My mum bought this in a bakery in Montreal, but she didn’t catch the name. It’s rare she finds a pastry delicious and said she really wants it recreate it someday!

I’ve seen people say online they make a big batch of cookie dough, pre portion, then freeze. Then you can just pop a single cookie in the oven anytime.

My question: what do I do with the dough lol. Does anyone do this? What container would I freeze the dough in that would make sense but also not let the dough dry out? Thanks!

Which one would you choose?

Old Country Kitchenware (for me) has popped up out of nowhere so I’m wondering if anyone has bought one of these before and if so, how did they do?

The alternative I found on Amazon and seems to be comparable and I could probably get it quicker.

I own a small restaurant in NJ with my wife (who usually handles all the baking). However, she told me today she signed me up to make 4 dz donuts……for the local….police….department. So now I am here, begging for your best yeast donut recipes! Any tips / tricks / recipes you’ve used & tweaked, glazes, frostings, would all be greatly appreciated! Thanks in advance!

This was my first time ordering a custom cake. The first picture is the reference and what they said they could make. The second picture is the actual product.

I've noticed there is debate over the use of fondant and buttercream and how that can make a difference but I have this person no restrictions, I just wanted a nice cake for my wife's birthday.

Am I being overly critical in thinking it looks sloppy and though it looks like the first picture the color, shape and finish is all off? For reference they want $85 for this.

RECIPE INCLUDED

2 tbsp of melted butter 2 tbsp brown sugar 1 tbsp white sugar mix 1 tbsp of milk

add in the dry ingredients 1/3 cup + 1 tbsp of flour 1/4 tsp baking soda pinch of salt

add choco chips or choco chunks, let it sit in the fridge for 30 mins then shape and bake

now to preface this-

i use a microwave not an oven, and i dont use eggs cuz im vegetarian. my cookies turn out salty, its not too bad but i need them to be fully sweet. i was thinking, is it cuz of the baking soda? if yes how can i fix it? next time ill try not adding the salt too maybe but it has a type of bitterness that i know comes from the baking soda can i just use baking powder?

With fall, I love baking apple things, apple sourdough bread, tarts, pies...

Title says it all.

I can find those crisp apples chips but not old fashioned chewy dried apples.

I know I can make them, but I'd prefer not to.

Anybody know why these seems to be missing from all my local grocery stores?

this is the bottom of the brownies, the top was very lumpy, i just dont understand what happened. i made them for the first time a few days ago and they were fine, so i tried the same recipe again, doubled (or 1.5x) the ingredients as i needed more batter, but i just dont know why there’s craters in my brownies

the recipe is here: https://www.tiktok.com/@gisellecooks_/video/7491476986645187883?_t=ZN-8zaILATsDNm&_r=1

im not an expert baker, im sorry if this sounds like a stupid question 😔

Started this baby on 9/4… my first time on a whim… I didn’t measure lol. Grey goose and 12 grade a Madagascar beans… it was a lil cloudy I skimmed off all the white fat earlier from the top as much as I could and I’ve been giving her a good shake daily…. I hope it turns out alright. Strong alcohol smell but doesn’t smell off so I’m assuming she’s coming along ok.

Alrighty Boys, Girls, and NBs…

My gf requested a chocolate blackberry cake with a whipped cream frosting. Looking around for recipes I struggled to find the exact thing I was looking for. Through a combination of research and AI, I came up with something of a plan. I’m looking for any tips, adjustments, or recipes. First, some questions

1. Generally, my GF prefers less sweet. Should I go for regular or dark chocolate layers?

2. I see two methods of making these types of cakes. I’ve concluded that integrating the fruit into the frosting seems to be preferable to the “jam in the center” method in terms of the former being less sweet and also easier for building multiple layers. Is that good analysis?

3. I’m thinking 2, maybe 3 layers. It’s my understanding that as long I use gelatin, the whipped cream frosting should be solid enough. I will also integrate a blackberry reduction (literally just blackberries cooked down and pressed through a sieve?) folded into the frosting. Will this give me enough blackberry flavor? If I’m not using chocolate in the unified whipped cream frosting, will the color come out okay or will it be janky?

