It was my birthday yesterday and we did a small dinner, and on Saturday we are celebrating with family. For Saturday I’m planning to do my favourite chai sponge cake, and didn’t fancy baking and decorating 2 within the week. I don’t particularly care for birthdays but it’s always a good excuse to bake, and I’ve wanted to try entremets for a while.

I didn’t have any larger moulds and made do with what I had. The entremet has a strawberry compote, strawberry mousse, almond cake layer, and a mirror glaze. They turned out fairly well but were a pain, I’m a cake person but I’m trying to branch out and try more desserts in preparation for pastry school. The mirror glaze turned out almost perfectly but took a long time to get it to the correct temperature and consistency, and cleanup is a mess. I’d like to try make these again with much larger moulds so that they can be a standalone dessert without needing to add cream or strawberry puree like in the second photo. Perhaps with some different flavours too as I found these to be very sweet.

Firstly, I found this recipe online and felt like trying it out. I’ve never tried this before. I never heard of a tangzhong!! Is there a reason to make bread this way. What is the purpose of a tangzhong? Also the name sounds Chinese so is this just a case of food ingredients crossing borders?

Just baked this classic orange cake and I’m so happy with how it turned out! Super soft, golden, and smells amazing, What do you think?

Reduced time to 18min and they came out great.

https://sallysbakingaddiction.com/best-banana-bread-recipe/

A chocolate chip banana cake to be exact 😇

I'm happy with how it turned out!

Bananas were about to go bad.

As today is Star Trek day and 60 years of Star Trek, I have attempted to make a cake. It's just a basic chocolate cake with vanilla buttercream (definitely not a showcase!). And, as we will be watching Trouble with Tribbles later, an attempt to look like Captain Kirk's shirt with some small (chocolate krispie fondant covered) Tribbles. The cake won't live long and prosper but hopefully it will be enjoyed ;)

Made a chiffon cake with whipped cream, blueberries and green grapes this weekend and I'm pretty happy with how it turned out.The cake itself came out really soft and fluffy, which was the part I was most worried about. I sliced it into three layers, added whipped cream and fruit between each one, then covered the whole thing with more cream and basically as many blueberries as I could fit on top lol.

For the chiffon: 3 eggs
35g corn oil
45g milk
40g sugar
50g cake flour
5g cornstarch

I separated the eggs and chilled the whites for about 10 minutes. Mixed the oil and milk first, sifted in the flour and cornstarch, then added the yolks.I added the sugar to the egg whites in three batches and whipped them to stiff peaks, then gently folded the meringue into the yolk mixture.

Baked at 285°F for about 50 minutes.For the cream I used 350g heavy cream and 20g sugar.The frosting definitely isn't perfect, but I kind of like the homemade look. And honestly, piling fruit on top hides a lot 😂

I'm an experienced baker, but haven't done anything beyond pizza crust that involved yeast in years. Used the one-rise cinnamon roll recipe from Sally's Baking Addiction, and am so pleased with the results that I'm already planning to make a second batch next week!

My first time baking

Hello good people! I have leftover runny cream cheese frosting and I want to bake the rest of it into something that is *easily transportable.*

I think I have about half of the original recipe:

200g cream cheese

50g butter

300-350g icing sugar

Zest of an orange

I want your advice on ratios of ingredients or warnings if something is a bad idea. Here are the ideas I have so far:

1. Cupcakes. The easiest solution, but I'm unsure of the ratios of icing to flour and eggs.

2. Combine it with 4 eggs and bake like cream cheese custard tarts with a pastry crust. Would I need to blindbake first? My only concern is that last time I tried to use a cupcake tin for tarts all the pastry just fell down sides of the mould and I don't have any baking beans. I think this idea might be better as one big tart.

3. Combine it with 4 eggs, but mix yolks into the icing and beat egg whites to stiff peaks before folding in the icing and bake. I am not sure if I should add flour or even cocoa powder here to stabilise the mixture, and if so, how much. 50g? 100? I would want this idea to turn out more fluffy than custardy. If made with cocoa powder, it would be gluten free too. If I add flour and/or cocoa powder, then I don't think I would need a base, but would it turn out like a souffle?

PLEASE NOTE: I do not have space in my freezer, and I live alone so I'm not eating it all myself. I don't want to use it as icing because I would need to travel with it to give my treats to other people and that will be very messy on a bike or public transport, especially because it's not a firm frosting.

My girlfriend loves cheesecakes so I took the challenge to make one myself to surprise her even though I've never baked. Quite happy with the result although it could be better, the middle was a bit too soft. But it was pretty tasty atleast

Tried baking a cake for the first time. Be honest, what do y’all think?

...and it was absolutely worth it! A fantastic beginner's recipe for this weekend! So lucious and rich, a perfect lava cake. I didn't have mint chocolate chip ice cream as suggested as a complimentary side, but I did have some left over Andes chocolate mints from last weekend's bake, so I chopped some of those up for the top, and that was a great move, if I do say so myself lol. The boiling water step was scary, but as always, trust in Sally 🤗

Uh... so... ^^^^ as the title says.

Beginner baker (like... SCRATCH), so... mostly nervexcited (nervous and excited). Hopefully it goes well. (This is as a hobby, not really for PROFESSION).

But... yeah.

Wish me luck? :)

Para la masa:
2½ tazas de harina
200 g de mantequilla fría
½ taza de azúcar
1 huevo
Una pizca de sal
Para el relleno:
500 g de arándanos frescos o congelados
¾ taza de azúcar
3 cucharadas de maicena
1 cucharada de jugo de limón
1 cucharadita de vainilla

Baked two loaf cakes.

1. Vanilla, chocolate and chocolate coated blue berries

2. Vanilla cake with dried mix berries.

Is there any way I can prevent my cakes doing this ?

What did I do wrong?

I LOVE cooking, but I’m not a keen baker so I always follow the recipes to the letter

It looks like a loaf 🤪

It’s a birthday cake & I don’t know how to rescue it - I’ve made a ganache for the top wanted cover it with blueberries & raspberries but it’s so ugly 😩

I know there's worse birthdays out there but I'm usually trying to be overly positive in any way and today i just couldn't. I baked myself a cake but i couldn't stomach eating it. I found out boyfriend cheated on me last night. He gave my present to his new girls brother as well (it was going to be game, im nerdy). To end the day my grandma came over and insisted on playing the song that played at my mom's funeral all afternoon. She passed away when I was little so i think she knows it gets to me.

alsoo I spend the entire year telling everyone in my circle happy birthday and not one of my friends told me this year. i don't know it's just a little sobering to not feel special on the one day you're supposed to.

its midnight but i wanted to tell at least one person how today went before i fall asleep.

I am a beginner and wanted to practice a few different recipes today, and decided to put together what I made in variety boxes. I’m going to surprise some of my friends with the results tomorrow. Chocolate whoopie pies with vanilla bean filling, apple-shaped butter cookies, oatmeal cookies with chocolate chips and walnuts, and then pumpkin bread with a vanilla bean and maple cream cheese icing. Not perfect, but it was great practice and I am pleased with the results :)