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For anyone that’s interested in these kinds of things, I highly recommend the book <em>A Feast of Ice and Fire</em>, which is an officially licensed cookbook featuring meals right out of the books.

I have the same ones. Got mine off Amazon.

Link

I applied a thick layer of the white frosting, then used this comb with the square teeth to make the stripes, filled them with red frosting and just smoothed it all back out. ��

I don't, but the bees were actually the only thing that wasn't hand made--- I had made some out of chocolate, but my mom surprised me with some candy bees when she heard I was making the cake, so that's what I used. They were just the Wilton sugar ones: https://www.amazon.com/Wilton-W7102916-Decorations-Bumblebee-18-Pack/dp/B009MRGZ38/ref=asc_df_B009MRGZ38/?tag=hyprod-20&amp;linkCode=df0&amp;hvadid=198093725926&amp;hvpos=1o1&amp;hvnetw=g&amp;hvrand=17412423759933376669&amp;hvpone=&amp;hvptwo=&amp...

Omg here we go again!

The serious eats brown butter brownie recipe is what made me buy the Brave Tart book

Which by the way is awesome and is right up there with the Food Lab and FWSY on the list of cooking books I say everybody should have.

Having said that here we are again with another brownie recipe! I cannot wait to try this.

Protip for your powdered sugar! Dump it in a mesh sieve and tap the side of it against your palm to dust the donuts more evenly.

Here is the recipe from Nordic Ware.

I sprayed the pan with oil (I used plain olive oil in one of these sprayers, but nonstick spray will do.) Then I dusted it with flour and dumped the excess out over my sink. I did this twice because I really wanted it to come out cleanly!!!! The second time I got the idea to use my fine mesh strainer to help spread the flour more evenly.

Once the batter was in, I gave it a few taps on the counter to knock out any air bubbles on the bottom.

When the came out (I did a jig) there were a few ridges with mushy, residual flour/oil. The honey lemon glaze covered it up nicely.

I have the same ones! Ordered them from amazon: R&M International 0499 Leaves 2" Pastry/Cookie/Fondant Stampers, Leaves and Acorn, 4-Piece Set https://www.amazon.com/dp/B00CXAEURO/ref=cm_sw_r_cp_api_i_3sF3DbESSAAF3

There’s a very similar one available on Amazon also, for almost $30 less... Mr IRONSTONE Vintage Kitchen Baker's Rack Utility Storage Shelf 35.5" Microwave Stand 4-Tier+3-Tier Shelf for Spice Rack Organizer Workstation with 10 Hooks https://www.amazon.com/dp/B07PHKN152/ref=cm_sw_r_cp_api_i_IWScEbAZTWMW5

No chocolate at all, all cocoa powder for the color. High quality cocoa is key. (I use bensorp, but valhrona/scharfenberger...whatever will be great) Start by blooming your sheet gelatin (take the sheets and submerge in a bowl of ice water). Boil water, sugar, cocoa and heavy cream, while whisking. Don't stop whisking, you'll burn the bottom of the pot. This will easily boil over if not watched. Boil for 2 minutes. Take off the heat, run it through a strainer if you have one and cool down to about 150 degrees. Then remove your gelatin from the ice water, give it a squeeze to get rid of all excess water and add your gelatin to the hot mix and mix it in with a spatula (don't want to whisk at this point and add air bubbles thats your glaze enemy right now) You want to use this glaze at 85-90 degrees, make sure whatever you are glazing is very well refrigerated/completely frozen otherwise you will melt the base during the glaze. (glazing bare cake will not work it will seep into the pores of the cake, you want to glaze mousses or buttercream covers only) Glaze on a glazing screen onto parchment, and then reuse the glaze for other stuff.

Water - 12 oz

Granulated Sugar - 1 lb

Cocoa Powder - 5.25 oz

Heavy Cream - 9 oz

Gelatin Leaves - 9 sheets

(gelita sheets are great, I use gelita silver sheets. These look good though for you home bakers so you don't have a million sheets extra https://www.amazon.com/PerfectaGel-Silver-Gelatin-Sheets-Bloom/dp/B009GJXSMS/ref=sr_1_7?keywords=sheet+gelatin&amp;qid=1570448090&amp;sr=8-7).

Thank you! I was very pleased with the colors overall. I didn’t even have to use a filter! Haha I used these little tweezer guys:

Astra shop Fondant Tool Sharp Head Tweezers for Sugar Pearls, Candy Beads - Set of 2 https://www.amazon.com/dp/B01IR41WUC/ref=cm_sw_r_cp_api_i_qlc3CbGWMCFDC

Yep, especially if you're using a dark pan because it will retain more heat, so you should drop the oven temp by about 25°

Also, avoid using butter or shortening to grease the pan, and use nonstick spray and parchment paper. The proteins in butter especially are prone to browning.

Edit if you want to get real fancy you can use cake strips

Check out the Bravetart cookbook if you want to dig into cakes! She also has a lot of great recipes on Serious Eats. I've learned so much about why we do what we do when baking.

It is the recipe that came with the cake pan. It’s a honey lemon cake. The recipe is on the Nordic Ware website.

