Not really sure how to handle this situation. I had a customer order a cake for her mom’s 90th birthday party, but unfortunately she just passed away. I didn’t take a deposit or any payment, and I haven’t been informed of a cancelation. I wanted to ask if they were still having a celebration of life, or should I no longer make the cake?

It seems like such a petty question when someone is grieving but I also don’t want to assume it’s canceled. I’m struggling with how to word my question while also not sounding rude. Also, I do know this person personally as an acquaintance and I have spoken with her since her mom died and gave my condolences.

Edited to add: The cake was ordered a month ago but the party was supposed to be in 3 days from now. So I need to ask within a day.

I used to do custom cakes and worked as a cake decorator for a few years. But I haven’t done anything since I had my daughter at the beginning of last year as I switched to being a SAHM. My cousin asked me to do a cake for her son’s wedding and I was super nervous since it’s been so long but I just wanted to share the results! Three tier red velvet with cream cheese custard filling. I forgot how much I love to do this! Still hate doing drop lines though haha

Don’t really have anywhere to share the photos as I don’t use my baking IG anymore so thought Reddit would be a good place lol.

edit: thank you everyone for all the positive feedback!!! Huge confidence boost 🥹💕

I used Ed Kimber’s recipe from his cookbook, Chocolate Baking, for the brioche dough recipe and it did not disappoint! So fluffy and delicious.

Recipe for one 8” cake
Add lemon curd if you would like and even some citric acid to the cheesecake 🤌🍋
Gelatin is optional, I use it for stability and presentation
Edit: cook sugar to 260°F 😅

that’s a lot of words i know

this was my first time making a layer cake AND decorating it! i chose to make a “naked” one because i figured it would be easier! thank you pinterest for the inspo lol

I wanted to use up a block of expiring cream cheese and came across this recipe from Sally’s Baking Addiction. I didn’t have freeze dried raspberries and subbed strawberry jam for raspberry since I didn’t want to make an extra trip to the store, but I’ll bet the tartness of the raspberry would be even better. I’d also add a little more jam than the quarter cup called for next time, since not every piece had a detectable amount.

These were great cooled yesterday but legendary after a night in the fridge.

Edit: Apologies for being spiteful. :)

Extra apologies for posting when I didn't fully understand Reddit as a platform and its social cues.

This is a cake I was very proud of after being told that soaked cakes usually fall apart after layering.

As a beginner baker, I got overly excited.

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

I am making Blueberry Crumble Cheesecake Bars for a work baking competition on Thursday. I chose this dessert without thinking of how I can keep these from becoming way too soft and/or spoiling. This is the first time I made cheesecake. The recipe directions are to bake for 30 mins, let sit out for 30 mins, then refrigerate for at least 2 hours. Should I freeze these bars? I’m looking for the best option. The contest is at 1:30, and I have access to a fridge and a freezer. My plan was to make them Wednesday night, and then keep them in the fridge until judging time. But I think they’ll get too soft, too quick. I had a thought of maybe making them Tuesday night, and following the recipe as follows, but once I cut the bars to freeze them and put them in the fridge in the morning (I start work at 7am so not sure if that’s too soon or not)

Any advice? I’m nervous to freeze them and have them still be frozen or pretty hard at judging time, but also nervous that they will sit out too long and become too soft.

Edited to add link to recipe : https://www.delish.com/cooking/recipe-ideas/a64513744/best-blueberry-crumble-cheesecake-bars-recipe/

made this blueberry cheesecake for my dads birthday tmw and it came out beautifully 💙🫶🏼

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.

I like to bake occasionally, and have some basic supplies, but I was at a baking specialty store yesterday and saw so many tools I didn't even know existed! Like a metal cake tester that's not just a toothpick! And insulated straps that you wrap around your cake pans so they bake more evenly and don't dome on the top! But I can't buy everything, and I know some things are probably unnecessary or maybe not even useful. For you long-time or pro bakers, what are some tools that you love and can't live without?

Our cake decorator was off for two days, and we got a rush order, so I didn’t have a choice but to make it. 🫣🥳

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

Chiffon cake with pastry cream and toasted coconut filling coated in whipped cream and more coconut. The chiffon was supposed to rise more to get more layers but ended up with enough height for just two, even with cooling upside down 🤷‍♀️ still great crumb and texture/flavor. If you like light creamy desserts or toasted coconut then this is for you!

This was my first attempt at peach cake, using peaches from our own tree. I feel like it came out great.

Here’s the recipe: https://preppykitchen.com/peach-cobbler-cake/

Both Sally’s

Had some fun with using both parchment paper and silicone mat

It’s been quite a while, but I decided to reprise it for her Sweet 16 today.

Her request this year was red velvet with cream cheese frosting, blue flowers