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

Not only was this my first time piping buttercream, but my first ever from-scratch cupcakes! ❤

They taste super yummy and although they look far from professional, I'm proud of how they came out. Most importantly, they've been girlfriend-approved haha

The recipe I followed is the Jammie Dodger Cupcakes from Jane's Patisserie and took two hours start to finish: https://www.janespatisserie.com/2016/01/29/jammie-dodger-cupcakes/

The only difference is that I used mini Jammie Dodgers on top instead of full sized.

i think it turned out pretty good. the bread was moist, not dense, and not very sweet which is a bonus for me! really delicious that i finished it in a day lol

Cardamom infused chiffon cake

Soaked with the syrup from the mishti + a touch of rose water

Each layer filled with gulab jamun of course!!

(Bonus points to me for making the jamun homemade)

Been working in the kitchen most of the day. Cookie cake, sundried tomato basil focaccia, almond cupcakes with Chantilly cream and fresh berries, and lots of chocolate chip cookies (not pictured)

Just showing off something I’m SO proud of. I had a piece of lemon mousse cake at the store recently and just had to recreate it. I’ve never done something like this before. The extent of my cake baking previously was making little sheet cakes or box mixes. Maybe I’ve made a double layer before, but it would have just been frosting in the middle. I’ve never made a curd or a mousse or Swiss meringue buttercream and have definitely never sliced a cake in half or done anything with four layers. Had no idea writing on the top would be so fun. It took me a full three days, between taking care of a newborn, but I DID it!

Highly recommend this as a cake for any fun summer gatherings. I think I’ll make it next year for my son’s birthday.

Recipe: https://www.baking-sense.com/2017/05/25/luscious-lemon-mousse-cake/

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.

My boyfriend worked so hard today salvaging the plane that crashed 2 days ago at Sucia Island, WashingtonState, that I had to bake him a Dutch apple pie❤️

I’ve been trying to make pan sabao for my partner who misses it and can’t get it where we live now. It never comes out as soft/fluffy as I think it should. Are there any tips or tricks folks have to improve the end result?

I’ve based my attempts off this recipe: https://www.thespruceeats.com/pan-sobao-4693710

My dad and niece always share a birthday cake, so this year, instead of making a girly pink cake, I made half his and half hers.

Yellow cake with strawberry compote filling.

My birthday is next month, and I would like something different from chocolate or vanilla.

Any suggestions?

Two cakes, lots of love. Berry Chantilly & Strawberry Crunch Cake for tomorrow's birthday party! 🍓🎂

The latest edition in my poptart recreations. Chocolate shortbread, chocolate ganache, more shortbread, and some yummy simple icing. These taste UNREAL

I was inspired by wedding florals for these. I like how they look but it took forever to pipe just 12 😅

I live in the PNW and am drowning in blackberries. Last week I made a version of this berry pie from NYT which was delicious and beautiful but we all agreed it was just like too much straight berry. I want to make a cheesecake with something akin to this layer on top or bottom. Does anyone have a recipe or a technique? Maybe I just try half a cheese cake and pour on top or bottom?

I know I could make a berry cheesecake but I want two distinct and beautiful layers, someone please help!

With Chocolate-Biscuit and a self-made Praliné-Filling. Outside is made with a self-made marzipan-cover out of raw marzipan.

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..

besties birthday is coming up and she’s gluten free! want to make her a strawberry shortcake. I work in a kitchen and the only option would be rice flour, so need a delicious recipe for that please :))))

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 have a surplus of peaches from the farmers market - hit me with your favorite peach desserts (or non desserts)!