I was going to use the flair "baking fail" but I changed my mind because it tastes really good. I rarely bake but I want baking to become my hobby however I feel like baking is practically science so it needs precision but I feel like it won't feel like a hobby again. I'll try to be some serious Baker. So most of the time when I bake, I just do what feels right and I know if I follow the recipes, they'll taste great. How do I make it feel like a hobby then growing to love doing it all the time?

Also can you tell me everything I did wrong, haha.

I know this probably doesn't fit.

but is there any difference in the recipe for bunt cakes and regular cakes other then the shape

put icing in the fridge last night for this cake expecting to just whip it up—it’s literally ROCK solid. it’s for my 3 year anniversary and i have to leave in 30 minutes. on top of that i used granulated sugar instead of powder on accident🤦‍♀️

I just realised I don’t have enough brown sugar for my cookie recipe. It calls for 1 cup brown sugar and 1/2 cup white sugar. I do have some brown sugar but definitely not a cup. Is there something I can substitute it with?
(Without molasses. I do have maple syrup but I didn’t know if that would work)

I am tasked with baking a green tea cloud birthday cake, similar to the one from tous-les-jours. Seeking all of your best recipes and techniques for this style of light, fluffy cake.

I often have issues with my chiffon cakes drying out, and have not yet found a tried and true recipe- would love any insights from anyone who has perfected this style. Thanks so much!

So I'm planning to submit a muffin recipe to my state fair and in the category I want to enter you have to use maple syrup instead of adding sugar. I have a recipe I've made before that I want to use, but it has brown sugar (as well as maple syrup). How do I substitute brown sugar so I don't get disqualified? It uses 1/2 cup. My thought is adding some molasses and maybe more syrup?

Any tips are appreciated, thanks!

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.

Made this chocolate cake with oreo filling for my friends bday ! The icing is whipped white chocolate ganache and the 3d Pompomurin was actually by accident 😅 I wanted to color my white chocolate with yellow food coloring but only had the liquid one, when mixed, it turned my white chocolate into a clay texture, which I thought I could use to my benefit haha

back to the basics with carrot muffins with added toasted walnuts in it for that extra crunch!

i love how easy these carrot muffins are to make and they’re soo delicious

recipe by https://preppykitchen.com/carrot-muffins/

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?

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 used to bake all the time, but a severe depressive episode that lasted over a year took away my ability to. My partners parents were in town and this was my only chance to bake for them, so I took it.

I did it without panicking, without freaking out, or having a breakdown. I wasn't 100% happy with them, but didn't let that stop me. Im incredibly proud of myself and have baked 2 more times since then. I'm wanting to make a black forest cheesecake or cupcakes for my gma's bday in a couple weeks. Wish me luck 🤞

They have a wonderful Watermelon flavour and were perfect for a summer treat 🍉

Vanilla shells with raspberry curd filling.

For a first try, I'm happy ish with them - and they didn't bake hollow which was a fear of mine!

Looking for tips/advice, or another recipe to try! How can I get the shells smoother? Oh, and can I use vanilla paste instead of vanilla extract to flavor the shells? Thanks.

I followed this recipe:

https://sallysbakingaddiction.com/classic-cheesecake/#tasty-recipes-66517

I made sure I had everything ready, all my ingredients were room temp, did the water bath, it jiggled after the hour was up & I cracked open the oven, it browned on top slightly & I hate it. It's now cooling in the fridge after I let it set outside the over for over an hour.

It doesn't look right, it doesn't feel right & I'm frustrated. I did everything I was supposed to do & it's just a mess. It doesn't smell like cheesecake either, it smells like the vanilla extract and I put less then what was instructed because I made a custard last time & it also sucked.

I don't know what else I could have done.

This is totally out of season but I have had this fixation on a charoset (Passover apple “dip”(?) made from apple, wine and walnuts) for a while.

I tried to make it once but I added too much cinnamon so it hurt my tongue, and the layers did not feel crispy enough. However, the concept DOES work taste wise and I’m convinced I can get it to be perfect

Mistake #1: didn’t let phyllo defrost all the way.

I got manishevitz, cut it with no sugar added grape juice to try to make it less sweet and boiled it down with cinnamon and a cinnamon stick until reduced and like a syrup

Put apples in food processor , wrung out with a towel, and tried to dry them out in the oven at a low temp

Mixed with lightly ground walnuts

Brushed each phyllo layer with melted butter and scattered apple/walnut mixture. Poured syrup overtop and baked

Any ideas?

My girlfriend made this to go with the soup I am making today. It was a quick prove and a quick bake.

Preppy kitchen recipe for both the crust and pie! Need to make more even strips next time lmao but all eats the same

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?

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.

Hello! Its my first time baking flan and I am wondering if I can use this dish for the water bath or if it is too deep?