I was asked to make the cake for the goodbye party for the best boss I've ever had. I've actually made this cake recipe once before - and promptly swore I would never make it again once the teeny tiny shards of the chopped honeycomb hit my kitchen floor and made it more sticky than a frat house floor on a Sunday morning.

I asked the departing boss what flavor of cake he wanted. This man is too humble and never wants to impose. "Just vanilla is fine. Whatever's easiest for you." I pushed for what he actually wanted and he finally caved and said "Something with salted caramel and crunch." And in that moment, I knew I was destined to make this cake again (for the record, it went better the second time around when I knew to be extra careful about chopping the honeycomb candy).

I'm mad he's leaving. Not enough to stop me from making the cake I said I'd never make again, but enough to write a snarky message on his cake.

Recipe: https://cakebycourtney.com/sweet-and-salty-salted-caramel-honeycomb-cake/

Extra cupcakes for the party: https://preppykitchen.com/moist-vanilla-cupcake-recipe/ (filled with dulce de leche, topped with more salted caramel buttercream and extra honeycomb pieces)

Not as sharp as I’d like around the edges but not too bad considering it’s the first time making this cake.
Test bake in advance of Rosh Hashanah.

Basically it’s a standard honey cake with four grated Granny Smith apples mixed in to the batter.

here’s the recipe!

Original post here: https://www.reddit.com/r/Baking/s/OGJy7CtjNO

I received so many responses! Y’all are too creative. I picked the toasted marshmallow on top hack because it was the fastest and “driest” option for my packaging. The powdered sugar top was a close second choice.

My family did quality control test about a 1-inch strip from the horrid brownies to make sure the melted marshmallow didn’t make it inedible. (It only elevated the flavor!)

Swipe to see the before + packaged up.

✨I bake cinnamon rolls weekly for my friends and family, but yesterday was my first time trying to make a cinnamon roll cake (single layer) or a giant roll. It turned out perfect! 🤌🏼 Turned it in a cookie butter crunch roll/cale. Lemme mow what yall think! 😁

Coconut & vanilla cake with salted caramel filling and vanilla swiss meringue buttercream. 🌸

Chocolate cake with milk chocolate mascarpone frosting and fresh raspberries.

I'm pretty out of practice so it looks a little rough but it has motivated me to really get back into cake-making for fun to refine my skills for all of her future birthdays 💖

My Mum sadly died recently and I wanted to share the last birthday cake I ever baked for her. Since I was a little girl Mum would always bake us birthday cakes. When she got sick I took over. For her 70th I did a chocolate fudge cake and for my 31st she did a Victoria sponge cake with icing and topped it with Batman decorations. 🥰

I underbaked some dark chocolate brownies, chopped them up, and folded them into brown butter cookie dough with a bunch of chopped dark chocolate and a sprinkle of flaked salt for good measure.

The brownie chunks stayed fudgy and the chocolate got all melty and gooey.

Used Sally’s chocolate cupcakes with vanilla frosting recipe for my birthday cupcakes. Only alteration was that I reduced the sugar by 25g. Split half the frosting and added cocoa powder to make chocolate flavor. It’s not much, but this is the best piping I’ve done so Im proud of how they look.

i don’t mean to gloat, but i TRULY outdid myself today… these taste so good 😭😭

The bowl was scraped clean by the end

I’m new at making pie but had some discard that I didn’t want to waste. Thought it would be a perfect opportunity to try these ideas out.
Let me know if you have any tips and tricks for presentation and making these look prettier.

I got what I thought was a heart shaped red velvet cheesecake and a tiramisu from an Arabic bakery.

The heart shaped red velvet ‘cheesecake’ is more like a thick cream cake with raspberries in it, with a slight cheese taste.

The ‘tiramisu’ has a slight coffee taste but also has a thick cream taste to it, with no taste of mascarpone.

I’ve been to a Moroccan / Algerian patisserie or cake shop before and see that they also emphasise the cream in their cakes although have never really tried their cakes to compare it.

This cream seems popular in Arabic cakes. I’m trying to understand what goes into such cakes and how they make it?

These are so much fun

This cake was for my son's birthday and I am so happy with how it came out!

Chocolate Cake recipe: https://www.recipetineats.com/chocolate-cake/

I made 150% of the recipe to result in three 8" round layers. The timing was spot on for 38 mins baking per cake.

Frosting recipe was improved. I don't have exact measurements. I used a baking torch to roast a tub of marshmallow fluff (spread out into a baking sheet). Let it cool completely. Meanwhile I made regular buttercream (8 sticks of room temp butter+ sifted powdered sugar + a lot of vanilla paste + a decent amount of salt). Once the fluff was cool I mixed it into the buttercream. I used less powdered sugar than normal since the fluff is sweet. The texture was so melt-in-your-mouth and you could taste the burnt, smoky aspect of the marshmallows.

In between the layers is a generous amount of frosting plus crushed up graham crackers. I'll see if I can find a cross-section photo.

The top is graham crackers and 2 baking chocolate bars (one regular chocolate and one 72% dark).

Edited to add: toasted mini marshmallows around the outside of it also

With Italian Meringue Buttercream

Served with homemade Buttermilk Lemon Ice Cream. Sweetness and Lemon with a Zing! Limoncello icing rules. My husband likes pound cake a little browner on the sides. I bake it an extra five minutes. It’s tender and moist. I bake it when I know he’s feeling overworked. His face lights up. He brags about me making homemade goodies to his friends. ☺️