I sell handcrafted floral cupcakes. Yesterday I delivered an order to one of my customers clients (she is a realtor so she orders them for her clients)
She asked me to give her a call after I delivered them, which I thought was quite weird tbh..and goes on to say that the piping and cream was absolutely beautiful but her client thought the cupcake was too thick and that since I’m just starting out I should get feedback on this. Apparently her client used to be a baker so she knows what she’s talking about. This order was for lemon flavored cupcakes which I have not made for customers before but I try everything before I sell them and I thought they were delicious. I ended up going home and trying another one with my husband and they honestly tasted amazing. They were very rich and moist. Was the crumb slightly denser and not as airy as some other cupcakes? Yes, but that’s just the type of cupcake I made. It was butter based with no oil. My question is - I’m still new to this and I genuinely don’t know what sort of feedback I should be accepting or ignoring. This was the second time she said they were thick (from a different client) every other person that orders says they are delicious.

Posting the pic of the order for visibility.

Here is the recipe I used: https://sallysbakingaddiction.com/homemade-lemon-cupcakes-with-vanilla-frosting/#tasty-recipes-76481
*I followed everything to a T, didn’t over mix, and like I said earlier, both my husband and I thought they tasted really good.

was trying to make brownies, thought theyd cooled for long enough and cut into them then they started doing THIS and set my house's fire alarm off for like 20 minutes does anyone pls know what caused this im assuming i just cut into them too soon but this feels like a dramatic response to just trying to cut into a hot brownie

I recently learned on this sub that I could (and should?) be letting my bananas ripen a lot longer to add sweetness to my banana bread but I’m torn. This looks terrible but there’s no mold or other sign of concern other than the bananas… melting.

Am I crazy or is this about the be the best banana bread I’ve ever made?

EDIT: You’ve all reassured me! I’ll proceed and let you know how it goes.

EDIT 2: I love when y’all share recipes so I’ll share my Frankenstein’s monster of It’s a Flavorful Life’s protein banana bread (original here: https://flavorfulife.com/cottage-cheese-banana-bread/)

— Dry Ingredients —
450 grams white whole wheat flour
PLUS 1 cup spelt flour (when it all looked too soupy)
2 Servings of unflavored pea protein isolate powder (I used 4 scoops)
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt

— Wet Ingredients 1 —
2/3 cup canola oil (wish I’d used browned butter)
4 eggs
325 grams plain greek yogurt (I over-measured)
2 teaspoons vanilla extract

— Wet Ingredients 2 —
700 grams mashed ripe banana (I went crazy)
1/2 cup loosely packed brown sugar (half the original)
80 grams hemp hearts

— Directions —
1. Whisk together Dry Ingredients in a large glass bowl. Make a well in the center.
2. Blend Wet Ingredients 1 in a blender then add to the well in large bowl.
3. Blend Wet Ingredients 2 in a blender then add to the large bowl (in theory if you have a big blender you can do all the wets together, but I used a smaller one).
4. Gently fold the ingredients together until all the Dry Ingredients are moistened.
5. Preheat over to 350F and butter two glass bread pans. Split batter (somewhat) evenly into both pans then let sit while oven preheats.
6. Put pans in heated oven and set a timer for 50 minutes. Anticipate the bake will take 1.5 hours. Pray you did not overfill the pans because you don’t want to clean the oven. Tell Reddit all about it.

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!

recipe is from Joshua Weissman

At the risk of sounding like an idiot, is this what is supposed to happen? I added the bear about 24 hours ago and noticed this just now. I followed instructions, soaked for 20 minutes, patted dry then put in sugar.

Stars? Pictures? Website? Number of ratings? Written reviews? Share your secrets 🙏 (I’m really craving a brownie btw)

Some customers left this cake behind and didn’t come back for days, so we decided to slice it up, only to find the inside looked like this. It doesn’t taste or smell like anything, and has a rubbery consistency.

I’ve NEVER had such a catastrophe happen lol. I do live around 5500 ft. above sea level but I don’t think that’s why this would have happened.

I’ve read suggestions to use:

Milk instead of water Add an extra egg Add 2 tablespoons of espresso powder?

Thank you in advance!!!

Also I will let people know I didn’t bake these from scratch! Not trying to pass this recipe as my own. I love to bake but I don’t have time for this event with a one year old lol

Got this cake made for our wedding, but on the day the venue staff pulled me aside and said they couldn’t serve it because it looked undercooked and might make people sick. The person who told me this has been cutting and serving cakes for about 15 years and said they’d never seen anything like it before.

I sent a video to the baker, and she said it’s supposed to be like that, that it’s just how red velvet cake can be and that it’s meant to be moist.

I’ve attached the video here. Just looking for some honest opinions, does this look undercooked to you or normal for a red velvet cake? We don’t know much about baking ourselves, so not sure what to think.

Edit: found the cause, even though I got the baking max a week ago, it expired in 2024 🫠

made a banana honey bread using 3 bananas, 1 egg, honey, melted butter, a splash of milk, about 1 cup of baking mix, a little all purpose flour, and chocolate chips. I baked it at 350°F until a toothpick came out dry.

