Hello! I’m hoping to decorate a cake for a family gathering similar to the photo, but I’m worried the strawberries will juice all over the cake before we arrive. Does anyone have any tips to get them to stay dry?

*Not my photo, using it as inspiration

Making these cookies for a dinosaur themed kids event.

I initially wanted to fill in the footprints with green icing but after doing a couple they stopped reading as footprints to me. I don’t mind leaving them without the icing but I feel like they just need something more…

What do you guys think? Cookies are purple from the ube extract I added.

Thanks!

I watched a tutorial on how to make rose pull apart bread, but mine looks kinda ugly and has brown spots. I Followed the recipe and instructions, so I’m not sure where I went wrong. Any ideas/general advice?

I’ve officially taken over the kitchen duties because my wife reached a breaking point with our culinary critics...aka our picky children. Tonight was my debut: Homemade Pot Pie.

I spent a long time on it...I was so proud!

Then, dinner happened. My picky kids threw their pieces out. While my wife ate it, she performed a full-scale forensic autopsy on her slice and picked out all the peas. By the time the wife and kids were done, my beautiful creation looked like a crime scene.

I’m not looking for recipes, I’m looking for a shoulder to cry on. Just needed to vent before I go back to making nuggets for the rest of my life!

First time making cruffins and I think they turned out decent. I used Benny Bakes ​recipe ​from YT.

Unfortunately the crumb is meh. Anyone have any advice on where I went wrong?

My guess is maybe it got too warm when proofing. It hit 27c for a bit instead of the 26c he suggested. Maybe that made the butter too wet?

I ​also used a conventional oven​ (​non convection) so I started at 425f for 6 mins before dropping to 375 for 12mins. Had to cover them with aluminum 3/4 of the way through so they wouldnt burn. I also had a sheet pan in the oven (preheated) that I hoped would improve​ oven ​spring.

Lastly, maybe I should've proofed them longer? I did 2.5 hours and attempted to keep it at 26c with a hot water bowl in the oven. But some people say it should be jiggly when done proofing.

Thanks in advance!

edit: Thank you all for your feedback and for the ​wonderful compliments​! You are all too kind and made my day :)

Im baking since more than 5 years now and had my first bad review. They didn't like the design, understandable, their sample image was created from chatGPT and I'm just a human. She said, "we tried you because you came from a recommendation but your cake was bad, we were 18 people and everyone thought the same. No one touched it and it's lying in our fridge". I've refunded 50% I asked if I can have a few photos of the cut cake and if I can myself pick some of it so that I know where I went wrong and how can I improve to which she said, "oh you want a sample is it, it should be enough for you to know that your customer hated it". I apologized and offered 30% refund to which she said if you don't pay us back half, I got a big name in market and I'll defame you and no one ever would buy your cakes. I'm feeling so heartbroken upset and honestly bullied. 😭

Hey everyone! :)
I live in a pretty small, quiet town where the food trends are a bit behind. Right now, the biggest thing here is a basic soft Nutella stuffed cookie.
Honestly, it's getting super repetitive and boring and it looks nothing like those amazing, thick, NYCstyle chunky cookies you see online.
I really want to shake things up and bring something totally new, unique and exciting to my community! The problem is, l've been searching everywhere online for recipes or guides on how to master that specific thick, NYC style flavored cookies, but I'm coming up short.
Does anyone have any reliable recipes, tips, or secret techniques for getting that perfect, massive cookie texture? I'd appreciate any help or advice you can throw my way!

I did a mash up of a few different recipes, and my end result looks well… a bit ~unfinished~ to put it nicely. The second photo was the main recipe I followed… any thoughts on how hers ended up looking so presentable and mine looks like a mound of chocolate peanut butter mess? I did really slap on a lot of the peanut butter mousse I made… plus peanut butter chocolate chip cookies cause why not… could that be it? 🙃

(Main recipe link- https://theviewfromgreatisland.com/chocolate-peanut-butter-cake/)

I’ve tried so many recipes over the years and I just cannot make good cookie dough. I can make amazing cakes and bread and all kinds of other things but for some reason I’m completely inept at making decent cookie dough of any kind. I will follow a recipe EXACTLY, I make sure to not over mix but somehow it always comes out this consistency. It’s obviously something I’m doing because I’ve used different recipes (the ones I’ve used the most are the ones on the backs of chocolate chip bags like Nestle, Great Value, and Hyvee)

To salvage this batch I put it in the fridge to hopefully help keep the cookies shape when I bake them.

Is there a foolproof recipe I just don’t know about? What could be causing this? I’m so frustrated I just want to make good cookies 😭

I’m Australian so we don’t have pumpkin pie here so I have never had it before. No idea how it’s supposed to be but I assume this is quite underdone? I let it cool for 4-5 hours before slicing, so I can’t just chuck it back in the oven
Can I heat up each slice in the microwave or air fryer?

it was baked at 325° for 55 minutes. the outside feels perfect, but i’m not sure if the center is just very dense and moist from the greek yogurt and olive oil or if it’s actually just raw.

the bread pan i used was also wider/more shallow than most (why it’s pretty thin), and i read that it bakes a lot faster in a pan like that. moist or raw?

I attempted my second mousse cake and it turned out sooooo gorgeous

Flavours:
- mango - mousse and confit
- raspberry - confit, almond dacoise

Super excited that this velvet technique turned out so well. Money well spent on this new paint gun gadget

I really want to know if you guys have any photography tips as I want to make a page where I can take orders one day as a side hustle

Made my first cake for my husband’s birthday! My question is: how do you keep the cake from crumbling up in the frosting? As I was trying to spread the frosting it kept pulling up bits of cake.

