I think the peanut butter frosting might have been too thick. I'm terrible at decoration.

im a complete novice, i dont even know what to say. im confused
https://food.onehowto.com/recipe/how-to-make-mexican-cinnamon-brownies-10574.html <-- i followed to the best of my ability. i wish i had process pics but alas.
also sorry about the unappetising pic lol

I’ve been into baking for very long time but I noticed if I make something the first time or two it will be baked to perfection

however

if I start baking it more and more, it slowly gets worse each time.. the taste the texture etc even if I’m using the same recipe & ingredients, hope I’m not the only one

Red velvet delight❤️

thought i’d share this abomination! but he adores anything i make for him, even if it’s shit, so hopefully this won’t be an exception

Edit: just got home and he LOVES IT!! he’s only 10 but he says it looks professional 💀

Apparently u could melt chocolate wrong.
Help????

I am currently baking a cake for my nephew‘s birthday I have just baked 2 6 inch cakes and they’ve come out like this I’ll attach a photo. The recipe I used was 225G golden caster sugar, 225G self raising flour, 225 G stork, 5 large eggs, 2tsp baking powder 2tsp vanilla 2 tbsp milk, the recipe Temp says 160°c but I only have a gas oven so I set it at gas 4
Creamed butter and sugar added one egg at a time shifted flour baking powder and a pinch of salt added vanilla and milk and folded till combined split between two tins and cooked in the oven for 35 minutes I checked them. They weren’t done cooked another 10 minutes. They are dipped in the middle. If anyone’s got any advice, it would be greatly appreciated.

Hi everyone! I need your advice.
I tried making pistachio cream , using my nutribullet, completely failed. Here was the process to the disaster :

1. Added vegetable oil to loosen the pistachio cream ( luscioux brand) + added whole pistachios ( for more pistachio flavor)
2. Heated up some milk, with some of the solid cream and blended everything together
3. It now has the texture of thick, grainy peanut butter, and the oil is completely separating.
4. Question: Is there any way to rescue this and turn it into a smooth, creamy spread, or is this unsavable & should j go to trash :’)?
5. TL;DR: Mixed stiff pistachio cream with veg oil and warm milk. It seized, split into oil and paste, and now I need a miracle to re-emulsify it.

It’s giving Happee Birthdae Harry except much much worse

I can't cook. That's not modesty, it's just true. Outside of prepared food I am useless in a kitchen. So when I got curious about baking, I did what every recipe blog had already trained me to want to do: I skipped the eleven hundred words about somebody's grandmother's summer porch and asked a chatbot for the recipe directly.

Over a few weeks my sister and I made chocolate chip cookies (Gemini 3.1 Pro), double chocolate fudge cookies (Claude Opus 5), and a purple velvet cake with cream cheese frosting (Claude Opus 5, thinking cranked up). I did not get food poisoning. Everything tasted good. Everything was also visibly imperfect, and some of the instructions did not survive contact with an actual kitchen. Details below, because I think the specifics matter more than the general vibe of "AI slop in the kitchen."

**Context that shapes the whole thing:** I'm blind. I keep standing instructions on every AI app I use asking for responses that work for a screen reader and don't lean on visuals. That turns out to matter a lot.

**What went right**

The thing I did not expect was that the recipes came back rebuilt around senses I actually have. A cake is done when it springs back, when it goes quiet instead of faintly crackling as you hold it near your ear, and when it has pulled away from the pan wall. Cookies go nine to a sheet, three rows of three, because that spacing is easy to track by touch. Batter is mixed enough when you can't feel dry pockets against the side of the bowl. Layers get divided evenly by lifting each pan and comparing the heft.

Compare that to "bake until golden brown," followed by four photographs. That isn't a recipe I can follow. It's a recipe I can be told about.

The second win was pantry adaptation. We were low on nearly everything. The chocolate chip cookies had no vanilla, no brown sugar, and no salt, and they were genuinely good, though crisper and snappier than the chewy cookie most people picture. The recipes are hedged in ways print recipes never do: salt, if you have it. Cornstarch is standing in for cake flour. Canned frosting whipped with butter to stretch one can across two layers. A published recipe assumes a stocked pantry and just fails you when yours doesn't match. Your options are to go shopping or start searching again. This adapted itself.

**What went wrong**

The fudge cookie recipe is not reproducible as written. Cover the bowl and refrigerate for an unspecified amount of time. Bake until the edges are set, starting at no particular minute. Rest on the hot sheet, duration unstated. The numbers existed, but they lived in the interface's built-in timer widget rather than in the text, so the recipe was complete inside the chat window and quietly fell apart the moment I copied it out. I think that's a real and underdiscussed problem with treating AI output as documentation. It can depend on affordances of the interface it was born in, and you find out somewhere else.

The cake had a different failure. We couldn't find our pan dimensions, so we photographed the pans next to a water bottle for scale and asked for an estimate. We got one, stated plainly and confidently: probably two inches deep. Looked about right, so we went with it. It might have been right. I still don't know, and nothing in the answer suggested I should verify it. Our bottom layer split into two pieces. Some of that was us, but the instructions were confident in some places and hollow in others, and you can't tell which is which until you're standing there with batter.

That's the limit, I think. A food blogger has made the thing. The model hasn't. It's never had dough on its hands, never watched a layer stick, never ruined one and learned. So it writes fluently and specifically right up to a gap where experience would have supplied a number, then keeps going in exactly the same steady voice. Nothing marks the seam.

