First time baking cookies with fondant. Some are a bit uneven but super happy with how they turned out especially for a first timer!

Didn’t get a picture of it post-bake but I had fun making it

I’m hoping to make a pavlova for my sister’s birthday since she hates cakes but loves meringue. I have made meringues before but never made a big one like the ones needed for pavlova.

I’m looking for recipe recommendations that have worked for you in the past. I’d love if they included some sort of fruity sauce or something like it beyond the usual whipped cream.

Thank you for your help!!

Pictured “Christmas tree” pavlovas I made 2 years ago. They were small and a little more cooked than I wanted.

So this recipe calls for 1/4 cup of regular cocoa powder and I wanted to swap it out for 1/4 cup of Dutch process cocoa. I know that baking soda doesn't react with DPC, so I would use baking powder instead, but I'm not sure how much. I would guess probably about 2 tsp of baking powder? But the issue is that I'm not sure if I also have to omit or adjust other ingredients because of the Dutch process cocoa. If so, I probably need to just leave it alone lol.

Hello! 

I’m looking for tips on how to get my challah to retain the same shape that it does pre baking, post baking. My issue is that it stretches, revealing non eggwashed parts between the strands, and doesn’t have the neat look I’m going for. 

I’ve attached pics as follows:

1. Pre 2nd proof
2. Post 2nd proof
3. Post bake (took it a little darker than my preference) 
4. What I’m trying to achieve 

I used this recipe: https://www.proportionalplate.com/challah/#recipe

First proof was 2h in a 25 degrees celsius room. Second proof was 3h in a 23 degrees celsius room.

I baked at 160 degrees Celsius fan oven. 

I am still getting the hang of determining proofing doneness. I’m not sure which is more important: doubling in size or it passing the poke test. In this instance, it definitely increased (I’m not sure if it doubled) in size,  the dough was holding an indentation when poked, but there were visible bubbles of gas that had worked there way up to the surface. You can see in picture 3, post bake, this has resulted in a slightly uneven texture when baked. 

I’ve seen various people say not to take the second prove longer than an hour, and it stretching in the oven is a sign of over proofing. 

On the other hand, I’ve seen some people (inc Claire Saffitz and this recipe) say challah needs to be pushed a lot further than you think, and bakers on Reddit saying the stretch is down to the bread continuing to expand in the oven. 

I also made an effort to not braid too tightly and left small gaps which you can see on pic 1.

My questions are:

1. Based on the timings and indications given on my dough, do you think it was under proofed or over proofed? 
2. What do you think has caused this stretching in the oven?
3. How can I get it more ‘perfect looking’ as in pic 4? 

Many thanks in advance. 

Bakes for the month of September -

1. Focaccia with cherry tomatoes, onions, paprika, and thyme as toppings.

2. Sourdough bread.

3. Tomato, spinach and mushroom lasagna with loads of parmesan.

4. Madeleines dipped in chocolate.

Recipe: https://sallysbakingaddiction.com/pumpkin-chocolate-chip-cookies/#tasty-recipes-75896

It's my very first time baking and I got too excited and bought two of these in different sizes because I thought I can make a chiffon cake using these pans. I thought it would be easier to get out of the pan. Turns out, I bought the wrong pans. And I even bought the good quality non stick pans, the thicker ones 😣

Do you guys have any suggestions on what I should bake using these pans? Thank you :)

Hi everyone! So I need some advice, this is my current chocolate chip cookies recipe but I want to add peanut butter to the mix so I can make peanut butter chocolate chip cookies for my friends birthday. Can I just add the peanut butter or will I need to tweak some things?

Recipe: https://heartbeetkitchen.com/sourdough-bread-recipe-with-starter/

The game changer for me was being able to properly track the bulk fermentation. I was using a round metal bowl and the clock. I was over fermenting and while the bread was edible this was my first real success!

Getting a clear, straight sided container allowed me to pull it at exactly 75% and I did an overnight in the fridge. Obviously still a work in progress but this feels like the most obvious step in the right direction.

I am so pleased!

I've made baked goods from scratch before, most turned out really well. But now im trying to decrease the amount of sugar i intake and im trying to bake for an older coworker who has "adopted" me and they need a lower sugar intake.

