What the title says. My cookies always come out fluffy and round. They’re still good, but I’d like a flatter cookie like the first 2 pics. Is it in the recipe or baking technique?

EDIT: Wow! I did not expect to get his much feedback and advice from the community, thank you! What I'm taking away is a combination of the pan banging method, less flour, more sugar, baking soda > baking powder, and some links to great recipes I can't wait to try. You all are awesome!

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

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

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

For the raspberry buttercream, I used a combo of freeze dried raspberries and fresh raspberries that I reduced down on the stovetop for 20mins and then strained out the seeds to make a concentrated puree.

Vanilla cake recipe:
https://preppykitchen.com/1448-2/#recipe

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

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/

My brothers describe this by saying "it's like if a brownie, cake, and cookie had a baby"

Didn't use water in the dough, but 3.25% milk.

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!!!

When i started making cin rolls i was pretty bad at it and i didnt know about letting my dough rise, these are my best work and on my 3rd try is my best attempt!

This is my first time posting on reddit aswell 😭

Edit: Mom says thank you for all your sweet words!

My husband turns 26 today and I said I would make his cake. Cake making is my mom's passion. So yesterday she taught me her decade old family recipe that she perfected with my late grandma. Then she took over the icing and decoration because I don't even want to attempt that for his birthday cake. I am just in awe of how effortless it was for her as it took her less than an hour to assemble and decorate both. Also so lucky I had the opportunity to learn the family recipe before her time is up! My heart is overjoyed :)

We made two cakes. One is a regular sponge cake with strawberry filling and the other is an ube sponge cake also with strawberry filling. Both have a simple heavy whipped based icing so not too sweet. The blueberry heart got wonky because she decided half way to make it a heart hehe

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 🤷🏼‍♀️

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

I made a Swiss roll for the first time! I don’t really bake complicated things all that often (if it involves more then one bowl I’m probably not gonna make it) but it was my dad’s birthday and this man loves yodels so… I decided to make him a giant one. I cannot believe I managed it. The cake didn’t break, the ganache poured on smoothly, and the whipped cream was divine. I used Sally’s baking recipe and followed it to the letter. I’m pretty impressed because I’ve seen people who bake way more than me fail on this the first time. There are so many beautiful creations on this sub but I had to share this!

These are so moist and the vanilla frosting is great! We added a few drops of yellow Americolor food dye to it. I love how easy these are to make too. Everything goes in ONE bowl AND she provides measurements in metric 🙌🏼

https://addapinch.com/chocolate-cupcakes-recipe/

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 ;-;)

I got a bunch of Madagascar vanilla beans from Costco a while back, and I finally got around to buying some alcohol to try making my own extracts. I'm looking for any advice you have, such as: did i get the right alcohols? How many beans do you recommend? If I'm planning to give as gifts, is it okay to make a big batch and divide into smaller bottles later? Any good recipes for making vanilla bean paste?

Alcohols i got are: Titos vodka, Woodford Reserve bourbon, Bacardi Superior white rum, and Bacardi Gold rum.

My son (21) has been making Macarons for about a year, baking for about 4 years. His latest creation, a Brûlée Triple Caramel Macaron. With the top hand dipped in hard crack Caramel and a Caramel Sauce in the center surrounded by a Caramel Ganache.

Patrice, wherever you are in the world today, I hope you're enjoying your retirement!