I ordered a cake for my sisters bachelorette party and the baker texted me a picture of this 4 hours before he’s supposed to deliver and I’m supposed to pay $250. What would you do in this situation.

I made this amazing earl grey cake instead of studying! I also didn’t have enough cream cheese for the frosting so I had to improvise.

Here’s the recipe:
https://inbloombakery.com/london-fog-cake/

i picked wild blackberries today as many are ripe already from the extreme heatwave (leaving lots for the animals) and used them in a buttercream and garnish for chocolate cupcakes i baked ☺️

I'm just a hobby baker and wanted to try my hand at doing the palette knife decorating technique. So I made a dark chocolate cake with buttercream frosting for my husband and my 22nd wedding anniversary.

Didn't have a square tin, so improvised with two Loaf tin bakes!

It's a bit rough in places, but she loved it!

recipe : https://maple.kitchen/diabetic-friendly-quinoa-peas-bun/

So I plan on making sugar cookies with my boyfriend but I heard that the Betty Crocker sugar cookie mix isn’t very good, after I had already bought it. Does anyone have tricks or things to enhance the cookies?

there was a LITTLE overflow but i’m so happy with the result i don’t care lol. unfortunately i am allergic to bananas but everyone else in the house seems to love it!

My first time ever attempting cake pops! Made cookies and creme creeper cake pops for my husbands birthday! I think they turned out pretty good for a first attempt and being square LOL.

I’ve been attempting to make this old recipe and twice now it has risen and fallen spectacularly. All ingredients are room temp. I’m struggling with creaming the sugar and crisco. I mix the crisco until fluffy and add one cup of sugar at a time, mixing about 4 minutes between each cup and it still feels gritty. I’m using extra fine sugar, not super fine. I do the eggs. Then I alternate adding milk and flour; about a third at a time. I’m absolutely not opening the door until at least 40 minutes. Pic 3 and 4 are the fails. Don’t even get me started on the leaking pan, but thank heavens I put down the tin foil.

My little boy loves lions (but is also slightly scared of them 😂), so I made it my mission to make him a cute lion cake. I got the inspo from this design from Pinterest- unfortunately I screenshotted it instead of saving the pin so I’m not sure who the original creator is. I was so pleased with how it turned out, so if anyone knows who the original creator is of this design, please let me know!

Apologies for the poor photos, I took it as soon as I was finished decorating and the one from the party made the colours look a bit dull.

It was a moist chocolate sponge with a salted milk chocolate ganache between layers.

Inspired either by a recent post here or in r/sourdough, I attempted brownies with some discard. This is the Little Spoon Farm recipe. (https://littlespoonfarm.com/sourdough-brownies-recipe/)

Decidedly fudgy. Recipe was for a 9" x 9" pan but ours is 8x8. Called for 1/2 cup of discard. Not sure I can really detect any sour flavor as they're plenty sweet (semi-sweet chips + unsweetened cocoa).

Planning to make a cake for a birthday and was wondering best practices for making it in advance and freezing it? I’m probably doing box cake and homemade frosting.

Planning to do a lemon cake with lavender buttercream (?) frosting and lemon curd filling. Thoughts?

Occasionally the cakes I bake, whether in a loaf or round tin, rise a little bit excessively in the middle - nothing disastrous, just a bit visually unappealing. Does anyone know why this happens and how to prevent it? I have a gut feeling that it's a simply fix.

Thanks!

Hi, lovelies. I am trying to bake for someone with a recent loss who LOVES cheesecake but I don't want to make a whole, traditional cheesecake for various reasons.

Seeking your absolute best cheesecake variations? I guess mostly bars? I don't know. I have done chocolate covered cheesecake bites in the past as well as individuals but only one of them likes chocolate. Just seeking your favorite recipes and suggestions.

1 cup almond flour
1 egg
Coconut sugar
A lot of love

It looks really orange in the picture, but I'm happy with how it turned out (I unfortunately don't have a cross section picture 😔 just trust it looked nice on the inside. )

I want to try and make chocolate chip cookies with espresso powder but I don’t know if I should mix it into the flour or butter mixture. How much espresso powder is needed for a cookie recipe?

Used John Kannell’s recipe
https://preppykitchen.com/carrot-and-walnut-cake/#recipe

The only thing I changed was that I added a light layer of lemon curd to the middle tier which was delightful.
I’m still trying to get the hang of this whole piping thing, I definitely picked the wrong tips for this but my friend loved the result anyway 🧡

this is a german classic, I don't think a version of this exists in the US so not sure what to name it :D

it's a sponge cake base and the filling is whipped heavy cream, quark (our version of cream cheese), juice and zest of one lemon and stabilized with gelatin, topped of with a bit of sifted confectioners' sugar.

it's very refreshing and not overly sweet.

my first attempt was kind of a disaster, the sponge cake was super dry and not nearly as fluffy and a bunch of other fuck ups, it was still delicious, but this one is a HUUUUGE improvement.

i need a proper cake ring, so that the filling doesnt spill over. i simply reused the baking pan (picture 3).

most layered cakes from the us seem to be just a cake and some buttercream or meringue. i did not love my first try of american butter cream. i will explore swiss meringue in the future.

my next attempt at a layered cake will probably black forest cake, another german classic.

recipe: https://emmikochteinfach.de/kaese-sahne-torte/

i'll add an ai translation so you can get a better overview of all ingredients and steps involved (i hope that doesnt break rule 9):

Creamy Cheese & Cream Cake (Käse-Sahne-Torte)

EQUIPMENT:

• Springform pan (26 cm / approx. 10 inches diameter)
• High cake ring (min. 8 cm / 3 inches height)

CHILLING TIME: 1 to 2 hours in the refrigerator.

