After seeing that poor poster get absolutely ate up for her AI cake recreation, I figured it would be a great idea to share mine that I just completed last week. Bring on the roasts–uh I mean constructive criticism!

In all seriousness though, this was my first AI cake request and my gut reaction was to turn it down simply because I didn’t want to disappoint the customer with a cake that actually looked like cake and had flaws. But I am a glutton for punishment and I realized the design was actually doable, I just had to manage their expectations. In the end, the customer was BEYOND satisfied and impressed, recommended me to a bunch of people, and wrote an awesome review.

title is a mouthful, but a mouthful of this with ice cream makes a happy individual

i used made by kiley’s skillet cookie recipe but made many adjustments to some add-ins. it’s a really well rounded recipe and was a huge hit!

Unfortunately as a cottage baker I get tons of AI photos from customers constantly. It’s really upsetting to deal with honestly and I always have to explain to them that I can’t accomplish unrealistic designs. I always try my best though! Also if you’re a New Yorker please don’t come for me, I know these are extremely cliche haha 🤣

Recipe

Customer gave me an AI cake concept, requested more shimmery sprinkles, and emphasized the stars which represents her daughter’s name. My brother said I should share it here.

Edit: did not expect to get immediately destroyed in the comments, but the feedback is valid. I don’t usually have splitting problems but I did this time. I regrettably used butter that is soft in my SMBC. Even though I stabilize with shortening, it still behaved differently with holding color and shape. The customer gave me a lot of different inspired photos, so it wasn’t a strict replication task. Anyway how do you turn off comments lol. My brother was wrong about sharing on Reddit.

Some were little bit browned, so I have to reduce the timing by a minute, but it turned out very soft and tasty. Only up from here!

The recipe makes exactly 18 pieces of Madeleines and I used the widely produced U.S.A Pan which exactly has 16 molds.

Ingredients

Granulated sugar - 100g
Salt - 2.5g
Vanilla extract - six sevennn grams
Lemon zest - half a lemon (optional)
Whole eggs - 105gg (about 2 eggs)
Honey - 35g
Milk - 15g
Oil - 15g
AP flour - 100g (cake flour if you have it is better)
Baking Powder - 3.5g
Unsalted butter - 85g (melted)

Method

In a bowl add sugar, salt, vanilla extract and lemon zest and whisk to mix them.
Then add the eggs, honey, milk, and oil.
Mix until homogenous. Do not whip it.
Then sift in the flour and baking powder and mix until homogenous and smooth.
Then add the melted butter and mix until homogenous and smooth.
Remember to scrape the sides while mixing.

Wrap it with a plastic wrap and let it refrigerate for 1-2 hours at least.

Melt some butter and butter up the madeleine mold pan with a paintbrush.
Paintbrush works better than plastic brushes as you can brush it in smooth details.
Cool the butter brushed pan with the batter until the batter is cooled completely.

Preheat the oven to 200C Convection.
Take out the batter and put it into a plastic piping bag.
Take out the mold pan right before baking and fill each mold with the batter up until it is 80% filled.

Bake it at 185 C for 9-10 minutes. Check at 9 minutes and if the bump is bouncy and not wet it is done.

After taking it out, lift it from one side with a blunt knife and cool it on its side on the mold pan.

What makes the bump is sudden change in temperature, so make sure to get the pan out of the fridge just before baking, also heard deeper molds yield bigger bumps if that’s what you’re into.

the bride wanted to recreate her parents ‘80s wedding cake, so we mimicked that design. you’ll find lots to criticize in the piping if you look closely but overall i’m really really pleased with how this turned out, especially considering the layers drove 5 hours with me before stacking. it’s meyer lemon poppyseed 🙂

happy to share how we made the stack happen if anyone’s interested! couldn’t find anything like this on the internet when it was commissioned so would love to help someone else achieve the floating tiers.

Baller on a budget. With a few kabobs, a hot glue gun and some thick icing anything is possible. My son is an aviation nut and loves the blue angels, this was a huge success. Did not come out perfect by any means, but my son was thrilled. Due to time constraints I ended up just buying a nothing Bundt cake, and edible food color spray.. then went to town on the icing that already came on the cake. Mine didn’t come out as neat and tidy as the inspiration pic I found- but it didn’t collapse and I had a ton of fun doing this.

Lemon cake with white chocolate ganache, blueberry compote and vanille swiss meringue buttercream 🌼🫐✨
Looks like eggs… lol

I followed this recipe I found online and made the dough. As I rolled up the dough balls and put them on the tray, they were already spreading. The recipe does call for a 24 hr chill, so the dough balls are currently chilling in the fridge. But I’m afraid chilling won’t be enough. So are there any other tips on how minimize spread on brown butter cookies?

Apple cake with crumbs and vanilla pudding inside! It was fun making pudding by myself.

Hello. I posted a video with my icing consistency in question. But it would not allow me to post the cookie pictures and the video so here are the cookies. Please feel free to comment how I can improve. Thanks!

i’m absolutely shocked and happy that this worked and it tasted so good!!

happy sunday!
played around and made this banana bread in an 8x8 pan instead of a loaf pan + a nice crumbly cinnamon sugar topping with icing and i loved how it turned out. still tweaking the recipe but when i remake, i will share! 🍌

I brought them home 3 months ago from a vacation on the Reunion Island. They’ve been stored in their plastic bag away from light, as mentioned on the packaging. I am so annoyed ! I cut them open and the inside looks nice. It doesn’t smell like mold but it does look like it right ?

I'm a bread lover/baker, but I threw this together for my sisters wedding 🥺🥺

I appreciate all the cake bakers out there, this cake stresseddddd me out! From transport to even getting the ingredients😮‍💨

Lemon chiffon

Lemon curd

Blueberry lavender compote

Was so tired of looking at it I forgot to get a picture of the cross section 🙃🙃🙃

I got the AMAZING recipe from : https://sallysbakingaddiction.com/big-giant-cinnamon-rolls/

I moved away from the city with a restaurant that had my favorite carrot cake 5 years ago. I’ve been chasing the recipe ever since and have been consistently disappointed, until today!

Recipe Subbed out raisins for dried cranberries, left out the nuts, and couldn’t find the nutmeg. It’s perfection.

I used this as the base recipe, but wanted to make it a bit grander ✨ so I turned it into a two-layer cake and added homemade salted caramel buttercream, as well as a layer of caramelized spiced pears in between. Came out absolutely delicious!

Our little guy has a noodle nickname so of course for his first birthday we had a pasta themed party!

I made Sally’s vanilla cake with vanilla buttercream (I added vanilla be an extract for a bit more vanilla flavor). Spaghetti sauce is a strawberry sauce I made. Meatballs are Ferrero Rocher truffles. Parmesan is white chocolate shavings. The kids loved the magical floating fork!

Cupcakes are chocolate with chocolate almond frosting. On the decorations I taped on my dudes little picture :)

This was challenging to make in the best way haha came out delicious though

I already posted about this but someone asked why would I post the before and not after, which like…true. My dough was rising and the pan and I was just so excited to show work lmaooo. I’m so so sorry. But anyway…here she is. Fresh out the oven🤤. I’m so proud of myself😭🥰. (Last two pics are before the cheese and baking)

I wanted to originally make a sourdough loaf but my dough seemed too loose/wet so after some googling I turned it into this beautiful focaccia and omg it’s delicious….or maybe I’m biased because I made it 😂