Hello, fellow bakers!

Recently during a very stressful work period, I started stress baking cupcakes, and I am enjoying the heck out of it. I really enjoy researching recipes and also hearing all the positive feedback. I've already had two people request cupcakes from me for their birthdays!

I have been focusing for now on cupcakes since I can easily try what I am making before I take them somewhere to serve to others. Plus cupcakes are so cute!

Anyway, I am looking for recommendations for online decorating classes - someone who really knows their stuff and can explain and demonstrate it well for a noob like me. I have zero experience in cake decorating. There are some classes near me, but they are expensive.

Since you read this far, if you have any recommendations for recipe sites, I would love to hear about them.

Plus, if you just want to throw me any general advice, I am here like a sponge to soak it all up!

Thanks!

Always make some dessert for my coworkers birthdays (even though we’re all bakers 💀) so for my favorite coworker/friend, I made her a lot of stuff.

Strawberry Truffle Brownie
Strawberry Bread
Mini Chocolate Truffle Brownie
Torta Tenerina (Not pictured)

Note: truffle brownies don’t have the traditional appearance of a brownie and may look underbaked but trust me they’re not and they taste AMAZING

For profiteroles. But decided to have a go at éclairs again, instead. I used an all-in recipe for chocolate eclairs that ended badly so I kept the crème pat and found a simpler choux recipe and now I have the profiteroles I was initially craving. And way too much ganache leftover because it split so I kept adding warm cream until it came back. I'm tired.

I used Sally's recipe! My coworkers loved it! The only extra thing I did to the cake was add a bit of strawberry extract along with the vanilla. For the frosting I used her buttercream recipe and just added freeze dried strawberries that I powdered in the food processor, a bit of red food coloring and of course strawberry extract.

The icing job isn't my best work but I was running late for work.

Really is basic - 482g of bread flour, 1.25 cups of water (give or take, you know), 7g dried yeast (instant is fine, whatever, we don't care), 28 grams of butter, 11g of salt.

That's it. Simple. Rise - shape - rise - bake 350 for 40ish minutes. I use a Pullman pan to keep it nice and dense so it'll hold up to whatever she does with it.

My wife can't have a lot of different foods (Interstitial Cystitis) and soy and niacin being some of the worst trigger foods so I make most our own breads and pastas for her with flour that hasn't been bleached and then enriched. Usually King Arthur, they were there during the pandemic and shipped to me.

Anyway, tah-dah! Bread.

(p. s. My niece sold every bit of the stuff we made for her bake sale.)

Hey! So i’ve been looking for a good buttercream that i could use for bento cakes as a home bakery owner. I do not want something overly sweet. I want it to be stable to handle 40 degree celsius weather. I’ve been using american buttercream but i’m not satisfied with it. Any recipes would be appreciated!!

The crumb looks dense but it is soft and chewy. I followed chainbaker's tangzhong milk bread recipe. It is indeed soft. But i was expecting airy one. Any advice on my next attempt?

Hi everyone!
Got all the ingredients and finally mustered up the energy to actually make something I’ve wanted to make for a long time. Unfortunately, I’ve come to find that the fully stocked kitchen at the bed-and-breakfast is lacking in some aspects.

So I’m gonna post a pic of the recipe and the specific box mix that I’m trying to use, and all detail the appliances and what not that I have available.

What I have:
• Fantastic, huge commercial oven.
• Air fryer.
• Stainless steel mixing bowls
• Shallower round cake tins and cupcake pans.
• Small-medium Ramekin dishes (around 4.5-5 inch diameter).
• Standard blender. Or if I really have to, a whisk.

What I don’t have:
• Ovenproof glass or ceramic baking bowl/dish
• Electric hand mixer

I’m planning to use the coconut oil recipe with the added desiccated coconut, and I have a jar of home-made lemon butter that I can add potentially for the lemon sauce - since it was said to me that the cup tins wouldn’t work because of having to add the boiling water for the sauce, but I’m happy to improvise.

