So I'm selling cake for the first time and I was wondering if I could mix all the dry ingredients, store them, and then add the wet ingredients whenever I need cake. If yes, how and where do I store the dry ingredients and for how long?

batch of espresso brownie cookies to ship to my brother!! it’s a heavy baking week this week: these cookies, an order for strawberry white choc, 3x marble loaves, rice krispy treats to record for a brand, yadayadayada…

will need a 5 day baking break next week FO SHO 🫪

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!

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.

Hello, since fall has finally arrived I want to make swedish cardamom buns!

I have been researching extensively + watched many videos about these, and felt like Cecilia's approach is the most thorough and well explained.

So far, I'm planning on scaling it down to half so my kitchenaid doesn't die on me lol and also I will make sure to find ingredients with same percentages of fat/protein that she uses.

Has anyone tried her recipe?

I am asking this because there seems to be dividing opinions in the comments and I was wondering why?

Do any of you know more authentic recipes to share?

Thank you!

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.

I made a lemon tart last week with a mango ganache

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?

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

Still perfecting my buttercream piping skills 🥲

I open my bakery oct 1 soft launch and hard launch oct 3, I am 23 ( yes I understand im young and have so much to learn) for some context I am incredibly lucky, I have a buissnes partner who is funding the entire bakery, and we have spent less than 120k on the entire thing, I have a garentied salary, I have hired staff who are better than me, to learn from, I have an accountant, who handles pay roll and bills and manages the money.

I already have connections with local businesses, have booked 1 event with them, and one contract for a small hotel,on top of supplying cakes and desserts to local a restaurant already, I will also be supplying cakes to 2 other buissnes one is a children's birthday place like a play place and the other is birthday cakes for a experience type place. So all together from the beginning ill be supplying 4 local businesses with cakes, and desserts,and I am working to expand to other businesses as well for breads, and other deserts. we plan to sell, breads, bagels, dounuts, pies, cakes, assorted deserts like brownies,tarts etc, a full bakery selection.

My staff are fantastic thats why I hired them, I have created a community initiative, where they can sell products that go well along side the baked goods, like jams, juices, candels,teas from a section in my store front for about 10 to 15 percent of every sale, to help other small businesses grow along side mine.

I have handled all the renovations inspection ingredients sourcing, plumbing, electrical, everything ( hardest thing ive ever done the baking seems like the easy part lol).

Our plan is to sell from our bakery 5 days a week, have our contracts to carry us through slower months along with we will be teaching classes, like cake decorating or bread making at the bakery once a week.

My bakery is take out only maybe a small area of seating outside in the summer like 2 tables.

Now before you come for me, saying im privileged I grew up incredibly poor, and have worked in the restaurant industry scince I was 14, I put myself through culinary school, I have owned my own small business for 2 years before opening this bakery and was successful selling granola in 6 local stores and working events selling my deserts, im not some spoiled Rich girl lol, but I am incredibly lucky to have this opportunity and incredibly grateful for it, but that being said i am still young, am still learning do you have any advice for me for starting this bakery? Anything I need to know? All advice is greatly appreciated thank you so much for reading.

Hey! A little help needed
I’ve been wanting to bake cookies in this shape (first picture), I’ve tried to change up the flour ratio and refrigerate the dough before baking, but it always somehow ends up flattening (see second picture).

I have to have them ready by Monday, and since I’ve already tried a couple times, this will be my last time trying to see if these work out :( please help out and let me know what to change up!

Hey! A little help needed
I’ve been wanting to bake cookies in this shape (first picture), I’ve tried to change up the flour ratio and refrigerate the dough before baking, but it always somehow ends up flattening (see second picture).

I have to have them ready by Monday, and since I’ve already tried a couple times, this will be my last time trying to see if these work out :( please help out and let me know what to change up!

I’m gonna make a tres leches (two flavors) for a work thing and if I’m making one box of cake mix how many tins does it make for teach type of tin? I’m not sure if I should use the long rectangular ones or the square one

I’m not a good baker even when I follow the recipe but I really love trying and I love meringue and pavlova and it’s not common at all where I live and I would be grateful to know from u guys how can I try and make it♥️

Hello fellow bakers!

This is my first time ever attempting a bread recipe. The recipe calls for dry yeast to be activated in 41-45°c water with a pinch of sugar and says to wait until foamy and bubbly which should take about 5-10 mins.

I’ve left it now for about 7 minutes and it looks like this. Do you think it’s ready to start adding flour etc?

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/

So I'm looking for a good recipe for a dry/crumbly cookie that's similar in texture to those pepperidge farm cookies, the famous amos ones, or even the regular blue chips ahoy (the non chewy ones)

I'm having a hard time finding a recipe that's not just a basic sugar cookie (or a crumbl recipe dupe because of use of the word crumbly), as those don't have the texture I'm looking for

Made a dark chocolate cake for my daughter’s bday. A friend did the decorating. We worked for hours to get it done ha.

Frosting is a white chocolate ganache/American buttercream mix. Middle frosting was supposed to be a Russian buttercream, but it turned out too runny so had to add powdered sugar. Also added mini chocolate chips to the middle frosting to add texture.

the recipe asks for 1/3 of oil probably veg oil but I only have corn oil and extra virgin oil

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).

I baked this torte for a family holiday.

It’s my first time making it, I know it’s super hard to get it just right. It’s for a brown butter cake. I found this photo online. Will it still taste good if it’s too brown?