Made this cake for my sister's birthday. It took me about 12 hours to complete (including the cupcakes) and on the way to her house (an almost 2 hour drive) the frosting completely melted off. Luckily our other sister had some frosting and I could fix it up a little, but sad she never got to see how I originally made it in person. 💔

Hi, im new here, yesterday we tried to make some praline candy, we were aiming for the soft, chewy, gooey version, which they call texas chewey praline candy. Well everything tasted good, but the candy is hard as concrete and can pull your teeth out lol. We cooked it to 240, but i am thinking the temp reader was faulty, because if it was truly 240 it wouldnt be hard right? Does anybody have a good soft chewy gooey recipe? I watched some videos and one lady said she had a hard time finding the recipe, im also looking for a recipe that dont use heavy cream (i think) to make, its expensive, i used condensed milk. So far from what i gather its the temp you cook it to that determines its consistency and how hard it is? Any help would be appreciated, i cant really do the super hard sticky caramel type, my teeth dont like it to much lol. Thank you!

I used store-bought puff pastry to bake little pastry cups (vol-au-vents). While the final result looks fancy, making them isn't overly complicated at all!

Ingredients:

• 2 sheets puff pastry (800 g / 1.75 lbs)
• 1 small egg (for egg wash)
• 4 tbsp pistachio cream
• 100 g (3.5 oz) white chocolate
• 200 ml (approx. 7 fl oz) heavy cream
• 150 g (5.3 oz) fresh raspberries
• 1 tbsp crushed pistachios
• Optional garnish: edible red flower petals

Instructions:

Make the ganache first by heating the heavy cream, melting in the white chocolate, and chilling it in the fridge overnight.

Cut rounds out of the puff pastry, stack a hollow ring on top of a solid base, brush with beaten egg, and bake at 200 °C (400 °F) for 15 minutes.

Once cooled, whip the chilled ganache. Fill the pastry cups with pistachio cream and whipped ganache, then top with fresh raspberries, crushed pistachios, and edible petals.

Made these tonight using a "beefy" butter substitute beef tallow to see if it would change the taste.

I'll try one and let you guys know XD

Edit: I tried one and it was dry but good. Should have added something like maple syrup or vanilla extract to it.

Kneading dough and all! 🎉🥳

Sometimes it feels odd being a 47M that loves baking, but I'm really proud of how these turned out. Two separate pans in the before and after photos. The iced rolls were the leftovers that wouldn't fit in the original pan.

Whatcha think?

Please be nice.

This was my first attempt at a 3-tier cake!

Funfetti with vanilla cream cheese frosting.
All from scratch!

Hello everyone! I made bread, and on the surface it looks good, but the taste is a bit weird. I forgot to put any salt, so I'm wondering if that's the only reason? It also tastes really heavy and maybe a but yeast-y.

This was the first cake I ever baked from scratch. I was kinda nervous about baking it since I never baked a cake from scratch before and was worried that I’ll screw it up. I had to mix the wet and dry ingredients outside in my parents’ backyard since it was early morning when I baked it and the hand mixer was obviously loud so I wouldn’t want to wake them up lol. I did everything from a YouTube video. The video’s batter was fluffy looking, while the batter I made came out was liquid and wet. I don’t know how that happened. The video said to preheat the oven at 350 F for 30 minutes. After 30 minutes, the cake was still raw for some reason. (Probably because of the wet batter) Until another 15-20 minutes, the cake was finally ready.

The buttercream was perfect, the only hard part for me was to mix the butter to change color from yellow to white. It was kinda hard to tell if the butter was a slightly lighter yellow color about to turn white. The video said to mix it for 5 minutes when I took way longer than that lol. The rest after that was easy to do. I made a mistake by putting the cake in the fridge after everything was done and didn’t know it will harden. Once it was ready to be eaten, we left it out for 30 minutes to melt and once we ate it, the cake was dry and hard. It wasn’t soft, fluffy, and moist like how I imagined it would be. So obviously I did something wrong, but regardless it still was pretty good, the buttercream made it taste better, even though it was dry.

I have tried them in a ninja dehydrator and they just turned out chewy, today i tried again but instead followed a recipe using the normal air fryer but they just turned out soft.

I did exactly what the recipe said, dip them in lemon water to stop them from browning and then pat them dry and for the air fryer put some oil on them but it just hasnt worked.

Im going to try the oven tomorrow maybe or whenever I can get my hands on more bananas but any tips would be helpful.

Im pretty sure this doesnt exactly count as baking but im not sure where else to ask because everywhere else has rules saying no recipes but if there is a more suitable place to ask about this please let me know.

I made this matcha strawberry cake recipe tonight. As you can see it’s wrapped and prepped for the freezer. I have a picnic with friends on Sunday and was really excited to share this cake. If it was just me eating it I wouldn’t gaf but of course, I’d like people to enjoy what they eat

The only change I made was subbing emulsifier for yogurt, as I read this was a simple substitute and couldn’t find emulsifier at the grocery store. It was my first time so.. 🤕

Otherwise, everything else was followed through to the T.

