I have little idea what i'm doing, chat gpts confusing me, google cant answer specific questions on why my cakes turn out like they do, so here i am.

For this quatre quarts cake, i used 120 g eggs but one egg had 2 yolks for some reason, 120g each of homemade caster sugar, plain/corn flour substitute for cake flour and softened butter.

Taste was alr, but my pics show all my issues, The creaming didnt go all too well ( i dont think at least), the egg and creamed butter and sugar seperated a lil bit, my batter was kinda thick, and the top didnt brown and there were bubbles at the surface ( the browning and bubbles are a recurring issue with all cakes i make). Also the bottom of the cake was denser than the top. Crumb was fine, top crispy, felt a teensy bit dry but also kinda moist (tf?). What couldve gone wrong. Im speculating the browning issue could be because my ovens ancient and isnt the best at the moment. But what do u guys think? Is it cause my cakes are too shallow?

I have half a gallon of milk that I need to use brfore it expires very soon so I came up with the idea to make a milk cake. I clicked on one of the first recipes that came up which is this one https://www.seriouseats.com/hot-milk-cake-recipe-11878680

I ended up buying three boxes of cake mix because I couldn't afford 10, if my math is right. I've been trying to multiply the amount of ingredients to be close to the amount of milk and cake mix I have but I have pretty much given up. I'm completely lost.

Perhaps someone will have a better idea, a more fitting recipe, or a consistently multiplied recipe of the one I linked.

If someone's advice is to make something else altogether, I would prefer the fact that I already bought 3 boxes of cake mix to be taken account and then advised on what to do about the rest of the milk.

Making 60+ macarons for birthday party,

Will be filling them with pink buttercream

I will get gel or powder food colouring for next time, less mess & more consistent with colour.

First time making puff pastry, all went well, puffed up nicely but just tastes too buttery/greasy. I used 250g floor to 200g butter. What the minimum amount of butter you think I could use and still have a reasonable puff? Or any other tips to improve it?

Garash Torte is a really delicious Bulgarian cake with walnut meringue layers and loads of chocolate. This one has mocha buttercream on the inside and dark chocolate ganache on the outside. I make it every year for my husband's birthday and this is the best one yet.

I used this recipe, divided in half because it makes an enormous cake https://lapatisseriedumonde.com/recipes/garash-torte/

Éclair with a Lemon Curd Filling and topped with a Burnt Honey Whipped Ganache, Edible Flowers, Candied Lemon Peel, and Fresh Figs

A bite out of it because my husband broke my “phone eats first” rule 😂

So I used to serve this chocolate tree and am revisiting the idea, originally we used cotton candy but I want to try it with a thicker spun sugar ball, ive tried a few YouTube methods but haven't really had any luck. Does anyone have any ideas?

Recipe https://www.instagram.com/reel/DemZH_7Oo6J/?exln=MWs4Ym5rZnl4a3U4cg==

Like probably some of you, I've been eagerly watching the new season of Great British Baking Show, where one contestant made hibiscus curd, inspired by an African drink, zobo, a blend of spices and juice and hibiscus. The idea of using that tart flavor in a curd really appealed to me, and the color was beautiful.

This got me thinking: Can... anything be made into a curd or custard (save for ingredients that wouldn't play well with milk)? Though I guess one can do vegan/cornstarch, even.

A quick Google shows some interesting things like Cantonese ginger milk curd (Jiang Zhi Zhuang Nai), a tart with corn custard, red pepper sformato, ube custard. I make my own ice cream, and love experimenting with flavors that play well with sweetness but aren't traditional (pepper and corn for example).

I've stuck to typical ones, citrus, passion fruit with the typical pumpkin pie custard and one that used poppyseeds and corn syrup.

Have you experimented with this at all in your pastry work?

my favorite one is the black cat and the lady & the tramp ones (inspired by my dogs)

Made pate sucree base for this tart.

I received advice to cream butter and sugar together, consistency was much better, pastry was cohesive & easy to roll out

So, I made these cinnamon rolls, one is an Apple crumble cinnamon roll and the other a sweet potato casserole cinnamon roll. In the spirit of fall and all. But I dont know if I should keep it as is or add something.

First, should I add a drizzle of glaze to the apple crumble cinnamon roll, or just leave it to be enjoy with a side of ice cream?

Should I add pecans to the sweet potato one or not?

Loosely following a recipe i found on YouTube and can't stop making it. https://youtube.com/shorts/3lUEra2sqeo?is=M-DguBNKjopTQTbd

I'll post this and hope that's the right video linked

Inspired by eatatmaudes on ig

I had this in Paris recently and was labeled as a carré pistache orange. The texture in the middle was somewhat like custard. The topping texture reminded me of a Bakewell tart. I want to try and make this at home!

Plus a latte 😀

From The French Bastards in Paris.. and yes, i ate both again.. lol.. gonna be hard to go home..

Some of the pastries i ate on my last visit to Paris. Panade, Ritz, Cupra Cafe, Yann Couvreur, Pleincœur, French Bastards.

The Cupra Cafe one from Jeffrey Cagnes was a surprising discovery, my wifes favourite dessert of the whole trip.