/r/Baking
For all your baking needs!
Recipes, pictures, ideas, questions and all things baking related. Cakes, cookies, pies, tarts, muffins, scones, breads, rolls, biscuits, cheesecakes, snack bars, etc are all welcome!
For all your baking needs! Recipes, ideas and all things baking related.
Cakes, cookies, pies, tarts, muffins, scones, short- rye- wheat- and naan breads welcome!
Another rule: No self-promotion
(please don't link to pinterest, instagram, or facebook)
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/r/Baking
Made my first brownies today, and they smell delicious.
For those that want the recipe: Raspberry Brownies!
First time I properly baked a cake, so be kind 😀
Got to make cookies & cream cupcakes for a birthday party and they were a hit!
I have 2 really ripe bananas in my fridge that need to be gone 😬 I have normal sugar a bit of brown, wholewheat flower, cornstarch, eggs, milk, baking powder and soda at home 😅
I love baking, but I'm not that good at it, unfortunately. These brownie cookies were exceptionally well done though, so maybe my time has come! If not, it will not stop me, sorry husband 🤣 They had a crunchy top layer and were chewy in the middle. Hopefully I'll remember to take a picture of the inside next time...
I do not know what’s going on, I’ve made cookies sm times and always turn out dry and crumbly- I follow the recipe and when I ball up the cookie to bake, it does not spread out.
Pls give me advice and not be rude/mean about it, I’ve posted to this community before and cookies were ok after advice I was given, but this is a consistent problem of dry crumbly cookies
So, I recently got a bunch of apples (12). Impulse buying is a curse but at least they were cheap. Anyway, I'd love to practice my baking skills by making desserts from/with them. Seeing as how I'm one person, I kinda need some things that I can freeze if necessary since there's no way I can possibly eat a ton of stuff before it spoils. I have some friends I can gift baked things to but not enough.
I've already made apple crisps and apple cookies, but I need more ideas since those only used a few apples. Still about 8 left. Any suggestions?
Made some pumpkin bread for church yesterday using my new 9x13 pan from USA Pan. The pan is killer and the bread came out delicious.
I once had these dove-shaped shortbread cookies from Japan. I've tried to recreate them but I can never make such a browned top without over-baking them. They are supposed to be crisp but mine just get dry and brittle. Does anyone have any ideas for how to get such a nice dark color?
Hi! This is my first time making lemon bars, and I wanted to make some Halloween-y ones for a bakesale. Are these fully done? They have a gummy like texture. Thank you!
I have no idea how this happened??? Any advice would be great. I opened some of it and it is gray all the way through
I had a vision recently of lightly brushing my focaccia with tomato paste and pesto before baking to jazz it up a little. I'm fairly new to making focaccia and haven't deviated from my standard, plain recipe yet. Has anyone tried something like this? Will it work?
Hey bakers! Earlier this year I happened upon a banana bread where you combine a good portion of the ingredients on the stove top. Once combined, you transfer to a tin and bake as usual. It was so delicious! I cannot for the life of me though find the recipe anywhere online (and looks like I cleared my browsing history). If anyone knows of a recipe like this, would you be able to share it? 🍌
I make a German buttercream icing from scratch where the base is a pudding texture. I've made this icing multiple times and have only had this particular problem 2 times.
Here is my problem: when I go to mix in the pudding base with the already softened and whipped butter, I notice there are tiny clumps of the pudding that are not mixing in. There are a LOT of them, not mixing in and it really ruins the texture of the icing all together. It's like there are soft little sand beads in the icing. It tastes gross when you are expecting a smooth buttercream.
I'm not sure what could cause this, and was wondering if anyone else has had this problem and/or a solution. Or, if this batch is just for the garbage!
If you have any insight please comment! Thanks to everyone in advance!
I made some buttercream today and it’s really sweet. I put it in the fridge and am gonna use it tomorrow or Tuesday. Can I whip up more butter and add it to the buttercream to make it less sweet?
I’m going to make a no-bake cheesecake for my son’s birthday in a couple of weeks. I make these fairly regularly in a springform tin and very gently ease it out by pushing it up and out from the bottom.
If I make it in a number shaped tin, have I got a chance in hell of getting it out of the tin in one piece? Anyone got any tips please? Thanks