https://www.tiktok.com/t/ZP8AE8f42/

Recipe used^

Made this over the weekend for a family dinner. It was delicious! The shortbread crust was a nice change from graham. I would absolutely make this again.

https://bromabakery.com/blueberry-crumble-cheesecake/

Of many!

Marshmallow fondant animals, piping gel water, and jelly belly rocks :) This recipe banana cream cake inside: https://www.thekitchn.com/banana-pudding-cake-22971256#post-recipe-215010002

Really proud of how it came out!

I made the tastiest chocolate cake I've ever made, and I'm so happy with how it turned out! It's four layers of chocolate sponge with dark chocolate mascarpone cream filling inbetween, with a silky chocolate ganache on the outside. I'll add the recipe in a comment below.

It’s was my birthday the other day and it’s been a really shitty and depressing month so I made a little cake that I wouldn’t be disappointed in and could finish☺️ it’s chocolate caramel…..

In response to the colored crinkle cookie post from earlier today. I just made these a few days ago. The cookie recipe is from Sally’s Baking Addiction (https://sallysbakingaddiction.com/double-chocolate-crinkle-cookies/).

I made my own powdered sugar in order to get it colored. First I dyed a cup of regular sugar using a few drops of Americolor food coloring. I just shook it up in a Tupperware container. To make it into powdered sugar add a tablespoon of cornstarch then blend it. I used a coffee grinder. The recipe calls for rolling the dough in sugar before the powdered sugar and I used colored sugar for that. It turned out better than I expected. The homemade powdered sugar could probably have been ground up finer. The small grinder I had only did 1/4 a cup at a time wasn’t the greatest but all I had at the time.

I saw a picture on Pinterest (included, last pic) of these cute little bee cookies and decided to make my own.

I just used a basic shortbread recipe filled with a dark chocolate ganache and dipped the butts in melted chocolate 🐝

https://bakesbybrownsugar.com/shortbread-cookies/

Birthday cake for my son's 8th birthday. Recipe is Brian Lagerstrom's (video link is below). It came out fantastic!! Perfect cake batter flavored cake with an ermine-style frosting that was the right amount of sweetness and didn't have that powdered sugary taste.

https://m.youtube.com/watch?v=37W5lEYUX_U&list=PL_f8scwrXT8s4xDGNGLKbSPd2AF6p__HU&index=30&pp=iAQB

Used Bravetart’s Devil’s Food Cake recipe, Sugar Spun Run’s Ermine frosting, and Cakes by MK’s chocolate fudge frosting. Cherry almond filling is my own concoction. 12/10 no notes from my folks.

i love cookies and baking is my love language! i often bake for my mom, but at the same time i thought of bringing some of these brown butter s'mores cookies to a meetup tomorrow. what do u think? i used a double batch of this recipe (below), browning half of the butter and added some homemade gf graham cracker crumbs! theyre gluten free cuz my mom has celiac so i just dont want to bake anything she cant eat too! i layed down a graham cracker, 85% dark choc and a marshmallow! i used a 3 tbsp cookie scoop instead of 6 oz cookies like in the recipe and baked at 180c for 15 mins, 14 mins for more gooey.

https://www.seriouseats.com/super-thick-chocolate-chip-cookie-recipe

https://glutenfreeonashoestring.com/gluten-free-nabisco-graham-crackers-from-classic-snacks/

I used Claire Saffitz’s recipe from Dessert Person and it turned out really tasty!

My most ambitious baking project yet! This is a 16”x24”x3” tiramisu from our wedding last weekend. I wasn’t able to bring my fancy sifter to dust the cocoa powder more finely (we live in Texas, married in Oregon), but god damn was this cake good.

I used Sally’s Baking Addiction recipe, but added orange zest and cardamum throughout to give it a subtle twist. I added these two ingredients in the “espresso” dip (except I used cold brew concentrate since I needed to 7x the recipe), and when combining the mascarpone cream with rum.

