Was prety tasty

There’s a rumor that eating dates helps induce labor so here I am at 38 weeks with my Kath bars ☺️😋

This is the 4th cake I've ever decorated and my first time using fondant. I did this for my lil guy's 7th birthday Friday. I was really excited and nervous to try fondant. It was so much fun and so stressful. I went into it not having a clue what to expect and made many errors as I went. Some I was able to fix, some I could hide and some added to the theme. He absolutely loved it but other than the 6 people at the party, I realized I had no one to show it to. So everyone grab a slice, I made way too much..

chocolate cake
chocolate ganache filling
vanilla buttercream

made for Sorcerer’s Stone movie night

hi im a big fan of super fudgy brownie (like butternutbakery's recipe) and this kind of cakery-fudgy brownie as well but my thing here is how the f can i archive THIS very texture? like istg everytime that i follow the steps it ends up being completly cakery and it has a good flavor, i wont lie, but my goal is EXACTLY THIS TEXTURE like in the photos

can someone please help me i already tried soooo many times and nothing seems to help😭 if u have tips etc i will accept anything

I am trying to bake with that metric for the first time and it’s soo unclear (like what do you mean 2/3 cups 😭) does anyone have any tips quz i am confused?

My mother in law is a horrible person. However, we have to go to her house for Thanksgiving. I have been tasked with making a dessert for a relative that contains no fruit whatsoever and isn’t a pie. Last year I made a boozy rum cake since the relative is an alcoholic. I was banned from making the rum cake this year. Any recipe recommendations? My husband was thinking we make a flan or floating islands dessert. I want to make something ridiculous but also festive.

For example, I made a 3 layer aspic for my mother in law’s birthday. She follows a low cholesterol, low fat diet, hence the aspic. The aspic had a layer of chicken, a layer of green beans, and a layer of cherries. It looked super gross, but it was a cake she could definitely eat for her birthday.

Malicious compliance is key! It can’t be something expected.

Edit: I have been reading all of your recommendations! We are going to do some test runs of the recipes!

1. Diet Coke cake- super easy

2. Carrot cake, made extra smooth with baby food carrots. No nuts or raisins to fully capture that carrot flavor. Will anyone notice no shreds?

3. Chocolate sauerkraut cake- that’s not coconut you are munching on

Edit 2: I apologize for calling my relative an alcoholic. He’s not in recovery and it did a disservice to people that are. My husband’s aunt’s family will be there and they enjoy drinking. No one at the party has a drinking problem that could be diagnosed as alcoholism.

I was looking for interesting recipes to serve at Thanksgiving. I am sorry if I offended anyone.

Lots of the moms at my son’s birthday party were surprised I made this myself and said they would absolutely buy one themselves if I offered to sell them. This is a double layer and filled cookie cake baked on a regular sized cookie sheet.

Second pic is my “helper” lol left the icing intentionally messy, Hagrid style

https://sallysbakingaddiction.com/funfetti-layer-cake/

So we have a spiced carrot cake with marscapome and double cream filing with a touch of lemon rind.

On top we have candied pecans with chocolate orange butter cream poo.. and the gravel is crunched up blueberry and vanilla flavour rice cakes.

To quote my sister in law 'its the most disgusting thing ive ever seen'

My niece loved it for her 21st 🤣🤣🤣

🪄🧁

Hello everyone! I just recently moved and have a roommate who goes to the gym. He wants to eat the things I bake without losing progress and we thought about somehow adding protein to my stuff every once in awhile. Does anyone have any good ways to add protein or good protein desserts I could make for him?

Edit: I fear their was a slight misunderstanding! My roommate is perfectly healthy and well informed on his protein intake. The only time he's a real stickler for protein being in everything is when he forgets to make mealpreps or eat. When he does mealprep he reworks his workout to accommodate in order to max out on the protein he needs without going overboard. Him and I work out differently so I can't say I fully understand but I can promise my roommate is informed on what his body needs and is healthy

(Random German chocolate cake I made for my dad for post ✨ pizzazz ✨)

So the pro photos I took are of my gluten free cookies I make for practice. That’s my advertisement brown butter cookie. But when I make my all purpose wheat flour cookie I use King Arthur and the cookie looks ugly and falls too flat with no body. People are raving about them! I’m conflicted because I hate how regular cookies look. So thin like they remind me of tates cookies. Is there a way I can make my cookies look better without changing the taste? Chat gpt said my butter flour ratio is could use more flour. Like 30 grams more. So it can hold shape better. But would I make customers mad. My neighbor made it clear would buy from me if I kept the same. I just hate the flat look like the chocolate is sitting on top of the flour vs embedded in the flour. Idk.

UPDATE EDIT!!!!

Ok so I rested another batch for 12 hours but this time I creamed the butter and sugar way less AND found out that my brother when he created this recipe he tapped his flour down which causes flour to compress! I did it like him and that equals 23 grams more of flour!!! Which is 3 tablespoons more. My cookie now looks exactly the same with as the professional gluten free cookies I cooked for testing on myself!