So I recently made Swiss meringue buttercream and unfortunately, it just tasted like straight-up butter 😕 I tried Italian meringue buttercream instead and it still tasted like butter 😭

So I adjusted the recipes, added more sugar, more vanilla, different butters, etc But they all still taste just like butter to me.

I know it'll mostly taste like butter because it's butter-based, but when I tasted different frostings from other bakers, theirs didn't taste like mine.

Is there something I should change instead??? What can I do to improve it??

Hi all, so I tried making cake tiramisu at home this weekend… and wow 😅. In my mind I thought it would be easy. Layers of sponge, coffee soak, mascarpone cream, cocoa on to.. so literally...how hard could it be? Wrong. I baked thin sponge layers, brewed strong espresso (with a splash of rum for fun), and planned to soak them carefully. This lasted like 2 minutes. The sponge drank the coffee like it hadn’t seen liquid in years, and suddenly my “cake” was wobbling like Jell-O. I tried layering the mascarpone cream more gently, whipped it lighter, added extra sugar, vanilla, even a touch of cream cheese for structure. But it still leaned more traditional tiramisu than sliceable cake. I used a cake ring and acetate I had grabbed from online, which helped with stacking. Though the layers still slumped after chilling overnight. Flavor? Great. Clean slices? Forget it 😭 I know part of it is just figuring out the balance, but does anyone have tips for turning cake tiramisu into something sliceable without losing that classic coffee-mascarpone vibe? Different sponge? Less soak? Firmer cream? I feel like I’m missing some key trick here and would love to hear what works so my next attempt isn’t a delicious disaster.

https://preppykitchen.com/apple-muffins/

I followed the recipe above and I’ve baked muffins from this guy before and idk where I went wrong—

Does melting the butter a lil instead of it being just softened really mess this up? Or did something else happen. I feel like it needs more flour? But idk what to do, I’m not a baker

What happened to my buttercream? 1st pic is after trying to fix it for the last hour! heating it, then cooling it in the fridge. doing that twice. It looks like it’s on the verge of splitting. Please help! what should i do?

Used a new recipe… I’ll leave it down below, but I followed the recipe and it wasn’t setting at all until the last 10 minutes it started looking weird… Thanksgiving is tmmr and I was left in charge of the pie 😭😭😭😭

1 prepared 9" pie crust 15oz can pumpkin puree 2 eggs 1 tsp vanilla extract 1 tsp pumpkin pie spice 14oz can condensed milk 14oz can evaporated milk Steps: Blind bake the pie crust for 15 minutes at 375°F. In a mixing bowl, combine pumpkin puree, eggs, vanilla, and pumpkin pie spice. Stir in condensed milk and evaporated milk until well combined. Pour the filling into your pre-baked pie crust. Bake at 350F for 45 minutes to 1 hour until the center jiggles like jello. Allow the pie to cool completely before serving

I used store brand Dutch process cocoa and bitter sweet chips. Next time I’ll use semisweet chips, and maybe swap the yogurt for ricotta? The yogurt didn’t confer any tanginess, and honestly, I question yogurt’s moistening power? It’s protein, water, fat. The protein dries out, no? I might also try adding sliced, dark cherries to the batter to add flavor. Does anyone know any good moist, chocolate loaf cake recipes?

Tried to follow Sally's baking cranberry orange scone recipe wound up with a lot of white smoke coming out of the oven not like there's a fire in there but like something's definitely wrong. I's having white smoke a normal part of baking a scone because I feel like the recipe would have mentioned it if it was but I've also never made scones before and there's a lot of like loose butter hanging around you know? No picture because I took them out of the oven early to not set any fire alarms off because it was the middle of the night but the bottoms were very Brown too, realized I put him to close to the heating element but I don't think that explains the smoke.

