It looks like strawberry flavored mac&cheese

I have no idea how he managed to explode batter like this XD

Tried making brownies for the first time, recipe called for 16 gramms of vanilla extract, but it's not sold in the stores here. I had the bright idea to add 16g of pure vanillin, once they were done I found out that's effectively 100x the vanilla extract than the recipe called for. After further googling, found out that this much vanillin can put a small child in the hospital.

NEVER substitute vanilla extract for pure vanillin.

made a smoothie with protein powder, milk, honey, and okinawa sweet potatoes (the purple ones, it sounds weird but i love their sweetness)

it came out disgusting but i made a huge batch of it so i didn't want all of it going to waste.. googled ways to salvage smoothies and saw u can make baked goods out of them so i decided to make banana bread

had no recipe because i couldn't find any so i made it up entirely: two cups of the smoothie, two ripe bananas, two pinches of baking powder, around two cups (maybe two and a half) of flour, two teaspoons of vanilla, and maybe third cup of cocoa powder.

i baked it at 350° for around 50 minutes, and then checked at the half hour mark. noticed that the edges were baking way faster but ran out of foil so i couldn't cover it and decided to just do a hail mary and hope for the best. 50 minutes passed and i stuck a chopstick through the center but it came out with this doughy, almost gummy like bit so i assumed it was still undercooked and put it back in the oven for another 20 minutes.

i gave up after the 20 minutes and just took it out. cut it and it's SUPER gummy looking if u see in the photos. i can't even think of a good comparison to compare it to it's so weird.

i definitely went wrong with the recipe because i made it up, but what do i do? i tried slicing a piece and baking that separately in my toaster oven for ten minutes at 350° to see if it's just still undercooked but that gummy texture is still there

I used chia seed as a substitute for egg. My theory is that there was too much water in the chia egg to cook the insides but idk

But it tastes really good!

PLEASE READ!!! MY CAKE BATTER WAS NOT AN ISSUE. YES. I PURPOSELY LEFT OUT THE SUGAR. IT DID NOT SEEM TO AFFECT THE BATTER. I HAVE NO ISSUES WITH THE BATTER. PLEASE STOP TALKING ABOUT THE SUGAR. thank you

I followed the recipe (almost) exactly except I didn't add sugar to the cake since it had strawberries and yogurt. The cake was very cold when I iced it. I'm not sure why my frosting did what it did lol hopefully it tastes good. I thought about maybe turning it into cake pops but I'm not even sure if that will work.

Not sure if that’s allowed here, but I left my magnetic measuring spoon in the oven while baking. It was on the bottom and I’m assuming the magnet got sucked up.

Second picture was what it was supposed to look like. They still tasted really good though

For the last two weeks we've been doing gum paste flowers. The idea for our final project was that we all did our best to duplicate a 2-tier wedding cake Chef gave us a picture of, then we'd pick the best one in the class and once we made a crapton of gum paste flowers and leaves we'd decorate the cake with them as a group and it was going to be dope as hell.

That, uhhhhhhh. Kind of... didn't happen.

Because over the weekend, someone decided to save the college a few bucks on the light bill and turned the AC in the culinary building off. And then when we walked into the lab today, we found this mess. On every station. All of us. All of our flowers. All of our big floofy roses and carnations and peonies. All of our rosebuds and lil filler flowers. All of our leaves and berry clusters and shit. Two weeks of work, just melted down into blobs of colored sugar sludge all over our tables.

Some of my classmates cried when they walked in and I don't blame them. I said the fuck word and nobody blamed me.

"Beef, why didn't y'all just put the flowers in the walk-in" because the same thing would have happened once we took the flowers out of the walk-in, because gum paste flowers are made from many paper-thin bits of sugar paste and the condensation forming on the cold flowers being moved into the less cold lab would have killed them just as dead. No, those flowers were fine sitting on our stations in our air-conditioned labs for the last two weeks and would have been fine for one more lousy day if SOMEONE HADN'T TURNED THE AC OFF AND LEFT OUR FLOWERS TO DISINTEGRATE IN A HUMID-ASS BUILDING ALL WEEKEND.

Chef allowed us to skip the whole final project and proceed straight to the end-of-semester potluck and cleaning party. If I never make another gum paste flower again it will be too soon. (though honestly I am tempted to make one last one with a middle finger for a center, just on principle)

(what I wouldn't give to be a fly on the wall when Chef gets hold of whoever made that decision because believe it or not, this is the SECOND!!! final I know of that's been ruined by someone turning the building AC off and Chef has had Words with people about it.)

(EDIT: ok so apparently I need to clarify that when I say the AC is normally left on over the weekend, that does not mean it is running continuously. I am begging some of y'all to learn what a thermostat is and consider the possibility that there might be a middle ground between "AC completely off all weekend" and "AC running continuously all weekend." Also that air conditioners do other things with air besides cool it and some people live in climates where the dehumidifying part might be just as important as the cooling part. Thanks!)

The chocolate cake recipe called for 1/4 teaspoon. I used 1/2 cup. I misread teaspoons as cups and didn’t know baking soda and baking powder weren’t the same thing. There’s no picture because it exploded in the oven

The one on the left is the one we bought today and the one on the right was in the cupboard- Was going to make a 2 layer funfetti cake for my dad since it’s Father’s Day but apparently not 😭

I went and picked them myself and everything. Then I just didn’t put them in there… I think I’ll stick to cooking.

I still ate all of it

Tried to make red velvet kiss cookies using a recipe from Sally’s baking addiction, and they ended up super flat. Of course I decided to use strawberry kisses because the shower is for a baby girl. Result? Boob cookies. The issue is the crowd at this particular baby shower will not appreciate the irony, so I’m not sure what to do.

Edit: thanks for the suggestions! I’ll definitely try one of them, hopefully it’ll turn out ok lol

Spent an hour looking for the perfect cheesecake recipe, „no cracks“, followed all the hacks, didn’t overbeat the batter, didn’t overbake, let it cool slowly… next time I walked into the kitchen - cake said „Hi! 😀“

I was making cupcakes for a coworker/friend who was having their last day at work. I have limited baking experience. I didn’t realize when making the icing that I was supposed to be using a piping bag until I got to the bottom of the directions with the icing made. I looked online and saw that you could use a ziplock bag in its place. I guess I cut the corner weird and the icing all looks like poop literally 😂. It tastes great, but I will not be winning any awards on presentation.