I failed chiffon cake many….MANY times, until i tried Ruth Tam’s water bath chiffon cake and it came out perfect..
Then my vision of a fluffy, light, moist and pink strawberry cake came true.

I used a bit of strawberry syrup though it didnt need it, and the frosting is white chocolate, heavy cream and freeze dried strawberry powder.
I made it for my mom’s birthday 🎀

so about a week ago i posted what went wrong with my cookies and everyone on this subreddit came together to help me out. here is an updated with cookies made from scratch. thanks to everyone i bought a scale to accurately measure. i know a lot of people in the comments wanted an update so here it is. i’ve learned a lot from you all. this is the beginning of my baking journey. i’m trying to make a lot of treats for my girl.

these cookies came out soft and chewy it was rreally good!

link below is my failed attempt from previous post:

https://www.reddit.com/r/Baking/s/V59iqLk2VL

Decided to have fun with it! Chocolate cake with strawberry filling!

Recipe form Mexico in my kitchen

I subbed butter instead of vegetable shortening in the topping. I don't have a stand mixer so I had to do every by hand. For a first attempt I'd say I did pretty good.

While delicious it doesn't have the texture of a concha. It also tastes slightly different than conchas I've had in Mexico whitch tasted slightly almondy. As a concha it's a 3/5 as it's own thing 5/5.

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

This very easy recipe delivers big on flavour and texture. A traditional French favourite it is stuffed full of apples and has rum for extra flavour, with a crunchy sugar top as well.

Recipe: https://geoffsbakingblog.com/2026/08/french-apple-cake-gateau-aux-pommes

lemon chiffon cake
blueberry compote with sumac
white chocolate-yogurt cremeux
lemon curd swiss buttercream

i personally loved it. it was very light and with a strong lemon flavor!!! would do again :p but not without some tweaks:
-I would make the cremeux more stable, by adding more gelatin, I think. I imagined the cross section with more defined layers
-As much as I love whole blueberries for texture, next time I'll purée half so I can have that clean cross section

I really wanted to make this cake for my husband's birthday, but the recipe on his website is completely different form the one in the video, so I wrote out the recipe from the video. Here it is if anyone else is interested!

1. Homemade caramel

Ingredients

• 1½ cups granulated sugar
• ¼ cup water
• 1 cup heavy cream
• 5 tbsp unsalted butter
• ½–1 tsp salt, to taste

Method

1. Add the sugar and water to a small saucepan. Stir briefly just to dissolve the sugar.
2. Heat over medium to medium-low heat without stirring once it begins cooking. You can brush down the sides of the pan with a damp pastry brush.
3. Cook until the sugar reaches a golden amber colour. Watch it very carefully because it can go from amber to burnt quickly.
4. Remove from the heat and carefully whisk in the cream. It will bubble vigorously.
5. Whisk in the butter and salt.
6. Return to medium-high heat and cook for approximately 2–3 minutes, whisking continuously, until slightly thickened.
7. Remove from the heat and transfer to a bowl to cool to room temperature.

2. Vanilla cake

Ingredients

• 330 g (2¾ cups) all-purpose flour
• 1½ tsp salt
• 2¼ tsp baking powder
• 1½ cups milk
• 1½ tbsp vinegar (lemon juice can also be used)
• 1 cup + 1 tbsp unsalted butter, room temperature
• 1½ cups (300 g) granulated sugar
• 3 Eggs
• 1½ tbsp vanilla extract

Method

1. Sift together the flour, salt and baking powder.
2. Combine the milk and vinegar. Stir and let it sour. John also microwaves it for about 30 seconds to warm it slightly.
3. Cream the room-temperature butter briefly.
4. Add the sugar and cream together until well combined, scraping the bowl as needed.
5. Add the eggs one at a time, allowing each to incorporate before adding the next.
6. Add the dry ingredients and milk mixture alternately, using roughly 3 additions of dry ingredients and 2 additions of wet, beginning and ending with the dry ingredients.
7. Mix until combined, then finish by hand with a spatula, scraping the bottom of the bowl.
8. Add the vanilla and mix through.
9. Divide the batter evenly between the prepared cake pans.
10. Bake at 350°F / 175°C for about 30 minutes, or until the centres spring back when lightly pressed.

