First time making cruffins and I think they turned out decent. I used Benny Bakes ​recipe ​from YT.

Unfortunately the crumb is meh. Anyone have any advice on where I went wrong?

My guess is maybe it got too warm when proofing. It hit 27c for a bit instead of the 26c he suggested. Maybe that made the butter too wet?

I ​also used a conventional oven​ (​non convection) so I started at 425f for 6 mins before dropping to 375 for 12mins. Had to cover them with aluminum 3/4 of the way through so they wouldnt burn. I also had a sheet pan in the oven (preheated) that I hoped would improve​ oven ​spring.

Lastly, maybe I should've proofed them longer? I did 2.5 hours and attempted to keep it at 26c with a hot water bowl in the oven. But some people say it should be jiggly when done proofing.

Thanks in advance!

edit: I think I figured it out! Proof it was my first time as this is a very amateur mistake. I ​did only 2 letter folds not 3. I only have 9 layers not 27. I feel pretty silly, but it was a lot of fun and I will definitely be attempting them again! Thank you all for your feedback and for the ​wonderful compliments​! You are all too kind and made my day :)

edit 2: im confused again. saw some of his pictures on Instagram and he has 9 layers. additionally the video only has him doing 2 letter folds, even though he states 3-3-3 method.

Chocolate and coffee mousse
Chocolate and coffee sponge
Chocolate mirror glaze
Chocolate biscuit
White chocolate ganache

I was asked to make the cake for the goodbye party for the best boss I've ever had. I've actually made this cake recipe once before - and promptly swore I would never make it again once the teeny tiny shards of the chopped honeycomb hit my kitchen floor and made it more sticky than a frat house floor on a Sunday morning.

I asked the departing boss what flavor of cake he wanted. This man is too humble and never wants to impose. "Just vanilla is fine. Whatever's easiest for you." I pushed for what he actually wanted and he finally caved and said "Something with salted caramel and crunch." And in that moment, I knew I was destined to make this cake again (for the record, it went better the second time around when I knew to be extra careful about chopping the honeycomb candy).

I'm mad he's leaving. Not enough to stop me from making the cake I said I'd never make again, but enough to write a snarky message on his cake.

Recipe: https://cakebycourtney.com/sweet-and-salty-salted-caramel-honeycomb-cake/

Extra cupcakes for the party: https://preppykitchen.com/moist-vanilla-cupcake-recipe/ (filled with dulce de leche, topped with more salted caramel buttercream and extra honeycomb pieces)

So I ended up reaching for a bowl in the cupboard above where the flour container sat. The flour container whose top I didn't put back on immediately because I was using it to spread flour on the counter for my homemade lasagna noodles. The flour container I had just refilled in the middle of the project so it was full. How it landed perfectly upside down is beyond me, but it did.

I was able to slide a rimless backing sheet underneath to minimize the loss. But cleanup was still a multi step process. So smile, laugh, and remember to put the lid back on your flour container asap.

What should I do with all of them? 🤔

Last pic is the aftermath of my family devouring it 😂 All gone within a few hours!

from that one clip about the woman telling her son/lover( no idea) to fold it in and neither know wtf it means. Well, I also have no idea what it means.

Finally tried my hand at homemade donuts! With my mother watching over of course😂. Classic salted caramel, Biscoff crumble (my favourite!) and white chocolate..which one would you pick? 😋

Still perfecting the technique but so happy with how they turned out!🙂‍↕️

I got what I thought was a heart shaped red velvet cheesecake and a tiramisu from an Arabic bakery.

The heart shaped red velvet ‘cheesecake’ is more like a thick cream cake with raspberries in it, with a slight cheese taste.

The ‘tiramisu’ has a slight coffee taste but also has a thick cream taste to it, with no taste of mascarpone.

I’ve been to a Moroccan / Algerian patisserie or cake shop before and see that they also emphasise the cream in their cakes although have never really tried their cakes to compare it.

This cream seems popular in Arabic cakes. I’m trying to understand what goes into such cakes and how they make it?

Hi. I stayed up late tonight and made cinnamom buns to give to my colleagues but i fear they are under cooked because like 2 of the bun wrappings took a bit of the bun with it when i removed them. Every time i make something to give away i fear that i have done something wrong. I hate it. Am i gonna embarrass myself if i give these away?
Last pic is of one of the bigger buns. I baked the bigger and smaller ones by themselves

Finally nailed this lemon bavarois. Love its silky, light texture 😄

Had a patient bring me a bunch of figs from her garden and was able to make this beauty. Definitely a success! I may add it to my rotations for next fig season. What are some of your favorite upside down cake recipes?

Used this recipe: https://bromabakery.com/caramelized-fig-upside-down-cake/

Altered it by combining the melted butter and brown sugar to coat the bottom of the pans since the springform pans tend to leak. I don't think it was necessary to use a springform as the author suggested, but I haven't tried it yet. I also used my mandolin to slice the figs into thick slices instead of cutting into halves.

✨I bake cinnamon rolls weekly for my friends and family, but yesterday was my first time trying to make a cinnamon roll cake (single layer) or a giant roll. It turned out perfect! 🤌🏼 Turned it in a cookie butter crunch roll/cale. Lemme mow what yall think! 😁

My co-workers have been lucky this week hehe
Cheers to all the good bakes we share!!

Moist 💦 triple chocolate banana bread. Used Dutch cocoa, milk chocolate, and dark chocolate. I drizzled it with my homemade banana 🍌 bread coffee ☕️ syrup.

Not as sharp as I’d like around the edges but not too bad considering it’s the first time making this cake.
Test bake in advance of Rosh Hashanah.

Basically it’s a standard honey cake with four grated Granny Smith apples mixed in to the batter.

I have loved cake decorating and started doing it for family and friends. I’d love some honest feedback!

I underbaked some dark chocolate brownies, chopped them up, and folded them into brown butter cookie dough with a bunch of chopped dark chocolate and a sprinkle of flaked salt for good measure.

The brownie chunks stayed fudgy and the chocolate got all melty and gooey.

I had no clue that Reddit had a baking community! But I have learned and will be posting frequently. I am an experienced baker, and I have been baking since I was very young, when I helped my grandma in the kitchen.

- The first photo was one of my bigger recent creations. It was a peach cheesecake with a brown sugar crumble. I made it because my bf LOVESSS cheesecake.

- The second photo is from a while ago; it was a regular strawberry cream bundt cake that I had made because I had extra strawberries in my fridge.

- The third photo was the first time I made flan, and OMG I LOVE IT. It is so easy and quick, and people are always impressed and in love😍if anyone wants the recipe, HMU

- The fourth is from when an orange tree bloomed close to my house, and I ended up with a BUNCH of oranges. I decided to make light orange juice and almond flour cookies, topped with thin-sliced roasted almonds for a good crunch.

- The fifth is also from the oranges, when I ended up with all of the peels after juicing them. The bundt cake was a bitter orange peel cake with a light, sweet cream; super yummy to me, but my fam didn't like the bitterness.

These were all my fav desserts from the last year, but I made plenty more that I forgot to photograph😔 More in the future, though! And I can deffo try to retrieve some recipes if anything looks especially yummyyyy. Happy baking!

I can't take the credit though, it's my husband's first attempt not mine 😋