A dozen of these for example? TIA!
*NYC

Ive made a syrup, just 1 1/2 cups water boiled with some earl grey tea bags, then added 1 1/2 cups sugar. It seems a little runny. I have not put it on the cake yet. Do I just need to cool it and be patient or should I do something else? I know it'll thicken up in the fridge, but I dont know if it'll be enough.

I do plan to line the top of the cake with buttercream dollops, so I dont have to worry about the syrup mixture overflowing.

I have only been working as a cake decorator for a month now, and I had five days of training.

I keep trying to justify my situation and "deal with it" but I can't keep the displays stocked and complete special orders. It's causing me unbelievable stress.

It takes me twice as long to do everything since I am new and still learning. Not to mention that- on my days off- everything flies off the shelves, so when I come back I have to work twice as hard... I don't enjoy my weekends because when I am gone I keep worrying about the stress I will endure the next day.

But maybe I am just being a baby about it... It's only horrible when I have multiple special orders in a day 😕

Basically when i tasted the brownies they were SOOOO sweet and it kinda ruined it for me cuz it felt like m torturing my mouth, can i adjust the recipe to make it less sweet but not ruin its texture or wrtc they call it

Apple pie with white bread 😉

Actually the white bread was already expired 1 week 🤣😂 but it's okay, it was at fridge 🤭

For my mother’s birthday I wanted to bake her a gf cake, but she doesn’t like rich and heavy cakes or almonds. If anyone has a suggestion for a type of cake that would be great. Something light, fluffy and fruity but not children’s-birthday-cake sweet would be ideal.

My goal is to bake it as a sheet pan and then cut out circles to make a three tier miniature cake.

I did it! My first buttercream cake. Although the first batch of buttercream split because that butter was too warm. But then i saw Preppy Kitchen chocolate buttercream video and this is the result. Very delicious 8/10. Should use perfectly powdered sugar next time 👌

My partner was recently gifted some different spices, and along with them was this Japanese green tea matcha sugar. I wanted to try making some sort of matcha cookies for them, but I’m not sure how I’d substitute matcha powder and sugar with this.

Has anyone tried baking with matcha sugar and if so any recipe recommendations? Or is it better just left as a garnish?

Hello everyone! I've been studying on how to make matcha cookies lately but I'm not sure how much matcha powder I need to make the above average taste of it.

I am using a cc recipe that has 288 cups of flour, and initially tried to do 1 tablespoon of matcha for it.

I had friends try it and most of them who actually likes matcha a lot said they cannot really taste the matcha.

I know there are a lot of recipes out there but I wanted to know how you actually measure how much is needed. Is there like a ratio that you follow?

Tyia!

Taking ap chem right now and im really curious on how the stuff im learning can be implemented into baking/ how it affects baking.

I know about the maillard reaction which is the one thing everyone talk about. what else are there

My sweet friend of nearly 25 years passed away this week. Years ago she owned a small BBQ joint in Oakland, CA with her husband, and served me a chocolate pecan pie with candied bacon that was to die for. Food was a love language that we shared, and so it felt only right that I did my best to recreate her amazing pie this week. It’s not Charlotte’s pie, but I think she would be proud of my efforts! 😊

I will miss you forever, Char ❤️

Today I made some biscuits from scratch, from a recipe that I got off.

The young lady on Instagram used:
self rising flower, butter, salt, sugar, and buttermilk.
Baked 400 for 12-13 min
I used:
All-purpose flour, butter, salt, sugar, and buttermilk.
Baked at 400 for like 17 min because they didn’t look done I should’ve checked with a knife or something tho 😭
Now the recipe was for a double batch, so I had to cut it in half for my batch.
Long story short, the biscuits were dry on the outside, way too crunchy, and gooey on the inside – not undercooked gooey, but it wasn’t flaky either like it would be in a biscuit. They were so FLAT :(

This is my first time and that specific flour was all I had lol so please someone tell me what went wrong?

I wish I had a picture for reference but I don’t ):

Always look at the bright side of life

My late moms recipe that I have tweaked a bit to make my own! My favorite comfort food!

Having a Project Hail Mary watch party for my partners birthday today and did some space themed bakes! The first is a malteser cheesecake (I think it came out the best), then a chocolate cake, and then cinnamon rolls which ended up a little greener than intended

It was my weekend baking!
(Sookkie's Lemon Curd Buttercream Cookies from Youtube)

Because I had run out of powdered sugar, I tried making buttercream using a different method (sugar syrup + butter).

But it didn't work out. The buttercream was too greasy.

The cookies, however, turned out great! They were soft, not too sweet, and tasted fresh.

I'll try this again with the right ingredients.

I love every step of making them as much as eating them lol

Contains two cookie doughs, nuts, peanut butter, chocolate, coconut and condensed milk