I tend to have an aversion to intense food colouring.

I made a red velvet cake once and was horrified by how much red colouring it called for. I used a natural dye but never made it again.

I don’t mind adding a few drops of colour to frostings but I can’t do intense colours. Mostly it just doesn’t appeal to me. Perhaps it’s because I don’t think the colouring will taste good or that the colouring isn’t healthy to consume -I really don’t know what my issue is.

How do other people feel about intense colours? Are there some products that are better than others?

Novice 60 y/o male baker with good reading skills and willingness to follow recipes as written. As I did with this red velvet cake generic-brand cake mix. Correct measurement of ingredients, electric mixer for 2 min. on medium speed after blending the 3 eggs, cup of water, and 1/3 cup of oil (fresh eggs and newly-opened vegetable oil); correct baking temp and time (toothpick confirmed). So then, was it an ingredient issue? I checked the box and the “best by” date was 5/16/26. I also tasted one and it was somewhat rubbery but tasty. I’ll frost these with cream cheese frosting so they will look ok, but I’m confused as to why they came out looking so….weird.

I know mixers aren’t something you want to cheap out on. I want to buy her a “used” one so I can save a bit of cash. The one I’m looking at purchasing is a Pro Line Series 7 Quart - Stainless Steel KitchenAid Stand Mixer. Just wanted people’s two cents on this mixer. I personally don’t bake so I’m not necessarily educated when it comes to this stuff. I know that you don’t want to get like a 5 qt mixer cause it won’t hold up in the long run. I think the Pro line is all together tougher on the insides. I just don’t want to buy this for like $300 and it be useless to her in a year because it stopped working. My grandma has been using the same kitchenaid mixer for my entire life. They truly built stuff better in the past.

Made these just to say "eat my shit" and giggle. Originally supposed to be a witch hat mold. They are far from perfect, but funny amd delicious either way. Used white chocolate with some yellow food coloring for "corn" pieces.

I am currently a home baker with an unrelated 9-5 job. I used to be a professional baker. I have an instagram where I make it clear I am just a solo person making cakes from their home (and infrequently at that).

I was recently asked to make a vegan wedding cake for a friend of a friend. I said yes. Then they looped me in with their wedding planner. They’re asking how much I charge without telling me what they want. They also are asking if I do tastings?

I am not going to offer a tasting, idk if they’re expecting it to be free. The other thing is, I said I charge around $150 for an 8” 2 tier cake… I would be losing money on preparing a tasting.

Any other home bakers have experience doing wedding cakes and dealing with this sort of thing? I’m kind of at a loss for what to say to them. I’m thinking I should back out if they’re expecting so much from me for $150!

I have a regular pan shown side by side with the cinnamon pb

Follow the jet puff marshmallow recipe;

5 1/2 cups mini mallows (i use the whole bag, 6 cups)

6 cups kellog rice Krispies

3 tbsp salted butter (i use 3.5 tbsp)

When you melt your butter, add a spoonful or so of peanut butter

Or add it after the mallows are completely melted into paste

Add a similar amount of ground cinnamon and stir it in very evenly

Turn off the heat,

Add cereal and mix in as normal and add to pan.

I made 24 regular squares snd 12 cinnamon PB for an upcoming fundraiser.

Cereal was $6

Mallows were $6/7

Less than 2 sticks of butter - $2-3

Already had bags/cinnamon/PB

36 sells for $72 at $2/piece which i find extremely fair and reasonable. Even $1/piece is profit though.

There's literally no reason to ever buy these store bought at the store. Overpriced and no where as good.

Other variants I enjoy are just Pb or just cinnamon. Cocoa pebbles for chocolate flavored or PB chocolate.

The possibilities are endless and cost effective for this tasty treat!

Getting the yeast to activate is always hit or miss for me. I'm seeing these coffee warmers repackaged as sourdough mix starters but it has a temperature control and the AI says it can be used for activating yeast. Is this product a good idea for this? https://www.amazon.com/Sourdough-Temperature-70%C2%B0F-110%C2%B0F-Accurate-Function/dp/B0F9TNK4S2

Hi everyone! Per my nutritionist, I should only consume 30g of carbs a day. Does anyone happen to have a low carb biscuit recipe? Thank you!

I can’t find kataifi anywhere so i bought two kinds of vermicelli noodles. Which one would be better to use? Also toasting these will make them safe to eat right?

I have oven safe glass bowls I am hoping to use and make orange looking orange cake. Thank you <3

This is a lovely chocolate pastry cream that has a pipeable consistency but it's 2am and I would love to avoid too many attempts. Any advice on piping tips? Should I just spackle it on? It's so hard to avoid that classic stool sample look and I don't want to end up on r/poopfromabutt 😬🥹 also I'm not like... the bestest at piping.

I tried this recipe from IG and put the measurements in chat GPT to convert them to Metric. Reason being is I live in Canada and HATE imperial. There’s nothing really wrong with this batch taste wise, but I feel there’s something…off as the final result didn’t look like the finished product on IG Please advise, and be kind

here are the recipes

1/2 cups unsalted butter, melted and cooled
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1 tbsp vanilla
11/4 cups all purpose flour, spooned and leveled
1/2 tsp baking soda
1 tsp salt
11/2 cups semi sweet chocolate

113 g unsalted butter, melted and cooled
110 g light brown sugar
67 g granulated sugar
50 g large egg (1 large egg)
13 g vanilla extract
150 g all-purpose flour
3 g baking soda
6 g salt
255 g semisweet chocolate chips

Mixed the wets, mixed the dries, added dry into wet ( per instructions) the dough looked a bit wet so I let it chill for a little bit, baked and cooled.

