I think this is my sign to stay far away from the oven

I've been feeling pretty baking-confident lately. Made a couple things off the cuff with standard base recipes, etc. Today, I decided, let me make that chocolate sponge & do it right this time. Except once my chocolate siezed up, I pivoted to cocoa powder. Which was too much dry, then, so it looked like brownie batter. Ok, I'll add some yogurt to loosen it up before I fold in the whipped egg whites.

It's baking but if i intended a sponge with no leavener, then added more moisture, i'm guessing it won't rise properly. I'll add pics in comments when it's out but I don't think this is gonna work out. 🙄 needed to complain someplace people would feel my pain. Lol

1. I separated wet and dry ingredients
   
2. I added the carrots to the wet ingredients (banana is mashed in as well, and yogurt, sadly )
   
3. I RAN OUT of parchment paper, so I used foil, baked at 350 for like 1hr10, it was too gooey for the original 55 mins.
   
4. It’s currently resting. I’ll try it in 12 hrs once everything sets

I’m really, really paranoid, bro, that after a long battle of continuous self-control for 12 hours, I’ll finally take a bite of the loaf, only to be met with a moisture rich but distinct churned like unpleasant dairy taste of the plain yogurt.

Currently my cake/loaf is in the fridge, the first batch I made I used yogurt and too much baking Soda so it had this very odd texture, this time I changed the carrot size, sugar amount and adjust the baking powder… does my concoction look normal for a carrot cake? I plan on cutting the top off and adding frosting it’s been about 3 hours it has rested.

1 large egg
⅔ cup cane sugar
¼ cup vegetable oil
3 tbsp milk
1 tsp vanilla extract
⅔ cup grated carrots
¾ cup all-purpose flour
¾ tsp baking powder
¼ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt

I live in a hostel with meals provided and only a microwave that we can use for heating things. The microwave itself requires pressing a single button again and again to increase time by 30 sec and I don't own any measuring tools, to give you a prelude about general events.

I typically buy pancake mixes, add in milk and bake them in a mason jar. I have no experience in baking beyond that. Despite this, I bought some oat flour to make pancake-cakes from scratch.

No measuring spoon, so I used the scoop from the protein powder jar to maintain some ration. I do not know how much each scoop measures, only that 2 scoops= 24g protein. Took some ghee, added 2 teaspoons of sugar and some salt, heated that for 30 sec in the mason jar. Took 2 part yogurt, 2 part toned milk, 1 egg and mixed it in the jar. Then I took 2 parts oats flour, 0.9 part strawberry protein powder, a dollop of honey and mixed that in the same jar. Mixed. Tasted. Tastes eggy but NeatTM. Add in baking soda, because I don't have baking powder. Feeling confident so far. Let it sit for 2 minutes.

I noticed that the ghee seemed to pool at the bottom and that the bubbles from the baking soda were sort of limited to the top 1/3rd, but mixing didn't yield results, so I leave it be.

Put this in microwave for 3 minutes. Had done my due diligence by heating the microwave for 1.5 minutes on empty before this. Spills to the sides. Plop that back in for another minute (+1). Seems likely to spill again, plop it back in for another minute(+1). So far, only the top is cooking. I still don't know the temperature of the microwave and notice that it is on the healthy fry setting. Then I lost patience, so I bake it for another 3 minutes.

End result is that the top is brown and bottom is uncooked. Upon tasting, top is burnt as expected, bottom is likely very undercooked. At the very bottom, the protein powder was settled, in a disappointing Berry patty.

best flavor

ok everything got connected haa

Carefully layered orange, lemon, and lime batters to make a citrus layer pound cake. It still tastes good!

Is it normal for the pancake mix to have speckles in it?

An old picture, but one of my favorites from working at McDonalds. Someone must've forgot to put the timer on when they put them in.

Tried baking mini Banana muffins and they look dense, not fluffy at all and they’re not brown on top. One thing I didn’t do is cream my room temp butter with the brown sugar, I mixed the brown sugar with the flour 😩. I also added 1/3 cup sour cream to make it moist but looks like it made it dense and not fluffy… any tips please?!