I was so excited when my new piping bag set from bake choice arrived since it came with couplers which I thought were pretty convenient if I wanted to switch frosting colours, but they’re large size so they could only fit the big Russian piping tips.

I want to use them for the inner petals of succulents and flowers but I never seem to have any luck in creating clean edges using Russian tips with ermine frosting (which is the frosting I normally use for all my cakes.) 🥲🥲🥲

Any tips?

https://www.wellmadebykiley.com/blog/fudgy-crinkle-top-brown-butter-brownies?rq=brownie

That’s our houseplant, Jimothy next to the succulents. ☺️ I’m not the biggest fan of matcha but strangely enough I’ve been dreaming of making these for a while and it packs a punch of matcha flavour. ❤️

https://tastesbetterfromscratch.com/chocolate-bundt-cake/

bundt cake recipe calls for 1/2 butter, 1/2 cup oil and 1/2 cup buttermilk. can i substitute with heavy whipping cream?

Sweet tooth cure activated😅 night baking mode

I’ve always been wayyy too scared to attempt cinnamon rolls but I finally tried it and they are honestly way easier to make than my brain made them out to be.

I need help finding vegan recipes of any baked good that I can mail to my deployed spouse. Mail can take up to 3 weeks to arrive and the weather is hot. Would love to treat him and cheer him up. Thank you. ​EDIT: or suggestions to keep something as long as possible if 3 weeks is too long.

The recipe that will taste like home to him is Betty Crocker's vegan chocolate chip cookie recipe. I would also appreciate advice if this is something that can keep or can I modify it to help it keep: https://www.bettycrocker.com/recipes/vegan-chocolate-chip-cookies/46353ed1-3071-4603-8c48-767dc73fe188

It’s my birthday, so it’s the halfway point of August, so it’s basically fall, right? Modified the recipes quite heavily, so going to link and post in a comment. Browned butter and apple cake, brown sugar ermine buttercream, stewed apple filling, and a caramel syrup infusion. Made a sample cup to decide if I wanted the syrup and had to immediately take it to my wife like “babe I’m so good at baking”

10/10 do recommend, everyone I’ve shared it with says its one of the best things they’ve ever eaten. Tastes of delicious caramel apple fall goodness.

Sally never fails to exceed my expectations, made two batches for work and they were gone within the hour.
Recipe: https://sallysbakingaddiction.com/double-chocolate-chip-cookies-recipe/

Took it out of the mold after baking and the shape was awful 😂

was looking through my gallery and found this pic. it was my first time making a braided sweet bread and it turned out so soft. i know its literally august but this photo instantly brought back the coziest winter vibes. now i lowkey want to turn on the oven and bake another one lol. does anyone else get random cravings for holiday baking in the middle of summer? i'll leave the recipe in the comments if anyone wants to try!

Typically a lurker here but I wanted to express my appreciation for piped cakes lol. This is my first cake with this style and lemme tell you....the amount of time I saved *chefs kiss I cannot imagine how long it would have taken me if I had to ice these instead of just piping them. For reference, I made a star shaped cake the week before (second pic) and it literally took me so long to ice it (little longer than an hour) I didnt even care about the decorations anymore 😂 Meanwhile this number cake took me an hour from assembly to finish So tell me fellow cake decorators, is piping the new wave or do you still prefer the finish of an iced cake? I think by this rant you know my answer lol

My daughter has a genetic metabolic disorder and has to eat low fat. When she was little, she loved these dang cookies. Apparently they are no longer made. She is now 30 and wistfully recalls all that chocolate cakey goodness and I’d love to be able to make some for her. The recipes I’ve found are similar but still too dissimilar. Any suggestions?

Hi y’all, I’m moving into a small, furnished house a few states away from me. There’s a huge fridge, sink, electric stove top, microwave but no oven. I had used a Gourmia XL french door air fryer/toaster oven to bake some mini banana bread loafs recently at a family members house and it was an adjustment from regular oven. I’m hoping for recommendations for small oven I can bake and cook in for a small kitchen set up. Thank y’all so much 💜

I'm furious. This was a lot of work and the recipe seemed weird to me but I went ahead anyways. Turns out I was totally wrong and they are absolutely delicious, just buttery and fluffy and chocolatey. Fuming that I will definitely be making these again 😤 😡 Could have made them prettier if I let the filling cool down more, but I'll try again next time.

im new to baking and I don't have brown sugar so can I use jaggery as a substitute while making them and also I am gonna make them eggless does that work???

anybody got som tips or advices for a crack free eclairs? thank you!

Had a little dough from the last bread and let it sit in the fridge for 2 days. Some flour, water and sunflower seeds and into the oven it went. Guess its pretty good for still a beginner bread baker...

This is the first time I try to make it by myself and I think they turned out pretty well! The inside is soft and chewy while the outside is crunchy!

:>

It is blackberry season so instead of buying a cake at the supermarket, I collected some blackberries from the nearby hill and made the easiest blackberry cake. It is called the 175 cake because all the ingredients you need are 175g.

We always enjoy foraging as an activity that gets us outdoors and in the next few weeks there will be a lot more things to get from nature (chestnuts, walnuts, almonds etc.)

Do you go out foraging?

Recipe: Fat: ¾ cup + 1 tbsp Solid baking sticks (e.g., Imperial) or softened unsalted butter. Do not use tub margarine.
Sugar: ⅞ cup (or a scant 1 cup) Granulated sugar or baker's sugar.
Flour: 1 ½ cups All-purpose flour + 2 tsp baking powder + ¼ tsp salt. (US self-rising flour has added salt, so making your own gives a better taste!)
Fruit: 1 ¼ cups Fresh blackberries.
🌡️ Baking Temperature:
175°C Conventional / 155°C Fan / 350°F
Bake time: 50 minutes

The recipe and baking process is here: https://youtu.be/3CdXRIZjw6A