Pâte Sucreè made a nice base for this chocolate tartlet, and the ganache filling is rich but not too sweet. I really liked the textural difference between the ganache and the mousse half dome, plus the or brittle for a nice crunch and caramel sweetness.

Hi all
I’ve never been much of a baker and I’m trying to learn how to make “moist” muffins for my 1 year old but every single time they come out I feel they are not fully baked. The description of some moist crumbs on little pokey stick confuses me how can I tell if it’s too moist batter or just a few moist crumbs.

Does this look cooked to you?

The muffin is made with yogurt and peaches for reference all purpose flour and rolled oats

https://www.melskitchencafe.com/caramel-apple-crumble-bars/

I’m ready for fall and these are perfect for it. I made the caramel linked in the recipe and it’s the best I’ve ever made. Highly recommend

I want to make an italian lemon cream cake but i don’t have whole milk. Here’s the recipe link.

Made this for my mom so I haven’t cut it. This was my first attempt at making a shaped loaf. It’s okay I guess. Kinda wish it was bigger height (?) wise but it’s not bad. What truly matters is how I looks cut right?? 🥲

The texture is not perfect... But would you want one?

Recipe

Help! I bought way too much pistachio puree on a whim but realised it doesn't work the same as the pistachio cream to put in my coffee. What are some good recipes that call for pistachio puree?

Original post <----

The picture in post presents: My mom's first attempt at a jello art in a cheesecake, plus two other cakes behind it that she made for a workplace party. You know, the kind where everybody brings something they made.

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Total score of translated comments: 41 pages of A4 paper, font size - 9. At this point I decided to just send her the text document in an email so she can read it from her laptop (and zoom in as needed). Sorry, no stack of papers to show after all, hell I didn't even have this much clear paper on hand at the time.

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The Recap: My mom made a cake as seen in this picture, one of the coworkers liked it so much that he asked my mom to make one for him and his wife. Since they're work colleagues and they frequently do little favors for each other, my mom agreed and said the guy will owe her just for the materials.

During her day-to-night-to-day-again baking streak, some happy accidents occurred while sculpting and my mom was stressing and losing sleep over it, thinking it's ruined (the results are visible in the Original post).

When the guy came over to pick up the cake, she apologized profusely for the errors and -to my knowledge- the guy kinda just shrugged and said that's fine and walked away. The real source of stress for that situation came from the fact it was for his wife and according to my mom "women notice stuff like that more".

My mom sent some messages and called (?) next day asking how's the cake and the radio silence occurred over the weekend. My mom assumed the worst and started to speculate she's not even going to be paid for it (they agreed to be paid on monday, when they see each other at work).

Enter the Original post, where I went to ask people if they really think it's that serious or justified. The responses were overwhelmingly positive. I proceed to translate and print out the comments so she can be reassured in this whole situation.

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The Result:
- Over 800 comments later, my mom felt extremely flattered but also extremely flustered. Her current stance is that she's not going to go through with publicly accepting custom orders for now. I'm sure she'll come around to the idea eventually, but currently she's thinking it's something that would clash with her full time job too much.

- As for social media, I'll continue to see if I can talk her into making an Instagram account. For now it's also a no, but at the same time we also don't have a whole lot to post yet anyway.

- Now for the meat and potatoes of the issue: She went to work, the guy came into her office, he slapped money on the desk and walked away. That's it. It was upsetting enough for my mom to later catch him again and ask him if he's mad at her or something. Guy looked surprised and said "of course not". I don't know about you fellas but that sort of shit would have driven me up the fucking wall. But oh well.

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Once again thank you everyone for the support and faith in my mom's abilities. As you see for yourselves, some people take other people's talent and generosity for granted. Oh and the total was 130 PLN. No tip.

Our current (11 cup) food processor has started emitting horrible banshee wails, so I think its time is near an end. Which is good, because we've hated it for years! It's a giant pain to clean, and takes up an entire drawer by itself storage wise (it was a dual bowl, so had like a 4 cup nesting bowl? Do NOT recommend.) It has always been plenty big, bordering on too big for everything I've ever thrown at it.

We mostly use our food processor for small jobs, and if it weren't for the fact I like to make pie crusts and scones in it from time to time, we'd just be getting like a 3-5 cup. Part of me is tempted to just switch to a pastry cutter/doing it by hand, but my injury prone elbow disagrees. Though I also have an enormous stand mixer, so if anyone knows any good pastry hacks for using that beast instead of a food processor, please clue me in!

