Hi Zoe, so excited for the chat. I love your show and your energy. I was wondering when your new season starts and when your cookie book it out. Also, are there any specific brand baking pans you prefer. I have made your blueberry bars several times. They are a big hit! Can you use other fruits? Some other questions I have I see have been submitted so looking forward to the the answers. Thank you!
Hi Zoe, you are a joy to learn from and watch! I’m wondering if you can offer advice on how to time baking cookies so that they’re still fresh for Christmas celebrations with family? I’ve been averse to freezing them in the past. Thank you!
I have a new oven which has a 'convection bake' option. It automatically changes the temperature that I enter to the appropriate convection temp. When should I use it? Should the recipe specify to use convection or can I use it anytime?
I use the butter and sugar method for prepping bundt pans, but there's always a spot or two that sticks. Any suggestions? And how long should I leave a very detailed bundt cake in the pan to cool before trying to remove it?
Any tips for baking in larger quantities? Been asked to do this lately for church functions and it is challenging to do from home. Larger baking trays work fine for choux or cookies but tray bakes, not so much.
I have 2 questions. First, I made the pumpkin basque cheesecake, and it looked beautiful. However, it was light, but not a loose cream like a basque cheesecake I have had in the past. Did I do something wrong?
Second, I made the cranberry/rasberry upside down cake. I had 2 problems. 1) the cranberry/raspberry jam was thick but filled up half the pan, which seemed like a lot of topping. Also, the recipe was not in oz or grams. It was harder that way and not your typical recipe. I prefer to weigh ingredients.
morning buns and breads! best tips/trick for make ahead -freeze -reheat/or overnight fridge proof and bake in the am. so many have fillings etc that don’t sit well in fridge over night ( cinnamon star, Orange rolls) and others don’t re heat well (croissants). what do you recommend for delicious morning treat? and how to do it! 😃.
My niece has a gluten and dairy intolerance. I’ve made your pavlova twice to rave reviews. I served it with an olive oil lemon curd and mixed berries. She refrained from the whipped cream. I've also made a flourless and dairy free chocolate cake by Claire Saffitz. Do you have any other suggestions for special GF and DF desserts? Also, are there good substitutions for whipped cream?
Hi Zoe, so excited for the chat. I love your show and your energy. I was wondering when your new season starts and when your cookie book it out. Also, are there any specific brand baking pans you prefer. I have made your blueberry bars several times. They are a big hit! Can you use other fruits? Some other questions I have I see have been submitted so looking forward to the the answers. Thank you!
Hi Zoe, you are a joy to learn from and watch! I’m wondering if you can offer advice on how to time baking cookies so that they’re still fresh for Christmas celebrations with family? I’ve been averse to freezing them in the past. Thank you!
I have a new oven which has a 'convection bake' option. It automatically changes the temperature that I enter to the appropriate convection temp. When should I use it? Should the recipe specify to use convection or can I use it anytime?
I use the butter and sugar method for prepping bundt pans, but there's always a spot or two that sticks. Any suggestions? And how long should I leave a very detailed bundt cake in the pan to cool before trying to remove it?
Any tips for baking in larger quantities? Been asked to do this lately for church functions and it is challenging to do from home. Larger baking trays work fine for choux or cookies but tray bakes, not so much.
Do you have a basque recipe for Christmas?
I have 2 questions. First, I made the pumpkin basque cheesecake, and it looked beautiful. However, it was light, but not a loose cream like a basque cheesecake I have had in the past. Did I do something wrong?
Second, I made the cranberry/rasberry upside down cake. I had 2 problems. 1) the cranberry/raspberry jam was thick but filled up half the pan, which seemed like a lot of topping. Also, the recipe was not in oz or grams. It was harder that way and not your typical recipe. I prefer to weigh ingredients.
Hello Zoe, first of, I love your show and wish you many more!
What temperature is best to warm apple pies from the refrigerator and how long?
morning buns and breads! best tips/trick for make ahead -freeze -reheat/or overnight fridge proof and bake in the am. so many have fillings etc that don’t sit well in fridge over night ( cinnamon star, Orange rolls) and others don’t re heat well (croissants). what do you recommend for delicious morning treat? and how to do it! 😃.
My niece has a gluten and dairy intolerance. I’ve made your pavlova twice to rave reviews. I served it with an olive oil lemon curd and mixed berries. She refrained from the whipped cream. I've also made a flourless and dairy free chocolate cake by Claire Saffitz. Do you have any other suggestions for special GF and DF desserts? Also, are there good substitutions for whipped cream?
Hello Zoe, are you offering a baking course in 2024? Love your recipes, unerringly good. Would love to meet and learn more from you, MCM
Sort of baking-adjacent: where can I buy the light aqua cutting board you used in a couple of your most recent TV episodes?
It's the exact color I need. Hope I can log in somehow on Wednesday