I’m on my third attempt and they just aren’t turning out quite right. Does anyone have like a perfect technique/recipe they’d be willing to share? Or just any tips? The current issue with this batch is the middle isn’t cooking through. They’re about 1.25cm thick… any help would be so so appreciated 🙏

Basically what the title says.

I was wondering if anyone has any ideas on what I can try to bake as a beginner? I don’t need recipes, just dish names are ok as well please. :)

I tried to make an apple butter pie recently which went mostly well except the crust was a bit too thick and doughy. I’m looking for something a little simpler but still fun!

How would I add fresh mango flavor to my macaron shells? I know some extracts, powders, and freeze dried fruits work well. I also know adding fresh fruit to the batter would mess up the macaronage. Are there any ways to do this? I have mango extract but fresh mangoes would undoubtedly taste better, right?

Sunday treat

The cake was more dense than I wanted, but the lemon curd and raspberry mousse fillings were delicious! Frosted with raspberry whipped mascarpone.

Yes butt ugly 😂. Tried my hand at making my own butter cream and ganche and used pilsbury yellow for the base.

Tried to assemble to early so... yeah a part broke up. But first attempt

i used this recipe :] turned out great!! very yummy

Hi bakers! I’m interested in starting a baking blog. If anyone has some good ideas for unique names for the blog, or things you would like to see more of on baking blogs, let me know! I plan on posting recipes, pictures, and maybe some personal baking journey stories too. Any advice is appreciated. Thanks in advance!!

tried many cheesecake recipes but nothing hits the spot like the ones urth caffe sell does anyone know what makes it taste that good?

Hi Reddit,

I need to make large quantities (few litres at a time) of dulce de leche for a food business, and I need to figure out how I can do this quickly and efficiently (not too labour intensive).

It is worth saying, I have to make the dulce de leche from milk or whole milk powder that has been re-hydrated because there is a specific farm product I need to use, therefore I cant just make it from sweetened condensed milk/evaporated milk.

I am currently using the classic method in the below recipe link, however, reducing the milk takes an incredibly long time, requires a lot of stirring and only yields a very small amount.

https://www.epicurious.com/recipes/food/views/homemade-dulce-de-leche-395011

Can anyone suggest an alternative method and/or equipment (preferably relatively inexpensive) that will allow me to efficiently make large quantities of dulce de leche from either milk or whole milk powder?

Thanks in advance

Our team had a wedding shower for our coach and his fiance. It was a potluck casual type of party. This is the cake I made for them. The dragon boat and hobbit house (personal to the couple) are resin painted with non-toxic gold and placed on parchment. I used some gummy decorations for a fun vibe.

I’m planning to make an assorted dessert box, and I want to make flower shaped crunchy meringue cookies, however I’ve been struggling to figure out how to flavor the cookies without using the swirling method.

Could I use an Italian meringue, and flavor the sugar syrup or what other methods can be used to flavor meringue cookies.

Does anyone have experiencing using types of summer squash other than traditional green zucchinis in baking (muffins, loaves, etc.). Are they interchangeable?

I am very loyal to Sally’s Baking Addiction recipes because she’s just the best and her tips and commentary is easy for me to follow. I trust her. My problem is it was requested of me to make a Ricotta Cheesecake for Easter and alas Sally has not published a recipe for one. Does anyone have a Ricotta Cheesecake recipe that is worthy of Sally? Unfortunately I don’t have enough time this week to squeeze in a trial run and I haven’t found one that looks obviously like the right recipe from simply googling. If need be I’m fine with vetoing the request and going with one of Sally’s cheesecakes. Thanks very much for all who can help!!

I’m baking some banana bread for a coworker who’s leaving us this Friday. She’s a fucking G and I want to show my appreciation by making her the best banana bread she’s ever had.

I have a good recipe, all the ingredients, whole milk chocolate chip. Would adding in a tiny bit of instant coffee bring it to the next level or ruin it?

I use equal parts butter and vegetable shortening and my levener is baking powder and whenever I make cookies they come out tasting nice, but very dense. I don't know how to describe it besides it just feels very compact. It spreads nice, it browns nice, it tastes nice, but I just prefer a cookie that's a bit airier. How do I achieve that result? Should I use baking soda? Should I cream my butter and sugar longer?

I would also like them to taste a little sweeter but that's a secondary concern and one that I don't necessarily need answered as much as the density problem.

I have a recipe for butterscotch frosting that I want to try. What flavor cake should I put it on? I was thinking chocolate but then the idea of oatmeal or spice came to mind. Thoughts?