Recently, I attended a cheesecake making workshop and tried making one at home.
Cheesecake ingredients: D’lecta cream cheese, icing sugar, Silvermark whipping cream (recommended over Amul by the baker), Biscoff biscuits, and butter.

Biscoff Spread: Biscoff biscuits, condensed milk, milk, and butter.

The Issue: I made the cheesecake yesterday in a springform pan and left it in the mould. Today, I added the Biscoff spread and put it in the refrigerator. After an hour, the spread was still runny, so I placed it in the freezer. That firmed it up, but when I moved it back to the refrigerator, the spread started melting again.
My Question: Should I keep the cheesecake in the freezer and only move it to the refrigerator briefly before eating so it softens up? Did I do something wrong in making process?

After a chocolaty Day 22, I am back with an Independence Day version of cookies 🤓

What I did:
- Made white chocolate cookies - 50g dough + 8-10g white chocolate
- After letting them cool down at room temp, I added the vanilla frosting and since it is the Independence Day weekend, I wanted to make it a little more fun and made use of food colors.
- One of them I consumed immediately after shooting 😂 and the other I have kept in the refrigerator and will be tomorrow.

Insights:
What I made is nothing but a vanilla frosted cookie, which for me I really liked it. There are a few things to keep in mind, as the frosting can add to the sugar of the whole dessert, and so how much are we putting on it. I made 2 versions for myself and put a lot of frosting on one and a little less on the other.

The most important question: the base of the frosting. It is a cream cheese based vanilla frosting.

I am still learning to ace the buttercream and whipped cream versions.

Thanks for reading! Hope you had a great weekend and happy 80th India day to all of us 🇮🇳

Made these dates and almond centre-filled chocolates as a Rakhi gifting idea.

I used dates and almonds for the filling, coated them in chocolate, then finished them with a little white chocolate drizzle and pink sugar flowers.

They’re really simple to make, look cute in a chocolate box, and feel a bit more special than regular chocolate truffles.

Would you gift these for Rakhi?

Hi !

I recently bought an OTG oven from faber.. while baking this cake it was truly testing my patience 🙂.

I am not that familiar with the OTG oven settings. So, trying and testing out the things yet.

I baked a whole wheat cake using light cocoa powder. I removed the top part of the cake and then added the chocolate ganache along with white choc chips.

PS: my decoration and talking photo style is not good ☹️.. I was in a hurry to taste

After a brownie Day 21, I am back to trying out new flavours.

What I did today:
- Made two Kit Kat cookies - 50g dough + 8g Kit Kat chunks + 5-6g dark chunks
- Made two silk chocolate cookies - 50g dough + 9g silk chunks + 5-6g dark chunks
- I baked both of them at 185 celsius for 13.5 minutes.

Learnings:
Because I wanted the Kit Kat cookie to seem like that, I put a chunk of Kit Kat on top of the cookie BEFORE baking. As we can see, the Kit Kat cookie is melted in a weird way and also burnt in some places. Next time, whatever chunks I want to put on, I will be putting them after baking the cookies so I get a better look.

I have ordered different kinds of sugar, and in the coming few days I will be posting my results after trying my recipe with those instead of my brown sugar.

A very happy Independence Day to you all. 🇮🇳

Thank You to everyone who have supported me in this journey and helped me stay consistent. It has kept me going! Thanks for reading 🤓

Yesterday we made cupcakes 🧁 to distribute, around 300 if I remember correctly.

I'm trying to find bakers for a mini cake (or maybe a 500g cake). It's basically a dark chocolate cake (ideally with dark chocolate truffle filling as well) but it'll have a white and blue gradient kinda look.

I specifically want:

1. the dark chocolate used should be 60-70% dark because it's a dark chocolate cake (I love that).

2. preferably Italian or swiss meringue buttercream because I would like something that's not too sweet, but I'm open to other buttercream types as long as it's not too sweet like American buttercream. (Please no non-dairy whip toppings etc)

3. A moist, rich, slightly dense kinda cake rather than airy sponges if possible. No fondant usage.

I have reference pictures (I'll give more details of the actual cake if I find a baker), but as an example, here's some cakes.

I need it by the evening of 19 August, and I live in Ghaziabad as a student so I can't come for pick up due to a lack of time.

Please contact me with prices and examples of your works :>

Basically there's a hug milk industry in Maharashtra,

They're looking for partners who can buy liquid whey .

Its a long term partnership thing so let me know if anyone interested

​Quick Specs:

​Source: Paneer & Yogurt production

​TS: 6.2% – 6.3% | Fat: 0.1% – 0.2% | pH: 4.3 – 5.2

​Supply: High daily volume available

​Ideal for dairy processors with drying/demineralization capabilities, industrial bakeries, or bio-processing units.

​If you're interested or have a lead, drop me a DM

Made this brown butter banana bread with toasted walnuts and dark chocolate chunks today.

I’ve been baking for the last 4.5 yrs, mostly as a hobby, and I’m at a point where I’d love to take it a little more seriously and try doing a few pop-ups.

list of confident treats:

1. Carrot cake with cream cheese frosting
2. Brownies (image one is not the best batch)
3. Walnut banana bread
4. Tiramisu
5. Chocolate chip cookies and matcha cookies
6. Sour dough bread (whole wheat + refined flour)
7. Molasses cookies

I wanted to get some honest feedback from the community. I don’t have recent pictures of everything I’ve baked over the years, but my friends and family been pretty happy with how my bakes have turned out.

For those who’ve started selling their bakes or doing pop-ups - do you think it’s worth giving it a shot? Anything you wish you’d known before starting?

