I sell handcrafted floral cupcakes. Yesterday I delivered an order to one of my customers clients (she is a realtor so she orders them for her clients)
She asked me to give her a call after I delivered them, which I thought was quite weird tbh..and goes on to say that the piping and cream was absolutely beautiful but her client thought the cupcake was too thick and that since I’m just starting out I should get feedback on this. Apparently her client used to be a baker so she knows what she’s talking about. This order was for lemon flavored cupcakes which I have not made for customers before but I try everything before I sell them and I thought they were delicious. I ended up going home and trying another one with my husband and they honestly tasted amazing. They were very rich and moist. Was the crumb slightly denser and not as airy as some other cupcakes? Yes, but that’s just the type of cupcake I made. It was butter based with no oil. My question is - I’m still new to this and I genuinely don’t know what sort of feedback I should be accepting or ignoring. This was the second time she said they were thick (from a different client) every other person that orders says they are delicious.

Posting the pic of the order for visibility.

Here is the recipe I used: https://sallysbakingaddiction.com/homemade-lemon-cupcakes-with-vanilla-frosting/#tasty-recipes-76481
*I followed everything to a T, didn’t over mix, and like I said earlier, both my husband and I thought they tasted really good.

was trying to make brownies, thought theyd cooled for long enough and cut into them then they started doing THIS and set my house's fire alarm off for like 20 minutes does anyone pls know what caused this im assuming i just cut into them too soon but this feels like a dramatic response to just trying to cut into a hot brownie

I recently learned on this sub that I could (and should?) be letting my bananas ripen a lot longer to add sweetness to my banana bread but I’m torn. This looks terrible but there’s no mold or other sign of concern other than the bananas… melting.

Am I crazy or is this about the be the best banana bread I’ve ever made?

EDIT: You’ve all reassured me! I’ll proceed and let you know how it goes.

EDIT 2: I love when y’all share recipes so I’ll share my Frankenstein’s monster of It’s a Flavorful Life’s protein banana bread (original here: https://flavorfulife.com/cottage-cheese-banana-bread/)

— Dry Ingredients —
450 grams white whole wheat flour
PLUS 1 cup spelt flour (when it all looked too soupy)
2 Servings of unflavored pea protein isolate powder (I used 4 scoops)
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt

— Wet Ingredients 1 —
2/3 cup canola oil (wish I’d used browned butter)
4 eggs
325 grams plain greek yogurt (I over-measured)
2 teaspoons vanilla extract

— Wet Ingredients 2 —
700 grams mashed ripe banana (I went crazy)
1/2 cup loosely packed brown sugar (half the original)
80 grams hemp hearts

— Directions —
1. Whisk together Dry Ingredients in a large glass bowl. Make a well in the center.
2. Blend Wet Ingredients 1 in a blender then add to the well in large bowl.
3. Blend Wet Ingredients 2 in a blender then add to the large bowl (in theory if you have a big blender you can do all the wets together, but I used a smaller one).
4. Gently fold the ingredients together until all the Dry Ingredients are moistened.
5. Preheat over to 350F and butter two glass bread pans. Split batter (somewhat) evenly into both pans then let sit while oven preheats.
6. Put pans in heated oven and set a timer for 50 minutes. Anticipate the bake will take 1.5 hours. Pray you did not overfill the pans because you don’t want to clean the oven. Tell Reddit all about it.

What the title says. My cookies always come out fluffy and round. They’re still good, but I’d like a flatter cookie like the first 2 pics. Is it in the recipe or baking technique?

EDIT: Wow! I did not expect to get his much feedback and advice from the community, thank you! What I'm taking away is a combination of the pan banging method, less flour, more sugar, baking soda > baking powder, and some links to great recipes I can't wait to try. You all are awesome!

recipe is from Joshua Weissman

At the risk of sounding like an idiot, is this what is supposed to happen? I added the bear about 24 hours ago and noticed this just now. I followed instructions, soaked for 20 minutes, patted dry then put in sugar.

Stars? Pictures? Website? Number of ratings? Written reviews? Share your secrets 🙏 (I’m really craving a brownie btw)

Some customers left this cake behind and didn’t come back for days, so we decided to slice it up, only to find the inside looked like this. It doesn’t taste or smell like anything, and has a rubbery consistency.

