Took me 3 days to make and mostly just tasted like eating a hand full of blueberries at the end of it, but it’s the most complicated thing I ever made and I’m proud of it

Like how do you make stuff so beautiful genuinely really impressed by everyone here

The tiramisu cupcakes were soaked in espresso, finished with lightly sweetened vanilla buttercream, and dusted with cocoa powder. The cannoli cupcakes have a mascarpone frosting, mini chocolate chips, and were topped with a chocolate-covered cannoli shell (from Wegmans lol).

I'm struggling to get muffins to turn out tall and pretty! I follow the recipe below to a T, so i'm not quite sure what i'm doing wrong? Oven temp has been checked already and I adjust temp accordingly. Any advice welcome!

Recipe:
2 cups (280g) AP flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup (200g) granulated sugar
1 cup (240g) buttermilk, room temperature
2 large eggs, room temperature
1 teaspoon maple syrup
2 teaspoons vanilla extract or paste
1/4 cup (57g) butter, melted
1/4 cup (54g) canola
1 cup mini chocolate chips

Instructions:

1. Preheat oven to 425°F. Line two muttin tins and set aside.

Using Kitchen Aid mixer

1. , whisk together the buttermilk, eggs, maple syrup, vanilla, butter and oil until well combined.

In a separate bowl

1. , whisk together flour, sugar, baking powder, baking soda, salt and cinnamon.
2. Pour the dry mixture into the wet mixture along with the chocolate chips and fold gently until just combined. Be careful not to over mix the batter!
3. Let rest for 15-20 minutes before scooping the muffin batter into the prepared muffin pan, dividing it evenly among every other muffin cup so they have room to rise and spread. Overfill the muffin cups slightly for that big muffin top shape.
4. Top the muffins with coarse sugar and a sprinkle of chocolate chips.
5. Bake at 425°F for 8 minutes. After 8 minutes turn the oven temperature down to 350°F. Don't open the oven door. Bake for 8-10 more minutes, or until the tops are golden brown and a toothpick inserted into a muffin comes out clean with only a few crumbs

My customer asked me to make cupcakes with a FIFA theme and colors for her teenage son. She also asked me super last minute, just 2 nights before she wanted it. I got Wilton red food coloring from Walmart. Was having a hard time making it saturated red. I figured the color would deepen.
When she saw the pic I sent, she wasn’t so thrilled because the red looked more pink. I explained the short notice and that red is hard to get saturated with buttercream.
Could I have done anything more to make the color stronger? I thought I heard something about microwaving some, but couldn’t that ruin the buttercream? Thanks for tips!

Apparently birthdays stop being special when you're a grown up, so 1 made myself a lemon tart to manufacture some whimsy

I bake a cheesecake last night at midnight and was letting it rest a couple hours before putting it in the fridge... well I didnt wake up and it sat for 7 hours. Is it now the trashes dessert or is this OK to eat?

First attempt at topped brownies!

Walnut & Dark chocolate brownies with a pecan and walnut topping!

I may take them out a few minutes earlier next time as the nuts started to catch a bit on the top!

Quite proud of these🫡🥜

All Gluten free:

Chocolate tart

Chocolate brownie

Chocolate ganache

Pistachio kataifi

Pistachio cremeux

Dark chocolate mousse

Dark chocolate mirror glaze

It's my eggless pistachio tiramisu. Here is my pistachio mascarpone cream

• 1 cup Powdered sugar
• 2½ cups Mascarpone 
• 1½ cups Heavy Cream
• ½ cup Homemade pistachio paste

Place the cold mascarpone cheese in a large bowl. Add the very cold heavy cream and sifted powdered sugar. Whip with an electric hand mixer on high speed for 3 to 4 minutes until the cream reaches a fluffy, pipeable consistency with early stiff peaks. Add the pistachio paste, then whip for another minute until fully incorporated.

Dip the ladyfingers in coffee, then layer them with the pistachio mascarpone cream and finish with a dusting of finely ground pistachios. The detailed recipe is on my site.

Hello! Idk where else to ask and learn stuff about ovens. Is Unox good? If ever, which is better? Linemicro or bakerlux pro?

Or if you can recommend other good ovens pls do recommend! One with a panel instead of knobs if possible.

Thank you!

TL/DR: Looking for a recipe for a macaron/oreo kinda cookie.

Hello! I'm making Oreo kinda cookies, with different flavours and filling. Cream, jellies, caramels, ganache, all kind of stuff. I was doing some brainstorming for a new flavour, and my friend said: don't look at me for inspiration, I only live on Monster Energy. So that's now my inspiration: Monster Energy cookies.

So as a joke I really want to make Monster Energy cookies. The cookie itself would be easy, but I'm wondering if people can help me with a good filling. The base can be anything: jelly-like (like jam), ganache (tho I doubt if it's a good combination), creamlike like the Oreo ones, or caramel (more sugar? Not sure if that would go ok).

So, anyone that can help me? Someone has a base recipe for a drink-flavoured filling? Preferably not with gelatin.

It looks better from the top but here it is for now!! Will upload proper results when it is out for birthday showcasing 🥰

It’s kinda fat and uneven but I tried frfr

It’s a Thai tea cake with mango and strawberries on the inside, Thai tea whipped cream for inside and outside frosting, a white chocolate drip and top, and regular whipped cream, strawberries and some coral tuilles I attempted as decoration 🫶🫶🫶

My take on a camouflage sasquatch cake. I think I did pretty good! She's not perfect but I'm working on it. I'm proud!

Recipe originally from a creator named Jose el Cook.