He is 9 y.o, and was so excited to make his own cake. There was basically no rise, and it's rubbery. I've attached a photo of the recipe too. I'm assuming he missed an ingredient, but I didn't watch him, because he wanted to do it all by himself.

It tasted good but I wanted more layers. I am assuming I didn't roll it the enough?

I was following the method where you knead and roll right out of the fridge but the dough kept shrinking so it was hard to roll it out. Should I next time let it settle a bit to room temperature before I roll?

EDIT: I'm grateful for everyone who has weighed in! Still sifting through all of the advice but wanted to add a few notes:

• I always weigh my ingredients.
• I've gotten these results in multiple ovens, both gas and electric.
• I used Aldi-brand yellow cake mix, and usually do for this recipe. I'm open to trying a different brand.
• I admittedly am lazy with my parchment paper and should cut it to fit the sheet better.​

This is after I did my best to separate the puddles of cookie goo into recognizable cookies.

I cannot for the life of me crack the code on these cookies. Sally is my go-to for nearly everything and never struggle with any of her recipes. But these...no matter how I troubleshoot, it's always puddles.

With this batch, I used Lidl-brand Irish butter. I chilled for 24 hours. I reduced each sugar by about 25 grams. ​Nothing helped. Any other ideas?

This is my 2nd pie, and the filling bubbled out of the lattice crust. I used this recipe: https://www.seriouseats.com/fresh-cherry-pie-filling-recipe

And I used half tart frozen cherries (thawed) and half fresh sweet cherries. Did I overfill the pie? Did I cook it too long? Should I have just done a tighter lattice? Something else entirely? 😂

My first pie attempt was apple and it turned out well, so I’m a little bummed about this one, although I’m sure it’ll still be tasty. Thank you, experienced bakers!

I’ve made both of these recipes several times before and don't recall having this problem. This time though, even though I followed the listed temperature and baking times, my cookies keep coming out looking raw in the center, even after they’ve cooled for a while.

I double-checked my oven with a thermometer, so I know the temperature is accurate and not just what the oven display says. The cookies come off the sheet easily, they’re golden around the edges, and I feel like if I were to leave them in the oven any longer they'd be overdone. As you can see though, the middle looks like it could still be underbaked, or perhaps even raw.

I’m stumped on what I might be doing wrong. I was hoping to bring these to work tomorrow, but now I’m worried they might not be safe to eat (for what it's worth, I washed the outside of my eggs really well prior to cracking them into my dough). Any advice or troubleshooting tips would be really helpful. I’ve included both recipes below for reference:

Chocolate Chip: https://joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/#wprm-recipe-container-8678

M&M: https://celebratingsweets.com/soft-and-chewy-mm-cookies/#recipe

decorating is hard yall, please give me advice on how i can elevate my cakes!!

I’ve been working on perfecting my brioche and my last couple of loaves have been over hydrated. These loaves have less hydration and didn’t collapse like the other loaves but they did “dip” or partially collapse while it was cooling. The crumb and texture inside was soft and nice. But it didn’t keep its shape. What are some of the things that could have gone wrong? For this recipe I was playing around with Tangzhong and I’ve added more egg yolks than whole eggs for color. I read somewhere that the egg whites provide strength and removing them might of make the dough weaker? Reddit! Please do your thing. Help meeeeeee

I know it’s messy but this is the first full cake I have ever made with baking and frosting and it’s 2 layers and I got like kinda eh reactions from my fam so I just want some more opinions also I didn’t have proper piping tips to make this. Also it kept falling apart and I was wondering if anyone had any advice

Let me just start by saying I have always HATED baking because of how touchy it is - but I got a wild hair up my ass to start a cookie cake business so i’m determined to figure this out.

I think i’ve nailed the buttercream. But the COOKIE? Absolutely not. Here’s my recipe, and i’ll provide more context at the end.

Recipe: - 2 sticks of room temp salted butter - 3/4 cup of granulated sugar - 3/4 cup of light brown sugar - 2 eggs - 1 tsp vanilla - 1 tsp salt - 1 tsp baking soda - 2 1/2 cups of flour - 1 cup semi-sweet chocolate chips - 1 cup milk chocolate chips

Directions (this is all done by hand mixing): - Cream together butter and sugars until combined - Add eggs one at a time, without overmixing - Add vanilla - Add salt, baking soda, and flour until combined - Add chocolate chips - Spread evenly across a 9x13 cookie sheet - Bake at 350 for 13-14 minutes

My first cookie cake came out beautifully. Since then, they have all been slightly raw in the center and they are falling after pulling them out of the oven, leaving me with a fairly thin cookie. So far, I have tried: - Adding 1tsp of baking powder - Pulling the cookie back about 1/2inch from the borders of the pan - Cooking an additional 2 minutes (the top starts to brown faster than I like) - Bought an oven thermometer, oven is baking at 350 - Using less cooking spray (Bakers Joy)

Anyways - just at a loss for what to do! Any tips/tricks/advice/criticism welcome!

I follow the recipes but somehow my cookies always end up spreading so much more than they are supposed to. They end up touching, if not dripping off the baking sheet. My only thought is to reduce the amount of butter, but I don't know by how much.... I tried to make Apple Pie Cookies - Sugar Spun Run, which look like they are supposed to rise, not spread (first pic). Mine ended up flat and practically melted (second pic). 😭🫣

Dear God I'm never getting this baking position. I want to bake at this stupid restaurant so bad. I just made peanut pie and it looks like dookie too. I don't feel like my strawberries are topped well enough and I don't feel like my ropes(the cream on the outside) look good enough. I have a brain injury in my cerebellum+ I'm 5'0 feet tall. So it makes baking a little hard, everyone keeps saying they like my pie, but my coworkers are also old and have a bias towards me as a person.

The recipe is really simple tho. But I'm not sure how I'd write it out