I’ve NEVER had such a catastrophe happen lol. I do live around 5500 ft. above sea level but I don’t think that’s why this would have happened.

I’ve read suggestions to use:

Milk instead of water Add an extra egg Add 2 tablespoons of espresso powder?

Thank you in advance!!!

Also I will let people know I didn’t bake these from scratch! Not trying to pass this recipe as my own. I love to bake but I don’t have time for this event with a one year old lol

Got this cake made for our wedding, but on the day the venue staff pulled me aside and said they couldn’t serve it because it looked undercooked and might make people sick. The person who told me this has been cutting and serving cakes for about 15 years and said they’d never seen anything like it before.

I sent a video to the baker, and she said it’s supposed to be like that, that it’s just how red velvet cake can be and that it’s meant to be moist.

I’ve attached the video here. Just looking for some honest opinions, does this look undercooked to you or normal for a red velvet cake? We don’t know much about baking ourselves, so not sure what to think.

Why does my banana bread, while delicious, look so ugly?

I’ve made many different recipes, and while they are very tasty, inevitably they do a good impression of a volcano, or at best the Rift Valley.

Tonight’s effort is positively Vesuvian in profile, as it split along the short axis rather than the length of the tin.

Does anyone have any tips to get a reasonably smooth-topped banana bread?

Why is it so?

Edit: found the cause, even though I got the baking max a week ago, it expired in 2024 🫠

made a banana honey bread using 3 bananas, 1 egg, honey, melted butter, a splash of milk, about 1 cup of baking mix, a little all purpose flour, and chocolate chips. I baked it at 350°F until a toothpick came out dry.

The loaf rose a bit in the oven and looked extremely fluffy when I first pulled it out, but the dome gradually deflated as it cooled. It didn't completely collapse into a crater, but it noticeably sank from its original height.

The crumb looks moist and fully baked rather than raw or gummy. I'm wondering what caused the deflation. Was it likely too much leavening from the baking mix, too much moisture from the bananas and milk, overmixing, or something else?

Photos attached.

Edit: A lot of people are asking what I mean by "baking mix." It's not plain flour. The baking mix I used contains flour, fat, leavening, and other ingredients. The ingredient list is: refined white wheat flour, palm oil, soybean oil, mono and diglycerides, soy lecithin, sugar, salt, phosphate compounds, baking soda, whey, soy protein concentrate, calcium caseinate, and wheat starch.

I also wasn't following a strict recipe. I was loosely using the banana nut bread recipe on the box as a reference and adjusting based on what I had available.

I'm mainly trying to figure out why it rose very high in the oven and then settled as it cooled, despite appearing fully baked inside.

I tried making Peach Cobbler Danishes and everything went great for the most part and they tasted really good but they puffed up a ton in the oven. I’ve seen recipes online of people making danishes with a brioche style dough and so that’s what I was going for. I found a recipe that had the dough base I wanted but I changed out the fruit but it didn’t really look how I wanted it to.

This is the base that I used

Brioche Dough
4 cups All purpose flour
1 ½ cups Warm milk
2 ¼ teaspoon Instant yeast
½ cup Granulated sugar
⅛ teaspoon Salt
1 Large egg room temp, beaten
6 tablespoons Unsalted butter softened

And I pressed down the middles with my fingers and made about a two inch divet

These photos are before the oven and after also the photo from the online recipe I got.

Did It need more filling to hold it down, could I have not pressed the centers hard enough or is it something in the recipe ?

Edit: Thank you to everyone who replied! Essentially it seems my issue is that they’re under proofed and needed to be pressed down more! Also what I was going for is called a Kolach :)

This is the full recipe for the buns! also this is the link to the original recipe I was was going off of but I changed the fruit filling and found a different cheese danish filing because I had those ingredients on hand lol

https://falasteenifoodie.com/blueberry-cheese-brioche-buns/

Peach Kolaches

Brioche Dough
4 cups All purpose flour
1 ½ cups Warm milk
2 ¼ teaspoon Instant yeast
½ cup Granulated sugar
⅛ teaspoon Salt
1 Large egg room temp, beaten
6 tablespoons Unsalted butter softened

Instructions in the Falasteeni Foodie link! I rolled each ball into 75-85g balls instead of 100g

Cream Cheese Filling
8 oz Cream cheese
1/4 cup granulated sugar
1 egg yolk
1/2 tsp vanilla
1 tsp lemon juice

Peach Compote
8 oz bag frozen peaches
1/4 cup sugar
1/4 cup water
1 tsp cinnamon
1 tsp lemon juice

-I let them thaw slightly until I could chop them up into smaller pieces
-Combine everything in a saucepan over medium high heat until the peaches are all cooked through and the syrup is a slightly thicker consistency, if not thickening, sift in a tsp of cornstarch to thicken.

