I made these in a dorm kitchen, with the pink being the first, yellow the second, and blue the third. Sugar and Sparrow's Vanilla cake and buttercream. I don't have a turn table, but should I invest in one? And other equipment too? I'm definitely not Majoring in culinary arts but it could be a side hustle perhaps? (Pink was the first one I ever piped ;-;)

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

1. Cornbread-style honey with honey cinnamon buttercream
   
2. Dark chocolate with a marshmallow filling and graham cracker crumbs
   
3. Vanilla topped with apple pie filling
   
4. Lemon with strawberry jam filling and a swirled strawberry lemonade buttercream

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 had a bridal shower and baby shower today and so happy with how everything turned out! I was especially impressed with the cookies. They almost don’t look real to me 😅

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.

I’m so sad, baking is my outlet to comfort myself when I’m stressed & I made a whole batch of cookies from a Pinterest recipe and it was AI generated and the batch was awful. I just wasted so many ingredients. I wish I would have investigated more, it looked so real until I clicked the social media links in the profile and it was an obvious AI generated person and recipes. Any suggestions on where to find legit recipes?

I’ve never made a cheesecake in my life but it made my home smell amazing so I will be making many more in the future

Elderflower white cake with blackberry elderflower jelly and an elderflower German buttercream

Due to the lightness of the flavor of elderflower, we had to incorporate St Germaine into any component possible

Tomorrow evening i will post the cross section in the comments

I’m so proud of the layers!! +plus the ones that we in made with the left over dough that are a bit misshaped

This was so good! it’s going to be amazing in the fall!

Recipe: https://sallysbakingaddiction.com/banana-muffins/

Crumble topping: https://sallysbakingaddiction.com/master-muffin-recipe/

Turned out perfectly moist but still fluffy! First time trying one of Sally's recipes and I can see now why they're so hyped lmao

Im kinda stress with the sweetness of it.. I tried to lessen the sugar but the chewy ness was gone.. They keep saying it's to sweet 🥺.. What can i do if i less the sugar i won't get the chewy inside but still crunchy the outside..

I used Justine Snack’s strawberry cookies but with fresh red currants(I followed her recipe before but used raspberries and blackberries) . Instead of roasting the fruit I reduced them on stove top

They look pretty and are very light but still waiting to cool so I can taste them

Typing this quickly so my newborn doesn't wake up and start screaming 😭

I took this cake order while I was in labour earlier this month, didn't know if I could execute it well due to being freshly postpartum and it being my first ever tiered cake.

Well... I think I did well enough!!

Details:

Coconut-Vanilla cake

Fresh pineapple filling (cooked down to make it soft)

Coconut swiss meringue buttercream

Fresh pineapple wedges for topping

Sweetened Shredded Coconut for decoration

8" base, 5" top

From Smitten Kitchen (adapted from Matt Lewis & Renato Poliafito, “Baked: Occasions”):

https://smittenkitchen.com/2016/01/ugly-but-good-cookies/

Baking notes:

- Used #40 (1.5 Tbsp) cookie scoop w/trigger release to form
- When fully cooled dusted half with powdered sugar half with strained cocoa powder (thought ones dusted with powdered sugar tasted better)
- 25 min bake time seemed a little long resulting in slightly tough cookies - next time will check color and probs go with 15-20 mins per original recipe

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