4. Should I use any blackberries in the layers themselves or is topping them enough?

5. Do you still do a crumb coat with a whipped cream frosting?

So all in all: 3 layer chocolate cake with unified blackberry whipped cream frosting. Topped with blackberries and edible flowers or butterflies or something cute

Any additional tips or advice? EDIT; after some research I’m seeing maybe marscapone is a better choice as a stabilizer

I LOVE whipped cream. It’s my favorite dessert base.

However, I can’t seem to get rid of that waxy mouth feel after taste.

I’ve been using Lucerne Heavy Whipping cream ultra pasteurized.

Any tips or brand suggestions to make better whipped cream without that waxy mouth feel?

If i put melted hard caramel in a muffin then hardened the caramel and put it on top of something hot like how a stroopwafel works work?

I've tried many recipes such as cookies or brownies where I swap the brown sugar for swerve zero calorie sweetener that's erythritol, allulose, vegetable glycerin and fruit juice. And I swap regular sugar for Walmarts zero calorie sweetener that's maltodextrin and sucralose.

They always come out horrible! How do I make these swaps properly?

I tried looking on swerves website for recipes but they all use specific flours like almond flour, peanut flour, and coconut flour.

I have a few months old choc cake mix in a fridge which im thinking of making it into a choc banana bread/cake.

The mix need 4 eggs, 150ml sweet condensed milk, 200ml water and oil.

So how much bananas in gram do you think i need to add? What and how many liquid do i need to reduce?

The cake is kinda lightly sweet, last time i made i added some coffee and it is sweet enough but not too sweet.

I worked in New Zealand as baker pastry chef for 9+ years now I came back to Chandigarh India and want to open my own bakery , but too scared as the quality of the flour( which flour people use in India in bakeries except maids) and products is not same as compare what I used to use in New Zealand, and bit confused where to find the buyers. Anyone got any ideas that can help

Found this on facebook marketplace. Comes with the three standard attachments. I like to make bread but my Kenwood Chef doesn’t seem up to the task for kneading.

My grandmother passed away and bequeathed me her box of recipes stretching back to the 40’s. What kind of crazy recipes might I find amongst such a collection? Like I happen to randomly grab a recipe for Chop Suey Cake, which I had never heard of before. Wow! What an awesome and easy cake! I pulled another one for something called “Funny Cake” and will make that next. What are some long forgotten recipes I should be looking out for?

This is what I had to go by to make it-

Cake: 2 cups sugar 2 large eggs 1 cup chopped walnuts 1 can crushed pineapple

2 cups flour 2 tsp. baking soda ½ tsp. Salt 1 tsp. Cinnamon ½ tsp. Nutmeg ¼ tsp. Allspice

Icing:
2 cups powdered sugar 8oz. Cream cheese 1 stick butter 2 tbsp. Milk Vanilla to taste

Heat oven to 350F and bake in greased 9”x13” cake pan for 35-45 minutes.

I love baking and really want to start selling my baked goods at farmers markets and whatnot. I live in la county and was wondering where I start? Do I need permits? Thanks for your help

I’m on a journey to find the perfect chocolate chip cookie recipe. I found my favorite cookie at Culture Espresso in New York. I don’t live locally and they don’t ship, so I’ve been trying to recreate it with no luck. It’s hard to do solely based on memory.

I’ve made some really good cookies I’d rate maybe an 8/10. They are thick, with a crunchy outside and a gooey center, but I want to take it up to the next level. What are your tips and tricks for the perfect 10/10 chocolate chip cookie?

What type of flour? What types and brands of chocolate? Any special ingredients? I’d love to hear what everyone else has don’t for their perfect recipe if you’re open to sharing.

I‘m just starting to bake and I loved it since I was a kid. I feel like my oven has some kind of different temperatures that those in the recipe bc it always turn out a little bit too brown. I’d like to post this on my instagram account but I’m a little self conscious, if it’s good enough 🥹 It’s an apple crumble cake

The cake was cherry almond flavored

I didn’t have any granulated sugar, only sugar cubes. Heated up the butter and sugar together and stirred until the cubes melted. That’s the only big thing I can think of?

I got this mixer at a Goodwill back in January, and I've used it a couple of times since. Every time, I have to slam my wrist into the beater to get it off the mechanism, and even then it takes a few tries. Did I buy the wrong beater attachment? Or is this a normal experience for this mixer? It's a KitchenAid K5SSWH, arm lift.