email us at contact@bakingwhiz.com with the recipe title and the issue you found. We appreciate your help in keeping our content accurate!
Do you offer gluten-free/vegan/keto-friendly recipes?
While we don't exclusively focus on these dietary needs, we do offer some recipes in each category and are always working to expand our selections. You can use the search function on our site to find recipes that meet specific dietary requirements.
Business Questions
Can I submit a guest post?
We occasionally accept guest posts from fellow food bloggers and baking experts. Please email contact@bakingwhiz.com with "Guest Post Proposal" in the subject line, including:
- Your blog/website (if applicable)
- Your baking expertise/background
- 2-3 recipe ideas you'd like to share
- Sample photos of your work
Do you offer sponsored posts or product reviews?
Yes, we work with brands that align with our values and would be relevant to our readers. For sponsorship inquiries, please email contact@bakingwhiz.com with "Sponsorship" in the subject line.
Can I hire you for recipe development?
Emilly is available for select recipe development projects. Please contact us with details about your project, timeline, and budget for consideration.
Do you offer online baking classes?
We currently don't offer formal classes, but we do share technique videos on our YouTube channel and provide detailed step-by-step instructions in our recipes.
Still Have Questions?
If your question wasn't answered here, please feel free to contact us at contact@bakingwhiz.com, or via pinterest and we'll get back to you as soon as possible. We aim to respond to all inquiries within 2-3 business days.
Happy baking!