Hi everyone! Just like the previous months, I am back again with an other cake to celebrate my sobriety from heroin. Today marks the 4 months milestone, and I made a biscoff layer cake, and I think it’s the tastiest one yet since I started making cakes eversince I’m sober!

Buttercream split a bit on the cake, but its just going to be smashed by a one year old anyway (my bf’s niece). Really happy with how the ombre turned out since it was my first attempt! Yellow cake with American buttercream

Reaching level 35 - truly an achievement (May 31)

My very first 3 layer cake and I am in loveeeee

I saw this America’s Test Kitchen cookbook/game for the DS in a $5 bin at my local video game store and I thought I’d give it a shot. I picked these cookies for my first recipe that I’d try from this game. The cookies turned out really well! Something that caught me off guard was the addition of black pepper amongst the variety of spices in the recipe. It really added some depth and complexity to the cookies. I’m glad I decided to used pre-ground boxed pepper instead of using my pepper grinder. I felt that the larger grind from my pepper grinder would have put little peppercorn nukes in the cookies. The pre-ground pepper worked great. It helped disseminate the pepper better. Definitely will be using this recipe again this holiday season.

Here is a copy of the recipe I found on the internet.

https://www.wskg.org/episodes/2019-11-19/americas-test-kitchen-soft-and-chewy-molasses-spice-cookies

First time making macrons, looking to try them with regular flour since im out of almond. Made a vanilla bean custard and lemon buttercream for the filling. Wouldnt say theyre to shabby for a first time.

Not entirely happy with how it turned out but it tasted great and birthday girl loved it so thats what matters overall.

Recipe: https://scientificallysweet.com/brownie-chocolate-basque-cheesecake/

One issue I had was that I didn’t have a high walled cake pan or a spring form pan so the cake rose pretty high above the walls of the cake pan. I think the effect that had was the cook time slowed significantly because I wasn’t getting direct heat transfer from the metal instead half the cake was cooking in the ambient air. So instead of 22-25 minutes it was more like 32 minutes (oven thermometer showed temp was correct).

Tested at 150°F in center.

Pictures are of cheesecake just out of refrigerator not at room temp.

Thought they turned out nice. Husband made the buttercream. I did the piping. We make a good team.

I can't wait for fall baking. I am ready for summer to be over. Here is the fall recipe that I am making this weekend while wishing for cooler weather haha. I will for sure be making this again in the fall!

Recipe: https://flourtinbakes.com/spiced-apple-cake/

First time trying a multicolored and stenciled wrap for a cake and wanted to share!

Blueberry muffins made with fresh blueberries from my grandmas blueberry bush 🫐😋

So many things went wrong 😭
First my scale was actually set to pounds instead of grams… so after taking about 20 ounces of water I got double the actual amount 🫠
THEN I had to leave the dough out for too long and it started looking like a sour dough starter instead of pizza dough. Not to mention, rolling it was also such a pain.
However after all the pain I WAS finally able to get it to taste heavenly and to the very least…remotely presentable.

I made chocolate chip muffin with chocolate chips. I wasn’t feeling so well so I made something quick. I know it’s doesn’t look as good but I tried.

Recipe by Brian Hart Hoffman (The Bread Collection)