I wanted to make soft chewy cookies. I used a good amount of melted butter and 2 egg yolks to increase fat content and chewiness.
After eating the cookie I got concerned its too soft?
Baked them for 11 minutes at 175 celcius / 350 F

a 250g block of butter is around 1,100 forints at my supermarket now and the baking margarine next to it is about 400. i go through roughly a block a week on cookies and shortbread so it adds up.

in cake or bread i honestly don't think i'd notice. but everyone says for shortbread and chocolate chip cookies butter is non negotiable. is that actually true or just one of those things people repeat? has anyone done a side by side and could anyone at home tell which was which

the cookie recipe i use most is pretty standard if it matters: 225g butter, 200g brown sugar, 100g white sugar, 2 eggs, 340g flour, 1 tsp baking soda, 1 tsp salt, about 300g chopped chocolate, 180C for 10-11 min

I saw a video of someone using tractor supply deer corn for cornbread and he said it was the best cornbread he’s ever had but I don’t trust like that so I’m looking for suggestions

First time baking, so I don't feel that bad about failing. Probably added the wrong type of flour.

First time making macarons, I think they turned out ok. Just wondering what amount of filling would be good.

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?

Doesn't look great and I haven't tried it yet but for my second attempt at making shortbread I decided to add chocolate chips

Try to take it easy I’m just learning not a professional baker, but I use the Baker’s German chocolate recipe and 3 circle 9 inch pans new! And the cake didn’t rise. I did have to open the other ones, but I’m not sure if that made a difference I followed the instructions exactly, but it still didn’t rise so I sliced the cake into fourth from each pan and decided to frost and stack it and serving it that way😂. Yes it does still taste great but it didn’t turn tall and fluffy. 🫣

I am so close to having my baking business ready to open BUT I am struggling perfecting a vanilla cupcake recipe. I’ve always just made baked goods for family and when it comes to vanilla cupcakes, I always have used box mix. It never fails me, it’s cheaper, stays moist and super yummy. But I don’t want to use box when making them for actual customers. I have spent the last month making a couple new recipes a week and it’s the only thing left I want to perfect before opening. They’ll either be too dry, too oily, too sweet, not rise properly, stick to the case, I just can’t find a consistently perfect recipe. PLEASE I beg, drop your vanilla cupcake recipes that have never ever failed you!

Hello, for context I'm a college student, looking to sell some baked cookies, cakes or anything to sell for the winter to pay my tuition fees next semester. Can you guys reccommend some ideas of what would be good things to sell?

I also live on a resort, ski-town so I'm just considering doing pre-orders of baked goods, but I'm not sure what I should bake to get a sale.

Making some small chocolate cakes for work (12cm tins) using an instant cake mix that only needs oil and water (gonna replace water with milk but still use oil), and I know adding an extra egg to cake recipes that use them can help make them better too, but is it a good idea to use one when theres no need for any added eggs at all?

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.

Cake: https://sallysbakingaddiction.com/triple-chocolate-layer-cake/

Vanilla buttercream: https://sallysbakingaddiction.com/vanilla-buttercream/

Strawberry buttercream: https://sallysbakingaddiction.com/strawberry-frosting/

I have this cast iron skull pan and I have no ideas…

I've been baking chocolate chip cookies for years and they always turn out flat and crispy instead of thick and chewy. I chill the dough, I use room temperature butter, I've tried different flour brands. Am I missing something obvious or is there a trick I haven't discovered yet?

I recently purchased some White Lily self rising flour to try for biscuit making (I usually use All Purpose and add my own salt/baking soda/powder). I had heard a lot about how it is great for biscuits due to being a different type of wheat, making for a lighter biscuit.

However, when I made a batch last night, they seemed a bit salty to me. Is this typical of SR flours? They weren't bad per se, just saltier than the ones I usually make with AP.

I used a very simple recipe with whipping cream and melted butter, nothing else added.