I was really nervous about it coming out so I sprayed the pan with oil and the dusted it with flour. I used plain olive oil in this spray bottle but any non stick spray will do. Then I tapped the whole pan upside down over the sink. I repeated the process a second time because I really wanted the cake to come out cleanly. During the second time I got the idea to use my fine mesh strainer to help spread the flour more evenly.

Some of the flour/oil made a few of the ridges a bit mushy looking but they was easily hidden with the honey lemon glaze that is in the recipe.

I'll PM you the recipe - it's from The Nordic Baking Book by Magnus Nilsson and I'd strongly recommend buying it!

EDIT: I've been receiving lots of requests for this recipe. I am really hesitant to post it since I want to encourage as many people to buy the book as possible - Magnus Nilsson is really smart and talented, and he went to a LOT of effort to write this book. Here is a link to buy the book:

https://www.amazon.com/Nordic-Baking-Book-Magnus-Nilsson/dp/0714876844

I would also like to mention that the recipe I used belongs to Leila Lindholm, but Magnus published her recipe in his book. Therefore, you can find it here in Swedish:

https://www.leila.se/varldens-godaste-kanelbullar/

Note that I don't have a real oven, just a convection oven. And only a bread pan. And no cake-making experience. And this recipe, which actually tasted better than its deformed, slightly burnt exterior would lead you to believe.

Powdered gelatin is what the name suggests ��, the brand that i use is knox Knox Original Unflavored Gelatine Dessert Mix (32 Packets) https://www.amazon.com/dp/B007Y3HM5C/ref=cm_sw_r_cp_apa_i_8mgDDbXH73PA8

I really would suggest to use a frozen cake because the glaze is warm-ish when you pour it and if you use just a refrigerated cake there's a huge chance of it melting with the glaze. ��

Before reading this and looking at the photos, I was going to reprimand you for compliment fishing or what not because of the following: 1) they are gorgeous 2) she could sell them in a heart beat 3), you already knew 1) and 2)

So, in terms of a business, it's up to her, I think she has something of value, that people would be willing to buy. I would suggest reading 'The $100 Startup: Reinvent the Way You Make a Living, Do What You Love, and Create a New Future' by Chris Guillebeau. It's an easy read and can be applied to many different situations (including a cookie business).

I’m not the OP but I use a cookie scooper like this: https://www.amazon.ca/Wilton-417-1112-Stainless-Steel-Cookie/dp/B00A1ZKULS/ref=mp_s_a_1_2?ie=UTF8&amp;qid=1541543423&amp;sr=8-2&amp;pi=AC_SX236_SY340_QL65&amp;keywords=cookie+scooper&amp;dpPl=1&amp;dpID=41QZ1j5ZlcL&amp;ref=plSrch

I have a few square brownie pans I ordered from Amazon. Dozen squares also means everyone gets a beloved corner piece.

Here is the link: Wilton Perfect Results Premium Non-Stick Bakeware Brownie Bar Baking Pan, 12-Cavity https://www.amazon.com/dp/B008KE7JLG/ref=cm_sw_r_cp_api_HpyjBbJ2YHX96

The recipe for the crust and the cheesecake is from this book! I have really enjoyed this book, solid $20 purchase. The cherry sauce is just a basic sauce, I used ~4 cups of frozen cherries, juice and zest from half a lemon, 3 tbs of sugar, 1/4c water, and a tbs of corn starch.

So unfortunately it's 4 separate recipes from a book. If there are enough requests for the recipe I will take the time to write it all out. Otherwise, the book is this one: https://www.amazon.com/dp/1501194712/

edit: downvoted because I won't write out 4 pages of a recipe? As I said, if enough people want it, I will write it all out. It will take considerably time to do so. I guess downvoting means nobody wants me to do so?

It's not dedicated to chocolate work, but our class textbook is this textbook. It's got a lot of useful information in it, if you're willing to spend the money, about chocolate work and more. A lot of the books I have are dedicated to breads and pastries since this class has been my first extensive introduction to chocolate, so I don't have many resources regarding books for that yet.

I used this sugar cookie recipe - it's my favorite recipe, it just always comes out so good every time. I use a rolling pin with thickness rings to get a consistent thickness of 1/4" dough and I cook them for 8 minutes. A friend gave me this cookie cutter / stamp set a long time ago, and I've made so many dinosaur skeleton sugar cookies over the years with it. The easiest way to decorate them is to add just enough water to your royal icing to make it runny enough to flood the stamp impressions. It's still a little tedious but at least you don't have to free-hand the bone shapes.

The after shot! My friend insisted on making chocolate cakes but I don't think the details and crevices show as nice as it does with say, an angel, lemon, or yellow cake.

Edit: Oh forgot to answer your second question. They are fabulous! Made by OXO and are called "Nesting Measuring Beaker Set"... cause baking's just like chemistry class right? Except you get to eat the results. You can get them on Amazon.

