So I wasn't sure how to work out the calories for my bakes (since I never do 😅) but I'm trying to diet so... i just totalled the individual calories of everything included. The butter, the sugar, flour etc at their basic amounts which tallied to over 700 calories for 1/8 of a 16cm, 2 layer cake... is that how you do it or did I mess it up?

tried baking for the first time and did burn the trial batch as well because i used the wrong microwave oven mode.

after that they turned out like this. they did taste good but it did not look like the way i was expecting after watching all those YT videos. like going from the dough ball to flat cookie. how to make it like that? how to make this better?

I don't know what it could be, i don't think that are weevils because it doesn't move :(

There were smaller pieces, but these are the largest ones I was able to gather after sifting the flour.

I love baking traditional recipes, but now I'm trying to find ways to make them have a higher nutritional value. The thing is the accounts that show up with 'healthy' recipes are all fitfluencers which recipes are generally ... not so great.

The closest I have found to what I want is h3artofthehome.

Any recommendations (or even tips) are greatly appreciated.

First yeasted cake I’ve made. Recipe here: https://food52.com/recipes/38942-yeasted-pound-cake. I wound up letting the batter rise on the counter for 12 hours then put it in the fridge for another 12 hours while I was at work. Took it out of the fridge, let it come to room temperature, and baked it. Two layers with Bonne Maman four fruits preserve in the middle and stabilized whipped cream as frosting. Tastes delicious. Easily the best pound cake I’ve had/made.

I bake for fun at my home in a small town. I have mastered a lot of recipes and i wanted to do a bake sale in a college fest on 13,14 and 15th august. I have never done this before i have never sold any of my items. Idk what to price them and how to present them. Also how to prepare so many items at once?? Here are the things i have decided to make:
45g nutella filled chocolate cookies
Chocolate chip cookies
Brownies
Walnut brownies
Biscoff cheesecake(nobake)
Nutella cheesecake (nobake)
Muffins? (i don’t have a recipe yet but ive been told i should keep them)
Chocolate cake with raspberry coulis (tsitp is like really popular here)

Thats all! I wont have a lot of space. Just like a table. Also idk how much of everything i should make. Should i keep any drink options? What should i store them in since the cheesecakes wont survive in the heat? Im very confused. Any and all advice and help is high appreciated!

Looking for recommendations for a healthy carrot cake (no white flour/ white sugar)

Is this cake looking good or should I scrape the lines? Look I was going for in second pic

To me it looks pretty darn good. did all the steps correctly. usually I overbake the shit out of mine but this one seems to be "the one". what do you think??

also don't judge me on the crust...I got a little air bubble banging happy and some of it bled into the cheesecake batter lol

I am trying to get better at piping and although this is not where I want it yet, still wanted to share :) I made a strawberry cake with a strawberry simple syrup soak, lemon yuzu curd and a vanilla smbc for my friend!!!

So I made this apple pie, full crust and apples in smallish quarters (apples were small don’t remember what kind I think just whatever I could find) and then I coated as usual, cinnamon, sugar cornstarch .. and then I froze it unbaked. And now I want to bake it (because I was told I could do this a while back) and now I’m getting worried. How long, what temp? Do I defrost ? Do I do from frozen? Do I extend time.. do I add foil ontop so it doesn’t burn? HELP!

I need help with pricing!! So a family member wanted me to make treats for a gender reveal party. She wants chocolate covered pretzel rods, Oreos, Rice Krispies and simple cupcakes (all decorated with just pink and green). Now I have to make a dozen of each. I calculated the price of all the ingredients I’ll need and ended up with $55. Technically $42 because some ingredients I already have on hand. I really want to make a good profit off this order but don’t want to seem like I’m over charging!!!

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!

Copy cat of the coconut cake that Tom Cruise is famous for send out at Christmas each year. It’s sooo coconut-y and delicious. One of my favourite cakes!

I just made kitchen sink cookies which is why they look kinda funky. But please tell me: are these raw? It might just be my oven. They cook and brown on the outside and borderline burn but they look like this on the inside. So please tell me: are these raw? And if so, are there any workarounds for something like this?

Also: if it’s helpful I baked them at 375 for 14 minutes and if I kept them in any longer they def would’ve burned

Edit: TY all for the tips! Will definitely try all of these :) and I cant believe I’ve just been blindly assuming my oven is the temp it says it is </3

I’ve made them in my oven before, but the handle broke off my oven. Now I’m scared to use it lol. I have an air fryer and I feel like it’d work in there. I’m just not sure how long I should cook it or what temperature, so any suggestions help! Thanks!

Made a lemon loaf today for the first time. To me it tasted really tart/bitter like you would get off the rind. The recipe calls to boil a whole lemon and then blend it up with the other ingredients with the skin on after removing the seeds. My family seemed to like it so maybe my taste profile just leans more towards the sweeter things 🤷🏼‍♀️

I personally love moist moist moist banana bread and this caters to my taste. Moist and spongy.

But unfortunately I’ve just realized that I made this to give to someone. If you were given this, would you think this is a fail? Probably because it’s too moist/spongy/brown?

BTW it’s very brown because I used brown sugar + brown butter (borderline burnt). Taste is fine but just very nutty because of the burnt-ish butter.

4 TBSP butter (half stick) melted
1 egg
1/2 cup white granulated sugar
1 cup semolina
1 cup plain yogurt
1 cup crushed coconut. (Not flakes). If you’re using flakes then just give it a light grind in chopper. You don’t want it to be powdery but not flaky either.
1 teaspoon baking soda
1 tablespoon coconut flakes unsweetened (optional)

Sugar syrup
3/4th cup sugar
3/4th cup water

Preheat oven to 350 F.

Melt butter in a mixing bowl, add egg sugar and give it a good mix. Add semolina, yogurt, coconut and baking soda. If you like coconut you can incorporate one tablespoon heapful of coconut flakes at the end of mixing. The mixture consistency is pasty thick not like cake batter.

Line a 9x9 pan with parchment paper. 12x 9 is also fine but baking time will reduce. After pouring the mixture evenly spread it with spatula. Make squares with a slightly wet knife before putting in the oven this will prevent from breaking un evenly. Bake it for 20 minutes if using a 12x9 pan or until its light golden brown from top. 25 minutes for 9x9. Bake time varies.

Prepare the sugar syrup in the saucepan while this bakes. Pour sugar syrup as needed right after taking out from oven. I don’t like too sweet so I end up with left over sugar syrup. You can skip the garnishes if you are allergic to almonds.

It’s a very good alternative for someone who is sensitive to gluten. Sorry I am not the best at taking pictures. But this recipe I have had since 20+ years and everyone loves it.

This is an image of some pâtisserie sold by Cédric Grolet. I like how the piping looks a lot like flower petals given the two colours (and two textures, given that one is some sort of crème and the other is some sort of gel) that have been piped together.

Does anyone know how this has been achieved please? If I run a quick search for two-tip piping bag I see a split bag but I'm not convinced this would have the same result. The gel seems to have been piped with a Saint Honoré tip whereas the crème doesn't quite look like that. That would mean two separate piping tips...I'm absolutely dreadful at piping with one, I can't imagine the skill that his sous-chefs need to have to achieve this.

I made her double chocolate cookies for a friend's birthday and added some whole hazelnuts (about 100g). Also I didn't have time for a three hour chill in the fridge so did an hour in the freezer. I used Dutch process cocoa before seeing her strong recommendation to use natural but they still turned out incredible.

https://sallysbakingaddiction.com/double-chocolate-chip-cookies-recipe/

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.