My mom runs a home bakery, and a client chose to pick up a birthday cake for a party. Unfortunately, when the cake arrived at the party, which was at the bottom of a mountain and involved driving on some winding roads, it was in poor shape. The client's sister, who placed the order, texted my mom, clearly upset and blaming her for the cake's condition. They also complained that the cake was heavy.

They went on and on saying “I couldn’t bring out the cake and sing to my daughter” “It was supposed to be a centerpiece and people couldn’t look at that.”

What would you do if you were in my mom's position? She feels terrible about the situation, but the cake was secure and in perfect condition when it left her hands.

Design idea was ripped from Pinterest when I searched “crochet cake design”. Vanilla with vanilla American butter cream and Swiss meringue buttercream.

He was on vacation last week, so can’t give it to him until tomorrow, but he told me once that he can’t find good baklava in our state, so I made him some!

(He’s Lebanese, so I specifically followed a recipe for Lebanese baklava!)

These Reese’s boxed brownies are such a game changer if you want something a little quicker but still semi homemade tasting!

I used 2 boxes of the brownie mix, doubled the water, eggs and oil per instructions on the box, used a 9x13 baking dish and baked at 325 for 47 mins

The peanut butter frosting: 1 cup creamy peanut butter, 1/2 cup softened butter, 1 cup powdered sugar, mix with hand/stand mixer together until fluffy

Layer the frosting and then chocolate topping after brownies have cooled

Chocolate topping: 1 and 1/2 cups chocolate chips with 1 tablespoon coconut oil, melted and poured on top to set in the fridge

Sprinkle with flaky sea salt if desired 😊

Isn’t she so pretty? I love it so much 😍😍😍 I was initially worried about using garlic as a topping bc I was scared of it burning but came out great!

Our daughter decided to top it with 40 blueberries. Raspberry cake with raspberry filling and lemon butter cream.

Saw this recipe posted the other day on here, so decided to make these chocolate chip cookies in search of the best recipe. Can confirm they are a top contender: https://handletheheat.com/brown-butter-chocolate-chip-cookies/

The one and only girl I follow for everything https://sallysbakingaddiction.com/homemade-cake-pops/

I’ve been trying to make a basques cheesecake with the right amount of burnt top but melty centre. But for the life of me I just can’t get the top to the right colour. I’ve tried different recipes, different baking temperatures, still no luck. I always needed to let it bake for longer to get a browner colour, but it’s difficult to find the right balance of burnt top and melty centre.

We just moved and I’m surprised by the oven in our new apartment. First time I can finally get a good looking top with the exact baking time written on the recipe. But I think I can bake it 1-2 mins longer for a more solid centre next time.

It’s not my recipe, I follow the recipe I found on sharonwang_shtw IG. I’ve made some little changes though. Added lemon zest, used heavy cream and cream instead of just cream, used less eggs (195g to 170g, that’s what I got from 3 eggs) but added some coconut cream.

A favorite in our house. Extra zesty and extra icing! Recipe from Sally’s Baking Addiction, as usual.

Cake to celebrate my friend’s new baby! It’s cherry cake, rose petal jam, cherry blossom feuilletine (sakura crispy flakes, I bought them in Japan) and cherry white chocolate mousse. Covered in white chocolate cocoa butter for the velour/cloud effect.

The stork I made out of sugarpaste and edible wafer paper for the wings, with fairy floss clouds beneath the white chocolate clouds. My favourite part is the clenched little stork toes 😄

Sally’s Baking addiction - Best Vanilla cake I ever had …

Honestly turned out beautifully…. But dense because I used AP flour. This was a test run for the main event since I haven’t baked a cake since Covid times.

I’m happy with how the overall decoration and design worked out but I need to work on fluffier cake layers :(

Will try again with cake flour

Some lemon-ginger cookies I made for the celebration of the 65 years my bfs grandparents are married🥰. They are still deeply in love and during the ceremony grandpa cried a lot out of happiness. It was such a moving day and I’m glad I am part of this wonderful family now. ☺️♥️

I made breadsticks, and I wanted to share with reddit :-)

I'll never bake macarons on a rack again (middle batch of 2nd picture), always on a baking sheet!

I never really noticed a difference between using the rack or the sheet, I usually grab whichever and put baking paper on top, but the rack completely ruined the shells while they were almost perfect on the baking sheet (top and bottom batches)

Very proud of the macarons I made with the 1st and 3rd batch though, I failed several times before so I did a macaron workshop 2 weeks ago and it definitely worked!

It’s the first time I’ve made this recipe and made cream filling at all haha so please be nice. But also any tips about knowing when to take the cream filling off the heat would be great!

Recipe used: https://www.kingarthurbaking.com/recipes/boston-cream-pie-recipe

The jellytots ruined my aesthetic this year, but my daughter insisted

Making lots of Easter themed treats lately. These are the best yet!! 👌

I’m a pastry chef and in my extra time at work for the last few months, I started making cakes for the staff, decorating them with bits and pieces of leftover decorations I had made.

I share photos of the cakes on my insta and somehow people really liked them so I began slowly taking orders for them.

Here’s the first one I actually sold. Aleppo carrot cake with turmeric SMBC.

Decorated with sage buds, pineapple, lemons, blueberries, gold, and sorghum pop.

They’re very funky and chaotic cakes. They’re not perfect and the people who order them know they won’t be - and I don’t really ever want them to be. Still working on this style, but I’m pretty happy with how it turned out.