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Ask Gemma…Your Holiday Baking Questions Answered!

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Hi Bold Bakers!

Christmas is when novice and experienced bakers alike dust off their aprons and get into the Holiday Baking Season. For some it has been a year since you last used your baking powder or maybe you use it so much you have run out and need a substitute fast! That’s where I come in! With more than 10 years of experience working as a professional chef, I’m here with answers to your top holiday baking questions. If you don’t see your question in this post, ask me in the Comments section below and I’ll get back to you.

Q: How can I tell if my baking powder or baking soda is still fresh?

A: If you are an avid baker, you probably replace these two staples frequently. If you reserve your baking for the holiday season exclusively, you’ll want to test those cans before you get started.

Here’s how:

  • For baking powder: place 1/4 teaspoon baking powder into 1/2 cup hot water
  • For baking soda: place 1/4 teaspoon white or apple cider vinegar into 1/2 cup hot water. Add 1/4 teaspoon baking soda.
  • The mixture should bubble immediately — if so, your baking soda/powder is still good. If not, replace it.

Q: How important is it that ingredients are “room temperature”?

A: You’ll notice that most baking recipes call for certain ingredients such as eggs, butter, milk to be at room temperature. This is actually quite important for the final outcome. Cold ingredients will not incorporate smoothly or evenly, so your batter won’t get enough “rise” when it hits the oven. This results in dense cakes and hard, flat cookies. Be sure to allow enough time for your ingredients to sit out and warm up (depending on your kitchen and the time of year, this can take anywhere from 30 minutes to an hour).

If you’re pressed for time (or simply forgot), you can place eggs in a bowl of warm (not hot) water for 15 minutes. Butter can be diced (or grated on the large holes of a box grater) to speed up the process. Also you can place it in a bowl of hot water like this. Unfortunately, there’s no shortcut for milk.

The opposite of this rule applies to pie crusts, pastries, and biscuits. Here, you want your ingredients to be super cold, so when the dough goes into the oven the bits of butter melt, expand, and create those flaky layers.

Bold Baking Tip: If your recipe calls for separated eggs (whether whites, yolks, or both), always do so while they’re cold. Cold yolks stay more intact and are less likely to run into the whites.

Q: How do I prevent chocolate from seizing up in the microwave?

A: Chocolate hardens and burns when it gets too hot.  The best way to eliminate this problem is to melt chocolate in a double boiler. To melt it in the microwave cook it at half power for one minute, stir and repeat in 20 second increments until the chocolate is fully melted. Make sure to check out my video and recipe on How to Temper Chocolate.

There is no saving burnt melted chocolate but the best method for melting is low and slow.

Q: A recipe calls for buttermilk but I don’t have any on hand. Can I substitute something else?

A: Absolutely! To make buttermilk, place 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to 1 cup. Let stand for 30 minutes and it’s ready to use.

Make sure to check out my video and recipe on How to Make Buttermilk.

Q: The recipe calls for unsalted butter but I only have salted available. Can I still use it?

A: Yes you can! Some baker choose to omit salt from a recipe if they use salted butter. I don’t, I leave in the salt. Never in all of my years have I baked something that was salty. Remember salt is not just a seasoning for savory food, it’s also a seasoning for sweets too to bring out all the flavors.

Q: Can I use brown sugar instead of white sugar?

A: Yes, you can HOWEVER brown sugar gives a caramel flavor to your baked good that white sugar doesn’t. The difference between brown and white sugar is the addition of molasses.

Did you know you can actually make Brown Sugar? It is so simple and makes a great addition to your baked good. I’ll show you How to Make Brown Sugar in my post and video.

Q: Can I substitute regular sugar for confectioners’ sugar?

A: Confectioners’ Sugar or Powdered Sugar has a much finer texture as well as a bit of cornstarch.  Therefore, it is NOT recommended to switch one for the other.  The only time these two sugars could be substituted would be in the case of decorating.

Did you know you can make it homemade? I’ll show you How to Make Powdered Sugar in my post and video.