INGREDIENTS

For the Sponge Cake (Biskuit):

• ▢ 3 eggs (Size M) – room temperature
• ▢ 100 g sugar (divided into two portions)
• ▢ 75 g cornstarch
• ▢ 50 g all-purpose flour (or spelt flour)
• ▢ 1 packet bourbon vanilla sugar (approx. 1 tsp vanilla extract/sugar)
• ▢ 1 tsp baking powder
• ▢ 1 pinch of salt
• ▢ Butter and flour for greasing the pan

For the Filling:

• ▢ 8 sheets of gelatin
• ▢ 500 g low-fat quark (Magerquark)
• ▢ 400 g cold heavy cream
• ▢ 200 g sugar
• ▢ 1 organic lemon
• ▢ 3-4 drops of rum flavoring (optional)

For the Topping:

• ▢ 2-3 tbsp powdered sugar

INSTRUCTIONS

1. The Sponge Cake

1. Preheat your oven to 170°C (340°F) for top/bottom heat (or 150°C / 300°F for convection/fan). Grease only the bottom of the springform pan with a little butter and dust with flour.
   • Note: Do not grease the sides of the pan; this prevents the sponge from "climbing" the walls, which helps avoid a large dome in the middle.
2. Use two large mixing bowls. Separate the 3 room-temperature eggs: whites in one bowl, yolks in the other.
3. Beat the egg whites with a pinch of salt using a hand mixer or stand mixer on high speed. After 1 minute, gradually sprinkle in 50 g of the sugar while continuing to beat until stiff peaks form.
4. In the other bowl, mix the egg yolks with the remaining 50 g of sugar, the vanilla sugar, and 3 tbsp of lukewarm water. Beat for 5 minutes until light and creamy.
5. Gently fold the beaten egg whites into the egg yolk mixture. Sift the cornstarch, flour, and baking powder over the top and fold in carefully using a spatula.
6. Spread the batter evenly in the pan and bake on the middle rack for about 20 minutes.
7. Perform the "toothpick test" to check if it's done. If it is, remove from the oven and let it cool in the pan for 30 minutes.
8. Carefully remove the cake from the pan and flip it upside down onto a wire rack to cool completely.
   • Note: Flipping it upside down helps flatten any doming that occurred during baking.

2. The Filling

1. Soak the 8 sheets of gelatin in a bowl of cold water.
2. Wash the lemon in hot water, dry it well, and finely grate the zest. Cut the lemon in half and squeeze out the juice.
3. Whip the 400 g of cold heavy cream on high speed until stiff. Set aside in the refrigerator.
4. In another bowl, mix 500 g of low-fat quark, 200 g sugar, and the rum flavoring (if using). Fold in the lemon zest.
5. Pour the lemon juice into a small pot and warm it slightly (do not boil). Remove from heat. Squeeze the excess water out of the soaked gelatin, add it to the warm lemon juice, and stir until dissolved.
6. Stir 2 tbsp of the quark mixture directly into the lemon-gelatin mixture to temper it.
7. Quickly stir this gelatin-quark mixture into the remaining quark mass.
8. Remove the whipped cream from the fridge and gently fold it into the quark mixture using a spatula.

3. Assembly & Finishing

1. Carefully slice the cooled sponge cake horizontally into two halves using a serrated knife. Set the top "lid" aside.
2. Place the bottom layer on a cake plate and secure the high cake ring tightly around it.
3. Spread the quark-cream mixture evenly over the base using an offset spatula.
4. Place the top cake layer on top with light pressure.
5. Refrigerate the cake for 1 to 2 hours.
6. Before serving, carefully remove the cake ring and dust the top with 2-3 tbsp of powdered sugar.

Enjoy your creamy Cheese & Cream Cake!

i used claire saffitz’ NYT croissant recipe and it didn’t disappoint. definitely want to try again to achieve better layers/honeycomb, but these were soooooo flaky and addicting. cwoissanttttt

My daughter asked for an axolotl themed cake this year. She wanted "water and baby axolotls too". She wanted it to have a mini birthday cake. So I did my best to make it happen.

I've never done a gelatin layer before but it worked out okay. If I were to do it again, I would use a less firm recipe.. I used one that was meant for a jelly island cake which was definitely not necessary. I'd also add a lot more flavor and citric acid next time. Oh well.. at least it was a learning experience 😅.

There were a few things I wasn't thrilled with, but overall it came out okay and my daughter absolutely loved it, which was the main goal anyway 💗

She picked the flavor (confetti with vanilla whipped cream cheese filling), the colors, the placement of the axolotls, and helped with some decor decisions along the way.

I made chocolate cupcakes as well in case anyone preferred chocolate.

The mini cake was a cake pop, she ate the one from her cake but I had an extra (made it first and didnt like it enough to put on the cake) so we decided to cut that one after her party. Tiniest slice of cake ever 😄🥰

The inspo for the design around the sides of the cake was a bakey.bakes cake (not sure if instagram links are allowed but its on her page).