Thank you! To get the stripes, I put on a thick layer of the black buttercream, and then used this ridged cake comb to make the grooves https://www.amazon.com/Wilton-Icing-Smoother-Comb-Set/dp/B007E8KCCM. Then I popped it in the freezer for 30 minutes, then piped the individual colors into the ridges and smoothed it out and removed the excess with a regular cake scraper. I watched loooots of videos on Instagram to figure it out but it was still quite tricky.

https://www.youtube.com/watch?v=F0m4i21AvDM&amp;t=1s

These were tons of fun :) I baked my cookies on the back side of this pan and stuck them in the freezer for a few minutes before I peeled them off.

The textbook that has been teaching Pastry students for years.

Source: Pastry chef who was taught from this book. Along with in person training obviously.

24k gold leaf! Here's the Amazon link

Thai Tradition Gold Leaf 24 Karat 999/1000 Pure Gold 1.5" x 1.5" For Buddhist worship, Arts & Crafts, Decoration, Metal Working, Health & Beauty, Spa, Foods & Bakery Decoration, Edible 10 Pcs https://www.amazon.com/dp/B01BHV2O1S/ref=cm_sw_r_cp_api_ANdFyb2AJ7SZ4

I use these but there’s several different brands there. You can even make your own I imagine. Before I had real strips I used an old cut up dish towel held together with safety pins.

The whole idea is you soak them in water before use and wrap them around the pan. Basically provides insulation from the outside of the pan and allows for the cake to cook evenly (domed cakes are caused by the edges cooking quicker than the middle).

I made dark chocolate cupcakes with a coffee frosting. Instead of strong brewed coffee, I purchased brewed espresso from my favorite local coffee shop, and added more than just a teaspoon (I LOVE their espresso).

The recipe only made enough to spread a thin layer on 24 cupcakes, and this frosting was so delicious that I just had to double the recipe. That, of course, gave me way too much, and I ended up with a bowl leftover. I kept it for some unknown reason until a few days later when I found myself eating frosting with a spoon. I immediately decided I hate myself, threw away the extra frosting, and went for a run. I've been scared to make it ever since.

So, in case you’ve never heard the story of sugar free haribo gummy bears, they are supposed to have an effect on your bowels.

If you’ve never read the reviews on Amazon for them, I highly recommend. Do yourselves a favor and read the reviews. I die laughing everytime and totally forgot about it until your post. Thanks! Haha

Enjoy.

https://www.amazon.com/Sugar-Gummy-Bears-Albanese-Confectionery/dp/B00CMS97YS

>Light and air-flow can help prevent the growth of mold in the home. But if your bread is in a bag and you place it near sunlight, the light will heat up the bread and cause it to release moisture into the bag. Moist bread is an ideal environment for growing mold. Read more: How Does Light Affect Bread Mold? | eHow.com

This was a quick and relatively easy recipe. It turned out with a nice crust and fluffy crumb, a little sweet due to the high sugar content, which gives it a good flavor even without butter or jam.

1 cup warm water
1/3 cup white sugar
3/4 tbsp active dry yeast
3/4 tsp salt
1/8 cup vegetable oil
3 cups bread flour

1. Dissolve sugar in warm water in bowl of stand mixer and stir in yeast. Cover to proof.
2. Mix in salt and oil. Set mixer to "stir" and add flour one cup at a time. Knead on "2" for 5 minutes. Transfer to lightly greased bowl, flip once to coat. Cover and let rise until doubled, about an hour.
3. Punch down dough and knead once again on "2" for 2 minutes. Shape into a loaf and transfer into a well greased 9"x5" loaf pan. Cover with lightly greased plastic wrap and let rise for another hour.
4. Preheat oven to 350ºF for at least 20 minutes during second rise.
5. Bake for 30-35 minutes. Top should be golden brown, if it's starting to get too dark, cover with foil for the last few minutes.
6. Transfer immediately to cooling rack to cool completely.
7. NOM NOM NOM

Credit: adapted from this recipe from Allrecipes.com

These are about the same as the ones I have, around $10 each.

https://www.amazon.com/Transparent-Plastic-Packaging-Carriers-Pre-folded/dp/B08RMWW28D/ref=mp_s_a_1_3?dchild=1&amp;keywords=clear%2Bcake%2Bbox&amp;qid=1614303416&amp;sr=8-3&amp;th=1&amp;psc=1

I'm in Chicago and have actually shipped to Seattle. There are "clam shell" boxes you can get that help make shipping easier. I wrapped each macaron in Wax paper or in individual cookie sleeves and they helped pad them. Then wrapped the whole thing in plastic wrap. Then bubble wrap. Then in a cooler bag with a cold pack. Then packed the box with a lot of padding. Next day or 2 day shipping. It's a huge pain in the butt but they made them there! Hope this helps :)

The clam shell boxes : https://smile.amazon.com/Plastic-Macaron-Containers-Insert-Macarons/dp/B08NT78C9H/ref=mp_s_a_1_9?dchild=1&amp;keywords=macaron+plastic+containers&amp;qid=1610198732&amp;sprefix=macaron+plastic+&amp;sr=8-9

The cookie sleeves: https://smile.amazon.com/your-orders/pop?ref=ppx_yo2_mob_b_pop__fp_8_pp&amp;orderId=114-5160110-8843443&amp;lineItemId=lnknpontmpknony&amp;shipmentId=D7pZgWJRG&amp;packageId=1&amp;asin=B01MXHR7OD

Pie recipe and Crust recipe

Here are the recipes:

Baklava: Easy Baklava though instead of just using a can of mixed nuts, I specifically used pistachios, walnuts, and almonds.

