Frequently Asked Questions
Here you will find answers to all of the frequently asked questions I receive while developing and testing new recipes in my kitchen.
Recipe FAQs
Do you provide nutritional details for your recipes?
I do not typically include nutritional information as it can change significantly depending on the specific brands you use. I always encourage making recipes your own with substitutions! However, if you need exact numbers, there are many reliable online calculators where you can input your specific ingredients, such as this recipe nutrition analyzer.
Can I swap ingredients in your recipes?
Absolutely! While baking can sometimes be a science, cooking is much more flexible. My mother and grandmother taught me to be resourceful with what is in the pantry. If you dislike a certain herb or want to swap a protein, go for it! If I have successfully tested a specific substitution (like making a dessert dairy-free), I will include those details in the recipe notes.
Why did my dessert or meal turn out dry?
It happens to the best of us! I remember my first solo baking attempt where I over-baked a sponge cake and it came out like a brick. To avoid this, always check your oven temperature and try not to over-process your dough or over-cook your proteins. Letting your cakes or meats rest for a few minutes before serving also helps keep things moist.
What is your most used kitchen tool?
I test every recipe in my Los Angeles kitchen using my trusted KitchenAid stand mixer for desserts and a reliable non-stick pan for savory dinners. You do not need a professional culinary setup to make an incredible meal.
How should I store leftovers?
Most of my recipes keep well in an airtight container in the refrigerator for 3 to 4 days. They are great for planning ahead! As always, please use your best judgment when it comes to food freshness.
Why is my sauce or cream not thickening?
If a sauce is too thin, let it simmer uncovered for a few extra minutes. For creams and frostings, sometimes a few minutes in the fridge helps them set. Remember that many textures naturally firm up as they cool down.
Website and Content Usage
Can I save my favorite recipes for later?
Yes. You can save any recipe by clicking the heart icon on the screen. Creating an account allows you to keep all your favorites in one place for your next baking session.
Do you have a published cookbook?
Not at this moment. Currently, I am focused on providing all my recipes for free here on Bakereeve. However, I am planning a special E-book focused on chocolate and desserts for the future!
Am I allowed to republish your recipes?
If you try one of my recipes and want to share it, please rewrite it in your own words and provide a clear link back to the original post on bakereeve.com as the source. Please do not copy and paste my text or use my photography alongside the recipe.
Can I use your photography on my site?
Thank you for the interest! You are welcome to share one of my copyrighted photos with its watermark, provided you give Clara Cartwright credit with a link back to my website. For any other use, please contact me directly.
Do you accept guest posts?
No. I am the sole author and creator of all content and recipes on this website to ensure everything meets the Bakereeve standard.
Will you review my product in exchange for a free sample?
While I love sharing my favorite kitchen essentials (like my favorite dark chocolate brands!), I do not offer sponsored product reviews in exchange for free merchandise.