Be honest, I can take it! 🙃

This was truly one of the best cakes I've ever made. Impossibly moist, great textures and flavor. Tasted just like an Oreo even though not a single Oreo was used. I'll definitely be making this one again.

Black Velvet Cake by Sally's baking addiction

Milk Bars birthday cake frosting

And Black chocolate crumb.

As usual with the Tangzhong method, which I really recommend! I simply love the tangzhong dough from this recipe. However, roll out the dough to 30 × 40 cm (or just shape it with your hands) to create more swirls and distribute more filling throughout.

Pistachio Filling
120 g full-fat cream cheese, plain

70 g homemade pistachio paste

100 g finely ground pistachios

55 g white chocolate

15 g sugar

10 g cornstarch

1 pinch of salt

½ tsp vanilla paste (optional)

Raspberry Compote
180 g raspberries, fresh or frozen

25 g sugar

8 g cornstarch

1 tsp lemon juice

This is the perfect cake for someone who doesn't want a traditional cake for their birthday, or even for parties because it's so easy to serve, everyone can just pull off a piece for themselves!

It's soo cute and tastes incredible! I made the rolls in 3 pans, an 8-inch, 7-inch and a 6-inch. Getting them out in one piece was a tad bit difficult, but the key is to take them out while it's still warm so the cinnamon filling doesn't cool down and get sticky on the bottom of the rolls.

Why'd my roll cake split like this? I'm so frustrated, I made this for my brother whose a chef.

I followed a specific pumpkin cheesecake from delish dot com.

Why can I do in the future to prevent this from happening again?

Small edit: I did roll it immediately out of the oven. I took it out after baking for 15min and tipped it over onto a powder sugar towel.

When I tried to roll it, it immediately started splitting. My baking pan was slightly bigger than what was called for, so I fear something may have gone wrong with trying to fill the liquid into the pan

Sorry, recipe is in german.

I made this cake yesterday for my boyfriend's world's finals watch party!

Recipe from The German Baking Book by Jürgen Krauss.

Finally gotten around to baking again😌
Made gevulde speculaas which is a Dutch spiced cookie filled with almond paste. (I didn’t have enough almond paste so the layer is supposed to be a bit thicker) It’s perfect for fall and winter!

Recipe link is for a Dutch website. The speculaas spice mix is:
- 8 teaspoons cinnamon
- 2 teaspoons nutmeg
- 2 teaspoons clove
- 1 teaspoon coriander seed
- 1 teaspoon anise seed
- 1 teaspoon ginger powder
- 3/4 teaspoon cardamom

https://rutgerbakt.nl/sinterklaas-recepten/recept-gevuld-speculaas/

I'm not much of a decorator, but I think this came out nicely except for some crust issues on the side. It's delicious, though. 😋

I'm a former pastry chef. I ain't skeeeeered. Please give me your best ideas. I want to make the best impression! I made the chocolate roulade for Passover and they were pleased enough to ask me to cover dessert for 20 people. I'm equally nervous and thrilled!

Hi, all! Customer placed her order over two months ago for a $120 cake due tomorrow. I require a 50% deposit, which she paid at time of ordering. I just got a notification that she paid the remaining balance just now but also received a text from her saying that she will have to cancel the order due to a death in the family.

I am of course very appreciative of her for paying the full amount - I had bought ingredients for the cake but hadn't started making it yet, so nothing is being wasted on my end (all ingredients purchased can be used for other orders).

My question for the group is, given the circumstances, should I refund her all or part of the order? Or give her a discount on future orders? Or just leave as is?

Edit: Thanks so much for your quick replies, everybody! My gut was telling me full refund, which was quickly echoed by many here, so I've gone ahead and done that. Definitely feels like the right move. Thanks again for your advice!

Edit 2: Hey y’all! I posted this 7hrs ago asking for advice on a tricky situation I had never experienced before. I quickly received some very helpful feedback and made the decision to refund fully (and posted my first update) within 20min of making my initial post. The fact that there are still people commenting on this post to insult me for asking, call me a bad person or say that I’m unfit to run a baking business is wild. I am super grateful to the grand majority of those who chimed in with your honest and helpful opinions. For the few of you who haven’t, I hope you’re able to find some sort of excitement and meaning in your life so that you no longer have to resort to anonymously insulting strangers on reddit.

The custard is cream cheese and jasmine tea flavoured. Not a traditional ‘cheesecake’ per se but it carries a lot of the flavour of one, just a tad silkier and lighter.

I’ve used the recipe from Tarts Anon. You can find the recipe here: https://www.sbs.com.au/food/recipe/raspberry-and-jasmine-cheesecake-tart/j4t8ravj9

You and use store bought dulce de leche, substitute with melted white chocolate or plain egg wash (makes it a bit more eggy). You can substitute the citric acid for 75g lemon juice and reduce the water by 75g if you reallllly don’t want to use citric acid (haven’t tested myself).

It really IS the most wonderful time of the year. I'd argue this is one of the top desserts during the holidays and it's only 5 ingredients...SO dangerous. My family goes nuts over it and I usually just double the recipe right off the bat lol. Made it this weekend just for fun because why not, here's the recipe:

Full recipe details: https://taffeybakery.com/the-best-5-ingredient-christmas-crack/#recipe

Ingredients

• 25-30 graham crackers or saltine crackers, about 200g

• 1 cup (227g) unsalted butter

• 1 cup (200g) dark brown sugar

• 2 cups (360g)semi-sweet chocolate chips

• 1 cup (80g) crunchy pretzels

• Christmas sprinkles (optional)

Directions

1. Preheat oven to 350°F (180°C) and line a baking tray with parchment paper. Arrange graham crackers evenly across the tray.

2. In a pot over medium-high heat, melt the butter and stir in brown sugar. Bring to a boil, then continue stirring for 5 minutes until thickened into toffee. Keep stirring to avoid any burning.

3. Pour the toffee over the graham crackers and spread as evenly as possible.

4. Bake for 5 minutes.

5. Remove from the oven and immediately sprinkle chocolate chips over top. Let it sit and melt for a few minutes, then spread evenly with a spatula.

6. Top with pretzels and sprinkles. Refrigerate for at least 1 hour, or until completely set.

7. Break into pieces and enjoy!

Storage: Store in an airtight container in the fridge when not eating! It's good for up to 5 days.

Enjoy!!! Happy baking 😊

Hey first time baker here. I wanted to push myself a little with cinnamon rolls. It took my 4-5 hrs and I definitely learned a lot. I just wanted to know if this looked dense. I would say it on the denser side but not as bad as I thought it would be tbh.

I currently have a list of 33 Christmas cookies which I’ll be starting to bake next week. Just had to make one last autumn bake. A German Cheesecake topped with apple and butter streusel. Absolutely to die for!