Turtle cookies: delicious!

and I'm having trouble locating the Turkish Delight one, if I can't find it I'll just scan/type up the recipe I had printed out from earlier :)

I read through your other posts, and I understand the disappointment, but it when it happens to me, I just try and take away the positives.

It is hard to tell looking at the one picture, but I think it is under baked, so the filling didn't set. When I use an egg wash on pie crust, the edges sometimes brown before the pie, and I cover them with foil so the pie can bake long enough for the filling to completely set. I would have cooked the pie untill the pie looked like that, put foil around the edges and put it back in the oven until the center of the crust is really brown. If you cook lots of pies, a reusable edge protector might be worth having:

https://www.amazon.com/dp/B00004S1BU/

My favorite pie is fresh raspberry pie, and I don't like to precook the filling. I baked a couple of mediocre pies before I figured it out. I adjust the amount of sugar for the sweetness of the berries, but I don't like an overly sweet pie. I don't use lemon juice because of the natural tartness of the raspberries. I like some cinnamon, but not too much, and I am not a fan of allspice in any fruit pie. Finally, I prefer to thicken most pies with a combination of flour and butter. I don't like the mouth feel of tapioca, and never really liked cornstarch as a thickener.

I don't mind at all. This is the recipe I used. No pistachio paste needed, just ground pistachios, which I got off Amazon. I added some salt to this recipe, it was super delish.

Since I haven't always had the best luck with creating my own shades, I went hunting for a set of food coloring that came with purple and orange. I found these on Amazon, and was extremely pleased with how bold the colors turned out.

I've never made cake pops, but I was vegan for quite some time and baked a lot of dairy free treats. Are you mostly looking for a dairy free chocolate? Baker's Semisweet melts beautifully in the microwave to a nice gloss and is dairy free and about as sweet as your average chocolate chip in a cookie, but I'd imagine you could add sugar, or a flavored coffee syrup (even a sugar free one) to make it sweeter.

Do yourself a favor and make these brownies! Double the batch and add some chocolate chips. It's weird how they just disappear ... don't know where they go...

The icing I make is actually a combination of butter, powdered sugar, marshmallow fluff, and roasted marshmallows (and vanilla, of course).

It's from a fantastic baking blog called Sweetapolita. Here's a direct link to the recipe for her Toasted Marshmallow Frosting.

So, with most yeast, there's actually two organisms you're working with: yeast and lactobacilla. The yeast is what makes the bread rise, and the lactobacilla gives the sour "beery" and "fermented" taste. So, if your yeast has died, but your lactobacilla lives on, you get non-rising bread that tastes fermented.

So, I'm hoping you refrigerated your yeast. You can proof your yeast to see if it's still alive.

OTOH, if you ferment dough for 8 hours, you run the risk of too much lactic acid (that fermented taste) killing your yeast, so even if your yeast was alive to begin with, you could be killing it with a long rise time. Regardless of what your recipe says, you typically just want to let the dough rise until doubled; any longer and your yeast can die. The actual rising time will vary wildly based on recipe, temperature, and humidity.

Finally, you might want to think about adding a little bit of sugar to your bread. Yeast lives on sugar, and if you don't add any, the yeast has to break down the flour to make its own sugar which is less efficient. Having a little bit of sugar already in the dough helps the yeast get started faster.

I used these fondant molds. I would fill them with cookie dough, let them harden in the freezer, remove them, and let sit in the fridge till time to bake.

https://www.amazon.com/KitchenAid-Tilt-Head-Flexible-Silicone-Scraper/dp/B07RN3RJQ8/ref=mp_s_a_1_16?dchild=1&amp;keywords=5+qt+tilt+head+kitchenaid+mixer&amp;qid=1611461888&amp;sprefix=5qt+tilt&amp;sr=8-16

On sale for $16 right now!

Edit: Bonus tip - do not put the wisk in the dishwasher! The detergent will eat off the coating.

Any funny apron. I have one that says be nice to me or I’ll poison your fuckin food.

Or this is a pun!! https://www.amazon.com/creative-kitchen-cooking-baking-novelty/dp/B076H9W76N/ref=mp_s_a_1_16?dchild=1&amp;keywords=Funny+Baking+Gifts&amp;qid=1605593558&amp;sr=8-16

Square brownie pan by Wilton I got from amazon: Wilton Perfect Results Premium Non-Stick Bakeware Brownie Bar Baking Pan, 12-Cavity https://www.amazon.com/dp/B008KE7JLG/ref=cm_sw_r_cp_api_i0ZyBbAED65F4

It’s titled “On Baking, A Textbook of Baking &amp; Pastry Fundamentals ” written by Labensky, Martel & Damme

I linked the book on amazon since there are multiple versions. It’s a pretty cool book actually. It goes into the science of baking and explains why things work the way they do

I bought this set from Amazon:

https://www.amazon.com/JOKUMO-Piece-Linzer-Cookie-Cutter/dp/B0773LQKK5/ref=mp_s_a_1_6

Some of the shapes worked better than others - the snowmen ended up looking like penises.

