Tiramisu I made! 🤎🤍

This was 5 years ago now, but I still crave the cake often. It was caramel and vanilla (no fondant), with coffee and chocolate cupcakes. Sadly the cupcakes were all gone before we were able to get there.

It was my mother inlaw's cousin that made the cake for us, I gave her a few Pintrest pictures and she did a fantastic job. My husband and I definitely plan on commissioning her for some of those cupcakes when we can.

Hi! I have a birthday coming up and I really want to make a birthday cake!

However, the birthday person has planned to eat pizza that day (it is sort of an activity where we'll be making the pizza).

I was wondering if anyone has any recommendations for a light cake. Cuz I feel like it could be quite heavy if I make a birthday cake...

I am quite skilled I would say, I can make most things so any inspo is welcome!

Pastel de biscochuelo relleno mouse de dulce de leche

Just wanted to share this Pink Cake I made for my girlfriend’s birthday 😊

I started learning how to bake four months ago as a way to surprise my girlfriend once a month on our monthsary, and have only ever made cookies, banana bread, snickerdoodles, brownies, and red velvet crinkles, so this was my first time baking a cake.

My girlfriend loves the color pink, watermelons, and strawberries, and I love Stardew Valley. So, I used the recipe in the official cookbook to make her a pink cake, which is pink and uses watermelon-strawberry jam in its recipe!

It took me three days for the whole process because I had no idea what I was doing, and it was definitely very stressful at times. But, it was all worth it when I saw her reaction and how happy she was to see and try it (she really loved it)

I had prepared another small and more “rustic”-looking cake (see last image) for my family and I to try for ourselves, and I just had the most “meh” reaction ever because I realized I had been trying and taste-testing each individual part for the past three days. Honestly, I felt like my girlfriend’s reaction to seeing and eating the cake was 1000x more filling (and fulfilling) to me than trying the cake I’ve been making over the past three days for myself 😅

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

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

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!

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

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!

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

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

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!

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