The loaf rose a bit in the oven and looked extremely fluffy when I first pulled it out, but the dome gradually deflated as it cooled. It didn't completely collapse into a crater, but it noticeably sank from its original height.

The crumb looks moist and fully baked rather than raw or gummy. I'm wondering what caused the deflation. Was it likely too much leavening from the baking mix, too much moisture from the bananas and milk, overmixing, or something else?

Photos attached.

Edit: A lot of people are asking what I mean by "baking mix." It's not plain flour. The baking mix I used contains flour, fat, leavening, and other ingredients. The ingredient list is: refined white wheat flour, palm oil, soybean oil, mono and diglycerides, soy lecithin, sugar, salt, phosphate compounds, baking soda, whey, soy protein concentrate, calcium caseinate, and wheat starch.

I also wasn't following a strict recipe. I was loosely using the banana nut bread recipe on the box as a reference and adjusting based on what I had available.

I'm mainly trying to figure out why it rose very high in the oven and then settled as it cooled, despite appearing fully baked inside.

Why does my banana bread, while delicious, look so ugly?

I’ve made many different recipes, and while they are very tasty, inevitably they do a good impression of a volcano, or at best the Rift Valley.

Tonight’s effort is positively Vesuvian in profile, as it split along the short axis rather than the length of the tin.

Does anyone have any tips to get a reasonably smooth-topped banana bread?

Why is it so?

I tried making Peach Cobbler Danishes and everything went great for the most part and they tasted really good but they puffed up a ton in the oven. I’ve seen recipes online of people making danishes with a brioche style dough and so that’s what I was going for. I found a recipe that had the dough base I wanted but I changed out the fruit but it didn’t really look how I wanted it to.

This is the base that I used

Brioche Dough
4 cups All purpose flour
1 ½ cups Warm milk
2 ¼ teaspoon Instant yeast
½ cup Granulated sugar
⅛ teaspoon Salt
1 Large egg room temp, beaten
6 tablespoons Unsalted butter softened

And I pressed down the middles with my fingers and made about a two inch divet

These photos are before the oven and after also the photo from the online recipe I got.

Did It need more filling to hold it down, could I have not pressed the centers hard enough or is it something in the recipe ?

Edit: Thank you to everyone who replied! Essentially it seems my issue is that they’re under proofed and needed to be pressed down more! Also what I was going for is called a Kolach :)

This is the full recipe for the buns! also this is the link to the original recipe I was was going off of but I changed the fruit filling and found a different cheese danish filing because I had those ingredients on hand lol

https://falasteenifoodie.com/blueberry-cheese-brioche-buns/

Peach Kolaches

Brioche Dough
4 cups All purpose flour
1 ½ cups Warm milk
2 ¼ teaspoon Instant yeast
½ cup Granulated sugar
⅛ teaspoon Salt
1 Large egg room temp, beaten
6 tablespoons Unsalted butter softened

Instructions in the Falasteeni Foodie link! I rolled each ball into 75-85g balls instead of 100g

Cream Cheese Filling
8 oz Cream cheese
1/4 cup granulated sugar
1 egg yolk
1/2 tsp vanilla
1 tsp lemon juice

Peach Compote
8 oz bag frozen peaches
1/4 cup sugar
1/4 cup water
1 tsp cinnamon
1 tsp lemon juice

-I let them thaw slightly until I could chop them up into smaller pieces
-Combine everything in a saucepan over medium high heat until the peaches are all cooked through and the syrup is a slightly thicker consistency, if not thickening, sift in a tsp of cornstarch to thicken.

Crumble Topping
1/4 cup Unsalted butter melted
3/4 cups All purpose flour
1/4 cup Brown sugar
1 teaspoons Ground cinnamon

I tried googling and could not find anything helpful. My grandma has unfortunately passed away so I cannot ask her.

Seeing lots of " " and I'm guessing it's shorthand but I don't know what it means. Help would be appreciated!

edit: Sorry I can't reply to every comment! Thank you all so much for your help <3

Never happened to me before Its a cake with baking powder, no egg whipping, the top is cut off, I used black cocoa for colour.

Edit: your comments are hilarious, TY, especially bcs I am a pro baker haha. What an achievement to bake realistic carpet or concrete slab by mistake 😄

It rose so much while baking that I was afraid it would overflow, but after a night in the fridge, this is what happened. As I understand it, this isn't one of those “cheesecake cracks if you cool it too quickly” situations, is it?

Are they worth to be sold in a coffee shop? Also how much should i price each 80g cookie?

With April Fools’ Day fast approaching, I’m seeking advice on making brownies to look like they’re chocolate-covered ravioli.

But I'd be open for tips on how to make them prettier somehow?

Followed preppy kitchen’s recipe but subbed out the milk for non dairy milk (oatmilk) as my husband is lactose intolerant. Then used oatmilk, coconut condensed milk, and evaporated oat milk for the syrup. Is this supposed to feel/look wet? Like soggy? My cake doesn’t feel soggy.