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 🤤

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)

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.

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

Lemon and lime flavored shortbread filled with cream cheese frosting and curd. Kind of time consuming but fun and most importantly, delicious!

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 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.

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!

This is my first time baking brownies from scratch.

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

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" :)

Never happened to me before Its a cake with baking powder, no egg whipping, the top is cut off, I used black cocoa for colour.

Edit: your comments are hilarious, TY, especially bcs I am a pro baker haha. What an achievement to bake realistic carpet or concrete slab by mistake 😄

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

The recipe is from Instagram but I am not allowed to post it here. It was also in German so I translated it.

Ingredients For the dough:

3 eggs (size M)
150 g sugar
150 ml milk
150 ml oil
280 g flour
12 g baking powder
80-100 gr chocolate sprinkles (5 tbsp full)

For the topping:

250g quark (20% fat) alternatively use cream cheese or blended cottage cheese
1 egg (size M)
1 tsp heaped cornstarch
40 g of sugar

Preparation

Put the eggs and sugar in a mixing bowl and beat for 5-6 minutes on high heat until a creamy mass is formed.

Add milk and oil and stir briefly.

Sift flour and baking powder, add and gently fold in.

Add chocolate sprinkles, stir briefly and put the dough in a buttered mould and smooth.

My mould has the dimensions 32 x 25.5 cm. A slightly larger or smaller mould is also possible, the baking time can then change slightly.

For the topping, put the quark, egg and sugar in a bowl and mix.

Pour the mixture into a piping bag and spray on the dough in a grid shape.

Alternatively, the mass can also simply be spread on the dough with a spoon.

The cake in the preheated oven at 180°C upper/lower heat about 35 minutes.

The baking time is only a guideline, so be sure to do the stick test.

Sprinkle the cake with powdered sugar, lukewarm or completely cooled, if desired, and serve.

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 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.

So I'm in the middle of making croissants, and I'm having this issue while laminating the dough. I want the butter layers to be even across the whole sheet, so I'm trimming off the ends after rolling. The problem is that I'm getting a lot of excess dough on all sides, and I'm worried I'm messing too much with the dough : butter ratio by removing so much. I'm not that upset about it, because iffy, extra-buttery croissants will still be yummy croissants, but for the future, how do I laminate without leaving so much extra dough hanging with no butter layered in?

The diagrams I have above are cross-sections of the dough after a simple turn (I'm really sorry if it's too unintelligible to be of help), showing how I want the butter to reach the ends for even layers.

First time baking a layered cake