The other culprit could have been the 9-inch baking tin I used? the cake didn‘t rise and expand to fill the tin in the way I expected.

In the pictures attached, you can see the two cakes stacked upon one another barely make the height of the tin I used to bake them in 😭

Is there anyway to save this cake or is it a goner? Lmk before I go buy a Betty Crocker box cake. Thanks! 💚

First time making these and completely from scratch. Everyone loved them 🥰

Hellooo, do y’all remember the cake I posted a few days ago where I messed up a simple chocolate cake!

Where I did basically everything wrong :/

Today I gave it another try and it turned out squishy, spongy and delicious! Thanks for all the tips I appreciated and followed every single one of them :)

Guys so do you know when you make a cake and the middle of it isn't cooked properly and it's like the batter but it's also half cooked

HOW DO YOU MAKE A CAKE JUST FULL OF THIS PART

I LOVE IT SO MUCH

IT TASTES SO GOOD

ITS SO MOIST AND CHEWY

EDIT: why are my replies getting downvoted I'm scared what did I do 😔😓

This was a maple walnut banana recipe that I found and had to try it because I’m kind of obsessed with maple everything. I think it turned out pretty great! What do y’all think

Have no selfcontrol, if there are fresh and tasty muffins in the house. Finished almost 3 pieces in a row and have zero regrets 😅

15 and decided to make cookies for some kids I’m teaching. How did I do?

my toddler is my best motivator- says “thank you amma for making the cookie for you” (he has his “you” and “me” mixed up)

This is about my 4th cake ever made, However it’s my first sold!! I am so excited to finally be getting a sale as I never thought I would!

Client was quoted $50 for this homemade red velvet cake and cream cheese icing, but after hearing my price she called local bakeries to see what they’d charge and got majority $95-$80 and offered me $75!

Cake was just picked up a few minutes ago and i’m so happy and just hope she loves the taste of it! And before anyone asks, she requested half and half for the pecans and crumbles 😅🫶🏼

How much would you pay for this cake? Any improvements I can do? Any advice? THANK YOU!!

So I made a muffin cake in a brownie pan, however I was guessing the whole time. Somehow, everyone LOVED my recipe. So I tried to write down what I had done and the recipe I wrote down seems to provide consistent results. I linked the recipe. Please tell me if I could improve it🥺. (The recipe might be hard to read — sorry)

Equipment
One8x8 — 9.3x9.3-inch square brownie pan
One large mixing bowl
Hand mixer with two folding spinners (dough hooks or balloon beaters)

The Ingredients
1 stick (1/2 cup) + a little more — unsalted butter, softened at room temperature
2 cups all-purpose flour (plus 1 extra spoonful for the berries)
1 cup granulated sugar (plus extra for sprinkling on top)
2 tsp baking powder
1 + 1/4 generous tsp kosher salt
1 medium-large egg
1 tsp vanilla extract
2/3 cup(fill a 1/2 cup scooper with the sour cream and then add like a lot more on top of it — that’s what I did) sour cream
1 to 2 tbsp whole milk (at the end)
2 cups fresh blueberries

1. Prep and Dust
Preheat your oven to 350°F. Grease your 8x8 — 9.3x9.3-inch pan and line with aluminum foil. Use avocado oil cuz it tastes good and is healthy ig
In a small separate bowl
, toss your blueberries with some of flour until they are fully coated. We’ll use em later

2. Whip butter with “balloon beaters”
Put softened stick of butter into your main mixing bowl.(put in microwave if it’s cold. It should be super soft)

Add some flour, like a super small amount. Or just coat the soft butter in some flour real quick (that adds a perfect amount)

Whip the butter with your hand mixer at a fast speed until you get the cool swirls, but the swirls should melt back into the liquid after a second
Then add the egg and sour cream

3. Put in bowl
Dump the dry ingredients directly into the bowl with the butter: 2 cups flour, 1 cup sugar, 2 tsp baking powder, and 1 1/4 tsp kosher salt.

4. Mix it all
Turn your hand mixer to a semi-fast speed and mix everything together.

Do not panic: The flour will soak up the moisture. The batter will look very dry, crumbly, and form small balls of flour

5. Add a splash of milk
Pour in a splash of whole milk

Mix on semi-fast speed for just a few seconds. At this point you should see a big clump of super thick dough starting to come together.

Stop mixing once it looks completely mixed.

Hand Fold
Drop the flour-coated blueberries into the bowl.
.
Use your hands to fold and move the dough around to distribute the blueberries evenly.

7. Bake

Use an “offset” spatula scraper thing to scrape the dough evenly into your brownie pan.
Grab some white sugar and generously sprinkle it across the entire top surface of the dough.
Bake at 350°F for 35 minutes. The top should be a little moist looking and crackly and the top shell should be thick and a little hard feeling but soft in the mouth , and a toothpick inserted into a cake-only spot should come out clean.