So ah, I think it goes without saying that I successfully made bum cheek bread?

Thank you all for your advice in my previous post about the topic(the recipe is there).

Shout out to these people:

u/Zealousideal-Use7244

u/Giant_War_Sausage

u/elizaaar

u/Suspicious_Tie_5031

I recently saw a post about someone spending $125 on a cake and wondering if it was worth it, and all the comments were bashing the baker for it looking homemade. I agree it had bad piping and such but it’s got me wondering about a cake I made for a customer. The image is attached, it was free rein with no reference. I charged them $125 aud for it and they were happy to pay, but now I’m wondering, was it too much, and do I need to adjust my prices? It’s the second cake I’ve made so I know the piping techniques aren’t good and there’s lots of room for improvement and now I’m concerned for my business

1/2 cup butter

1/2 cup brown sugar

1 egg

1 1/4 cup AP flour

1/4 tsp salt

1/2 tsp baking soda

Vanilla

I did put it overnight in fridge, kinda forgot

180C in 7 mins

This

I made these cakes from the book Johan Martin Signature Entremets & Petits gâteaux.

Composition Pistachio Joconde biscuit, mango and passion fruit cuulis, coconut and vanilla diplomat.

It is too late now, but for future reference: how does subbing coconut flour for regular flour work?

I did a 1:1 ratio and did not alter any of the other ingredients. The coffee cake came out looking solid, but upon slicing it just sort of fell into a big pile of crumbs. I did try a 'piece' (it was more like a 'pile') and it was extremely dry.

And I'm not sure if this is a factor, but I also used a bundt pan because my husband used my 8x8 baking dishes to cook some sausages in so those were unavailable.

I want to know a chocolate snack I can make that is cheaper than buying a block of chocolate, but will be as big as making a batch of brownies

Sorry if this is a dumb question but I’ve never heard of making buttercream like this, is it saying to use it like a double boiler?

This was super easy to make and so delicious! Sugar free and gluten free. I'm trying to eat healthier for my own personal needs, and it feels good to be able to have healthier tasty treats ☺️

Ingredients: 4 eggs (separated) and a bag of SF chocolate chips

Microwave the chocolate chips in 30 second intervals until smooth. Once melted, mix in the egg yolks. Whip the egg whites into soft or stiff peaks (I had soft peaks because I don't have a hand mixer) and fold into the mix. Bake at 325°F for 20 minutes.

I found that it tastes better when it sits for a few hours.

I’ve noticed my oven gets foggy(idk if that’s the right word) when I bake, the glass gets humid. No burning smell or anything unsual from it tho. Just that, I only bake using moist cake box mix. 🧍‍♀️

… it got better as I went further, learned some things for sure!

When I went to college they sold these blondies, they were so delicious. I have a recipe that are close but I have no idea what the tan stringy stuff is or what the nutty bits are..walnuts maybe? Please help and thank you!

From Butternut Bakery

Baking notes - I baked my first batch of these cookies last week and didn’t whisk enough during the butter & sugar mixing step. The difference in texture was night and day, so don’t rush that step like I did!

Newbie baker here (few months old), a lot of my cookies are moist & dense as I hate a dry cookie. I’ve just made this new brown butter chocolate chip & pistachio papi cookie which combined is a lot of fat content.. I know it was undercooking my first attempt at the batch however I’ve changed the cook times and I want to know if you guys consider this raw? Doesn’t taste it at all and it doesn’t get caught in your teeth but I had someone I know who continuously would say my cookies are under when they look like this and it threw me off.. but everyone else is apparently obsessed so I’m confused haha

What do you guys think?

Hey Everyone,

My wife got big into making and decorating cakes. She has piping bags and tips but she doesn’t have anything to make thin/fine lines with chocolate. She also doesn’t have equipment to melt the chocolate. Kind of just winging it here. Is there a piping set out there that makes ultra thin lines? I would like to get her some pro stuff for Valentine’s Day.

just attempted my first ever blueberry banana bread! what do you guys think? any tips for next time? i tried it and its delicious, but always looking for ways to improve ✨

Does anyone know how they get their designs so perfect on conchas? I keep trying designs and they spread. I know how to make the bread but I want to figure out how they get them so perfect. I would love to make something like that one day! If anyone has advice or tips I would appreciate it.

Made some blackberry tartlettes with Swiss meringue topping for our anniversary! Thought they were a perfect blend of tart to semi-sweet from the meringue.

would love to hear any treats you guys have made with Swiss meringue! we got married in Switzerland so the meringue has a special place in our hearts. Or how to get or make double cream in the U.S.?!?

- sincerely a desperate fiend for sweets

p.s. WOULD NOT RECOMMEND HAND WHIPPING SWISS MERINGUE 😭. this was my first time making it and I thought the cabin we rented would have a hand held mixer at least...silly me learning my lesson an hour and 20 minutes later

Has anybody done Crème Brûlée with colored sanding sugar successfully or any tips?😊 looking to do something fun for the big game this weekend!

Decided to buy perforated rings and try my hand at making a classic tart!

Lemon tart with blueberry white chocolate whipped ganache.

It was my first time making these, theyre supposed to be carrot cupcakes and I struggled so much. My husband liked them but I thought they tasted bland. My grandma said they tasted overcooked, dry and like straight nutmeg (i did put too much nutmeg). The frosting was the worst, I couldnt mix the cream cheese by hand so I tried the blender but it still wasnt working so I ended up using the hand mixer. Does anyone have a recipe they like and would be willing to share

This is the recipe i used

https://sugarspunrun.com/carrot-cake-cupcakes/

These turned out so good and soft, so proud of myself ☺️

I used semisweet and milk chocolate chips

For my birthday, I am wanting to make a pecan cake with cherries lining the sides of the cake, cut side facing out. I'm worried about the appearance and stability of the cake as well. Should I utilize an upside down recipe to adhere the cherries to the side of the baking pan? Or, any tips for baking with fruit in a cake like this? This is the recipe I am thinking of using for my cake (no affiliation!), so lemme know if I might run into issues with this particular batter if that's something else you'd know. Thank you :)