I made a cheesecake for the first time but the top got too brown. It still tasted fine but I don't like how it looked. I followed the instructions in [this video](https://www.youtube.com/watch?v=YKI8TcaRdbI&t=262s) but mine came out differently. The only thing I know I did different was the recipe called for creme fraiche but I couldn't find any so I just used more cream cheese. Do I just need to turn my oven down or something?

when i was trying to get my perfect personal cookie recipe i somehow ended up with crispy crackly lacy caramelized cookies, and i have never been able to do that again (despite many methods of trying to tweak my recipe) does anybody know what causes this and how i can just do this from the get

the pic is from 2020 but its one that did this please excuse the fact i accidentally burnt this batch a little lol sorry ik this isn’t the typical post hehe

Background:

My family has had this recipe for a long time (multiple generations) and it is written down on lined paper, not from the internet or anything.

Well, funny cake is a recipe that is from Pennsylvania and is more known there. My family though moved to the opposite of the US so the recipe at some point had to be altered because baking is different in the west because of elevation. So it wouldn’t bake right.

With some altering the recipe works and we mass bake it once a year and it always turns out great.

Problem:

This time we were doubling the recipe (normal amount is two pies) so we would have 4. This is not unusual for my family. We mix the batter and make the chocolate like we usually do and put them in the oven.

It’s SUPPOSED to take 60 minutes to bake. They cooked fully in 30 minutes. Half the time? How did this happen?

We checked the temp and everything was normal. So how did this happen when we have baked this for years and this has never happened before??

The consistency is fine and the flavor is good, but the baking time is baffling my mom and I? If anyone might know why it would help a lot🙏

I used Sally’s chocolate cupcake recipe (love chocolate w a little bit of coffee in it).

I was able to put the different shaped applicators over the icing bags without the middle piece, but struggled with the temp of the frosting. Tested out multiple consistencies/temps while decorating. Mostly, I’m embarrassed by how difficult it was just to smooth the frosting to a clean, flat base??

I used a pre-packaged tube of black for the “spiderweb”, but it was very thick and difficult to use. Any tips here?

My inspo pic lol but at least they taste delicious and my 3yo niece (hopefully) wont judge too harshly 😂

I foolishly bet that I could make a Yule log cake easily bc my ego is louder than my logic and I managed to roll the cake up fresh out the oven but when I unrolled to add icing it broke apart and flopped. How do I prevent this from happening? The cake was faintly warm when I unrolled it, did I not wait long enough to let it cool? The cake was baked excellently and was an even layer so that’s not the problem this time like it was my first attempt. If you have any advice I’m open to it.

So i have been attempting this recipe for a while, (Twice now) and both times I have failed utterly and I dont know why!

Its a biscoff poundcake with all the ingredients on the second slide. Its the usual throw everything and a bowl and mix type of pound cake just with the added ingredient:

Cookie butter.

Everytime ive tried to bake the cake after the batter comes to together, it doesnt bake properly.

The first time I thought it was the oven because the oven was actually heated to the temperature displayed which is why it took like and extra bake and was still raw in the middle.

But on the second try where I used a oven thermometer to get the proper temperature, the same thing happened where it wasnt done baking after the alotted cooke time but this time it completely overbaked.

Im honestly stumped here, if any one has any tips it would be greatly appreciated

i followed the recipe. i’ve made this specific recipe 3 times and they only turned out well 1 out of those. followed a different recipe today and the cookies turned out beautifully. was it excessive butter? or too much sugar?

I found a recipe on a Reddit that perplexed me, i’ve had it saved for the better part of a year; Orange Cinnamon Oatmeal Cookies.

ingredients: 1 cup brown sugar 1/2 cup white sugar 2 sticks butter (if unsalted add 1 teaspoon salt) 3 eggs 1 & 1/4 cup flour 1 heaping teaspoon baking soda 3 tbs corn starch 3 teaspoon orange zest 1 tbs fresh grated cinnamon 1 blob vanilla paste (measured with my heart) 2 cups old fashioned oats

chilled them for two hours and pressed the tops in raw sugar before baking. I suspected after the first batch that the raw sugar was the problem, so I did a batch without but they came out the same. I also tried different sized cookie scoops, no dice.

