I have fifteen granny smith apples that I need to use, but I’m not sure what I should make with them! I don’t bake with apples a lot because they’re just not really my preferred flavor so I don’t have any recipes loaded in the chamber that I can use. I plan to give most of it away so preferably things that can be packaged and shared easily :)

Thank you !

Hobby baker here with lots of experience but zero actual training. My golf loving, Asian dad has a milestone birthday coming up and I’m trying to make him a black sesame cake with matcha frosting. Chinese cakes and desserts significantly less sweet compared to the usual North American cakes so I’m trying to follow that. Instead of buttercream, I tried this recipe:

https://bojongourmet.com/matcha-cream-cheese-frosting/

It’s still a bit sweet but my bigger issue is when I tried to pipe it as grass, the strands came together as they came out of the tip and dis not look like individual strands. I put it in the fridge to try firming it all but then I couldn’t squeeze it out. Admittedly, I don’t have the official Wilton tip since I was gifted a set of assorted tips. Mine looks like this one:

Is it the tip’s problem or my frosting recipe or a me problem? Willing to try a different frosting recipe or purchase official tip if needed. Any help would be greatly appreciated!

1st pic: carrot cake with brown butter cream cheese frosting
2nd: oreo cake with oreo filling
3rd: strawberry cake with strawberry frosting and lemon curd filling
4th and personal fav: banana cake with banana custard filling and brown butter cream cheese frosting

Last night I got on here because I was confused as to why the mix came out like drop biscuit dough. It was impossible to pour into the cake pans - let alone two. So, I put the entire box in one round and posted here to get opinions.

There was a lot of "how did it turn out?" but I couldn't add to the images, so here is the journey.

Well, it's done, and this is how it came out. Keep in mind - I have never baked a layer cake before.

I made it with the Duncan Hines "Dolly Parton's" Coconut Cake and it fit in one cake round which I cut across widthwise and then halved so I got 4 layers but only half a cake.

I mixed up some vanilla pudding (Great Value + a dash of Burbon Vanilla from Trader Joes, and a little bit of Great Value sweetened coconut - Walmart doesn't sell any other kind - otherwise I would have gone with Baker's brand). I spread the pudding between the layers, then frosted with the Duncan Hines "Lemon Supreme" frosting (which is apparently a seasonal item and was almost gone). Then patted on more coconut. I let the whole thing sit in the fridge in a covered container and took it out to taste tonight.

It's not going to win any cake beauty contests, but it's very tasty.

i know it looks simple but it was delicious and the best i could do with little equipment i’ve had

Hello, I have a trip coming up with my fiance to visit her family in France (her family is originally from Italy and Morocco, but currently living in France) over Christmas.

I've decided to bring some baked goods over as my gift, but I have no idea what would be a good American (or something they've never had before) baked good that I can travel with that would impress them. Any advice you have would be very much appreciated.

I have a cake recipe where marshmallow fluff is the star of the show. I can’t get any locally really, at least for a decent price. Is marshmallow crème the same thing/will it taste the same? It’s my boyfriend’s most favorite recipe lol. Thank you!

made cookies for the first time and it came out chewy just how i like them 😋 though it did get stiff after cooling down completely, so maybe i should’ve baked them for a shorter time but i was worried they might come out raw

I have these trader Joe Caramel sea salt Baking chips… I was going to make cookies with them. They expired 4 months ago. They taste fine and look ok I think?

I never opened them and they’ve been in my pantry. I tried one seems good to me but just to be safe. Think it’s ok to use?

My sixt attempt at a Cheesecake

From the Hershey cookbook!

Hi there!

Every time I go to par-bake and/or blind bake my pie crust it ALWAYS ends up leaking butter and bubbling. Tonight was the closest I’ve gotten but it still leaked a little butter and even after my second bake without pie weights there was still a sheen melted butter all over.

I’ve been following Erin McDowell’s recipe and I make sure everything is extremely cold (I only use frozen butter), I grate 80% of my butter and then press the other 20% into large pieces to the size of walnut halves as she instructs, I make sure to rest my dough properly and to not rush, I dock all over and use either rice, beans, or sugar as pie weights, and I bake my crust directly from the fridge after resting for over an hour. I then bake at 425.

Does anyone know what might be happening?

Here’s her recipe:

https://youtu.be/UDc6pZjkIFI?is=JiJ3VKqMq-vvTkx2

I’m about to give up on pies for good 😭

Hello everyone, I have a small oven and a refrigerator in my little flower shop, and currently I only have one small 4-inch baking pan/mold. I’m a complete beginner in baking. I’m not sure what I should try first, and I don’t know what pans/molds and ingredients I should buy first, so I’d like to ask for some practical and sensible advice.

This was my first time trying to make an apple pie, and it was obvious that my technique—from making the dough to assembling it—was very unpolished. I’d like to ask friends with experience: In my situation, as someone just starting to learn baking, what should I practice first? What pans/molds and ingredients should I buy first? Thank you very much!

I make cupcakes as a hobby, usually for family birthdays, bbqs, christmas etc. I never charge especially because I usually just offer to make them. More often now I’m being asked to make them for events and my partner’s workplace want to pay every week for 12.

They’re usually loaded flavours sometimes filled, rocky road, lemon cheesecake, tiramisu etc. Ingredients can cost around $30-$50AUD sometimes more, packaging $5 including patty pans, labour 3ish hours depending on the toppings. I have a baby at home so sometimes it take a little longer.

Thank you!

I made a carrot cake for my wife the other day (her birthday) and we had a lot of cream cheese frosting left over. So I decided on a whim to make some cinnamon rolls. These were supposed to be mini cinnamon rolls, but came out pretty regular-sized (rudy).

For anyone that's curious, this is Tasty's recipe from their Cinnamon roll video that's Christmas themed, but not their creamcheese frosting

Tried making a batch of chocolate chip cookies using a melted butter recipe. Visually they actually turned out fine like it was gooey in the middle and crispy out side, but two things went completely wrong: 

The Taste: I had to eyeball things and ended up dumping in 3 teaspoons of baking soda instead of just 1/2 tsp. They tasted aggressively bitter and metallic. 
The Texture: Some baked fine, but a few of them ended up super greasy and oily on the bottom.
Quick questions for next time:
1. When adding extra flour to fix sticky dough, do I ever increase the baking soda/powder, or should leaveners always stay at the recipe's original tiny amount?
2. Why did some of them get so oily on the bottom? Was it because of hot melted butter or reusing a warm baking sheet?

I started making myself lower calorie meringues and I made vanilla ones that were really good. So I bought some Lorann flavorings (fudge brownie fountain and cookies and cream super strength) and added 1 teaspoon to my base along with vanilla. And I made them and they dont taste anything like fudge brownie or cookies and cream. Did I use too much? Not enough? The wrong flavorings? I really didn’t think that would be so challenging. Any help is appreciated!

I made apple cider last night and I saved the leftover apple mush after straining. It is kind of a loose apple sauce consistency. I wanted to make an apple cider bread or something similar. I don’t have yeast, but I do have baking soda/baking powder and other baking basics. No leftover apple cider though. Does anyone have a recipe?

Note: I am a beginner-intermediate level baker. Basically I can follow a recipe but am bad at making informed judgements (so no “do this and reduce the amount of liquid in the recipe to compensate” type advice because I will fuck it up and be sad). Thanks guys!

my friend taught me how to make this n i tried my best….i know it looks a bit ugly but the taste was good tbh i feel embarrassed posting this cause everyone’s pastries are flawless. but i still want to share my first attempt at making a lava cake