Q: Why do my Christmas cookies spread out so much while baking?

A: Your butter is probably too warm. Try chilling the dough for a minimum of 30 minutes before baking to reduce spreading.

Bold Baking Tip: Try “aging” your cookie dough. Store your dough in the fridge for up to 5 days before baking it. The flavor will be more developed and your cookie will have lovely crackles on top.

Q: How long do spices actually last and what is the best way to store them?

A:  This is a great question! I am pretty sure that I can go into most home kitchens and find improperly stored, or ridiculously outdated spices. I suggest tossing ground spices if you are unable to use them within one year from the purchase date.

As for storing spices in your kitchen, always keep them in a cool, dark place away from heat and as far away from the stove as possible. Yes, that actually means that you should find a better place other than that odd cabinet above your stovetop! For the freshest flavor from your spices, consider purchasing whole spices instead of pre-ground, and grind them yourself using a mortar and pestle or a coffee grinder that is only used for spices.

Q: Why is my fruit sinking in my cakes?

A: For cakes, muffins and other quick breads, and tarts that have fruit, toss the fruit with just enough flour to coat it well before you add it to the batter. Also, the lighter the pieces are, the less likely they are to sink through the batter. Fruit tends to sink in thin batters.

Q: Why is my chocolate a gray color?

A: Don’t be worried about that gray–white cloudy covering on your chocolate called “bloom.” It’s simply the result of being stored for a while at a somewhat warm temperature. Absolutely still use this chocolate in your baking. It will work just fine.

Q: Can I freeze cookie dough?

A: Nearly all kinds of cookie doughs freeze well for up to three months. Form the dough into a log, wrap it tightly in plastic. For more information about freezing and baking cookies, check out my How to Bake a Perfect Cookie post and video.
Go to my Holiday Baking Headquarters page for all your Holiday Baking needs!


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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  1. Tincy on December 14, 2017 at 9:30 am

    I wish you could try out some Indian recepies..
    Thank you.

    • Gemma Stafford on December 15, 2017 at 5:23 am

      I am working on this, I hope to do some in 2018, thank you for being in touch,
      Gemma 🙂

  2. Rena Pezzuto on December 13, 2017 at 1:35 pm

    Help! Cranberry pie is TOO Liquid! Do I bake it longer?

    • Gemma Stafford on December 13, 2017 at 6:01 pm

      Hi Rena,

      Is it pure cranberry? no other fruit?

      Cranberries are very liquidy and might be better paired with a fruit that would soak up the extra a liquid.

      Hope this helps,

  3. murbina123 on December 10, 2017 at 12:42 am

    Hi Gemma,
    I just wanted to let you know that this page is so helpful for me. Especially now that I am going to be baking a lot.
    Thank you!

    • Gemma Stafford on December 10, 2017 at 2:31 am

      Great! I am rally happy to hear this.
      Do start with the basics, that is where you learn a lot. Try mug recipes if you have a microwave, this is also learning, and you will not waste ingredients.
      Thank you for being in touch,
      Gemma 🙂

  4. David Deal on December 8, 2017 at 5:58 am

    Do you have a recipe for water biscuit, want to make some without milk for employees at work but several employees can not handle milk

    • Gemma Stafford on December 9, 2017 at 9:23 am

      Hi David,

      Unfortunately I don’t. I haver never tried to make them. But I’ll keep a look out. Lots of bread recipe don’t have dairy. You could try one and make crackers out of it 🙂

  5. Makulit on November 29, 2017 at 5:17 am

    Hi. I tried your crazy cupcake recipe and it is very good but it was to sweet for me. Can i reduce the sugar on the batter so that i can experiment with other sweet flavors to balance it out? Thank you

    • Gemma Stafford on November 30, 2017 at 5:56 am


      Yes if you found it too sweet reduce the sugar by 1/4. That should help.


