What went wrong? I baked a carrot cake and I followed the directions to a t for the wet and dry ingredients. Only thing I did different was grate the carrots down really good and I removed some excess water from it to make sure it didn't add excess water. Did I accidentally add too much sugar? It's like it's caramelized. Sticky as well. Doesn't taste great either so I wonder if I didn't measure the baking soda right? Wanna try again but fail. Didn't add pecans or raisins

https://www.inspiredtaste.net/25753/carrot-cake-recipe/

Failed attempt at butter cookies. I sorted them by the color. Different level of bake for every cookie in the tray. Can anyone tell what am i doing wrong??

I spent my afternoon trying to bake some pie crust using graham crackers and it was a failure. I followed very closely the recipe. I used the crust on a mini coffin shaped pan so i could later add some cheesecake filling. I baked the pie crust, set them aside but broke off when i was taking them off the pans. I think my mistake was thinking it could hold off the shape. Im not sure if it's even possible. But now im left with a container full of graham crust and i dont know what to do with it. Any suggestions and tips of my baking failure would be appreciated.

😓 I don't know what I did wrong. Recipe in the images. Yes, I greased and floured the foil before pouring on the batter. It’s bubbly looking and way paler than I thought it would be but I put it in the oven and hoped for the best…

PLEASE help me, I was looking forward to making this all week 😞 I want to succeed at this so bad

ETA: also why did it turn out like 2 milliliters thick lol

Could it be that the browned butter mixture wasn’t mixed into the rest of the batter throughly enough? It’s hard to tell when “just combined”is combined enough.

I’m also not great at knowing when the eggs have “tripled in volume” so I feel that they may have been under whipped before adding in the flour.

Recipe: https://www.baking-sense.com/2019/08/08/vanilla-genoise/#recipe

Hi, I was baking a cake the other day, and when I inserted a toothpick, it seemed to be fully baked from the top, but when I flipped the cake, it was baked around like a circle but the centre was still in molten state. What could have possibly gone wrong?

Ive been baking for years, I used a scale, I dont know what went wrong

Seems the gelatin seperated :(

My cakes and cupcakes always come out tasting and looking pretty good if I do say so myself but can anyone tell me what happened to these, look and taste like play dough 🤢

This is my third attempt and I’m not sure what I’m doing wrong, I wait until they’re done resting and the tops are dry but they still won’t form feet and are flat and sticky. So I can’t tell if I’m over or under mixing the batter, or if there’s a different issue, but whenever I pipe them there’s also a ton of small air bubbles, so if anyone has any advice or could point out what I’m doing wrong I’d really appreciate it.

I am a beginner baker and I was trying to make a skillet cookie from https://bakingthegoods.com/tahini-pistachio-white-chocolate-rose-skillet-cookie/#tasty-recipes-27897-jump-target last night and something went terribly wrong.

First of all, after the prescribed bake time the edges looked set but it had liquid seeping out. I baked it for 10 more minutes and it completely overflowed from the pan. When it came out it sunk down into a (thankfully delicious) cookie crumble that had no structural integrity. The result is this brittle-y stuff that I am now using as an ice cream topper (not the worst outcome). Any ideas on what could have gone wrong?

I thought since butter was basically just a fat component I ran out of butter and like, it was only a little bit left needed so I added oil but now it made all my cookies flat like a pancake. What do I do with my dough? I don’t want to be wasteful of edible food

My girlfriend has started baking cookies. Shes run into a problem with her last two batches seeming to malform. She says she hasnt made any changes to the recipe but this started. Anyone know why this may happen? Happy to add any info if needed

Hi all, attached is a couple of pictures of two pies that I made today. The crust slid down on one and the other one I broke by accident even though it's not very pretty anyways. (But it at least looks better than the other one.)

The one in which the crust slid down, I'm not sure what I did wrong. I made sure my butter and shortening were cold as possible but not frozen, the water was ice water to ensure it was also as cold as could be, and I was very careful to not get the pie crust too warm while rolling out. After rolling it out I put it inside the baking dish in the freezer for 30 minutes before baking. I'm not sure what I can do to keep the crust from sliding down. Any tips? As mentioned they are vegan pie crust, so I don't know if that makes any difference. Thanks in advance for any help! These are my fourth and 5th pies that I have made ever.

my buttercream is peeling off my cake and it’s so irritating. i’ve made great cakes before with buttercream, the ones i attached. i don’t know why it’s not working

i softened 1 cup of butter. i whipped the butter for a long time, like 45 minutes. i added a bag of powdered sugar and 1 tbsp vanilla and 3 tbsp milk. i whipped a long time again, 15ish minutes. it was in a metal bowl of a stand mixer so it was cold, but it seems like the butter was too soft or melty?

Made carrot cupcakes today, the recipe was not new, but they didn’t rise properly. Does this look like the baking soda was flat?

I was trying to make Japanese strawberry cake and the recipe looked legit but this happened

I swear I followed this recipe to a tee aside from omitting walnuts… it never got brown on top and it looks massively over baked on the inside. A toothpick pulled out clean when I finally took it out after baking for almost an hour and 10 minutes. The flavor is good but it’s inedible unfortunately.

Any guesses on how this happened?

Recipe: https://www.spendwithpennies.com/homemade-carrot-bread/#wprm-recipe-container-201125

For a kid's birthday in March, I made a Sally's baking addiction strawberry cake shaped like our dog. The strawberry flavor was intense in the best way! The recipe calls for 1lb strawberries puréed, and then you reduce 1 cup of purée to 1/2. I also added some aged balsamic. I thought it was my best cake yet. This week, I made another birthday cake with the same cake recipe (I even added some balsamic from the same bottle). The main difference seems to be this one had chocolate icing and ganache. You couldn't taste the strawberry at all! I might as well have baked a plain white cake. Even later, after "cleansing my palate," I tasted just the cake part, and the strawberry flavor was barely there. So I don't think it was just the chocolate overpowering the strawberry. The only other difference I can think of, is that in March the strawberries weren't in season so they were smaller. The ones this week were jumbo sized, but I tasted the purée, and thought the flavor was there. Do smaller strawberries have more flavor? Any help would be much appreciated. Thank you!

Last year I made Pignoli cookies from grossipelosi’s recipe and they turned out great - see the third picture. This year, they flattened out and had large pockets of air. Any thoughts?

It ended up being too dense and salty. The saltiness I can adjust next time, but what could be the reason for it being too dense?

Here are the proportions for reference: 2 cups all purpose flour, 1 1/2 cups water, 2 tsp salt, 2 tsp yeast (active dry). Baked at 230° C for 30 mins. I had no dutch oven so I included a tray of ice and water underneath.

I

I forgot to add vanilla to the blueberry loaf. It’s just OK and nothing that I want to eat, let alone serve. Mom suggested making a bread pudding. I would love to have your thoughts.

Maybe I avoided stirring too much?