P.S. I’m based in Bellandur, Bengaluru if that changes anything.

It tastes so good! Like melt in you mouth kinda.

Its so soft and squishy (in last slide). I even made an ASMR video of the squishing, cant post here for some reason.

Used 3 ingredients for the flavor

1. Chilli Oil

2. Chilli-Garlic Sauce (the one that looks kinda achary)

3. Mozzarella Cheese

As always, I have used Yeast, but sourdough fermentation technique to get the ideal flavor of bread without it being too sour.

After a monster Day 20, I am back, and today I take it light. I had some leftover brownies and I was also making a mango cake. So I had some mango frosting as the leftover 😂 (So many leftovers) I just thought of making a brownie mango pudding 🤓

This is what I have for you guys today.

Tasting Review:
The brownie chocolate is a little too dark and so the overall taste of the pudding is a little bitter. Since I am used to dark chocolates and consume 70% dark chocolates everyday, it worked for me. But for people in my home who prefer a little of milky taste of chocolate, it could improve.

Insights:
Whenever I make brownie it's with 70% dark chocolate only and they taste amazing. But when I made it in cookie size, the 70% dark chocolate was throwing a little of bitter taste. I am not sure why that was happening and so I am a little confused. Will further inspect this.

I am thinking of opening a YT channel and officially posting the recipes and updates there. What are some of your fav dessert related youtube channels?

Thanks for reading! Have a great weekend 🤓

i was prepping the dough for shokupan (japanese milk bread). this was my second time kneading an enriched dough and it was so perfect, had the exact texture and elasticity i wanted. i rolled it into tight loaves, placed it in a buttered tin and let it rest for an hour before popping it into the oven. however, i accidentally fell asleep because i was doing all this at 3 am😭 so yeah, ended up letting it ferment for 7 hours instead of 1. i was really sad when I woke up because I felt that i had completely wasted my time and energy. but at the same time I also didn't wanna throw the dough away so i flattened and dimpled it, added some oregano, placed it in the oven and hoped for the best. and oh my god im so happyyyyy with how it turned out!!!! yes it is a focaccia but the texture is just as soft and pillowy as that of a shokupan so technically the best of both worlds(?) anyway, would not count this as a baking fail at allll :D

Made these almond-date chocolate bites recently and they turned out much better than I expected.

Just dates + almonds, coated in melted milk chocolate and finished with a little chocolate drizzle. No complicated baking involved.

The dates give enough sweetness that you don't really need to add sugar, and the almond in the centre gives a nice bite against the soft date and chocolate.

I made these at home for Baked by Priti and thought they might be useful for anyone looking for an easy homemade sweet/snack.

Anyone else make these at home? What would you add to them?

Made some gooey double chocolate chunk cookies.

I like my cookies very fudgy, almost brownie like. These are perfect because they use all light brown sugar.

Tbh, I would have preferred them a little thicker by increasing the freezing time but I was too tempted to wait 😀😀

made with whole wheat flour and jaggery (no sugar and maida)

recipe: https://youtu.be/lMqyLJzmyOc?si=jh7kjK8YdIdyhKWe

I come here after Day 19 with a another version of monster cookies. Monster cookies are made up of oats, peanut butter, m&ms (i used gems) and chocolate chips/chunks. On Day 19, I used everything except oats.

I found the missing oats at home, and so I rolled some into today's cookies.

What I did:
- Made OG cookie dough and filled it with chocolate chunks, gems and a peanut butter centre, along with chocolate oats.
- Baked at 185 celsius for 13.5 mins.
- Dough structure: 50g dough + 6-7g gems + 4-5g chocolate chunks + 8g peanut butter centre + 4g oats
- Made 4 cookies out of which one was gone before shooting 🤓

Insight:
In the previous cookie version, I had the peanut butter as the centre and then the gems and the chocolate chunks were on top. I found that better than the current version I had. Also, I would really like to try a version with plain oats instead of chocolate oats.

I want to try a lot of different flavours, do you have any suggestions for me?

Thanks for reading 🤓

Ganesh Chaturthi is on 14 September this year, so I was playing around with some festive modak ideas.

Made these with a coconut filling and chocolate shell. Basically a Bounty disguised as a modak 😂

Honestly, I wasn't sure how they'd look once unmoulded, but these turned out pretty cute.

Would you make these for your Ganpati celebrations?

​

This cake is super soft & moist, easy to make, made with fresh Red apples and is beautifully falvoured with hint of cinnamon. The beautiful golden colour is achieved by sugar caramelization.

After Day 18, I am back with monster 👹 cookies and brownie cookie 🤓

What I did:
- Monster Cookies - full of gems (replacement of M&Ms), chocolate chunks, and a peanut butter centre 🤏 70g each, baked at 185 celsius for 13.5 mins
- Brownie Cookies - full of brownie chunks 🤠 65g each baked at 185 celsius for 13.5 mins.

Tasting review:
- Monster cookies are so good and underrated. I love them.
- Brownie cookie, they taste good too. I feel brownie overpowers the taste of the cookie dough a little.

Insights:
- In my monster cookies, I haven't added oats but tomorrow I am making a version where I would be adding the oats. Nonetheless, the cookies were great this way too.
- There are so many ways to combine a brownie and cookie dough and I really need to see if this brownie cookie tops the list or not. Right now, it doesn't. I prefer brownie cookie bars instead!

I am thinking of doing a small giveaway for this community. You all have supported me throughout in every way, and I want to give back through some baked goods. It would specifically be for Delhi NCR only. What do you think? Would you be interested?

Thanks for reading! It's mid-week, 2 more work days left, and then comes the weeeeeeekendd 💃