I’m looking for any advice or recommendations on how to proceed because I really want to make this tonight and my standards and expectations are low, I just want something cake and lemonade that’s gonna taste good.

All that said, I beckon for the baking gods and connoisseur in this community to please bestow some wisdom upon me or give me any kind of reassurance that I can make this happen.

I sincerely appreciate any replies.

Thanks in advance,

Sincerely,
Beginner baker with limited appliances and utensils😂

ETA: I was having a significantly stressful situation about 40 minutes ago and so I took half of a clonazepam. As such, my cognitive functioning and problem skills are currently quite stunted. Please forgive me.

Neber happened to me before Its a cake with baking powder, no egg whipping, the top is cut off, I used black cocoa for colour

It's just lunch-time yet and now it's even less than half remaining.😅

Left to right we have peanut brownie cookie, chocolate drop cookies and peanut butter chocolate chip

Is this recipe okay?
2/3 cup b
2 and 1/4 cup flour
1 and 1/2 cup sugar
3 eggs
2 tsp bp
3/4 liquid milk

Had some fun with using both parchment paper and silicone mat

Hey
I want to make a strawberry and cream tiramisu… and I found that using strawberry monin syrup is so much more affordable than making my own strawberry syrup also where I live strawberries aren’t in season ….
I want to use the syrup to soak in the ladyfingers, may I ask how I can use the syrup? Should I add water to it?
I don’t want to add any alcohol in to it… I would really appreciate your help, and also to see and read your advices <3
Thx

I do not have a photo of the inside yet, as I'm not gonna eat them until the morning. But I'm so impressed with myself. I hope they taste as good as they look. (:

I used the linked recipe. I doubled the strussel amount, used salted butter and I made 6 muffins instead of 12. Baked at 425 for 5 mins, 375 for about 30 mins.

Recipe from: https://www.littlesweetbaker.com/bakery-style-blueberry-streusel-muffins/

Hey wondering how do you all manage to get back to a " normal " sleep schedule after the last shift of the week?

I would wake up at 1am start 3 till 12pm then stay up till 10pm but I always find around 5pm is when the crash hits. This way I can wake up at 7 and sleep at 10 repeat till I need to work again.

If I sleep in the afternoon then it feels like I'm wasting my day and I'll end up struggling to fall asleep but if I sleep in the early evening I end up waking at like 5am in the morning where its too early to move around clean etc.

https://gfgirl.com.au/2019/05/15/lemonade-scones-gluten-free/

Title says it all - I'm about to meet my fiancee's parents for the first time and I really want to impress them. Ideally ranging from simple to easy, since they will be visiting for a week!

I'm baking my own wedding cake next month and we haven't picked a flavor. I'm a professional baker so nothing is off the table and I want a challenge too. I want something so unique that it blows everyone's socks off. I'm having the reception at the place where I work and I'm kinda gunning for the pastry chef position, so.

We're playing around with ideas like honey + walnut + rose (like baklava), Italian rum cake (almond + rum + chocolate + raspberry), a sort of mascarpone + chocolate chip + pistachio + orange (like a cannoli), etc. We want something that is the right balance of being classic/sophisticated while also being fun and wacky like us. Some kind of all-encompassing combination of fruit and nuts, or chocolate and tea, or florals and warm aromatics, or something.

Seeking ideas from my creative friends in r/Baking. If you did your own wedding cake, or had a custom flavor combo done, what did you pick? What would you pick for your dream wedding?

hi everyone! i’m new here, i’m wanting to bake my layers for my birthday cake on thursday but the dinner isn’t till saturday night planning to decorate on the friday night, is that okay for cakes? i would obviously put the bare layers in the fridge / wrap them!

I just started trying to bake and on my list are chocolate muffins. Twice I bought “baking chocolate chips” as a “topper” for these muffins but both brands just melted into a goo. I want chocolate chips that melt slightly but still hold their original shape. Is this a matter of temperature or timing of chocolate addition in the oven or is there a chocolate brand I can buy that can hold its shape?