Sure! I really like this scraper. All metal is my preference, so easy to clean and no weird plastic pieces that can break.

As for a turntable, I don’t have a specific recommendation but just some things to watch for. Again, I like metal. Plastic breaks so easily and just doesn’t last as long. I also like ones that can easily come apart, for cleaning or maintenance. If you use it a lot, it might need a little oil every now and then so you want that to be an easy process.

Good luck!!

I’ve watched 2 episodes and it’s not so bad. I saw Noel on Richard Ayoade’s Travel Man show and loved him. He has a genuinely funny personality. I’m not sold on Sandi yet. She seems cool enough.

Of course, Mel and Sue just can’t be replaced.

You could add some of those chocolate rocks to it if you could find them. Beautiful cake with or without anything else!

I used this recipe

I had these in Lisbon and wanted to try recreating them. This is an easy first recipe to try because you kind of "cheat" by using puff pastry. I'm going to try again to make them soon making the pastry from scratch.

They were so good fresh from the oven, but the leftovers also tasted really good heated up in the toaster oven.

I would use a Pyrex gales bowl as in the Barbie doll cake. Wilton also makes a six inch sphere cake pan. I've seen this at Walmart and other cake decorating stores.

Try allrecipes.com. You can search by what ingredients you do and don't want.

For example. I put "flour" and "sugar" in the ingredients I do want, and "eggs" in what I need to omit. I searched by rating, and came across these Russian Tea Cakes

https://www.masterclass.com/articles/chef-dominique-ansels-recipe-for-chocolate-mousse

Don’t know anything about this website and can’t get to my book to check the recipe against it, but I loved the chocolate mousse from Dominique Ansel’s Everyone Can Bake. Hopefully this is the same recipe.

I wouldn’t feel right sharing this recipe because it’s out of a cookbook, but I will definitely link the book! I also made the boston cream pie out of this book and it was SO good. I can confirm, the cheesecake is as light and fluffy as it looks 🤤

The book

KitchenAid KSM2CB5PWG 5 Quart Stand Mixer Bowl, White Gardenia Ceramic https://www.amazon.com/dp/B07VP6GJTD/ref=cm_sw_r_cp_api_glt_fabc_3EYFV8NAWEKXZ1M42SYQ?_encoding=UTF8&amp;psc=1

I got it off Amazon since they were out of stock on kitchen aids website; it’s a little pricey but it is beautiful!

you can buy them from Amazon under "butterfly decorations for cake"! DOERDO 36PCS 3D Butterfly Wall Decor, Butterfly Cake Decorations,for Home Decor Kids Bedroom DIY Cake Decor, Background Wall Decoration(3 Colors,Gold, Silver, Rose Gold) https://www.amazon.co.uk/dp/B08NSJ9B4Q/ref=cm_sw_r_cp_api_glt_fabc_QJ9EV6BW26Y2Q4MYVJ4C

I have the Brad and Taylor home proofing box. Despite having the right temperature set, it still takes me 4.5-5.5 hours to fully proof. Might be my yeast is not very fresh. Either way, I've learned to just tell by looking at the dough and don't bake them until the layers are nice and cracked.

https://www.amazon.com/Brod-Taylor-Folding-Proofer-Cooker/dp/B01MEEH0SE

Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat - Pack of 2 https://www.amazon.com/dp/B0725GYNG6/ref=cm_sw_r_cp_api_glc_fabc_5XnaGbBQWQF33?_encoding=UTF8&amp;psc=1

They were fairly cheap on Amazon honestly!

Get yourself some of these and use hot water with a drop of dish liquid. Even better when you are cooking or baking, run some hot water into your sink, squirt in a few drops of dish liquid and clean as you go. The bar cloths can be chucked into the washing machine on a hot wash with a bit of whitener or bleach and will come up pretty much like new for at least 1-2 years. Your cocoa and icing sugar would be a 30 second clean up and back on with the show :)

EDIT: HOT water not HIT water.

As someone who also loves to make/decorate cakes, here are my suggestions:

1. A bench scraper (to smooth icing) or one of these cool cake combs

2. A turntable (a.k.a lazy susan)

3. Cake pans. Seriously...the more pans, the less time baking.

4. Cake boards/piping bags. I run out of both constantly.

5. Piping tips! People seem really into Russian piping tips lately.

6. Gel food coloring. I like to use Americolor colors. There are several sets on Amazon.

7. Metallic dusts from a company such as Rolkem. Really pretty on cakes/cookies/macarons/etc.

8. A digital scale. So cheap, yet so priceless. And probably the most necessary thing I've listed so far.

I know that I personally wouldn't be that thrilled about gift #1, only because it's not that difficult to tell when a cake is done. I'd love an apron though. lol.

