kind of a rush so my writing is not the best, but I’m overall happy with how it turned out!

Chocolate cake with peanut praline crème mousseline filling and salted caramel swiss meringue buttercream!

Okay so my favorite blueberry muffin recipe is:

*Zest from 1 large lemon *1 cup granulated sugar *1/2 cup unsalted butter, room temperature *1egg, room temperature *1 teaspoon vanilla extract *1 3/4 cups all-purpose flour *2 teaspoons baking powder *3/4 teaspoon fine sea salt *1/2 cup buttermilk, room temperature *2 cups wild blueberries

I want to alter this recipe to make banana nut muffins. According to google, bananas add a lot of moisture & sweetness. I was going to slightly reduce the buttermilk and also sub some of the granulated sugar for brown sugar, plus add cinnamon and nutmeg. So my alterations are going to be:

*3/4 cup granulated sugar *1/4 cup light brown sugar *1/2 cup unsalted butter, room temperature *1 egg, room temperature *1 teaspoon vanilla extract *1 3/4 cups all-purpose flour *2 teaspoons baking powder *3/4 teaspoon fine sea salt *1 teaspoon ground cinnamon *1/2 teaspoon ground nutmeg *1/3 cup buttermilk, room temperature *3 large overripe bananas, mashed *1/2 cup chopped pecans or walnuts

Thoughts on these alterations? I’m very new to baking so not sure if I’m going in the correct direction with this. Any assistance would be much appreciated!!!

We attended an 80’s party this weekend and served jello poke and funfetti cake. I could have eaten the entire jello cake. Could I make this as cupcakes. Add the jello, set, and then freeze?

I made this for my son’s birthday using the recipe found on the King Arthur Baking site. I used the shortcut in the notes, using Oreos to make the cookie crumbs and crunchies. This was awesome. https://www.kingarthurbaking.com/recipes/cookies-and-cream-cake-recipe

I have been following a recipe very precisely and the general results have been great. However, I can't seem to figure out what is causing this hole in the middle of the loaf! I rolled the dough flat, then rolled it up into loaf shape before the second rise. I even tried taking out a blob of dough (i just turned the blob into a dinner roll) thinking maybe there was too much dough that was making it fat in the center. Is this just from a bubble forming in the center while rising/baking? The bread itself is perfect and delicious (may not look great in the photo because my husband smushed it when he cut a slice off). Just can't figure out what's causing the hole to form. Any ideas appreciated!

Recipe: 3 cups flour 1 cup milk 2 teaspoons active dry yeast 1 tsp salt 1/4 cup sugar plus 1 tablespoon during yeast activation 1 egg 1/3 cup butter

I'm practicing for my friends baby shower in a couple of weeks! Why do the edges look bad? Could it be the consistency of the border? It was the first time I've tried this technique and maybe it's just because my borders were a bit shaky. Regardless I am going to let them dry overnight and do some decorating tomorrow! Do you do anything special while the cookies dry to keep them from getting hard or will they be okay for one night?