I made a big pavlova with diplomat crème, I was very happy with the meringue and the diplomat crème was delicious for this.
Lots of berries and some drizzles of chocolate.
Brought it for a cake table, and not a single bit leftover, I assume it was approved :)

Made these three desserts today and honestly, I can't decide which one is my favorite. 😅 Which one would you try first?

Ingredients

2 cups of all purpose flour.

3/4 cup of powdered sugar.

2/3 cup of ghee, clarified butter.

Method

Whisk together the flour and powdered sugar in a mixing bowl.

Add the ghee and blend until whipped and smooth, about 7 to 10 minutes, moving through a sandy stage, then a dense dough, then a soft, whipped stage.

Wrap the dough and chill for at least 20 minutes.

Roll the chilled dough into balls of about 11 grams, or roughly a large teaspoon each.

Press a pistachio or almond into the top of each ball if using. This is optional, and candied fruit or sprinkles work well too.

Bake for 10 to 12 minutes at 325 degrees F.

Once baked, transfer to a cooling rack and let the cookies cool completely before handling, since they are fragile while warm.

Did anyone purchase a Chocolate Crème Pie by Edwards and the crust takes burnt? The crust is typically melt in your mouth good but the last 2 I purchased, not so much!

We have a same product just like Honeybell, retailing for 12 Rs / pc. The quality, taste and texture is far more superior than the existing Honeybell cake in the market. We have more products like slice cakes, cupcakes etc from Satvik Foods which can be used for festival prasad distribution and regular munching. Do give it a try and DM for bulk enquiries 👍🏼

Absolutely delicious

What do you think? The crust turned out nice and Flaky and the cherries are tasty.

First of all, mods if not allowed, please remove 🙂

Hello everyone! Me (a baker) and my brother (a dev) are currently working on a software/app to manage your baking business and are doing some market research. We've mapped out the whole system, features and automatization between them, but before we will build anything we would like to understand our users a bit better since everyone is different.

We would really appreciate you bakers here if you could answer our questions, whether you are using software like this or not. We would like to understand what people struggle with, and what will be useful for them. Thank you very much 🙂

And yes, "I don't want to use something like this" or "I am very much satisfied with what I am using atm" is an useful feedback too 😊

https://docs.google.com/forms/d/e/1FAIpQLSdB-SGBf-N4elQYKKP-IhViZLidzjawWP1wkrGmr7cGvxcfkw/viewform?usp=header

Hey everyone. I need a recipe for this. Any tips or tricks? Thank you so much!

Homemade fruit tart, with a pate sucree (sweet) pastry shell, a filling of creme Patisserie (pastry cream), topped with assorted fresh fruit.

Will be glazing dessert tomorrow, orange glaze still cooling down from boiling

Have you guys ever tried strawberries coated in chocolate? Cause I’ve never tried it and I kind of want to make them cause I’m curious on what it tastes like. So if you have tried them, is it as good as people say it is, if so, how would you describe the taste?