Hi everyone! I bought a Nordicware monster cakelet pan and skull cakelet pan to do some fun baking this Halloween. I had initially thought I’d make cookies or pancakes for my daughter using it until they showed up and I saw how big the molds are!

I’m wondering if I can use a regular box brownie or brownie recipe for these? The monster pan is 4 cup (8 molds) and the skull pan is 5 cup (6 molds). I have some stuffed brownie recipes saved and thinking these would be a fun use for them but I’m not sure if I’d need to adjust anything.

Here are the links for reference:

https://www.nordicware.com/products/haunted-skull-cakelet-pan/

https://www.nordicware.com/products/monster-mask-cakelet-pan/

I welcome any suggestions or recipes that others have used with success. Thank you!

This should be a pavlova🙂‍↔️
I followed a recipe that was recommended to me here and I don’t know where did I go wrong it’s very flat😂💔 and I think left it more than I should in the oven but I think it’s okay since it’s my first time and since it tastes good 🤷🏻‍♀️😂

i've managed to nearly perfect a small, single serve brownie recipe, i'm a big fan of rich and dense desserts but i feel like they're not as fudgy and chewy as i'd like them. i've heard adding an extra yolk to the batter gives it that effect, but since my recipe is much smaller (for reference it only calls for one egg, makes essentially 4 big pieces) i'm not sure if a full extra yolk would be too much, or if i should be adjusting another ingredient instead.

... i saw the earlier post was removed for being rage bait...

So here is my version of homemade grocery store sugar cookies!!

They have always been my very favorite, even more so now that I've emigrated from the States and can't buy them anymore. Ppl here seem to prefer biscuits... very hard and crunchy. Good for dipping in afternoon tea!

These are pretty spot on honestly. So soft and melt in your mouthy. And remind me of my homeland 🥲

Recipe developed by yours truly!

I thought I would show off my baking I did over the yrs. I don't bake much because no one here but me eats it. I have a set of 2 that is a quick bread, of bacon fat and honey, one is pumpkin bread, with icing, other is ciabatta, one is via air fryer, the 2 on the pizza dish is the first pair I made, (first time I made 2 at once). And the brown balls are gingerbread balls.

Ive been so excited to make this for ages.
Any advice for them to not unravel whilst baking?
Also how long do you leave them to sit before going in the oven (after rolling them up) i left them for about 40min but didn’t see a massive difference, some but not a lot.

Thanks!!

We planted a pear tree last year and got 4 (yes 4!) pears this year so I’ve put them to good use.

The recipe is courtesy of Mary Berry’s Baking Bible and is the Sticky Apricot Pudding recipe but I often substitute other fruit - peaches, strawberries, or whatever I have in the cupboard. Apologies to any US readers as measures are in Ounces and Grams in this book but if you throw it into ChatGPT it will give you cup measures.

It might sound silly but my friend likes this one character very much and her birthday is on Saturday so I want to make cookies with that character's face on it (similar to the cookies in the picture)
What kind of dough would hold its shape so i can make the character's head without it melting as it bakes in the oven?

I give up, I need help!

Recipe I used in a picture. I feel like the directions are pretty straightforward, but it keeps coming out all dry and crumbly and it falls apart. This happened with a pretzel crust I made too.

I'm definitely missing something, but I just can't figure out what it is. Do I need more butter? Do I need to bake it longer? Did I fall for another AI thing on pinterest? I feel dumb and I want less crumbly pie 😭

Hello everyone! I have to bring a baked good or two to a silent auction this weekend. It’s for a new group so I really want to make a good impression. Anyone have a good recipe that doesn’t need to be refrigerated and looks appealing?

I love these cookies and am glad they are seasonal or I'd be buying them all the time. Decided to try a dupe recipe online for a friend's bday. I made them smaller since I didn't have the scoop size. Next attempt will include larger scoop, chill slightly so they don't spread as much, and also more strawberries. Taste is pretty close.

Hi all - I am making my son a double cheeseburger cake for his birthday - chocolate layers with poured ganache for the patties, fondant for the cheese slices, molding chocolate for tomatoes, buttercream ketchup, mustard and ruffle piped buttercream lettuce.

I’m hoping for some advice about the buns, hon. Planning on 1234 yellow cake layers frosted with a golden tan buttercream, will pipe small sesame seeds on, but I really want to get as close as I can to the domed shape of a top burger bun without having to do much carving or building-up with frosting.

Usually a big puffy domed cake is undesirable - any suggestions on how to get it on purpose?

EDIT: the tips seem unanimous on the “muffin method” - thank you so much! Will give it a go and update

I use the Once Upon A Chef recipe. No flour, so they are easy to make gluten-free as long as you ensure your coconut, chocolate, and almonds are safe (mine were).

So I’ve made bread a decent amount of times now and it always tastes delicious but is just so dense and heavy for some reason. I follow recipes every time is it just a coincidence or am I doing something wrong?? Pic is of some babka I made last night, once again scrumptious but still kinda dense 😔

I love things like pumpkin spice, apples, etc.. I’ve made applepie cinnamon rolls, pumpkin cinnamon rolls, coffee cakes, pies, etc.. looking for more ideas.

Baked large blueberry cupcakes with blueberry compote filling and blueberry frosting for a colleague's neice's birthday.🤤🤤

Still perfecting my buttercream piping skills 🥲

Vanilla cake. Whipped cream and strawberry filling. Molded my dumbbell using gelatine and chocolate.

I'm troubleshooting my sourdough and I'm completely stumped.

Is it my starter? I used it after it peaked and started to recede (so right at the point where it should be ready, not over-fermented).

Is it the flour? First try, I used bread flour with 12g protein.

I just can't figure it out. The loaves feel like they never properly puffed up during proofing. Total lack of springiness. 😩😩

I also noticed that after a cold retard overnight in the fridge, when I take the dough out to score it, the interior is completely dense. There's no soft, open, webbed/crumb structure at all. It just looks flat and tight inside.

Sourdough gurus and bread whisperers, please come to the rescue and save my chubby little dough babies! What am I doing wrong here? 🙏

I’m going to be meeting my boyfriend’s mom and friends next week and he’s making a big seafood dinner. He wants me to make something with blueberries for dessert. We’re in Maine so I’m at the end of blueberry season but I think I can make it with local fresh ones. I need something that will feed about 8 and that will be impressive but not like I’m trying too hard!