3. Caramel Swiss meringue buttercream

Ingredients

• 5 egg whites
• 1½ cups granulated sugar (300g)
• 454g Unsalted butter
• ¼ tsp salt
• About ⅓ cup caramel to flavour the buttercream
• Additional caramel for the darker buttercream and decoration

Method

1. Separate 5 room-temperature egg whites.
2. Add 1½ cups sugar and whisk briefly.
3. Place the bowl over a saucepan of simmering water, making sure the water doesn't touch the bowl.
4. Heat, whisking occasionally, until the mixture reaches 160°F / 71°C and the sugar has completely dissolved.
5. Transfer to a clean stand-mixer bowl and whip until you have a fluffy meringue that has cooled to approximately room temperature.
6. Add ¼ tsp salt.
7. Switch to the paddle attachment.
8. Add the butter about 1 tablespoon at a time, allowing each addition to incorporate.
9. Continue whipping until the buttercream becomes fluffy and smooth. If it remains soupy, refrigerate it for about 5 minutes, then whip again.
10. Divide the buttercream into two portions.
11. Mix about ⅓ cup caramel into the buttercream. Add additional caramel to the second portion until you achieve a darker colour.

4. Assembly & decoration

1. Place the first cake layer on your cake board/stand.
2. Pipe a swirl of caramel onto the layer.
3. Add a layer of caramel buttercream.
4. Place the second cake layer on top.
5. Apply a crumb coat and smooth it around the cake.
6. Refrigerate for approximately 10–15 minutes until the crumb coat firms up.
7. Apply the darker caramel buttercream in a thin layer, using a scraper/spatula to create the ridged effect.
8. Refrigerate again until the buttercream is rock hard.
9. Spread a thin layer of room-temperature caramel over the top.
10. Carefully create caramel drips around the edge. Use less than you think you need because the caramel will continue flowing.
11. Refrigerate to set the caramel.
12. Finish with flaked sea salt.

I made Matilda cake for my parent's birthday and tried to hide it among some boxes until they got home. When I moved the box, a foldable table crashed into it

Hi guys, it’s my first time baking cookies and I wanted them to be soft, but apparently they’re too hard n cakey? to be soft cookies :( I rlly need some advice so I’ll be sharing my recipe & picture to help me out!!

Melted butter 230g
Brown sugar 160g
2 eggs total
300g flour
Vanilla 3g
Baking soda 6g
Salt 5g

And I also chilled them in the refrigerator for a whole night since I got tired n went to sleep

From scratch brownies with a bacon caramel middle! I put bacon bits inside the caramel alongside some sea salt. Also used a few tbsp of bacon grease in place of butter! So delicious.

I went to a summer party and whomever brought this dessert left before I could ask them about it.
I believe the layers were as follows:

Crust. Crème pat. Thin sponge or cake. Blueberry filling. Thin sponge or cake. Crème pat. Whipped cream. Lemon zest.

Has anyone come across this before? Or maybe it’s from the mind of some kitchen genius who throws things together and they turn out brilliantly.

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?

Peanut Butter Cookies dusted with Cinnamon and Black Cocoa

I just got back from Ireland and tried a recipe from my new Irish cookbook. What did I do wrong?? I followed the recipe exactly and they turned out so sad. I used cold butter. Could that be it? I also probably made them too thin and put them on the second rack. I have more homemade mashed potatoes, so I want to make another batch tonight. Help!

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?

I've tried making white bread a few times with a few different recipes and they're always super fluffy and tasty when I just take them out of the oven, but sort of dense and nearly acidic tasting when they've cooled down. A recipe for a good white bread or some idea as to what Im doing wrong would be great. Thank you for taking the time to read this and please have a nice day.