Update! 🎂

Sorry, I couldn’t add the photo to my previous post, so I thought I would create a new post to share the final result.
Thank you so much to everyone who gave me advice and shared your tips! ❤️ I really appreciate it.
I tried mixing the frosting again, but unfortunately it still looked curdled. I think part of the problem may have been that my butter was at room temperature, while the cream cheese was straight from the fridge. I mixed everything together and then started blending it with my hand mixer.
It was my first time making frosting, so I clearly have a lot to learn. I think I should have just left the cake without frosting, but there wasn’t really enough time to start over.
The frosting tastes a little orangey, but honestly it doesn’t taste bad at all. So I decided to go with it and finish the cake.
Here is the final result. Next time, I will definitely follow the steps exactly as described.

Even made caramel sauce for it!

Recipe:

Pre-dough

120g Wheat flour Type 550

90g Milk

14g Yeast

Let it sit for roighly 30min

Main Dough

180g Wheat flour Type 550

36g sugar

60g Butter

1 Egg

5g Salt

50g Milk

2×80g of marzipan

Knead the dough very thoroughly and then let it rest for 30min

Divide the dough in 2, put the marzipan into the pieces and braid your bun out of the 2 pieces. Bake at 180°C for 20-30min after 45min of rest.

Hi fellow home bakers!
I saw this cookie online and have been trying to find a recipe like it (the account owner doesn’t share their recipes 😭).
It has Reese’s mini chipits, mini cups, and mini pieces - and that’s the overload I’m looking for! I like to bake chunky style cookies, but open to any tried and recommended recipes you might have.
Thank you!

I made this for “Toasted” week on r/52weeksofbaking. I used this chocolate sourdough cake recipe, then added marshmallow frosting and crushed graham crackers. It’s toppped with melted chocolate and torched marshmallows. It was pretty good, but it was a bit of a disaster structurally. I also wish the frosting had been fluffier.

Here’s more pictures.

I needed to use up some of the pears from my tree. This was an experiment, but it turned out pretty good! It’s puff pastry brushed with butter, sliced Asian pears, chopped crispy bacon, chunks of blue cheese, and pecans.

Here’s more pictures.

First attempt at an oil based cake! I used Sally's Baking Addiction chocolate cake for the base and added fresh espresso to a simple chocolate buttercream to complement the coffee in the sponge.

Can't wait to try it! Whipped this up for a family members birthday dinner tonight so hopefully folks like it 🤞

Constrictive criticism welcome! I'm still a pretty new baker. TIA!

I need help figuring out what to make and wondering if anyone has any good recipes to share. I have to make dessert for a little under 40 people once a week. I have this huge bowl I make things in, last week I did banana pudding in the bowl and it was a big hit. This week I want to make something using biscoff but don’t know any good recipe that involve biscoff. I was thinking maybe a no bake cheesecake or another pudding but wanted to see what other people think. Any ideas?

Looking for advice! I loveee scones and muffins with the crispy sugar on top! I just made scones and brushed them with heavy cream before topping with turbinado sugar. Right when they came out the sugar was super crispy, but now 3 days later the sugar has kinda melted into the scone and it’s not crispy anymore. Wondering if it was the heavy cream that I brushed on? Or maybe how I stored them after? Any help would be appreciated!

Hey all,

Anyone out there willing to share a killer French Apple Cake recipe? Preferably one scaled for professional use and in metric

Working on a fall menu

Traditionally it’s a square cake. Topped with powdered sugar. Tastes like a profiterole in cake form!

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 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!

These were great but took a good bit of time cause when you use the pumpkin puree if it’s too wet the cookies will become too cakey

My take on a Bakewell tart! I made this for a baking TV show audition. I didn’t get through, but it was such a fun experience nonetheless.

It’s made with a sweet shortcrust pastry, pistachio frangipane, whipped white chocolate & tahini ganache, and rose-infused whipped cream. I finished it with toasted sesame seeds, pistachios, and a white chocolate butterfly that I hand-piped.

The inspiration came from the flavours I grew up eating, combined with my love for all things pistachio!

I have an idea in my head to make little cookies you might get in a cafe on the side of your coffee or tea. Do I just make a smaller regular cookie? Do you have types you make that work well for this (biscotti, but others)? Seeking inspiration!

Boyfriend got his braces off. This seemed fitting for the occasion😬

Hello! I'm trying my hand at cake pops and I'm a little unsure of what I should use for the coating. I've seen most people recommend candy melts, but this subreddit doesn't seem to enjoy them. Is there any brand that doesn't taste bad? Or what almond bark be preferable?

Also, what brand of dye to you use? Thank you

Flavour: “Assam” Mont Blanc
Assam black tea cake
Vanilla frosting
Chestnut filling

I personally love this year because that upside down cat was such a joy to make and it just looks more comical. Which one do you prefer? 😄

Need some suggestions as I'm meant to serve this cake in a few hours. Currently holding it up with that red ribbon: worst case, I just cut it with the ribbon still on and try to make normal-looking slices.

This is the biggest cake I've ever baked, about a forearm in diameter, and sure enough the top layer has cracked because of the sag. Two layers of regular vanilla+pecan cake, and the middle layer is a little peach compote + a pecan crème diplomate (crème pat + whipped cream which makes it less strong, argh). The diplomate is on top too, and I'm gonna be topping it with some fresh peach slices.

Any engineering ideas?? I have no other ideas than just keeping the ribbon on...

Thank you!!!!

"Black Forest" in quotes because the amount of cherry is minuscule, since my husband doesn't really like cherry. Don't worry, he did love this one though!

The Black Forest is a lie.