Edited* for added context

Yo… ran out of AP flour and ya girl gotta do what ya girl gotta do

Brown butter whole wheat choco chip cookies ja feel me

I have a Christmas in July bake off at work on Friday. Last minute I decided to enter something. But no idea. Any ideas of a recipe that could be a winner?

so I was making cookies right (taste good usually) but the butter from the freezer was very hard !!!!!! so I put them outside to thaw (MISTAKE)(VERY HOT IN TEXAS) and then I FORGOT about them so I came back for them and THEY WERE ALL MELTEDDD but it was whatever (smelled kinda funky tho) and I used it in the recipe anyways but now my cookie dough TASTES WEIRD so it's 💯 over for baking for me ever again let's pray the cookies taste ok when I bake them 😿😿

Hello
Does anyone have a good fondant recipe? I need one that’s workable but tastes good too and a decent amount. I been using store bought but really want to make one of my own

Mini Apple pies for pi day.

Edit: Since there is a lot of confusion about that day. It is Alternative PI day today 22/7 = 3.142857.

So I’m making my uncles wedding cupcakes and he needs them to be gluten free and egg free. So naturally I am struggling to find ways to make these look and taste good but I want them to be perfect for their wedding. Is there any tips or ingredients that anyone can recommend me to improve? I’ve been using king aurthors gf flour and castor sugar. Anything would be helpful!

I have 2 very ripe bananas and I was going to make banana bread so I don't waste them. However, every recipe requires at least 3 and up to 5 bananas. Can I sub yogurt or something? Baking is really not my wheelhouse, send help :)

Flaky rich large size buns. Made with enriched sourdough (with butter and eggs). Then laminated the same as croissants with unsalted butter which I whipped with some flour so i could spread it on. Using the same bowl I whipped salted butter with sone brown sugar plus lots of cinnamon for the center. Weight of each is 200g in a 10cm pan. Overnight in the fridge. Baked at 210° fan. Cooled in the pans for 5 minutes. When cooled I topped with fresh cream. Totally addictive and delicious. Picture of cream on the bun was applied by a 12 year old who was quite rightly more interested in eating the pastry as soon as possible rather than what the cream looked like.

last year i brought some Ghirardelli brownie mixes from the USA to the UK so i could try making here, as everybody always said they’re amazinggggg and etc. well, i did like them. i won’t say it was the best brownie of my life but they are very good.

sooo… since i’m obsessed with math, i decided to reverse-engineer them: i sifted the mix to calculate the exact ratio of chocolate chips to powder (15%), i analyzed the nutrition label to figure out how much cocoa powder, sugar and flour they use, breaking down the protein, sugar, and carbs to match it gram for gram. after almost 1 hour, i achieved an exact replica of the nutrition table of the dark chocolate brownie mix by Ghirardelli. i was going to post this last year but i didn’t because since i didn’t have another box to compare 1:1, i was scared it would be slightly different and i wouldn’t know. but i just decided to post and let you guys decide if you want to try to make and see if i nailed it (:

here’s the mix i came up with for the replica of the box:

5g of salt
260g of icing sugar (or 252g of powdered sugar + 8g of corn starch)
46g of cocoa powder (low fat, around 10%, that’s the one they use according to the nutrition info. but if you only have the one with 21% fat, use 56g)
85g of ghirardelli bittersweet chocolate chips (because obviously, i assume they use their own)
153g of plain flour
1g of baking soda

to make the brownie, their instructions ask for:

44g milk (they actually say water, but come on)
16g of vanilla extract (they use powdered vanillin, which you probably don’t have, so you’ll have to add this)
120g of oil (they ask for oil, but here you can use brown butter if that’s what you usually use when you make theirs)
52g eggs (one egg)

a few things you need to know:

use a scale. weigh everything. even the oil. speaking of oil, it’s lighter than water (around 85% of the density). so half a cup (which is what they ask for) weighs 102g, not 120g. but here’s the thing: their mix already has 17g of oil in it. instead of recreating that step, i just added the full 120g directly. same result.

if your cocoa powder had more fat and you used 56g of it instead of 46g, you can drop the oil to 114g, but honestly it won’t make a noticeable difference.

the liquid amount is compensated for the vanilla. their mix asks for 60g (1/4 cup), and my version gets there with 44g of milk + 16g of vanilla (to compensate for the powdered flavorings they can add and we can’t).

if it doesn’t taste identical, it’s very likely the cocoa powder. some are stronger than others.

IF i calculated everything correctly… this isn’t a better version, it’s not a worse version, it’s the same.

I’m not feeling well enough to try baking right now but am having the most INTENSE craving for a Neiman Marcus bar. Is there a way to turn that into a microwave mug cake, do you think?

I have been asked to make a honey chamomile cake and made a test last week. I was not able to get any chamomile in the cake and I soaked everything including the frosting with chamomile. I even put ground up chamomile in the cake itself. Also, I’m starting to notice that chamomile smells weird and wondering if I should try a different tea. I am making it for a friend and wondering if she knows what chamomile smells like too 🤣. But I need advice on how to get the cake to taste like chamomile (or if I should try a better tea) and honey. I want it to be strong!