  6. mila on November 29, 2017 at 12:08 am

    Hi Gemma, if i put the chocolate fudge on a stick and stir it into hot milk will it be hot chocolate? Really need a hot chocolate on a stick recipe, and if you can tell me how to do a choc mint or orange one too!
    Thanks 🙂

  7. Lia Sokol on November 28, 2017 at 7:19 pm

    Hi Gemma!
    I’ve been a long time subscribers, and I bake a lot, but the one thing I always mess up is my buttercream frosting. Bits of butter get separates from the liquids and it’s all clumpy. What did I do wrong? Also, what website creator did you use? WordPress? Wix? Weebly?
    Thanks ilysm! 💞

    • Gemma Stafford on November 30, 2017 at 5:17 am

      Hi Lia,

      Thanks so much for being apart of the community for so long. What type of butter are you using? it’s getting liquidy? that is very weird. I suggest changing your butter.

      P.S we use WordPress 🙂

  8. Shirley on November 28, 2017 at 3:47 pm

    Dear Gemma, just wanted to thank you for your wonder tips especially your bigger bolder basics
    Merry Christmas and have a Happy New Your to you and yours.

    • Gemma Stafford on November 29, 2017 at 8:41 pm

      Hi Shirley,

      I’m thrilled you like my recipes. The Basics were my favorite series to do.

      Happy Christmas and make sure you share photos of anything nice you make over the Holidays 🙂

  9. Faria on November 27, 2017 at 4:51 am

    Hey Gemma,I am a fan of your recipes and love your videos!

    Can I use xylitol instead of sugar? If yes what is the ratio to sugar?

    • Gemma Stafford on November 28, 2017 at 2:41 am

      Hi Faria,
      For which recipe?
      This is important as xylitol does not caramelize, and so will not bind the ingredients in cookies for example. I really need to know more! For some of this product, crystals for instance, you replace it one for one. Read the instructions on the pack too, this will help.
      Gemma 🙂

  10. Sophia on November 22, 2017 at 8:10 am

    Hello! I’m in the process of making the salted fudge brownie trifle but I’m not sure on how to make the whipped cream part. I read the directions but it goes straight to the cream cheese part. I may be mis reading it but if you could help me that would be great!
    Thank you!

    • Gemma Stafford on November 22, 2017 at 1:53 pm

      Hi Sophia,
      Good for you, this is a big recipe, but a good one, well done.
      starting from step 8:
      Whip the cream until soft peaks form. Divide the cream in half, half for the mousse and other half for cream layers.
      So, you are whipping the cream, and putting 1/2 of it into the cream cheese mix. (Fold ½ whipped cream into the cream cheese mixture. Place in fridge until needed).
      The remainder you hold back for the assembly of the trifle.
      I hope this helps.
      Happy Thanksgiving to you and yours,
      Gemma 🙂
      Place the other bowl of cream in the fridge until assembly of the trifle.

      • Sophia on November 22, 2017 at 1:56 pm

        I figured out the cream cheese part! Thank you! I made it about an hour ago but I won’t be serving it until tomorrow around 3. I wrapped it up and put it in the fridge…do you think it will stay fresh until then?
        I hope you have a great thanksgiving as well!

        • Gemma Stafford on November 23, 2017 at 9:16 pm

          you too, Sophia 🙂

  11. Sandy Pyland on November 22, 2017 at 8:07 am

    In your pecan pie recipe…can I use Karo syrup in place of golden syrup?????

    • Gemma Stafford on November 22, 2017 at 1:57 pm

      Hi there,
      Karo syrup is a type of corn syrup, it is a similar, but different thing! I have not use this in this recipe, so I am not sure about it! Golden syrup has a golden, caramel flavor, and this adds to the recipe. Not too sure about this!
      Gemma 🙂

  12. Debbie-sip2017 on November 22, 2017 at 3:09 am

    how can I get the recipes? for milkshakes

  13. Bear3591 on November 22, 2017 at 2:24 am

    When you say cream in your pecan pie do you mean whipping cream?

    • Gemma Stafford on November 22, 2017 at 6:06 am


      No it doesn’t have to be whipping cream for the pecan pie. You can use a cream that doesn’t whip.

      Great question,

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