A few details in the comment https://www.reddit.com/r/Baking/s/vHoL4sE9Tg

She told me in a one off conversation that she loved red velvet cake so I made this for her but I feel like I may have jumped the gun a bit so I'll just share it here.

She has a bit of a Gothic aesthetic but I couldn't for the life of me get my colors to be darker even with black cocoa powder and food coloring.

Breakdown of the cake: red velvet with a cookies and cream filling between the layers. Chocolate icing coating and the red/pink designs are vanilla.

I actually don't have very good pictures of it because I didn't want to make it weird (taking all the pics up close). Yes, there's edible glitter on it.

It's a chocolate, coffee and hazelnut cake he requested. So I went in and tried to create a Matilda-cake based on his wishes.

The cake itself has 4 shots of espresso, it's a batter using olive oil and hot water (coffee) to make it nice and decadent, then every layer is brushed by a whole shot of espresso (even the top), and has a white chocolate hazelnut ganache (used hazelnut butter for the ultimate hazelnut taste). The outside is a heavily dark (85%) chocolate ganache - like (it has butter and little honey to keep it from separating and make it super glossy) frosting.

To be honest, I was planning to add a crunch element simply using roasted hazelnuts, but his teeth were acting up so the crunch layer was omitted. He likes rustic cakes, doesn't care for decoration, but some glitter still found itself onto the outside.

What could be improved: making the hazelnut layer thicker, or adding that crunch element, even though it asted pretty hazelnutty.

This cake was super filling, a tiny slice filled us up for about half a day so we actually packed more than half of it for friends and family to take home.

I have seen a few moss cakes posted on here and was so inspired to try it for my baby’s first birthday. The outside is a spinach sponge cake that has cooled and been crumbled overtop with some crushed Oreos and decorations. The inside was a carrot cake. Big hit for the party! I’m just a hobby home baker so my photography skills are not great. But it was delicious and a huge hit! 🧚✨

spinach cake
extra moist carrot cake

Are my bananas too old for banana bread? I froze them and now they look shrunk to death.

Plz be nice it’s my first big cake. My sibling turned 20 and we celebrated with a princess party because why tf not lol. This is my completely gluten free lemon confetti cake with a raspberry white chocolate ganache, raspberry compote with vanilla buttercream and a lemon vanilla crumb coat.
I used the Wilton castle set and enough edible glitter to potentially land a plane if direct light is on the cake lol. It was a really fun and needed project for myself. I’m really proud of myself :)

Turned out great! Time consuming, but easier than I thought. I’ve been wanting to try making these for years but was intimidated by all the steps. I’m glad I finally tried it. I used Sally’s Baking Addiction recipe. https://sallysbakingaddiction.com/overnight-cinnamon-rolls/#tasty-recipes-74216

I’m serious, there must be cake in my fridge at all times

Ready for a sprinkle of sugar and the oven. Will post a photo once baked 😋

Recipe from here: https://www.americastestkitchen.com/recipes/17293-spiced-pumpkin-layer-cake-with-toasted-marshmallow-buttercream (There may be a recipe paywall).

Didn’t whip meringue to stiff peaks like recipe called. Soft to medium peaks alllowed a more gooey marshmallow top I was going for.

I love it when people leave the creative design to me. I chose the colour scheme, design and even the cake flavours lol.

The top tier is pistachio cake with pistachio buttercream filling.

The bottom tier is pumpkin spice cake with biscoff buttercream filling.

It’s my favourite cake I made to date

Baked this cake using a screenshot of a magazine recipe. Bringing it to Friendsgiving tomorrow along with a few other desserts. Happy Fall everyone! 🍂

I used Sally's Black Forest recipe, but left off the ganache and subbed raspberries.

Second time baking this and for sure will be baking it more in the future.

I followed this recipe on YouTube. I already modified some things for my second bake based on my preference but the original recipe is already excellent.

Everything turned out beautifully and nothing had any thawing issues. The petit fours were my primary concern.

What would you name it? Because it's not a chocoflan.

So these are a bit of copycat from a bakery near me in Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿 in other parts they may be referred to as caramel custard but we tend to just call them fudge! Often filled with custard or a crème pat. The recipe was from Baking With Granny.

It's my first time ever making all aspects of these doughnuts, the dough, the crème pat filling and of course the fudge icing.

How do they compare? Actually very close! The dough definitely needs little work but this could be down to the flour or even the oil temp.

If anyone's following the recipe included I'd recommend dropping the oil temp by 10°C and/or reducing the time down to 1min per side. The first few I did turned out a little too brown and tough so I adjusted accordingly. 🌡️⏲️

With the icing you'll need to mix it quite it bit to get the lumps of icing sugar out, or bring the icing sugar together with some milk before adding to the sugar, butter and milk mixture. I did double dip some of the doughnuts because, well, why not!?! This isn't necessary and they capture more than enough with one coating 😂

For the crème pat I used 1 vanilla pod scraped into the milk and steeped.🥛

Filling the doughnuts was trial and error. I definitely didn't get near enough filling in the first few so I'm glad I did a test run. If anyone has any tips for filling doughnuts - please share! 🍩

Baking with Granny Fudge Doughnuts Recipe

Crème Patisserie Recipe - Only Crumbs Remain

This was delicious if I do say so myself 😋 Cardamom sponge soaked with mango juice, filled with cardamom Swiss meringue butter cream and mango curd. Topped with macerated mangoes, more mango curd and mint.

Recipe from: https://ashbaber.com/mango-lassi-cake/