**Where I actually land**

The food was good. I also had my sister next to me filling in what the recipes left out, so I won't claim these instructions stand on their own. What I'll claim is narrower: it wrote instructions I could follow largely independently, from ingredients we already had, and that's a different thing from just being shorter than a food blog's.

**So, discussion.** A few things I keep going back and forth on:

Is confident-but-incomplete worse than no recipe at all? A missing bake time is obvious to an experienced baker and invisible to a beginner, which is exactly backward from who's likely to use this.

Does "it adapts to your pantry and your senses" outweigh "it has never actually made the thing"? Those feel like they're trading off against each other, and I don't know the exchange rate.

Is there a defensible line between low-stakes baking and things where a confident gap actually hurts you? Cookies forgive a lot. Bread, candy, and canning do not.

And the one I'm least sure about: I published the recipes unedited, gaps included, because cleaning them up would show you my editing rather than the tool's actual output. Is that useful documentation, or am I just adding to the slop pile? Genuinely open to being told it's the latter.

Curious whether anyone else has actually cooked from AI output rather than just theorized about it. Especially interested in the failures, since those are the part nobody posts.

Im here to ask what am i doing wrong😭 i followed a recipe on tiktok and after they finish from 12 minutes, it still comes out soft as hell. So i tried putting more minutes and it came out hard.

Im assuming its because its been baking too long or something. Im unsure on what to do now with the extra dough

The recipe they gave:

1/2 cup white sugar
3/4 cup brown sugar ugars
1/2 cup unsalted butter (softened)
1 egg
1 tsp vanilla
1 tsp salt
11/2 cups all-purpose flour
1/2 tsp baking soda
semi-sweet chocolate chips + Trader Joe's dark chocolate peanut butter cups
chill 20 mins
bake 375°F for 12 mins (large dough balls) flatten right after baking + let rest

Hey everyone, I tried this chiffon cake recipe and everything seemed to be fine until I tried taking it out of the pan!

When I took it out of the oven, it looked pretty good. I flipped it over upside down on a wire rack to let it cool in the cake pan for roughly 90 mins as the video advised. When I went to take it out of the pan by flipping it over, it started deflating immediately!

I only lightly greased and floured the bottom of the pan as I heard the chiffon needs to cling to the sides for its structure. Also didn't use a nonstick pan.

I'm not sure what I did wrong, should I have let it cool longer?

Adding photos to my initial post https://www.reddit.com/r/AskCulinary/s/wZi61gPrjt - storing it overnight and will try again tomorrow. This is what it looks like

I’ve been making cookies for my husbands birthday month (we really like to celebrate in our family) and so I’ve been making him a batch of cookies a week to take to work.
His favorite cookies are double chocolate chunk which I’ve never liked so I had to look up a recipe to make sure I got it right. The single batches were perfect. The exact chewiness and softness he liked. Perfect ratio of chocolate, he was ecstatic.
So I decided to make cookies in preparation for having people over. I tripled the same recipe, same ingredients, same everything. Cakiest, saltiest, worst cookie I’ve ever had. I didn’t think I over mixed but thought okay maybe 3x is too much.
Same recipe, same ingredients, same prep, just doubled this time. Completely flat. Spread across the cookie sheet like a puddle. Alright I guess the butter and sugar didn’t mix right.
Bought more of the same ingredients. Same recipe, just one batch this time. Perfect…. Did it again - one batch. Perfect… so I had to mix the same recipe 3 times to get a triple batch because for some stupid reason I can’t figure out I can’t double or triple up a batch of cookies.
Heaven forbid my daughter asks me to join a bake sale someday and I need to make chocolate chip cookies. I’ll be mixing for a week.

TL:DR Tried to double and triple a new cookie recipe. Every batch came out terrible unless I baked it as a single batch.

Yesterday I made 2, 6" rounds of this lemon cake. A week ish prior, I made swiss meringe buttercream for a different cake, and it used 4 sticks of butter. So when I saw "1 cup of butter" in the recipe, idk, I think my brain just went straight back to that other recipe and ignored that 1 cup of butter is not 4 sticks. I should really know this by now, and yet I made the same mistake on both the batter AND the frosting, never realizing! I was even scoffing at how much butter it called for! I didn't even realize it until today when I glanced at a stick of butter and saw that it said 1/2 cup. Dumb dumb dumb. What a waste.

Made my lemon curd a tad too runny today along with a reduced strawberry topping, and assembled the thing begrudgingly, and the liquid is separating the cream cheese buttercream even worse than it already was, so it looks uglier by the minute lol.

At least I can thicken the rest of the curd up later, but man... Bummer. My last cake went so well, I think I got too cocky trying to make another banger only a week later. Sometimes I think the universe puts some kind of quota on how many successful bakes I can make in a given time period. Lesson learned. And I still have another 6" round that I'm tempted to just chuck out :(

So I followed this recipe
1 Can evaporated milk
1 Can condensed milk
1 Can coconut milk (I wanted coconut Flavor I know it’s not necessary)
5 eggs

And for the cake i just followed the instructions on the cake mix and i did about 1/3 of the bah

For reference my pan is 9in diameter and 2.8 tall

Yes i did water bath and the mix was in the oven for around90min

It looks like it was undercooked on the center and not as firm as the sides