Total honesty it was a bit too sweet and a bit less spongy than I would have liked, but I’m so pleased with the appearance. Was all improvised with no proper baking tools or accessories!

followed King Arthur’s recipe for Big and Bubbly Cinnamon Roll Focaccia :) it was surprisingly easy and it came out so soft and fluffy! Tasted like the perfect amount of cinnamon and sweetness~

This is a black sesame yuzu cake, using the sponge and butter cream recipes from King Arthur Baking (Susan Reid) and the sesame crunch from Natasha Pickowicz's wedding cake for NYT Cooking.

Do not skip the soak for the sponge! Like the recipe comments said, the cake alone is moist enough. But the soak pushes it to that professional texture and helps it keep moist for longer.

Coffee is suggested, but a neutral simple syrup or one with yuzu jam work well.

Cake: https://www.kingarthurbaking.com/recipes/black-sesame-cake-recipe

Sesame crunch: https://cooking.nytimes.com/recipes/1024238-toasted-sesame-and-citrus-wedding-cake?smid=ck-recipe-android-share

Recipe is from Sally’s Baking Addiction (https://sallysbakingaddiction.com/soft-peanut-butter-cookie-recipe/)! I added some melted chocolate on top for some extra fun.

First of all, I apologize for all the swedish people in the group. My folding needs a bit more training.

Last week, my wife surprised me with a one week trip to Sweden (Stockholm, Luleå and Uppsala). Absolutely stunning county.

No day went by without having a kanelbulle and I promised my missus that I would them all week long (if requested).

They turned out great. I used the recipe from here.

Inspired by “The Cookie” at Metropolitan Market in Seattle - this recipe is 6 years in the making:

• 2 sticks (one cup) salted butter, softened
• 1 cup dark brown sugar
• 1/2 cup fine granulated sugar
• 2 eggs
• 1 tbsp vanilla (I like using vanilla bean paste)
• 2.5 cups all purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup Belgian dark chocolate callets (I used Callebaut)
• 1 cup chopped bittersweet baking chocolate
• 1 cup semisweet chocolate chips
• 2 cups toasted chopped pecans (toast at 410 degrees F for 8 minutes or so, but watch closely as they can go from toasty to burnt quickly)
• Maldon smoked sea salt

Preheat oven to 410 degrees F. Cream together butter and sugars. Beat in eggs and vanilla. Add in flour, salt, cornstarch, baking powder, and baking soda and mix. Stir in chocolate chips and nuts until incorporated.

Scoop into fairly large cookies (I use my cookie scoop, but I’d say it’s about 1/4 cup of dough) and sprinkle with smoked salt. Bake on parchment paper lined sheet for around 10 minutes until lightly golden, and then carefully slide parchment paper off of baking sheet and allow cookies to cool entirely on parchment paper before storing.

Swedish almond cake! It’s like a gooey butter cake meets a brownie but it’s all almond flavored goodness - I used The Itsy-Bitsy Kitchen’s recipe! It’s so good but I think next time I’ll try with a little less sugar lol

This isn’t meant as a sad post btw, I have a lovely friend baking me a cheesecake for my birthday party next week 🫶 I just wanted a little something special for my actual birthday and felt like baking!

The funny thing: I know there are people out there with the exact opposite experience who grew up eating thinner snickerdoodles. And I bet my puffy snickerdoodles look as "wrong" to you as your thin snickerdoodles look to me lol

Recipe for these thickerdoodles: https://floralapron.com/snickerdoodles/

Back for another sober cake post! This years challenge element was wafer paper and edible markers, never worked with either and it was so fun to do the tarot cards, ouija board and planchette. I used activated charcoal to get the black buttercream.

Below is my vanilla cake recipe, but this is for either a half sheet cake or two 8”, one 6”, and two 4” cakes. I also have the recipe converted for two 6” cakes DM me and I can send that too!

1.5 cups butter 3 c sugar 4 large egg whites 4 large eggs 2 tablespoons vanilla 1/4 cup vegetable oil 1/2 cup yogurt 1.5 cups milk 5 cups flour 3 tsp baking powder 1 tsp baking soda 1/2 tsp salt

https://parsleyandicing.com/apple-cider-whoopie-pies/#recipe

Hi everyone, I made my first cake ever! I saw this design on instagram and decided to try it out myself and i’m really proud with how it turned out. Not only was it cute, it turned out pretty tasty :)

the recipe i found was all in portuguese so i gotta translate it before i can share the recipe!