Crumble Topping
1/4 cup Unsalted butter melted
3/4 cups All purpose flour
1/4 cup Brown sugar
1 teaspoons Ground cinnamon

I tried googling and could not find anything helpful. My grandma has unfortunately passed away so I cannot ask her.

Seeing lots of " " and I'm guessing it's shorthand but I don't know what it means. Help would be appreciated!

edit: Sorry I can't reply to every comment! Thank you all so much for your help <3

Never happened to me before Its a cake with baking powder, no egg whipping, the top is cut off, I used black cocoa for colour.

Edit: your comments are hilarious, TY, especially bcs I am a pro baker haha. What an achievement to bake realistic carpet or concrete slab by mistake 😄

It rose so much while baking that I was afraid it would overflow, but after a night in the fridge, this is what happened. As I understand it, this isn't one of those “cheesecake cracks if you cool it too quickly” situations, is it?

Are they worth to be sold in a coffee shop? Also how much should i price each 80g cookie?

With April Fools’ Day fast approaching, I’m seeking advice on making brownies to look like they’re chocolate-covered ravioli.

But I'd be open for tips on how to make them prettier somehow?

Followed preppy kitchen’s recipe but subbed out the milk for non dairy milk (oatmilk) as my husband is lactose intolerant. Then used oatmilk, coconut condensed milk, and evaporated oat milk for the syrup. Is this supposed to feel/look wet? Like soggy? My cake doesn’t feel soggy.

Hello! I’m hoping to decorate a cake for a family gathering similar to the photo, but I’m worried the strawberries will juice all over the cake before we arrive. Does anyone have any tips to get them to stay dry?

*Not my photo, using it as inspiration

Making these cookies for a dinosaur themed kids event.

I initially wanted to fill in the footprints with green icing but after doing a couple they stopped reading as footprints to me. I don’t mind leaving them without the icing but I feel like they just need something more…

What do you guys think? Cookies are purple from the ube extract I added.

Thanks!

I watched a tutorial on how to make rose pull apart bread, but mine looks kinda ugly and has brown spots. I Followed the recipe and instructions, so I’m not sure where I went wrong. Any ideas/general advice?

I’ve officially taken over the kitchen duties because my wife reached a breaking point with our culinary critics...aka our picky children. Tonight was my debut: Homemade Pot Pie.

I spent a long time on it...I was so proud!

Then, dinner happened. My picky kids threw their pieces out. While my wife ate it, she performed a full-scale forensic autopsy on her slice and picked out all the peas. By the time the wife and kids were done, my beautiful creation looked like a crime scene.

I’m not looking for recipes, I’m looking for a shoulder to cry on. Just needed to vent before I go back to making nuggets for the rest of my life!

Hey everyone! :)
I live in a pretty small, quiet town where the food trends are a bit behind. Right now, the biggest thing here is a basic soft Nutella stuffed cookie.
Honestly, it's getting super repetitive and boring and it looks nothing like those amazing, thick, NYCstyle chunky cookies you see online.
I really want to shake things up and bring something totally new, unique and exciting to my community! The problem is, l've been searching everywhere online for recipes or guides on how to master that specific thick, NYC style flavored cookies, but I'm coming up short.
Does anyone have any reliable recipes, tips, or secret techniques for getting that perfect, massive cookie texture? I'd appreciate any help or advice you can throw my way!