"Tulip style" baking cups was what I was thinking of, they always look very leafy to me. I found these plain green ones on Amazon but I swear I've seen them to where they look more like actual leaves/sepals before... or maybe that's just something that needs to be invented for crafty people like you! https://www.amazon.com/Standard-Cupcake-Liners-Wrappers-Colors/dp/B017GOZX8G

Thank you so much!! I used wilton black gel food coloring :) (https://jet.com/product/detail/547fb192f5134dfb8d52419331d5ae26?jcmp=pla:ggl:JD_cons_Cwin_Grocery_a3:Grocery_Cooking_Baking_Supplies_Frosting_Decorations_a3:na:PLA_786123560_41411202872_pla-293429559276:na:na:na:2&amp;code=PLA15&amp;pid=kenshoo_in...)

As much as this made me laugh, and as much as I back this up- OP is looking for a reliable recipe. When it comes to something like omitting eggs, I feel the OPs pain of wanting to make sure it turns out fine.

I've used this one before and made it gluten free: http://allrecipes.com/recipe/vegan-chocolate-cake/. I used apple cider vinegar instead of white and per suggestion, used almond milk instead of water. SO GOOD.

I have found that these sugar cookies have a good shelf life and people LOVE them. I do frost them with either American buttercream or Swiss Meringue Buttercream, and even I can't keep from eating more than one.

Tuile cookie: http://www.epicurious.com/recipes/food/views/Tuiles-15849 Panna Cotta: http://allrecipes.com/recipe/panna-cotta/

Didn't follow a recipe for the blueberry sauce. Just cooked some blueberries with a bit of sugar and thickened it with a cornstarch slurry.

And if anyone would like the recipe, here you go. http://allrecipes.com/recipe/streusel-topped-blueberry-muffins/ EDIT: I did make a few changes to the recipe. I added more lemon zest, about a tsp. Instead of 1tsp vanilla extract I used 1/2 tsp vanilla and 1/2 tsp lemon extract. Used 1/2 c light brown sugar w/ 1/4 c granulated sugar for the batter. Omitted cinnamon from streusel due to the extra lemon in the muffins.

You could, but to save even more time you could go ahead and roll out, add cinnamon sugar, cut them, and put them into a greased pan. You can store them in the fridge for a couple days, then you just have to put them into the oven - with this recipe (which I made yesterday!) you just put the pan into a cold oven and preheat to 350 F. After about 20-30 minutes, you have cinnamon rolls!

Another great resource would be The Flavor Bible by Page and Dornenburg.

I have both the hardbound book and the Kindle version, and find this a case where the book is easier to use. The content is really a reference book and not a 'cook book' or 'how to' book, so I'll suggest using something like Google Books to check out the book before you buy.

Ya know, I've never tasted any other fondant so I'm not sure how it's supposed to taste but I thought it tasted good. I used this recipe and read a lot of the reviews before I gave it a go.

I used my metal mixer bowl as a makeshift double boiler and melted the marshmallows in that and then transferred it straight to the mixer, which meant only one sticky bowl to clean. You can microwave it though. I used the paddle to add the powdered sugar until it couldn't paddle anymore, then I switched to the kneading attachment. I also didn't use the butter that the recipe suggested, but instead used crisco as was recommended by most. I put a thin layer of crisco everywhere I could.

http://allrecipes.com/recipe/easy-oatmeal-muffins/

this one, but It seemed really boring, SO I used a bit of cinnamon, and added golden syrup to the egg and oil mix before I mixed it all up. then after a few minutes baking, I took them out to check the centres with a stick, and poured more golden syrup on the top of each one, it soaked in and made them nice and crispy.

Here's the recipe, but I cut the sugar to one cup (I also used brown sugar), exchanged baking powder for baking soda, cut the oil to 1/3 of a cup, increased the bananas to 4 medium size, increased the raspberries to 1 1/2 cups (half of which I pureed with the bananas), and exchanged 1.2 cup of cinnamon apple sauce for the water.

I know these are a lot of changes, but the bread came out wonderfully. Its not too sweet, and very moist, with strong banana flavor.

Being from Texas you really can't beat pecan pie for a traditional Texan dessert. My suggestion about the recipe above is to add a shot of bourbon to the syrup before you poor into the egg mixture. It will really bring out a lot of the pecan flavor. Have fun!

You got it! I used Sanders caramel sauce instead of making my own. http://www.instructables.com/id/Homemade-Samoas-Recipe/
http://www.sanderscandy.com/index.php?main_page=product_info&amp;products_id=4

I don't have strawberry extract but I do have strawberries (thanks Aldi for the cheap prices)... I'm going to try to make strawberry extract just for this and see if it turns out. These look delightful! Oh I love holidays that give me an excuse to bake!!

