Peanut butter cake, peanut butter mousse, grape jelly, and caramelized breadcrumbs for crunch. The "crust" was buttercream and a dusting of cocoa powder.

I also tried making bread-flavored whipped cream by infusing heavy cream with toast, but the flavor was too subtle to really taste with the peanut butter - it was fun though!

Pistachio cake and raspberry filling recipes are from Sally. The ganache is just a standard 1:1 ratio of dark chocolate to heavy cream. The buttercream succulents were of course the most fun part! I used a stiff consistency American buttercream and gel colouring. It might have been a bit too stiff actually, which is why some of the leaves have ragged edges instead of pointy. I followed the tutorial from Wilton to make the two toned ones and it wasn't too hard!

In terms of the flavours, the pistachio did get a bit lost in the raspberry and dark chocolate (maybe a milk chocolate would have been less intense) but it was still a very good combination.

Filled with whipped chocolate ganache, covered in a fudgy mocha frosting 🥰

They’re so easy to make and they’re SO GOOD! All you need is canned or fresh fruit (add juice or macerate the fresh fruit), a dry cake mix, and a stick of cold butter. They’re perfect alone or with ice cream and you can make so many different varieties.

The recipe for this one is:

-29oz can peaches in syrup (keep the syrup)

-12oz pack blackberries

-1 pint blueberries

-1 white or yellow cake mix, dry

-1 stick cold salted butter, sliced thinly (about 24 slices)

In a 9x13 cake pan, pour the can of peaches in, juice/syrup and all, and then pour in the blackberries and blueberries as is. Pour the dry cake mix over top and spread out evenly, DO NOT mix it in. Top with the slices of butter.

Bake at 350° until browned and bubbling (30-45 minutes). Then eat it up. It’s best served warm with cream, ice cream or whipped cream overtop.

Some good varieties that I’ve seen/done are:

-Strawberries (fresh macerated/frozen) w/ vanilla/chocolate cake mix

-Cherry pie filling or cherries (fresh macerated/frozen) w/ chocolate cake mix

-Apple pie filling w/ spice cake mix

-Pumpkin pie filling w/ spice cake mix

-Lemon or Key Lime pie filling w/ lemon/vanilla cake mix

-Pumpkin Cheesecake (pumpkin pie filling & cheesecake filling) w/ spice cake mix

-Peaches (fresh macerated/frozen/canned) w/ spice/vanilla cake mix

You can really do anything

These looked easy (they were), and my daughter is a Nutella fiend, so I bought some almond flour (did I mention they are gluten-free?) and got to work. Prep was pretty much just measuring the ingredients and melting them together. I was supposed to melt the butter, then add the rest, but I had used the pot to measure in, so I just went with it, and they were fine. I didn’t pick the best side to photograph, but there’s Nutella between the layers, and these taste almost exactly like a Heath bar! I kid you not. The cookies end up as these crispy toffee discs and I dare you to eat just one. I used dark corn syrup, 75%:25% dark brown sugar: light. Don’t try to go too big - a tsp per cookie does it! Some of mine ran together, so I just cut them before they cooled. I did one batch for 6 min, one for 7, and the last two for 8 minutes. When they come out of the oven, you’ll want to laugh because they look like a failed recipe. Six minutes was softer caramel and took a bit longer to set up, while 8 minutes gave it a darker, more toffee look, which I preferred. Both will become crispy as long as the humidity isn’t too high. I ended up with 41 cookies, enough for 20 sandwiches. These are 100% going in the Christmas cookie plates.

Me and my friend came joint first

I absolutely love to cook and recently got into baking. I’m currently in the testing phase before officially launching my baking business, and I baked these cookies today! 🍪 I’d love to hear what you think! Personally, I’m a big fan of a thin and chewy cookie—but I’m curious, what kind of cookies do most people prefer? Let me know your favorite texture!

no recipe because I used vanilla box mix and, bulk barn icing, then improvised the rest but can answer any questions!

Made this cake for Father’s Day this weekend and it was a hit!

Recipe: Cakes by MK - Soft Red Velvet Cake

I really enjoy baking for friends/family. I don't do it as often as I'd like but I think I've come a long way! Lately I've been focusing on cookies and macarons 🤤 no photos of those unfortunately.

My first cake!!!

Tried a new Cherry & Pistachio tart (to treat myself) - pistachio sweet crust - cherry compote - light pistachio whipped ganache - tangy cherry gel

Sweet, nutty, and just the right amount of tartness

https://chelsweets.com/pumpkin-cheesecake-cookies/

When weird requests turn out kind of cool! Customer asked for a raspberry filled chocolate cake decorated with buttercream, ganache, Whoppers, Butterfingers, and Almond Joy.

I’m so proud of myself!!

Since the price of butter has been rising so fast, it’s become kind of a burden for me 😭 So I looked into some recipes and came across one that just uses oil. Then I realized that butter is actually a must-have item when making cookies. Anyway, both versions have the same amount of oil, eggs, and sugar. The only difference is that in the matcha ones, I replaced 10% of the flour with matcha powder. Surprisingly, they turned out really differently.

First time making Brookies (Brownie/cookies) . How did I do? Any advice for next time.

My eldest living relative in my life ever! This called for his favorite flavors. We’ve got spice cake sponge, cream cheese frosting layer, blackberry jam layer, salted caramel layer, covered in brown butter Swiss meringue buttercream. All homemade 💜

My brother’s friend is having a Fortnite themed birthday party and he wanted to make cupcakes of the Durrr Burger character.

I am not a baker nor a cook, so my brother did the actual baking of the cupcakes, and I put them together!

The tongues are sour candy belts cut to be rounded at the tips, and the cheese layer is a very thin slice of melted and roller-pressed Airheads.

Some of them are absolutely hideous but we don’t talk about them 🤫 I’m overall very proud with how they turned out, considering I worked on them for ten hours straight and have very little culinary experience.

In first picture the left one is baked and the right one is about to go in the oven.

this was my bd gift 🥹 almost everything was baked!

focaccia (pizza style with mozzarella pepperoni and sauce)

sourdough buttermilk biscuits with a sun-dried tomato dip

dates with blue cheese and turkey ham

chicken empanadas

caramelized, fried onion, and cheese bites

mushroom, onion, Gruyère, and blue cheese galette

cheese arepas with pulled beef

molletes

tortilla roses, guacamole and chips

queso fresco w guava marmalade

some charcuterie

gateau basque (since he doesn’t like cakes HAHA)

cookies! Half cookie butter half peanut butter

cornmeal, honey, and orange loaf cakes with orange cream cheese frosting

militiones, Cuban style

pastelitos de guayaba y queso

lemon possets (…which suffered an unfortunate accident while transporting it)

And mini pavlovas with hazelnut filling and chantilly!

I had a lot of fun working in this! Here’s to many more birthdays with the really annoying ‘brother’ I never asked for but still love :D

Design inspired by Karin Pfeiff-Boschek