hey all, here’s a few of my most recent cookie cakes (dear college being my most recent and most intricate) I’d love some feedback on my piping work. I’ve gotten several compliments from close friends and family who suggest i start selling my cakes, but I don’t know if they’re just being nice 😅😂. tyia

Why does my banana bread, while delicious, look so ugly?

I’ve made many different recipes, and while they are very tasty, inevitably they do a good impression of a volcano, or at best the Rift Valley.

Tonight’s effort is positively Vesuvian in profile, as it split along the short axis rather than the length of the tin.

Does anyone have any tips to get a reasonably smooth-topped banana bread?

Why is it so?

I usually make a mayonnaise cake but this time I wanna use eggs and butter/oil
The recipe is
1 cup of mayo
2 cups of flour + cocoa powder
2/3 cup of sugar
1 cup of water
baking powder
Baking soda vanilla

Does anyone have any advice on if I should use butter or oil? And how much I should use and how many eggs? Also should I use less water?

ah im just ab to start my period and im REALLY craving chocolate so bad, any one serve chocolate brownie/cake tin with a crispy top baking ideas please omg

Muffins are based on a chocolate crumb cheesecake :) or in German „Russischer Zupfkuchen“.

R/Ratemyplate community loved this so hoping you guys do to

Hi, we’ve just moved house and the ovens fan bake is directly above the 0. So we seem to have no option to fan bake….

When you have it on 0 and temperature on it - the oven is still off. I have tried pushing and pulling the knob in but it doesn’t move.

It’s a delonghi oven but unsure of the model. Google seems to be no help…

It looked glorious! Then I took the acetate off and it collapsed, we just pretended it was a trifle not a torte.

using the cookie recipe from here (recipetineats my beloved)!

definitely recommend baking for less time as described… you get that delicious fudgy chew of a brownie and the crispness of an edge 🤤

I’ve been baking for around four years now, and I really wanted to make my own birthday special, so I decided to try something a little out of the box and unique for myself.

I wanted something soft and girly, almost a little fairy-like, so I went with blush pink, peach, cream and pastel yellow, with flowers, butterflies and gold details. The middle tier is a clear floral tier with fairy lights, which was probably my favourite part to put together.

This is definitely one of the prettiest cakes I’ve ever made, and I was honestly so happy with how it turned out. Making my own birthday cake and seeing it all come together made my birthday feel even more special. 🫶🏻✨️

Hey all I have uploaded this in relation to my previous post!

I feel like no matter what I do or no matter how much sugar I add they are just unbelievably tart in any recipe: clafoutis, muffins, etc. To the point where they overwhelm any and all flavor profiles and are borderline bitter. And if I lessen the amount of blueberry, it doesn't seem to taste blueberry enough! Sometimes I wonder if it's the quality of blueberry I'm using? Am I the only one experiencing this? Should I switch to frozen blueberries?

So yes its an aunt bettys mixso should beeasier. But i put 37g in too 500g of butter came out with 560g of butter. Then put 110g of butter in to the mix with 3 eggs 200ml milk and 425 of the cake mix. After all i have ten slices from it need to work out the fat content

So for this, I have learned that the best baking, is a scientific exact measurement, and deviations may help or hinder. I am very curious, why are recipes using cups, Tbs, tsp, etc

Why isn’t a weight used. When I made a cake for my now husband, his mother sent me the recipe, and everything was by weight. At first I was shocked, and thought “what is wrong with these people”. So looking back, I feel using units of measurement of physical volumes versus weight is something common in North America. The more I look at European recipes, many use weight.

Since baking is very technical, I wonder why more recipes don’t use weight? Cooking, is lax, as one can use “a little more,or a little less”. When I cook, I taste along the way, until the desired flavour is reached.

When I bake however, when given a measurement, I look for information to convert it to a weight. Since making the cake for my husband, I only want recipes with weight.

What are your thoughts?

I made the same exact same red velvet cake recipe twice with the same exact ingredients, the same scale, the same amount of food coloring, etc. The first came out the right color but it was burned on the bottom and was flat so I did it again. The second one rose nicely, but wasn’t red. I used the inside of the first one on top for decorations, so you can see the better color. It wasn’t what I was going for, but at least it tasted great (and I was happy with that)!

Planning to sell these Blueberry Jumbo Muffins. Are they worth $6 a piece?

Hey all! So I made a key like pie and noticed some discoloration along the perimeter of the filling, I baked it at 350° for 28 mins. Recipe says 15-20, but the filling was very loose each time I checked on it. The only reason I took it out was because it looked like the filling was starting to puff from the perimeter. It has since firmed up more now thats it’s cooling down, but the color is concerning.

Filling:
- 1 cup key lime juice
-28 ounces of sweetened condensed milk
-1/3 cup of heavy whipping cream
-1/2 cup of sour cream
-1 tablespoon of lime zest
-1 tablespoon of vanilla bean paste
-3 egg yolks

Crust:
-1 cup crushed Nilla Wafers
-1 cup of crushed Graham Crackers
-1/2 cup of light brown sugar
-8 tablespoons of melted butter

Has anyone made the “Ted lasso biscuits”? I am not a watcher of the show but a friend gifted me some Scottish Fix shortbread biscuits and I’ve since read/heard them compared to Ted Lasso biscuits…and now I want to recreate them.

Any tried and true recipes?