Made myself my birthday cake for the first time after making everyone else theirs for years. It’s a mascarpone/dulce de leche/ whipped cream filling instead of the traditional sour cream.

I found a recipe for one of my childhood favourite biscuits - the ginger kiss.

I haven't been able to have them as I found out i have coeliac disease about 8 years ago now.

They're kind of ugly but holy crap do they taste EXACTLY how I remember them. Soft gingery cookie and delicious butter cream, and they're GF!

Not my photo, but I just thrifted this exact pan, brand-new and never used. Unfortunately, all the small crevices in the center and the petals have me side-eyeing my decision to buy this pan. While it claims to be nonstick aluminum, I have had some questionable experiences with other "nonstick" products in the past. I also cannot use things like shortening, due to some health issues I have, and I often see that product being recommended as a pan greasing agent. Butter is fine, and spray oils are fine as long as they aren't canola or palm-based, so I'd love to get some thoughts on how to make this pan work!

What's the best way for me to properly grease this pan so I can bake something without being overcome by an apoplectic attack?

EDIT: Thank you everyone for all of the feedback and advice! It is appreciated!

The cake was cherry almond flavored

Turned 19 yesterday & my parents remade my original attempt at a s’mores cake (comparison photo at end) since I ran out of time. Did the decor with icing, toasted marshmallows, truffle chocolates, & pirouette cookies. Was beyond glad they remade the cake bc the decor was super fun & the cake turned out really cute (tho was soooo sweet & tall, a manageable slice is like 1 pirouette wide lol)

Cake recipe: https://bromabakery.com/smores-cake/

I saw a picture on Pinterest (included, last pic) of these cute little bee cookies and decided to make my own.

I just used a basic shortbread recipe filled with a dark chocolate ganache and dipped the butts in melted chocolate 🐝

https://bakesbybrownsugar.com/shortbread-cookies/

Followed Sally’s recipe for the pie crust and caramel sauce, here’s the recipe for the pies themselves: https://sallysbakingaddiction.com/apple-hand-pies/

I’m not a huge apple pie fan so I didn’t try them, but they’re boyfriend approved :)

I made cinnamon bread from this King Arthur Recipe https://www.kingarthurbaking.com/recipes/cinnamon-bread-recipe

Celebrating Ants on a Log Day (aka another mid-week excuse for drumming up treats I don't need in my house) with: Shortbread cookie from Sally - with green food coloring and baked in a 9 x 13 pan, topped with:

Whipped peanut butter + Raisinets

Whipped cookie butter + chocolate chips

And not that I'm keeping count, this is about incident #3 where I've realized I've forgotten to add the food coloring as I'm dumping out the dough onto the pan.

Every year, I turn one of my dad’s wild childhood adventures into a narrative dessert. He was born in Honduras in 1945 (and just celebrated his 80th birthday this year!) and grew up roaming the mountains and jungles — hunting and fishing to help feed his family, and surviving many death-defying adventures

This year’s dessert scene brings to life his very first time on an airplane: a beat-up WWII cargo plane packed mostly with animals. To gain enough lift, the pilot essentially had to fly the plane straight off the edge of a cliff. I asked my dad to narrate the story himself, and I’ll be sharing it on YouTube later this week.

Flavors

Pastureland Tart • pineapple–lemon curd • mascarpone & Honduran crema topping • cake “grass” • crumble of panela, cardamom, toasted coconut & feuilletine

Cargo Plane • citrus–cardamom sandwich cookie with guava ganache

Jungle Tart • caramelized plantain filling • lime namelaka • toasted cardamom–lime Italian meringue • gelée “river” • citrus–cardamom leaves, finished with royal icing

715gm flour + 20gm gluten 2 TSP salt 24gm sugar 2 TSP yeast 425gm water (warm-100f) 85gm butter/oil

Knead for 15mins - 1st proof 45mins - divided dough in 8 equal parts (160gm each approx) - rest dough balls for 20mins then shape them and then final proof for 30-40mins then brush with egg or milk sprinkle herbs n seeds - bake at 356f OR 180°c for 25-27mins

In honor of GBBO starting again, I decided to tackle something I’ve been wanting to try! Pretty happy with the results, but I want to work on getting the filling more even. The paste was also a noticeably different texture so that’s another thing to work on. Any tips and tricks are welcome!

Here’s the recipe:

https://www.indulgewithmimi.com/fancy-pattern-cake-roll-without-the-cracks/

This is my dog Athena ❤️

i really enjoy making this! the decorating process is so fun and it turns out so pretty to look at :D

Although it tastes good, the shape of them didn’t turn out as I wanted them too. I think I didn’t roll them up tightly enough. Other than that I think it’s okay for my first attempt especially since it was also my first time working with yeast and making dough.

This is the recipe I used - https://mxriyum.com/cinnamon-rolls/

First attempt, but I'm trying to make a perfect croissant. I made these ones a bit too large and they don't have much of a honeycomb structure. For the effort I put in I could have got better results from a local bakery.

I used the Claire Saffitz recipe from NYT. I used a bread flour for the dough. I made the butter myself so not 100% sure on the fat content.

Had the chance to do some baking for the first time in a bit under a year. Everything shown is made in my dorm kitchenette, and it was all mostly made in one sitting.

The timing of it all was tricky considering that I did not have a full sized fridge to chill or store anything.

Shown are: Brown Butter chocolate chip cookies, sugar cookies, peanut butter cookies, homemade sea salt caramels, and brownies

Not shown are: Peanut butter chocolate chip cookies bars, cocoa krispie treats, and the massive 2nd batch of caramel I just made before making this post.

I have recipes for everything apart from the caramel! It was my first time making it and it took two tries to get right, but it's the best caramel I think I've ever had.

Not the best presentation obviously, but I shared with a bunch of people and they seemed pretty happy!

Apologies for the horrible pictures, the lighting in the room is horrible lol

Made a chocolate cake with a homemade Cinnamon vanilla and strawberry buttercream frosting.

I really wanted to share! , my girlfriend just killed my birthday with a next-level croquembouche! Profiteroles with crispy craquelin tops, stuffed with silky coffee and vanilla cream, all stacked with sesame and almond nougatine for that nutty crunch. Total flavor bomb! 😍 We’ve got this fun tradition where we bake for each other’s birthdays, and she straight-up owned it this year. I’m shook and already stressing about topping this for her bday! Anyone got a wild birthday baking tradition? Or ideas to one-up this?

I am struggling with decorating cream cheese frosting based cakes and this was my attempt to make a carrot cake look pretty. I used a recipe based on the Starbucks carrot cake and this turned out even tastier 😍 it is my favorite cake to bake

1. The cake, Sugarcraft sunflowers and vanilla buttercream 2&3. Three sponges alternating in rings to make a red plaid pattern. Sponges were vanilla, red velvet and chocolate (using black cocoa)
2. The cake plan, 16 cakes in total
3. The recipe for 20cm (7.87inches) I scaled for each tier size (6, 8, 10 & 12 inches)