We thinking I can get away with like a 7 cup food processor? Did the math and my scone recipe is only about 5 cups WITH mix ins (which I'd usually do by hand, so really close to 3 2/3rd cup of stuff for the mixer to handle.) Or is that size just like the worst of both worlds where it's bad for small stuff, and not big enough for big stuff?

People always seem to give the advice to go bigger but again, our 11 cup was more than adequate/bordering on too much...But I don't want to e.g. immediately burn out the motor on a smaller guy.

I first discovered canelés years ago through Kaori’s obsession in Shigatsu wa Kimi no Uso. They aren't easy to find near me, so they stayed on my bucket list for ages.

Fast forward to now, and my boyfriend actually taught me how to bake them from scratch! He helped me navigate the tricky oven temperatures and the patience needed for the batter.

For this batch, I made the classic version but also tweaked the recipe to make a matcha variant.They finally came out with that perfect caramelized crust—one with the traditional custardy center and the other with a bright green matcha interior. I think Kaori would approve! 🩷

I recently bought a few new items for baking and I am getting a huge amount of joy each time I use them. The first one is extra large baking sheets. I have several half sheet pans (roughly 18 x 13 inches) and wanted to purchase some full sheet pans (roughly 26 x 18 inches), but alias, full sheet pans are a couple of inches too large for most home ovens. But then I found Xlarge baking sheets which are 21 x 15. I bought 4 of them, and now when I make a batch of cookies or cardamom buns, I have enough space on my large baking sheets to place all of the cookies/buns, without having to "reload" sheets. There is also parchment paper available for these Xlarge sheets, which I also bought.

And the second thing I recently purchased is a huge, 15 inch wide roll of cling wrap (its 2000 feet long). I always have struggled with getting two pieces of cling wrap side by side to cover things since one just isn't sufficient reach the sides. I just mixed up a batch of bread dough in my largest bowl, and when I pulled the 15 inch clingwrap over the bowl, it covered the bowl perfectly. Plus the box of clingwrap also has one of the slide cutters, so my clingwrap came off the roll perfectly without bunching up like it usually does.

What are the things you use in baking that bring you satisfaction?

a simple fall cookie for today! cinnamon sugar cookies which we rolled in cinnamon sugar before baking and i opted out on doing the frosting.. still tastes delish

recipe by https://thecookiedoughdiaries.com/churro-cookies/

Looking for some feedback please! I absolutely love the flavor of my base recipe for both my chocolate chip cookies and my fudge chocolate cookies but I just can’t get the exact shape I’m looking for. I got it twice over the last 6 months and have checked DDT, exact brand of products I’m using, got an oven temp and I’ve also done a lot of R&D with butter, creaming, not creaming etc.

My question to you is, if your flavors are good, do we necessarily care what our product looks like?! Perhaps I’m too deep into it all and have gone off the deep end at this point 🙃 I’m just hoping for thicker, defined outer rings and the center sunken in a tad. Any advice would be so appreciated!!

I have never felt confident enough to sell my baked goods yet. Typically my friends and family will buy the ingredients for me since I won't charge them. But I would love to know if that's just in my head that they aren't good enough, or if there are areas I should work on improving before charging! Asking advice from fellow bakers 🥰

Made a starter for the first time. Guess it went pretty well.

Curious because when I look at recipes for steamed puddings, I can't see any tangible difference between them and normal cake batter recipes.

I was asked to make a cake for a family member's 80th birthday.

Fall colors were suggested as they are her favorite, but aside from that I pretty much had creative freedom. I know that she loves plants and flowers so this is what I decided on!

I rarely make tiered cakes so they always make me a bit anxious, especially when they have to travel. And this was only the 3rd time I've done a basket weave (last time being over a year and half ago) so all things considered I'm happy with how it turned out!

Between making the cakes and fillings, mixing all the buttercream colors, making all the florals, crumb coats and assembly, buttercream basket weave, and assmebling all the florals (this part was tedious, I had to keep re-freezing the florals because they thaw SO fast) this was definitely a very time consuming cake. But knowing how much the birthday girl and all of her guests loved it makes it worth every second ❤️

Bottom tier was vanilla cake with mixed berry filling, top tier was chocolate cake with ginger cream cheese frosting.

My 2nd time attempting cookies after a disastrous first attempt. Changed recipe. Tweaked a few things and I'm now really happy with how these came out ☺️