*edit: I just made these with the strawberry extract I made... OH MY GEE... they are DELICIOUS!! Definitely worth a try!

https://drive.google.com/file/d/0ByhSd1DfHqTHRzY0OHBveE5sMHVIUDlFc256YVhlTlBxbHpz/edit?usp=sharing

4 Loaves:

Flour : 10 cups (approx 1/2 of 5lb bag) : $ 0.75

Yeast : 2T (approx 1/16 of a 2 cup bag) : $ 0.43

Honey : 1/4 cup (approx 1/8 of a 1lb jar) : $ 0.80 (you could use plain sugar for 1/4 cost)

Oil, Water, Sugar : Negligible cost : $ 0.10

Electricity : (1 hour oven at 400) : $ 0.50

Total : Approximately $ 2.60 ($ 0.65 / loaf)

Notes :

• I am a very frugal shopper. My yeast is bought in bulk at a local flour mill. Flour purchased at Aldi for $1.20 /5lb bag. Honey I don't save anything on, it's just expensive right now.

• Electricity in Ontario is RIDICULOUS. You will find rates on the web closer to .12 to .19 per hour to run a stove at 400, but I have doubled it, as our rates are insane.

• Home made bread is delicious. Even though you'll save money, it's really just SOOO much better that, even if you don't do it all the time, you should do it once in a while, just to treat yourself.

you might want to check out this cart. I don't think you have to be a costco member to buy it online because there's other items on their online store that say "*Members only item" and I dont see it on that page. I have this cart and it's SOLID. It's also slightly less expensive than the ikea one--and probably better quality. When I was looking for kitchen carts, I could not find anything that even compared to this level of quality and was cheaper than $150. There were some decent carts at Bed Bath and Beyond, but they were smaller, not as nice looking, and the quality wasn't quite as good. Those were around 150-170 I think. But then I thought to check costco, and voila there's a really nice kitchen cart for 99 bucks. It was easy to assemble, and it's a really nice size--not too big, not too small. And it's really sturdy. It's also got a larger surface than most carts in that price range, which is nice. A lot of the cheap carts I've found have been really quite small--maybe only big enough to hold a mixer and a small bowl on the side. I can fit a lot of stuff on this.

The bread I used is just a baguette bread recipe. I use this one but there are probably better recipes out there that have better flavor. After the first rise I shaped it into a turtle and let it rise again. I used about 1/5 of the dough for the limbs and head. The eyes are cloves, by the way. I just started baking bread about a month ago but I have gotten great results.

Failed in the sense that they were supposed to look like this, all smooth, but I took shortcuts. Instead of the fondant coating, I used white chocolate melts, which were really really sweet, making the cakes not yummy at all. Besides that, I used this recipe for the pound cake, which made the cake not sturdy enough, therefore crumbs would fall or stick out. Sigh.

I do this all the time. I always think we're out of sour cream, so I buy more, and then find out we weren't even close to being out, because I did the same thing the last time I went to the store.

Luckily, we eat a lot of dip. You can mix all sorts of things into sour cream to make tasty dips. Also, beef stroganoff. There are also literally hundreds of different kinds of sour cream cakes, and sour cream frosting.

I bake all the time, like four to five days a week, and the cakes people want the most are either the Hershey's Perfectly Chocolate cake or this chocolate malt cake http://buddingbaketress.blogspot.com/2011/05/chocolate-malt-cake.html

Edit: here's the Hershey recipe http://allrecipes.com/recipe/hersheys--perfectly-chocolate-chocolate-cake/ However, the frosting suggested to use with the Hershey's cake sucks and I usually make a Swiss meringue buttercream or cream cheese frosting instead. Happy bday to your grandma, btw :-D

Pumpkin Roll w/ Cream Cheese Filling. Some realtor who was advertising her services sent out postcards with the recipe on them. I don't remember the name of the realtor, but this recipe is amazing.

http://allrecipes.com/recipe/libbys-pumpkin-roll-with-cream-cheese-filling/

I used this recipe for the pie and then spread hot fudge on top after the pie was frozen before I added a homemade whipped pie topping

I like Parrish Magic Line round cake pans. They're light colored, so my cakes turn out nice and tender (no dry texture or tough brown crust). They're not non-stick, but I don't think cake pans need to be non-stick; as long as you use a parchment circle and baker's grease, the cakes will slide right out of the pan. And they have straight sides so stacking cake layers works better than if they had slanted sides.

Don't let a recipe using non-metric measurements stop you, it's really easy to convert

When making cupcakes, only fill the cups 2/3. This will give the cupcakes room to rise.

Don't over mix the batter - stop as soon as the ingredients have combined.

As for a recipe I'd suggest this one from Nigella Lawson. I've never tried baking it myself, but the ingredients seems all right and easy to make (I assume that's a good idea, because you're totally new to baking;) )

Enjoy!

Basic Boiled Bagel Recipe

I added one medium fresh tomato (I'm not sure what kind, I snagged it at the farmer's market. It was the size and shape of a regular grocery store tomato, with the density and texture of a roma), 1 tsp of olive oil, a clove of garlic, and two stalks of basil from my garden (about 1.5 cups?). I ran them through the food processor and kneaded them in after making the starter and before adding the extra flour, like halfway through step one.

I can't stop eating them.

Baking things that you love is a great way to start learning how to cook in general. I started baking when I was about 12 or 13, but I was almost 18 before I started to attempt full, fancy meals (this probably had more to do with my mom cooking all my meals than the ability to make the jump), which I now make almost every night (ten years later, but have been doing so for the better part of the last decade). I consider baking to be my favorite hobby, and I like regular cooking a lot, too. So, welcome!

