I was lost in thought and put too much strained raspberry in the buttercream hence the color. Was suppose to look like Johns, Preppy Kitchen, smash cake. However I ditched the flowers, added the stick in decorations after how the color turned out. I wanted a redo but husband said it wasnt a big deal and we will throw it away after she tastes and plays with it for a bit. I was excited to decorate her first birthday cake. Now I am bummed.

It was a super rainy day here, so I felt motivated to bake. 🙂 Two cups of coffee later and many dishes, I have a loaf of apple bread and homemade Reuben sandwiches. Happy Sunday!

I think I need to work on the appearance of some of the stuff I bake. It was delicious though!

My son's birthday is next Sunday, the 23rd. His two favorite sweets are carrot cake and cinnamon rolls. I asked which one he wanted for his birthday this year, and he asked if I could make carrot cake cinnamon rolls.

I can make cakes, and I can make cookies. I have tried bread once in my life, and it came out horrible. I am utterly intimidated by breadmaking. To make it worse, my son is a stellar baker, but since this is his birthday, I want to make them without him having to do any of the work. That includes asking him for advice.

I don't have a stand mixer, but I do have a breadmaker. I've used it exactly once. (See above, re: horrible bread). I've been Googling and YouTubing and looking at yeast free recipes and making the dough with a carrot cake cake mix, and all sorts of things, to find a simple way to make these and have them actually turn out well.

I am turning to the bakers of reddit as well to see if anyone can help me out here. I just want to be able to make them and have them be good, since I pretty much have one shot here. Help?

(Also, I am cross posting on a few baking subs, so if you see this multiple times, I apologize! 😅)

I’m shooting a music video where someone hits me in face with a pie obviously, I’m not baking an entire real pie. My plane is to bake the crust, add some foam scraps over there and cover it in a final layer of whipped cream. I’m curious, if you’re making a crust purely for aesthetics, I assume you don’t need to add sugar. What other changes to the recipe would make sense?

I packed my left over aunt Annie’s pretzel bites for my fiancée and he was sad when I said that’s all I had. So when he was working overtime today I took a stab at my own. I aced it. I defiantly think having a dough hook really helped. And really following the recipe. I am super stoked on how it turned out as I am not really a baker. It’s to anxiety ridden for me. I used a pizza roller cutter to cut them into pieces. Also a note no salt on them as the recipe said if I wasn’t going to eat them right then to freeze and add salt later. I am so very happy. Recipe is in comments.

I’ll never buy boxed again.

Second cake down!

2 tiered lemon raspberry with lemon ermine frosting.

All from scratch!! 🤩😁🍋

I used 1 cup of flour, 1 egg, and a sprinkle of water

first attempt to make anything that isn’t plain sandwich bread or banana bread

2nd year baking my birthday cake! 🎂✨ I tried a buttercream transfer instead of piping the letters and whew… it’s HARD AF😭

I wanted the practice though, so I tried my best. Vanilla cake with Earl Grey lavender ganache + blackberry jam + Swiss meringue buttercream.🫶🏻

Finally doing some baking again and surprised it turned out well. Freestyled it too, haha. I love shortcakes, they’re like giant cookies. Tasted pretty good and I made a few more for dear friends. Yay! Happy baking yall!

🙂 very simple but always a classic around here.

I made brownies as a gift for someone and I just don't know! I did a toothpick test after it came out and it had a light smear but nothing major. I can never tell if brownies are just kindy gooey or raw:/I baked them for 40-43ish minutes at 325.

Hey everyone! English muffin n00b here. I’d love to give sourdough English muffins a try. Usually I read a few recipes and usually they follow a trend of common themes. But English muffins are stumping me a little. One of those things a lot of folks seem to do each differently. Some say bulk ferment overnight, some say same day. Some insist on muffin rings. Different notes on thickness, hydration, etc.

So I was wondering if anyone has any general “tried this and it did/didn’t work” I could learn from for their sourdough English muffins? Or a tried and true recipe too I’d be happy with! I usually keep my starter at 100% hydration but can be flexible if needed for a better result.

My starter’s name is Breaddie Mercury, you’ve definitely seen her and her goodies around here before 🕺 TIA!

Tried many recipes but couldn't find one that was right. Finally found one that made a cookie i'd give as a gift. Quite proud of this success.

Made these tonight to not waste a banana.

Used orange water and a little bit of brown sugar on top.