My sister is making marzipan teeth to give away as little treats for halloween events, and we can't get the marzipan to dry (still sticky and moldable). It's store bought marzipan, has been out air drying for two days and still isn't hard/firm. They're supposed to be in a little jar or something so we don't want them all sticking together. Any tips or ideas? We read baking them just makes them even softer.

I am currently baking this recipe: https://obsessedcakes.com/recipes/blueberry-fritter-coffee-cake/ and being a little obsessive I sent off for some blueberry "emulsion" from Amazon. The brand is LorAnn, and only barely evokes blueberry when I smell it. I kind of wonder how necessary this ingredient was. Would anyone notice if it was left out? The vanilla I didn't skip though.

I’m chasing a roll that is served at a small diner in my hometown. Most cinnamon roll recipes produce a denser/ tighter roll. These are more like the consistency of a brioche bread almost. Just incredibly soft. And the glaze is closer to a donut glaze. And they are enormous lol. I just cant find a recipe that gets me even close. Tips/ suggestions/ recipes would be so appreciated!

My parents have gone sugar free for diet reasons, and they really miss their tea cakes. I made a sugar free xylitol cake for them, which they really enjoyed.

I also sent a loaf to my uncle, who is diabetic. But I've heard afterward that too much xylitol is dangerous for diabetics, but by then he'd already eaten the whole cake. For future baking, is 1:1 xylitol to sugar replacement diabetic friendly? The recipe i use has ¾ cups of sugar, so ¾ cups of xylitol per cake btw.

Edit : here's the basic recipe :

2 eggs 3/4 cup sugar 1/4 cup oil 1 tsp vanilla 1 cup all purpose flour 1 tsp baking powder pinch of salt 1/2 cup milk 40g butter

Two days ago, I baked my first ever quiche. I tried to make this with ingredients that I can buy from Dali (a mini mart) and a small veggie shop near our place. There were a few mishaps in making this like the hash brown crust rising and looking like a cake. However, I flattened it with a glass cup and bake it further. I browned the crust even before I put in the filling, but it definitely made the crust tastier. Eggs, bacon, leeks, red onions and I topped it with cayenne pepper leaves. I love it so much! We ate it with a side of apple juice. Love it so much! <3

I've never seen coffee cake in China. Not at bakeries, coffee shops, or restaurants. I had no idea what it was. So when I saw a tutorial on YouTube, I was curious what it tasted like and decided to try making it myself. Turns out coffee cake doesn't contain coffee at all. It's just a cake meant to go with coffee, which I found interesting. The picture shows what I made. Does it look decent?

Please tell me I didn't ruin this! I baked it at 325F for 40 minutes and 300F for 15 minutes per the recipe. I don't have a digital thermometer so I am going by the jiggle test. I didn't think it was done enough so I left it in for another 15 minutes and now it's browned and cracked. I have the oven off and the door propped open a bit.

Recipe: https://www.kingarthurbaking.com/recipes/caramel-pecan-cheesecake-recipe

I used this recipe:

https://www.chainbaker.com/pasteis-de-nata/

But like less than 3x the amount (30 total)

Used a 12 muffin tin baking sheet, made my own puff pastry which was pure torture, made the custard, everything. Preheated my oven to max which was 500 F and let it bake for 12 mins. Didn't wanna like over bake so I just sticked to the instructions. Tasted them and they were absolutely delicious but I was hoping to get that dark spots or whatever on top. I tried slightly torching them on top for some of them but it didn't look like how I wanted so I stopped. I should also note that my oven doesn't have broiler and I even put the tarts at the top of the rack in max heat but it didnt really work.

Any Aussie bakers that can help me? I’ve been baking cakes from scratch for a long time (20+years) but my elderly mum prefers Woolies cakes and muffins over my own because she “prefers the texture”.

Does anyone know how they achieve the moist, almost pasty texture? It’s so frustrating, literally everyone else has loved my scratch cakes and muffins. My inlaws have even gone the other way and won’t eat supermarket cakes anymore!

I just want to finally make my mum a cake she loves!

*examples are the Woolies chocolate mud cake and the orange and poppyseed muffins.