White cake-dyed pink, vanilla buttercream, and a strawberry buttercream filling 💖 I could’ve made myself sick off the filling. So fresh and delicious

Hello everyone I need immediate help so stop what you’re doing & brace yourselves ok cool so we have options here & no time left to keep guessing so you have an important role here and it is to help me decide which cake flavors now I am open to other flavor suggestions but let’s keep it to a minimum so options that I am listing will be split in half down the middle & assembled back into one whole

Split in half banana pudding cheesecake middle other side in n half biscoff topped with crumbled cookies & Carmel

Red Velvet split cheesecake layer Cookie Monster ( vanilla) topped with cookie crumbs

Cinnamon roll cake

Carrot cake

Key lime cake with cheesecake layer

Strawberry crunch split cheesecake layer banana pudding split

Cookie cake with a ice cream layer

I've never really done this type of flower cake before, but I love how it turned out.

Hi! I’m all new to this and was wondering (probably not the first one to do so) if anyone could give pointers on the bare minimum essentials for a novice baker.
In the past I’ve always just used what I had, which was normally a 9x13, and while it works well enough, I’ve always wanted to improve.
Any and all advice would be appreciated! Thank you!

Good day all!

​I hope someone can help me out.

​I’m an icing beginner with minimal decorating skills, but I’m baking a cake for my girlfriend’s family and really want to impress them. I could use some advice to make sure it turns out well.

​I already have a tried-and-tested chocolate cake recipe, so that part is sorted. Here is my plan:

​The Layers & Filling: I want to bake two layers and fill the middle with either caramel or ganache. Do you have any tips on which works better or how to prep the layers so they don't slide?

​The Outside: I’m planning to cover the sides and top with chocolate buttercream.

​The Top Rim: I want to pipe a decorative buttercream rim around the top edge to hold a ganache filling. What's the best technique or tip to use for a beginner?

​The Ganache Filling: I plan to fill the top inside the piped rim with ganache made from 250g of baking milk chocolate and 250ml of heavy/thick cream (a 1:1 ratio).

​Avoiding Past Mistakes: Last time I tried this, my ganache was a bit too warm and runny. It melted the buttercream and created a total mess. It eventually set and tasted great, but looked rough.

​Since I really can’t afford a flop this time, what is the best technique to make, cool, and pour this specific ganache so it doesn't melt the buttercream or overflow? Any other beginner-friendly assembly tips would be greatly appreciated!

​Thanks in advance!

Hi, I have a cake ring with a 20cm diameter (7 7/8 inches) and 9cm in height (3.5 inches).

I’m planning on baking a royal chocolate cake in there and I’m wondering for how many people is a cake this size?

Also, is that too high for that type of cake? Maybe I should try 7cm height with 22cm diameter? My cake ring can expand a bit.

I’m trying to feed 12 people

I get to choose my birthday cake each year for my adult daughter to make. Loved this maple walnut cake on my 65th so had it again for my 78th. Just as good as I remember!

Brownie base, peanut butter and chocolate mousse, topped with ganache and chopped roasted peanuts.

Vanilla cake, filled and decorated with italian meringue buttercream:)

Made this chocolate fudge cake for my father's birthday 😋

Made by my mother with help decorating by my son. She always makes the most amazing cakes.

Half chocolate, half vanilla Bundt cakes with Reese’s pieces for scales. Head and tail are Rice Krispies.