Before I start, I want to say I do not bake cakes. My boyfriend is a big fan of One Piece and I wanted to make him a devil fruit cake for his birthday that looks like this inspo picture. The problem is, he only likes ice cream cake. Is it possible for me to make a homemade ice cream cake shaped like a sphere? If so, how would I layer it?? Please help!!

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 did the tips everybody recommended, I put a tray in the bottom of the oven, baked it in a lighter pan and heightened the rack, but I think it still might be a bit dark? I just wanna make sure if it’s fine just in case.

Today I made a hard apple cider bread using home made hard apple cider I will post the inside tomorrow morning once it cools

Not quite a baking noob as much as a first time making a layer cake :)

This is the Duncan Hines "Dolly Parton's Coconut Cake" that was weirdly thick and only fit in one cake round.

I made it "Dolly's Way" with vanilla pudding mixed with a dash of burbon vanilla and coconut flakes between the 4 layers I cut from the one round. I then frosted with Duncan Hines Lemon Supreme and topped with more coconut.

Tastes really good :)

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 😭