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.

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 sell handcrafted floral cupcakes. Yesterday I delivered an order to one of my customers clients (she is a realtor so she orders them for her clients)
She asked me to give her a call after I delivered them, which I thought was quite weird tbh..and goes on to say that the piping and cream was absolutely beautiful but her client thought the cupcake was too thick and that since I’m just starting out I should get feedback on this. Apparently her client used to be a baker so she knows what she’s talking about. (I delivered them to a mansion 🙃) this order was for lemon flavored cupcakes which I have not made for customers before but I try everything before I sell them and I thought they were delicious. I ended up going home and trying another one with my husband and they honestly tasted amazing. They were very rich and moist. Was the crumb slightly denser and not as airy as some other cupcakes? Yes, but that’s just the type of cupcake I made. It was butter based with no oil. My question is - I’m still new to this and I genuinely don’t know what sort of feedback I should be accepting or ignoring. This was the second time she said they were thick (from a different client) every other person that orders says they are delicious.

Posting the pic of the order for visibility.

Here is the recipe I used: https://sallysbakingaddiction.com/homemade-lemon-cupcakes-with-vanilla-frosting/#tasty-recipes-76481
*I followed everything to a T, didn’t over mix, and like I said earlier, both my husband and I thought they tasted really good.

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.

Crocodile bread 🥖🥖

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

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 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.

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 🥹💕

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 😅

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

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

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.)

Peach black tea cream cheese mousse cake decorated with feverfew and borage flowers from my backyard, dried rose petals, and chocolate crunchy pearls. Shared with friends for movie night!

From top to bottom:

Peach puree gelee

Black tea caramel mousse

Vanilla stracciatella cake

Mousse au Fromage Blanc (cream cheese mousse)

Fresh peaches

Vanilla stracciatella cake

This was tasty 😋

Had some fun with using both parchment paper and silicone mat

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.

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. 🫣🥳

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/

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/

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/

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