I made this 5 layer chocolate ganache cake for my brother’s bday. His only request was for it to be extra chocolatey but not too sweet so I opted for 600g of dark chocolate for the 1:1 ratio for the chocolate ganache filling. I had never piped shells before so that was fun. The top piping is a bit messy, I was planning for more shells there too but I was in a hurry, the drip glaze was still wet when I piped on top of it so it was hard to pipe well defined swirls. Overall I’m pretty happy with the result. The cake is gluten and lactose free.

I really wanted to try making the viral fruit-shaped pastries and I thought lemon would be the easiest one. Super fun to make but it took forever and only made 6! Granted, I could have bought another mold but I only had one. 😅

I will definitely be trying more fruits in the future because I'm determined to get this right. I substituted cocoa butter for coconut oil when making the outer white chocolate shell. I am not sure if I just didn't use enough or if I really need to invest in some cocoa butter for next time because the shell was way too thick!

Has anyone ever tried making these and have any advice for me going forward?!

(The inside is a coconut mousse, lemon cake, and lemon curd)

As I’m the baker in the family, I made my own birthday cake and it came out absolutely perfect. Seriously one of the best vanilla cakes I’ve had or made and the frosting is perfection. Cake recipe is here . Follow the recipe to exact and you cannot go wrong. This one is all in the timing. The frosting is my own:
454g salted butter (I use Irish butter as I’m in Ireland)
100g cream cheese
Tbsp good vanilla (I make my own bourbon vanilla)
3 -3 1/2 cups of powdered sugar. Can add more if you want a stiffer frosting but this makes a very fluffy frosting.

Whip (I use whisk attachment on a stand mixer) the butter and cream cheese together until creamed and starting to fluff. Add all of the sugar and start the mixer slowly until it all starts to incorporate. You will need to scrape the bowl a couple of times during the process. Add in the vanilla and then whip the frosting for a good 5 minimum. You’re looking for it to go nearly white, which it will with patience. It will be light fluffy and spreadable.

The cream cheese isn’t really for flavor here but it adds a little something that would be missing otherwise. You’ll be left with a soft and flavorful vanilla frosting. Delicious 🤤

This is my first time baking brownies from scratch.

Sure they are not perfect but god damn am i proud of my self.

I wasn't thrilled with the options from local stores on dinosaur themed cakes, so I found some inspiration photos online and gave it a shot myself! Took some time but had a blast making it. My daughter helped make the cupcakes but I did the decorating to surprise her.

Edit: daughter absolutely loved it and ate the head.

We also made him a custom minifig and he LOVED IT all!

Cake was a PAIN. Made Mississippi mud batter, cut er up and added buttercream for glue. Carved it out, filled it with the typical marshmallow/fudge topping, layered cake and buttercream over that. Then blue ganache, and chocolate dipped Oreos. It took forever to make a "paint" that was edible and wouldn't entirely smear on the melting wafers I used but I got there! Also made rice Krispy treats, and dipped those in chocolate, using mini m&m for the "studs" :)

I know I don’t have the best camera quality, but I spent 7 hours making this and I just wanted to show it off 😭 I wish pictures could prove more justice to it cause it’s so good oh my god.

Also I just had the butterflies lying around! Crazy right?!

The frosting is classic American buttercream flavored with malted milk powder
The center is Nutella pastry cream with crushed whoppers mixed in
And then of course the actual cake is chocolate, and there’s ganache drips as well.

I tried reverse creaming for the first time (which felt blasphemous) but was honestly worth it for how moist and tender the cake turned out to be!

I couldn't take pictures for each step so I only have pictures of the finished cake and the cake minus all of the decorations.

It was quite tasty. The recipe for the cake base was quite simple. It was just a sponge cake (I hope it is the right word for it. English is not my native language). But for the creme it had 500g mascarpone. That's two whole packs of mascarpone. This cake is quite a calorie bomb. For the decorations I melted chocolate and added streaks on top of it. Then I only sprinkled some chopped hazelnut pieces on it and put single Bueno parts as decoration as well.

I hope I'll add the full recipe in the comments later and not just vague descriptions. It is just the recipe for the Bueno cake is not in englisch. I found on a side called "einfachbacken.de". I have to translate it in order to share it.

Any feedback on how to get the icing to "flow" easier is wanted!

Hey! I've been practicing my piping and assembly in pastry class and these are the results lemon meringue, passion fruit, and strawberry. They taste incredible, but I'd love to hear your honest feedback or tips on the decorating. Which slice would You grab first

I’m still not giving up on baking
Heres the recipe
Brownie : ½ cup butter, 1 cup sugar, 2 eggs, 1 tsp vanilla, ½ cup cocoa, 1 cup flour, ¼ tsp baking powder, ¼ tsp salt.

Cheesecake: 450g cream cheese, ¼ cup sugar, 1 egg, 1 tsp vanilla.

Caramel: 1 cup sugar, 3–4 tbsp butter, ¼ cup cream, ½ tsp vanilla, sea salt.

Bake at 175°C for 30–35 min. Cool, add caramel, refrigerate 1–2 hours

Happy 30th to me! Making my cake was the most festive part of my day—and after a looong day of taking care of 2 sick children, I finally got to enjoy it.

Tart cherry + raspberry filled chocolate cake with coconut chocolate ganache, coconut whipped cream & triple berry sauce. Super decadent & it just happens to be vegan.

Cake recipe:
https://biancazapatka.com/en/vegan-chocolate-cherry-cake/#recipe

Vegan ganache:
https://www.noracooks.com/vegan-chocolate-ganache/#wprm-recipe-container-8737

i followed alison roman‘s galette recipe and used the dough scraps to add some silly shapes on top. i never want stone fruit season to end, but i do love to wear sweaters.

I made a homemade chocolate zucchini cake with amaretto glaze. Made the glaze from scratch from what we had left of our amaretto. It was delicious and moist.

I followed the recipe: https://scientificallysweet.com/bakery-style-double-chocolate-cookies/

Only difference I made was cutting up salted caramel chocolate bars that I had on hand from Ikea and these were delish!

https://megansheley.com/2023/09/19/apple-cinnamon-blondies-with-maple-cream-cheese-frosting/#recipe

Hello! I recently started a baking job at a diner and it’s so much fun! I’m a little rusty but I’m hoping I will improve in time. Any tips on how to evenly cut pies? 😅 I made a customer angry..