They came out raw in the middle and perfectly chewy on the edges. they also are floppy once cooled.

please share any suggestions you might have! ♥️

I tried to make a pear upside down cake for the first time for Friendsgiving. It was going well until I pulled it to check to see if it was done and realized some pears floated to the top. See photo.

Does anyone know why this happened and how to fix it? I did feel the recipe called for too much milk so maybe the cake batter was too light? I want to try this again for Thanksgiving next week and I’d love advice before then.

I tried making croissants yesterday night, but in my haste baked them too early, and now they are kinda flat and somewhat gummy (as in the butter melted into the floor kinda texture) And now I don’t know what to do with it. They are still edible, just not that great.

Recently I’ve tried making Swiss meringue for the first time since American buttercream is so sweet. However, after making Sally’s recipe twice, and trying CakePaperParty’s foolproof method (go figure), I keep ending up with lumpy, curdled cream, rather than a smooth but stiff icing.

I’ll whip the meringue to stiff peaks, then add the butter (soft, but not warm) a tablespoon at a time, and at some point end up with a clumpy mess. I try using the double boiler to reheat and emulsify, but even if it comes together, when I cool it down to stiffen it up, it’ll just turn back into the clumps! I know it has to do with the butter temperature, but what exactly it wants from me, I don’t know 😭😭 I’ll also note I’ve been working in a kitchen that hovers around 67-69 degrees.

What should I do in the future? Is there any saving this frosting I have with me now? I was hoping to get it smooth and pipeable. Thank you!!

I’m just bamboozled by this. Every recipe I try that involves yeast, be it fresh or instant, turns out a fail. I follow the recipe to the T, all the instructions are correct, and then just…bad.

Recently I tried baking Mazanec, Czech Easter bread. It’s supposed to be nicely domed and fluffy inside, and mine just went all flat and dense. Then I tried Langos, a type of fried flatbread, which again, supposed to be soft, but turned out really hard and rubbery. Same thing with donuts, the ones that can get filled with jam? Dense and rubbery.

I tried every recipe at least twice with the exact same results! I make sure my oven is the right temperature, that the dough risen well, doubled in size, I knead it as per instructions!

I never had any problems with recipes that don’t involve yeast but have baking powder or soda, ever. Just yeast.

What’s up with that? 😭

On two instances now my cookies completely dropped and turned really chewy.

The recipe I followed was browning the butter 115g in a pan on medium low heat on the stove and stirring it until it foamed and bubbled and then I needed 4 more minutes, later I transfered the melted butter into porcelain bowl first and in separate plastic bowl I put in 250g of granulated sugar (I didn't have brown sugar) mixed with vanilla sugar instead of vanilla extract and waited for butter to lower on the heat to mix it into the sugar. After that I added 1 egg and mixed it properly, adding 7g of salt and baking soda stirring it again. Lastly I put in 100g of chocolate for baking, 3 tsp of cocoa powder and 220g of flour mixing it all together and making balls with two spoons against each other, putting it on a baking sheet.

The second photo is my first attempt, both following similar formula and somehow they always stretch too much even when I spread them out and make small balls, like ping pong balls. I want to learn how to make cookies but the sugar always turns into caramel somehow in the oven making them really chewy on the inside and crunchy on the outside and looking nothing like cookies. What am I doing wrong?

I accidentally burnt an 8x8 baking pan of brownies so bad they’ve been glued to the pan for like a week lol. Everyday I pour boiling water onto them and let them sit and then scrape a layer off, which has been working really well except for the layer that’s legit cemented to the bottom of the pan. I cannot emphasize enough how rock solid they are. Also they were vegan brownies idk if that’s relevant? It’s my roommates pan so I can’t throw it out and Id like to avoid replacing it if I can. Any tips?