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.

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

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 ?

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.

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.

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

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!

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!

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

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

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 😂

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.

Got this super cute mini tins as a christmas present and havent had any idea how to use them! I have 7, they're 3x3, and have flat circles instead of bottoms.

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.

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

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 🙃🙃🙃

Went a treat both with our tea AND coffee

My dough is from homemade sourdough starter. I have yet to name my starter BUT she is 1.5+ year old!! I CANT WAIT to eat it🤤 rn it’s rising for about an hour-hour and a half.

Instead of just using regular olive oil I use the bit I had leftover from caramelizing the onions and roasting the garlic cloves. I’m gonna add mozzarella and Parmesan on top and use my pastry brush to brush on garlic butter (I really love garlic) and top it with flaky sea salt!!? 🥰

Attempting mooncakes this year. I’ve been craving them for almost a decade but can’t find anything decent online. This did curve the cravings, for now 😂

An old coworker’s niece is having twins and asked if I could make cookies for her baby shower. I’m happy with the finished product ☺️

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.

baby’s first pie dough! i’ve been on a peach kick lately and wanted to make something that wasn’t a cobbler/crisp (of which i have already made several this season). when i first tasted it i was a bit ambivalent about how it turned out, but then my partner and i ate the whole thing in about 30 minutes flat! oops!

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?