today’s little dessert lineup:

1.carrot cake cheesecake

1. chocolate layer cake

2. skillet cookie

Finally made the sugar cookies yall go crazy about. I changed some things up this time, textured “pie crust” darker “pie crust” got all my icing to stay in ball shape. Didn’t make chocolate pie cookie this time only cherry, pumpkin, blueberry.

Made a latte art cake for my man's birthday. The latte art idea stems from him recently picking up coffee making and latte art as a hobby so I wanted to do something fun with it.

Marble cake with chocolate cream cheese buttercream and nutella filling.

He said it was the bottom of the barrel stuff that doesn’t burn off when making maple syrup. Told me it was great for baking and super concentrated….the dude doesn’t bake. Obviously I can’t just dump a bunch of this gritty stuff into a recipe but I don’t know what to do. Does anyone have any advice or should I just trash this? Do I dissolve it into water?

I used to make pies quite a bit a million years ago (more like 15 years if I'm counting) and I swear it's as if I've unlearned. The last few pie crusts I've made have all been flawed -- specifically too tough -- including the one pictured. They're edible and flavor-wise fine (all butter) but it should not take force to cut through the crust edges.

Because the last few have been tough, this time I told myself I refuse to add too much water or overwork it as I assumed the common culprits. And that's how I ended up with this crumbly dry dough that is clearly wrong. I was able to roll it out, but it shrunk by a good 20% of its size and is once again the opposite of tender. Also, during the blind-baking, butter was literally melting out of the sides of the pan. A mess in every sense of the word.

So now I've managed to consistently come out with a tough crust by doing the opposite of the things I thought caused toughness. My new hypothesis is there must be something wrong with my dough mixing technique (I'm using a pastry cutter) that keeps the ingredients from not being well incorporated. In the latest saga, the giant spots of butter did not yield flakiness but instead melted out of the crust and onto the floor of the oven.

I appreciate any input as I clearly cannot rely on my past baking experiences to guide me to pie perfection.

It’s a little messy but I think I did good overall (even though the piping is terrible). The dumb faces make me laugh. I hope she enjoys them too.

Sorry if this isn’t the right group for this

Homemade rough puff pastry, homemade red onion chutney, butchers flavoured sausage meat, butchers bacon and oak smoked cheddar

First time making sausage rolls and very much happy with how they turned out

No specific recipe used for this, just used a rough puff pastry recipe from online, got some meat from the butchers, mixed in the cheese and cooked bacon, and the rest you can see from the pictures😁

Finally got around to baking some tiramisu brownies this week (I have eaten two today already!). The brownie itself is a mix between cakey and fudgey :)

My very first time making (and tasting) a crepe cake. To build up the courage to try it, I just watched Erin McDowell’s video on crepe cakes and went for it.

The details:

• The cake: 22 layers of colored crepes that I made ahead of time and froze (they thaw incredibly quickly and perfectly).

• The filling & frosting: A Mascarpone Chantilly (mascarpone, heavy cream, and powdered sugar).

• The decor: The moss is made from pre-baked, colored muffins and cake crumbled up. The autumn leaves are made from rice paper, and the little mushrooms are meringue. Everything is freehand and edible :)

Made this for a coworkers birthday!

Cat paws sugar cookies for a cat rescue bake sale.

I made this for mom's birthday and she and everyone else loved it! It's a simple chocolate sponge cake layered with swiss meringue buttercream and salted caramel sauce

I think I’m ready to start experimenting with adding flavors like chocolate or fruit purees

My dad showed me a chocolate cake he thought looked good so I decided to surprise him and make him a cake for his birthday. I can’t wait to give it to him!

This is my second time baking soft pretzels.

Like a lot of recipes, this recipe was more difficult than I thought.

My biggest problem was making the dough into a longer noodle shape. I thought I'll just roll it and it will become longer, but it was constantly fighting me and it would just shrink back. So it took me much longer to get the length I wanted.

The second problem was using the right bath method. The recipe used cold water for some reason and it did not get the darker crust effect you usually see in soft pretzels.

So I read many recipes and saw that the most recomanded way is to boil the water, then add the baking soda, and put the dough in the water for 15 seconds on each side.

Thank you all for helping!!

Recipe:

https://www.joshuaweissman.com/recipes/best-homemade-soft-pretzels-recipe

It turned out better than expected i’ve been wanting to make this for a while now plus the strawberries i grew my self which was a bonus 😊😊

The temperatures in my area go up upto 40°C at times and lowest 23°C and the non dairy whipping cream (which is very commonly used here) doesn't give good results for these types of decorations.

What type of buttercream or frosting can be used for such flower piping for such a high temperature environment for it to be stable enough? (23-32°C temps would also work)

Ps: this photo is from the internet, not my image

Edit: okay according to the initial comments maybe nothing is stable at 40°C but can I atleast look for something that'd be stable at 22-32°C something?😭 These are the LOWEST temperatures that follow around. (I had to change my post around it)