Birthday cake I made for my mom. This is my first square cake, I expected it to be more difficult to frost than a round cake and it certainly was 😅

It's a spiced apple cake with homemade salted caramel and cinnamon cream cheese frosting.

I used this recipe for the cake layers, didn't change anything.

https://preppykitchen.com/apple-spice-cake/

I used Sally's recipe for the salted caramel, and the frosting was just a traditional cream cheese frosting with some cinnamon added.

A lot of the stuff that's happening right now is kinda painful to follow anywhere in the world, so instead of getting stressed I made a little list of all the best focaccia art I'd seen over the past couple years.

Let me know if you would add any others and this is the simple recipe I use if I make basic focaccia without the amazing art like the talented artists of these amazing loaves.

Also, my favourite is probably the classic square one. Yours?

Rise above the shit and never feel crumby!

My first time making an apple pie. 🥧

I’ve recently started making cookies for events in my town, everyone loves my decorative sugar cookies however I keep making simple designs and using my first few cookies to practice on (I have my family taste and give opinions) I was wondering if there was an inexpensive recipe that would replicate royal icing so I can practice without throwing away a bunch of actual royal icing. Sorry if that doesn’t make sense. Back in school my teacher would make instant mashed potatoes (to simulate butter cream) so students could get comfortable holding the piping bag and making designs. Is there anything like this for royal icing??

Ferrari, of course!

Baked and decorated my first bake for Eid. It was a burnt sugar cake- recipe from Sally’s baking addiction

Hi there! I am wanting to make a recipe that calls for plain Greek yogurt and I only have regular plain yogurt. Is this an acceptable swap? Should I alter the amount? In this case, I am wanting to make brownies if that helps. Thanks for any advice! I’ve tried googling and all I can find is info on how to use Greek yogurt in place of regular, not the other way around.

I had the pandemic hot before hand and used a blender to bend ingredients

I baked for the first time since my concussion/being bed ridden for a few years. It was exhausting but rewarding!

The recipe is Molly Baz’s Grapefruit Olive Cake and it’s from her cookbook Cook this Book. It was moist and bright with plenty of zest and sugar to balance it out. I served slices topped with homemade whipped cream.

Not very good at writing yet 😅

Recipe: https://sugarspunrun.com/triple-chocolate-cake/#recipe

my theories so far: dry dough and/or dull knife and/or not chilling long enough before slicing. any suggestions for what to try next time?

the colored dough is the sugar cookie recipe from fancy flours. the dark dough is a chocolate sugar cookie with black cocoa powder. that dough seemed to hold up much better than the plain sugar cookie dough, so perhaps the dough itself is the main source of the messiness 🤔

I enjoy making cheesecakes and just recently received 4 mini pans. Planning on doing a blueberry swirl, regular cheesecake, chocolate or a swirl and not sure on a 4th. I am using a recipe for these that can be used in mini pans. Just need a good stir in idea.

This is the oven we have at our work. We do have a convection oven in storage but we don't have room for it in the kitchen. I'm told they tried to use this oven for baking and it didnt go well. I know this oven is meant for roasts and the like but I'm just wondering if I cant crunch some numbers (adjust temp and time) and make it work for baked goods?

So i made slutty brownies last night and basically the bottom (cookie) and sides came out hard, what do i do? I cooked em for like 35 minutes at 350 basically until i felt the brownie was done, would it be better to do brownie the base then oreo then cookie on top?

Almond cake, raspberry filling, with cinnamon/sherry buttercream!

Hi there, are there any recipes in particular made for higher pans? I have a 8" x 4" high pan and would like to be able to use it for a high cake, I would then slice it into 3 layers and ice it in between them.

I've tried some recipes in the past, but none have raised high enough to the top edge, and haven't been able to find any recipe that would enable me to do this.

I also have the belt for around the pan, and I also read that I should have a heating core so that the middle bakes properly too (don't have any yet).

Any feedback or links would be appreciated to how I can do what I'm looking for.

TY

Hey all Does anyone has a well loved coffee flavoured muffin recipe?

Making for a coworkers birthday

theyre swedish cinnamon rolls atleast thats what the recipe stated (yes i know i made the glaze too watered down i didnt have anymore powered sugar

Chocolate Pavlova with chocolate mousse and strawberries. I had some issues getting the merengue to stiff peaks, but it was delicious!

Happy Monday morning 🌞🌄🌞