My absolute favorite cookbook is the Joy of Cooking. There is a newer version than the one I use, and it is not very good in my opinion. Mine has a most recent copyright date of 1997, so look for that (here are some sources). Besides being full of recipes, it has really comprehensive information about ingredients and techniques. I read it just for the sheer enjoyment of it quite often. The baking sections are totally legit, and they cover every basic item you can think of. I briefly worked at a mom & pop scratch bakery, and at least half of our recipes came from Joy of Cooking.

Good luck!

I'm sorry! I forgot the recipe. I'm new to this subreddit. :)

Here is the ingredient list. Cream the first four together, then add the crumbled bacon. Add the wet ingredients, then when it's all combined add the final dry ingredients. Bake until golden brown and nothing sticks to a toothpick stuck in the top of one.

I made it with a friend of mine who went to culinary school specifically for baking so it's all measured by weight.

my pot actually looks awful! I tried to make the whole thing round (gallery here https://www.dropbox.com/gallery/1046605/1/succulents?h=df52a9) but I couldn't smooth the bottom of the fondant - it just looked like cloth! so I cropped the pot out of all the photos :)

http://www.thegreenhead.com/2011/05/blooming-flower-pot-cake.php is something like what you're thinking of?

I use Pinterest for my cooking and baking ideas. It's a place where you can search pretty much anything you want and pin your ideas to boards, and also look at other people's pinboards for ideas. I don't cook or bake anything without consulting Pinterest first now!

I have some invites to give out so if you want one just send me a message with your email and I'll send one your way. I promise I'm not a creeper.

I use a cookie scoop from Bed, Bath and Beyond and I have two sizes. It makes getting even cookies for baking so easy. This is the brand I use.

You need to get your hands on some allulose! It's probably the most sugar-like of all of the existing artificial sweeteners--it even caramelizes like sugar does. Monkfruit and erythritol are almost as good and are cheaper, but won't caramelize. They're fine for baking, though. None of the above sweeteners have that weird cloying and over-sweet flavor that Splenda has.

(context: lifelong sweet tooth who spent 18 months on keto and got pretty damn good at low carb desserts.)

No. If you get a cheap one, you'll waste money.

This is the only one I use.

https://www.amazon.com/Bernzomatic-TS8000-Intensity-Trigger-Start/dp/B0019CQL60/ref=mp_s_a_1_4?dchild=1&amp;keywords=propane+torch&amp;qid=1620085980&amp;sprefix=prop&amp;sr=8-4

Stay away from these type

https://www.amazon.com/gp/aw/d/B07FFNKQVD/ref=sspa_mw_detail_0?ie=UTF8&amp;psc=1&amp;pd_rd_i=B07FFNKQVDp13NParams

I use a torch all the time as a pastry chef. I've seen the bottom type almost explode because the torch part comes off easily. When it does, it lets butane escape and sometimes it'll catch fire.

Hi, first post on Reddit and I just joined r/baking!

These biscuits came together in less than an hour, and the insides were lovely - tender and fluffy. I adapted my recipe from the Baking Powder Biscuits recipe in Pillsbury Baking. They are really fabulous with butter and preserves or honey.

Recipe:

2 cups all purpose flour

3 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3/4-1 cup buttermilk

1/2 cup butter, grated

Mix the flour, baking powder, baking soda, and salt in a bowl. Cut the butter in the flour mixture with a fork until the mixture resembles coarse crumbs. Add 3/4 cup buttermilk, then add more buttermilk little by little until the mixture is sticky and pulls away from the sides of the bowl.

Transfer the dough onto a floured surface and knead a few times, then roll out to 3/4 inch thickness. Use a biscuit cutter to cut circles out of the dough, and put the circles on an ungreased cookie sheet. Bake in a preheated 450-degree oven for 8-12 minutes, until golden brown. Serve warm.

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Question: does anyone have a good recipe for a buttermilk biscuit with layers? These are fluffy and great, but I'd like to try making some biscuits soon with some lamination, if that's even possible to do while keeping the butter cold enough for it all to work well.

Thank you! Good quality gel food colouring. Red is quite difficult to get vibrant! :)

To get it that red with liquid food colouring the amount you use affects the taste but gel is more concentrated so it doesn’t affect the taste. Here’s the ones I use:

https://www.amazon.co.uk/dp/B07WGQ22X6/ref=cm_sw_r_cp_api_fabc_2PCT4RM48X04G2D9BWZ2

For me I just bought a set of mini pans like this https://www.amazon.com/dp/B00M4JCHRE/ref=cm_sw_r_cp_apa_fabc_d2ecGbTQ2RSER and then weighed out my white cake batter into 5 equal parts (I'm sure you could eyeball it too). Then I colored each portion separately, keeping the rest covered with plastic wrap while they waited. I used The Sugar Art's Master Elite powder colors; not cheap but last forever and such stunning colors. Then I just baked them up and trimmed and assembled like normal. Very fun to cut open! 😄