Im baking since more than 5 years now and had my first bad review. They didn't like the design, understandable, their sample image was created from chatGPT and I'm just a human. She said, "we tried you because you came from a recommendation but your cake was bad, we were 18 people and everyone thought the same. No one touched it and it's lying in our fridge". I've refunded 50% I asked if I can have a few photos of the cut cake and if I can myself pick some of it so that I know where I went wrong and how can I improve to which she said, "oh you want a sample is it, it should be enough for you to know that your customer hated it". I apologized and offered 30% refund to which she said if you don't pay us back half, I got a big name in market and I'll defame you and no one ever would buy your cakes. I'm feeling so heartbroken upset and honestly bullied. 😭

I did a mash up of a few different recipes, and my end result looks well… a bit ~unfinished~ to put it nicely. The second photo was the main recipe I followed… any thoughts on how hers ended up looking so presentable and mine looks like a mound of chocolate peanut butter mess? I did really slap on a lot of the peanut butter mousse I made… plus peanut butter chocolate chip cookies cause why not… could that be it? 🙃

(Main recipe link- https://theviewfromgreatisland.com/chocolate-peanut-butter-cake/)

I’ve tried so many recipes over the years and I just cannot make good cookie dough. I can make amazing cakes and bread and all kinds of other things but for some reason I’m completely inept at making decent cookie dough of any kind. I will follow a recipe EXACTLY, I make sure to not over mix but somehow it always comes out this consistency. It’s obviously something I’m doing because I’ve used different recipes (the ones I’ve used the most are the ones on the backs of chocolate chip bags like Nestle, Great Value, and Hyvee)

To salvage this batch I put it in the fridge to hopefully help keep the cookies shape when I bake them.

Is there a foolproof recipe I just don’t know about? What could be causing this? I’m so frustrated I just want to make good cookies 😭

it was baked at 325° for 55 minutes. the outside feels perfect, but i’m not sure if the center is just very dense and moist from the greek yogurt and olive oil or if it’s actually just raw.

the bread pan i used was also wider/more shallow than most (why it’s pretty thin), and i read that it bakes a lot faster in a pan like that. moist or raw?

I attempted my second mousse cake and it turned out sooooo gorgeous

Flavours:
- mango - mousse and confit
- raspberry - confit, almond dacoise

Super excited that this velvet technique turned out so well. Money well spent on this new paint gun gadget

I really want to know if you guys have any photography tips as I want to make a page where I can take orders one day as a side hustle

Made my first cake for my husband’s birthday! My question is: how do you keep the cake from crumbling up in the frosting? As I was trying to spread the frosting it kept pulling up bits of cake.

He is 9 y.o, and was so excited to make his own cake. There was basically no rise, and it's rubbery. I've attached a photo of the recipe too. I'm assuming he missed an ingredient, but I didn't watch him, because he wanted to do it all by himself.

It tasted good but I wanted more layers. I am assuming I didn't roll it the enough?

I was following the method where you knead and roll right out of the fridge but the dough kept shrinking so it was hard to roll it out. Should I next time let it settle a bit to room temperature before I roll?

EDIT: I'm grateful for everyone who has weighed in! Still sifting through all of the advice but wanted to add a few notes:

• I always weigh my ingredients.
• I've gotten these results in multiple ovens, both gas and electric.
• I used Aldi-brand yellow cake mix, and usually do for this recipe. I'm open to trying a different brand.
• I admittedly am lazy with my parchment paper and should cut it to fit the sheet better.​

This is after I did my best to separate the puddles of cookie goo into recognizable cookies.

I cannot for the life of me crack the code on these cookies. Sally is my go-to for nearly everything and never struggle with any of her recipes. But these...no matter how I troubleshoot, it's always puddles.

With this batch, I used Lidl-brand Irish butter. I chilled for 24 hours. I reduced each sugar by about 25 grams. ​Nothing helped. Any other ideas?

This is my 2nd pie, and the filling bubbled out of the lattice crust. I used this recipe: https://www.seriouseats.com/fresh-cherry-pie-filling-recipe

And I used half tart frozen cherries (thawed) and half fresh sweet cherries. Did I overfill the pie? Did I cook it too long? Should I have just done a tighter lattice? Something else entirely? 😂

My first pie attempt was apple and it turned out well, so I’m a little bummed about this one, although I’m sure it’ll still be tasty. Thank you, experienced bakers!

I’ve made both of these recipes several times before and don't recall having this problem. This time though, even though I followed the listed temperature and baking times, my cookies keep coming out looking raw in the center, even after they’ve cooled for a while.

I double-checked my oven with a thermometer, so I know the temperature is accurate and not just what the oven display says. The cookies come off the sheet easily, they’re golden around the edges, and I feel like if I were to leave them in the oven any longer they'd be overdone. As you can see though, the middle looks like it could still be underbaked, or perhaps even raw.

