These look good and tasted ok, but not quite "fluffy" a little more dense, and there was some oil at the bottom of each tin. I did about 4-6grams of beff tallow per tin, which is supposed to be about 1 tsp. Is it normal to have a little oil still in the tins? I baked for about 20 minutes, should I go a little longer? Thanks.

Here's the pumpkin loaf I made today for a Halloween party tomorrow.

Hey everyone, I've been following all the amazing bakers on here and wanted to join in by posting my first baklava! Its not the best looking but its delicious and its mine, i can't tell you how happy I am. Definitely will be adding it to my favorite deserts and trying to perfect it.

I bake these snickerdoodles from Wildgrain for people and they go absolutely crazy for them. They are huge, crisp on the outside, gooey in the middle, and leave a huge greasy butter stain on every surface lol. I want to find a recipe that will make a similar cookie homemade so I don’t keep having to order these. Any ideas?

No where near as extravagant as some of the other bakes on here, but thought I'd post as it came out relatively composed.

Embarrassingly, upon an "upside down pineapple" cake being requested I presumed my BIL was referring to a cake that was modelled to look like an upside down pineapple. So if you see something of the sort in this subreddit, that might be me ; wanting to realise my initial interpretation.

I had some fun with this!

recipe is included in the second picture.

thought I’d share my first attempt at decorating cupcakes with a piping bag, as well as share the recipe (and diy piping method) I used because it’s really simple and amazing!

the method for the piping bag I use:

- I use a freezer bag, or any other thick Ziploc bag

- I wrap tape around the corner that I will be cutting from, to help with keeping structure and preventing tearing.

- I folded the corner twice and cut an M shape to make a six point star. For the leaf shape, I cut following the edges of the bag, just a little bit at the corner, to create an inverted V shape with the point outward.

- to assist with keeping the multiple colours all in one place for a duo-tone effect AND to prevent icing from escaping the bag and getting super messy: I place some cling wrap on the counter and put the frosting in small sections in it. If I’m using multiple colours, I placed them next to each other. Then I roll it up into a log, wrapping all the frosting in the cling wrap, and then cover one end completely. Now it should be only uncovered at the short end on one side only. I put the log of frosting into the Ziploc bag before sealing it shut, the opened end of the log facing the open corner that I just created.

A friend of mine has there restrictions. They arent open to anything artifical, refined, or with the majority being sucrose.

Please don't try to convince me of other choices, its not my pony show, I simply want recipes people have TRIED not just looked up,that match the spesifications and enjoyed it. Im doing research into find recipes but I always put more stock into stuff real people have tried before trying to make something.

Im sure your opinions are valid I just want real responses to my question.

I’ve never really tried making the carrot cake recipes i see online, but the brazilian version always gets my heart.
I always say that this cake fixes everything. 🧡

Here's the recipe I used so far:

melt 100g of butter

add 2 eggs to the 100g butter and 100ml of milk

whisk till combined

add 75g sugar

add 1tsp baking powder

250g plain flour

add 1tsp vanilla extract

40ml oil

and whisk till combined

If it's not supposed to be this thick please give me some tips on fixing it, I'm a beginner baker so it would be appreciated

Hey everyone. Trying to decide whether to get a hand or a stand mixer. 95% of the time I’m making cookies and need a mixer to cream the butter and sugar together really well. But I’m trying to save money and part of me doesn’t want to get a stand mixer because of the weight of it and the cost. Any ideas to help guide me? Also, can you recommend a specific hand or stand mixer? Thank you.

My toddler has asked for pumpkin pie because of peppa pig maybe? Anyway I have made a couple before, but the pastry under the pie always end up soggy/underbaked: any suggestions?

I have made cake pops only once before, and it didn't go great 😅 I want to try again, but I don't want to use frosting in the mix. I have a spice mix I plan on using, and then I'm going to shape them into pumpkins. I've read on here that you can add alcohol when you crumble it?! Has anyone tried this? Also any advice for doctoring the mix or using pumpkin instead of the oil and eggs? Thank you!

One of my friends recently lost his dad. We were talking about him and my friend mentioned he loved butterscotch pie and wasn't able to find one anywhere. I'd love to make one for him. What I've gathered is that it should be like a diner style homemade pie.

1- does anyone have a trusted recipe?

2- any pie related tips? I'm a proficient baker but I haven't made a lot of pies

Attached is my Banana bread recipe. I just use a wet and dry method of mixing. It's great frozen, so I want to copy this recipe for different flavors and make ice cream cakes for different flavours not just bananas..how should I go about doing this? Google suggested apple sauce and greek yogurt and I do make yogurt at home so I was thinking of going with the yogurt option.

Do you guys have any other suggestions? If for yogurt how much should I replace for the 225g of bananas?

Hi all. I first tried the choux recipe from Sally‘s Baking Addiction about 2 years ago. It turned out absolutely great. The rise, color, texture and pocket inside were all pretty spot on. The problem since is that every tome I have made them since, something turns out wrong. the batch before this one was over hydrated and spread out a lot on the pan. I was really concerned about making the dough too loose again and really held back on the egg. I’m concerned that maybe I am failing at initial dough cook in the pan or am just not great at seeing when the choux finally has enough egg. Any suggestions would be good.

I’ve included my most recent attempt. They have lovely color and taste great, but they didn‘t puff as much as expected.

Hi. My brother works for charity kitchen, today someone bring them one 100 kg of white chocolate, but it is expired for more than a year. The bags are sealed and looks unopened. By the label it is looks pretty good quality too. So.

The main question is:

Is it safe for consumption? And what is the better way to use it?

My first time making a traditional Victorian cake, raspberry jam in the middle

By alternative i mean something other than vanilla, chocolate, or sugar cookies. I'm thinking of lemon, cinnamon, cardamom, salty-sweet combos, stuff like that. You can include harder cookies as well (which I'm partial to)

My favorite flavor is definitely lemon but I'm too lazy to make lemon cookies more often because i have to juice and rind lemons which is kind of a drag.

I'd love to hear if you have any savory cookie favorites as well!

My coworker was debating adding Pumpkin Bread Pudding to the dessert menu and it lead to a conversation on which would produce the better pudding.

Do you make Pumpkin bread and then create bread pudding from it.

Or

Use regular bread and mix in Pumpkin filling to the mixture.

I am sure both produce an amazing product but we were curious with the comparison. If anyone has done this before.

Did the Pumpkin bread absorb better or dissolve?Taste more pumpkin-y or less?

Wanting to just get some insight- I may produce both out of my own curiosity but wanted to reach out the community if someone has already tried.

Recipe: https://sallysbakingaddiction.com/best-blueberry-pie/#tasty-recipes-70338

I want to make something similar to this cake my sister really liked. I've mostly have an idea how I'm going to do everything but the raspberry compote. A lot of recipes online usually do a dam of frosting to block the compote from spilling out. However, I quite like the look of this cake and how the compote layers line up with the cake layers. I am completely an amateur baker so if there's any good way to do this, please help me out. Right now I'm debating on making raspberry compote and freezing it into discs which I honestly dont even know will work. Thanks

haven’t made bread in YEARS, and i feel like this isn’t too bad for first loaf back.

The best dessert to make if you have leftover egg whites!

Recipe by Isabel Vernal

Topped with rosemary garlic infused olive oil, and had it with herb ricotta, roasted tomatoes, mushrooms and beef

Third time making focaccia and finally got those big bubbles after dimpling 😁