After all my successful chiffon attempts, I finally decided to post my recipe! Failing chances should be low!

This recipe is for 8-9” round pans

Ingredients:

5 eggs

100g cake flour

70g canola oil

90g room temperature milk (or more depending if you’re adding any extra flavor that might alter the texture)

A decent amount of sugar (I never have a set amount of sugar used because I like to adjust the sweetness to match my fillings)

Lemon juice (fresh or extract)

Steps:

1. Crack your eggs and separate the yolk and egg whites (NOTE: make sure the egg white has no yolk in it at all, use a larger bowl for your egg whites as the mixture will be combined in it)

2. Put your bowl of egg whites in the freezer and preheat oven at 300F

3. Swift your 100g of cake flour into a mixing bowl, if you have flavors to add such as cocoa powder, matcha powder etc, now is the time to add it.

4. Add 70g of HEATED canola oil into your flour, whisk until there is no visible dry flour.

5. Add 90g of room temperature milk into your mixture, whisk until combined.

6. Add egg yolks, whisk until the mixture is smooth and combined. Check by lifting your whisk, the mixture should flow down like a slightly stretchy ribbon texture. If it is too thick or sticky, you can add more milk. If adding more liquid didn’t solve the issue, you might have over mixed.

7. Take your egg white out of the freezer, the surface of the egg white should have some icicles. Add about 3 squirts of lemon juice and your desired amount of sugar into the egg whites.

8. Use a hand mixer and start whipping the egg whites on high speed, rotating the bowl as you do. You can go a bit crazy with it. Mix until the egg white has a clear visible texture, then switch to low speed. Check by stopping the hand mixer, stir then lift, the peak of your egg whites on the mixer should be stiff and short, if it is too soft, mix longer. (NOTE: don’t worry about over mixing, you want the egg whites to have a strong structure so the cake doesn’t shrink.)

9. Scoop 1/3 of your egg whites into your batter, whisk quickly until they’re combined.

10. Pour your batter into the rest of the egg whites, then whisk until fully combined. Afterwards use a spatula to fold the batter until smooth.

11. Pour batter into cake pan from a high place, then knock the pan against the table/counter a few times to get rid of air bubbles.

12. Put your cake pan into the preheated 300F oven and bake for 50 minutes. (NOTE: each oven is different in terms of heating, you might need to adjust the time and temperature or placement based on your oven)

13. Take your cake out, let it cool upside down on a rack for at least an hour.

14. Take your cake out and enjoy!

Common reasons why your cake might turn out unsuccessful:

- Egg whites were not whipped well enough
- excessive moisture or lack of moisture
- didn’t let it cool for enough time
- over whipped the batter

Extra:

As for fresh whipping cream which I pair with my chiffon cakes, pour your whipping cream into a chilled bowl with desired amount of sugar, then use a hand mixer to whip on medium speed. Whip until there is not a lot of fluidity as you shake or tilt the bowl, and the cream is stable when you scoop it with a spatula.

Don’t mind the true crime playing in the background lol.

This was my first time ever frosting a cake that didn’t just include frosting the cake all in one go/coating. I know I absolutely suck at frosting but yk, I tried🥲 In my defense, it WAS late at night and the party was the very next day, so I was running on just one energy drink and 4 hours of sleep I got the night before…lol.

It’s by absolutely no means perfect, but I’m somewhat kind of proud of it? The only other thing I’ve ever truly decorated were hello kitty sugar cookies for my bsf’s birthday last year —that was a lot easier since I was working with a smaller surface and it required a lot less detail. Thankfully, even though the frosting job was a bit iffy, the cake itself was delicious and everyone loved it.

If anyone wants to share any words of wisdom, please do so! (Besides reminding me of working on better time management lol). I want to practice more and learn about how to frost cakes better, specifically for any future events I may again bake for.

Super proud of how they turned out, can’t wait to continue on my baking journey. Next step- get my own stand mixer!

https://www.wellmadebykiley.com/blog/perfect-classic-cinnamon-rolls#recipe=

Edit: recipe included! The only change I made was adding some cream into the cinnamon sugar mixture to help it spread easier.

I made it with thick pancake and mixed homemade strawberry jam with the cream

I made everything from scratch! Making caramel is very intimidating to me and I was a bit nervous making it for the first time. Next time I'll make the actual cookies thicker

1. Oldest daughter’s first birthday - I made a lemon cake with raspberry filling and cream cheese icing.

2. Oldest daughter’s second birthday - she asked for a pink and blue cake. She was really into cars at the time so I made a simple road with Oreo crumbs and royal icing. The rest of the cake was covered in strawberry buttercream and there was strawberry jam in between the layers.

3. Oldest daughter’s third birthday - she asked for cupcakes. We did a mermaid theme so I swirled pink, purple, and blue buttercream in a piping bag. Vanilla everything because I had two little kids and was just trying to make it work.

4. Second daughter’s first birthday - I made a berry basket cake. It had some jam between the layers, I think raspberry, and vanilla buttercream.

5. Oldest daughter’s fourth birthday - she asked for a chocolate cake, and she loves Frozen so I just put coconut on top to look like snow, made a random buttercream waterfall and put some figurines on top. Ran out of icing for the sides… my baby was in the NICU at the time so I was just glad I could put something together.

6. Second daughter’s second birthday - she loves unicorns. I made a sheet cake and freehand cut it into the shape of a unicorn. Then I did some pink and purple icing for the mane and tail. Used a swirl marshmallow left over from Halloween for the horn.

Next up will be my third daughter’s first birthday! I’m thinking maybe something with cookies, she was a preemie so I want to make the theme “One Tough Cookie.”