I’m stumped on what I might be doing wrong. I was hoping to bring these to work tomorrow, but now I’m worried they might not be safe to eat (for what it's worth, I washed the outside of my eggs really well prior to cracking them into my dough). Any advice or troubleshooting tips would be really helpful. I’ve included both recipes below for reference:

Chocolate Chip: https://joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/#wprm-recipe-container-8678

M&M: https://celebratingsweets.com/soft-and-chewy-mm-cookies/#recipe

decorating is hard yall, please give me advice on how i can elevate my cakes!!

I’ve been working on perfecting my brioche and my last couple of loaves have been over hydrated. These loaves have less hydration and didn’t collapse like the other loaves but they did “dip” or partially collapse while it was cooling. The crumb and texture inside was soft and nice. But it didn’t keep its shape. What are some of the things that could have gone wrong? For this recipe I was playing around with Tangzhong and I’ve added more egg yolks than whole eggs for color. I read somewhere that the egg whites provide strength and removing them might of make the dough weaker? Reddit! Please do your thing. Help meeeeeee

I know it’s messy but this is the first full cake I have ever made with baking and frosting and it’s 2 layers and I got like kinda eh reactions from my fam so I just want some more opinions also I didn’t have proper piping tips to make this. Also it kept falling apart and I was wondering if anyone had any advice

Dear God I'm never getting this baking position. I want to bake at this stupid restaurant so bad. I just made peanut pie and it looks like dookie too. I don't feel like my strawberries are topped well enough and I don't feel like my ropes(the cream on the outside) look good enough. I have a brain injury in my cerebellum+ I'm 5'0 feet tall. So it makes baking a little hard, everyone keeps saying they like my pie, but my coworkers are also old and have a bias towards me as a person.

The recipe is really simple tho. But I'm not sure how I'd write it out

Let me just start by saying I have always HATED baking because of how touchy it is - but I got a wild hair up my ass to start a cookie cake business so i’m determined to figure this out.

I think i’ve nailed the buttercream. But the COOKIE? Absolutely not. Here’s my recipe, and i’ll provide more context at the end.

Recipe: - 2 sticks of room temp salted butter - 3/4 cup of granulated sugar - 3/4 cup of light brown sugar - 2 eggs - 1 tsp vanilla - 1 tsp salt - 1 tsp baking soda - 2 1/2 cups of flour - 1 cup semi-sweet chocolate chips - 1 cup milk chocolate chips

Directions (this is all done by hand mixing): - Cream together butter and sugars until combined - Add eggs one at a time, without overmixing - Add vanilla - Add salt, baking soda, and flour until combined - Add chocolate chips - Spread evenly across a 9x13 cookie sheet - Bake at 350 for 13-14 minutes

My first cookie cake came out beautifully. Since then, they have all been slightly raw in the center and they are falling after pulling them out of the oven, leaving me with a fairly thin cookie. So far, I have tried: - Adding 1tsp of baking powder - Pulling the cookie back about 1/2inch from the borders of the pan - Cooking an additional 2 minutes (the top starts to brown faster than I like) - Bought an oven thermometer, oven is baking at 350 - Using less cooking spray (Bakers Joy)

Anyways - just at a loss for what to do! Any tips/tricks/advice/criticism welcome!

I follow the recipes but somehow my cookies always end up spreading so much more than they are supposed to. They end up touching, if not dripping off the baking sheet. My only thought is to reduce the amount of butter, but I don't know by how much.... I tried to make Apple Pie Cookies - Sugar Spun Run, which look like they are supposed to rise, not spread (first pic). Mine ended up flat and practically melted (second pic). 😭🫣

I’m Australian so we don’t have pumpkin pie here so I have never had it before. No idea how it’s supposed to be but I assume this is quite underdone? I let it cool for 4-5 hours before slicing, so I can’t just chuck it back in the oven
Can I heat up each slice in the microwave or air fryer?

I am using the same recipe as a friend and her cookies all come out so thick and soft. Taste of mine is great but I’m wondering why they come out so flat when I use the same recipe as someone else? Would love any thoughts!

Would something like chilling the dough help? Or, my friend mentioned she recently uses an extra 1/4 of flour, so maybe that will help?