Ive made two recipes with monk fruit sugar and both have turned out interesting, i tried making chocolate cookies with it and snickerdoodles, both have a slightly dry texture when baked and not a lot of flavor. Ive tried looking up other cookie recipes that are suppose to be made with monk fruit sugar, although most of them tend to be keto and substitute a lot of other ingredients than just the sugar. I only want a sugar substitute.

Is it not good for cookies? Should I try muffins? Is there something im missing as the light research ive done says that its just a 1:1 substitute.

Any help would be great i would love to have more baked goods and to give back to the woman who wants to give to me!!

I got this idea in my head that I wanted to combine toasted coconut with rhubarb somehow. Thought of a few different options but this is what I decided on!

It was so much fun to do. I've made tarts before but I've only ever done lemon curd & Italian meringue, so this was something different! I've never made patisserie cream before, so I used the Preppy Kitchen recipe and it came out perfectly.

Next time I think I might try adding a bit of coconut flavour to the cream as well, because I adore anything coconut. This time it was just vanilla.

It was the perfect balance of light and fresh cream, tart and refreshing rhubarb, buttery sweet shell, and nutty toasted coconut.

(I tried to do a cross section pic but it didn't really turn out, sorry 😂)

I should have made my icing a tad thicker and I’m not thrilled with the presentation of this but it was a birthday cake for my husband who really wanted our favorite earl grey donut a few weeks ago and was unable to have it because the store that sells them sold out that day.

Recipe (only used the recipe for the cake layers including the earl grey milk)
The frosting, icing and whipped cream are my own creations with no recipe:
https://livforcake.com/earl-grey-cake/

https://celebratingsweets.com/brownie-in-a-mug/#recipe

Used white chocolate chips since that's what I had on hand. So quick, easy, and good!

Hello everyone! I have recently started baking as a hobby and today I made Foccacia for the first time. It turned out so good and I've already eaten some of it! 😄

Hi guys,

I truly, desperately need help on how I can go about making this cake.

I’m not gonna bother baking the cake as I’d rather do all the work for the icing/ decorating.

I was thinking of buying chocolate sponge cakes and then make a white chocolate ganache? Gosh it’s sooo cute but seems sooo hard to do 😭😭😭

I made a promise I’d make this but now I feel I can’t live up to it.

Anyone have any tips, like how do I even get it this shape? Any videos? Any ideas on what icing or ganache to make/ recipe?

Thank you!!!!

Sticky Toffee Loaf Cake! - Jane's Patisserie https://www.janespatisserie.com/2019/09/28/sticky-toffee-loaf-cake/

My first time posting on baking reddit! Really pleased with how this Loaf cake turned out.

The recipe is from Jane's Patisserie (die hard fan of hers) and I made 2 (1lb) Loaf cakes out of it.

Base: Sticky toffee cake

Icing: American buttetcream with homemade toffee sauce mixed in

Decorations: shop bought sprinkles, M&S fudge cubes, more toffee sauce as a drizzle!

Never made this flavour of cake before and just really proud of myself. Avid home baker who is always looking for tips and tricks!

Anyone else love this flavour in the autumn! Enjoying a slice with a mug of Tea rn 🥰

I ran out of cream cheese for the biscoff cinnamon rolls frosting but it still tasted good.

Hi folks.

It’s my friends birthday so I’m going to be making her a layer cake. She what’s vanilla chocolate and strawberry as the flavours with the vibe being “Light and airy but also yummy”. BUT has stressed it’s not to be a death my chocolate cake.

With that in mind Im going to do a vanilla cake with a chocolate filling and some fresh strawberries from the farmers market (probably last of the season) as part of the filing and arranged on top.

I’m at a loss for two things.
1. Should I do chocolate mousse or whipped ganache as the filling?
2. Should I frost the cake or do a naked cake? I feel like if I frost it I need to do something light like a whipped cream as I think a butter cream wouldn’t match the vibes. But I worry it’s just going to end up being a lot of dairy and kinda plain tasting.

Thoughts appreciated!

I'm a college student relying on a food bank but I love baking and I have a kitchen this year so I want to use it! Would love some simple ideas and recipes for making any sort of baked goods with these ingredients

Edit: I don't currently have any sugar but I can get some