As the title says our oven broke. Our landlord wants to take the oven to get checked out first to see if it’s fixable
My daughter’s birthday is on the 20th and her party is on the 25th
I’m thinking about attempting a crepe cake for her actual birthday but that won’t do it for her party
I don’t have friends to ask to use their oven
I have an air fryer that most likely isn’t big enough and my plan to bake muffins as well is down the drain
Are there any cakes that are kid friendly that I can make without an oven

Am I over charging? The cake would be 3 layers 6” round. 100% organic dye free.

The three options for pricing are:

$260 for exact cake referenced(both characters handmade with homemade rice crispy and modeling chocolate

$215 just the orange character

$180 for the cake with a toy version of the car.

The cake will be vanilla with IMBC. Picture is her reference picture

Okay what’s the ABSOLUTE BEST thing you’ve ever baked, that got u compliments from everyone, with the recipes and instructions please 😭

Last year, I took a comprehensive cake making/decorating course. During that time, class had been postponed 2 weekends in a row (I ended up dropping and getting a refund) but I still pushed on in my own kitchen bound and determined to finish my experimental Dubai Chocolate Cake.

A couple lessons learned:

1. There IS such thing as too much chocolate; Chocolate Cake + Chocolate Frosting + Chocolate Ganache

2. The filling should have been brought to room temperature before attempting to spread between the layers and maybe hydrated a little bit.

Hello! I'd like to make a cheesecake and present it in a more appealing way than just keeping it on the springform pan base or plopping it on a large plate.

I was thinking of getting a wooden cake stand, but can you actually safely cut cakes/cheesecakes on those? (It looks like it depends on how the wood is treated, but I'm wondering what you guys do).

I also wondered if I should get a cake board for it, rather than putting a cheesecake directly on wood. I've never used a cake board before and I'd probably want to get a reusable one (maybe acrylic). But I'm finding mixed information on whether it's safe to cut cake/cheesecake on an acrylic cake board which seems... counterintuitive.

Does anyone have any suggestions or recommendations? I'd love to get a nice wooden cake stand with a lid, but only if it's practical. I'm very much open to other ideas!

Oven on 350 degrees fahrenheit
Cake mix
1 cup whole milk
3 eggs
1/4 cup extra virgin olive oil
Put cake in glass pan
Put on middle level oven rack for 20-30mins
Put on lower level (not the lowest) oven rack for 20-30mins

How do I recreate these heavenly cookies at home? They are so delicious, perfectly textured. Help!

Can someone explain what the hell happened to my apple crisp, I pretty much followed the recipe to a T. The only thing I changed was maybe the type of apple, I used the Jonagold’s. But ugh I’m just upset I spent at least 1.5-2 hours on this 🥲

Here’s the recipe I followed: https://m.youtube.com/watch?v=mkmCeXb-FNE

https://preppykitchen.com/apple-crisp/

I am planning to make a sugar-free cake for my toddler and I want it to have a nice texture and no off/unrounded flavor notes (like from applesauce or bananas). In general I don't buy too much into the whole idea of just substituting sugar with fruit; sure they provide sweetness, and the fiber and micronutrients are beneficial too, but a date for instance is still mostly sugar.

Anyway, sugar as an ingredient has usually two main functions AFAIK: adding sweetness and boosting water retention.

I want the cake for the toddler to be less sweet so anyway less/ no sugar is good, but I want it to still have a pleasant texture -- like a real cake.

I am aware that tangzhong can help with moisture retention, and even give some slight pleasant sweetness from maltose and oligosaccharides, if I let the enzymes work for a some hours, but I am worried this might not be enough. Does anyone have any recommendations for how to best substitute sugar in e.g., a nut cake recipe, maintaining the moisture?

I guess some sources of sorbitol or other less sweet sugars might be useful, I guess, but they can also give tummy aches...

The only cookies I ever made were crinkle cookies. I made other baked goods but no other cookies. Now I want to try Jacques torres' NYT cookies, but it has 550g of chocolate. I dont want to experiment on such a huge amount.

Any way I can make a smaller version of that recipe just to practice the technique?

https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies

I’m making an Oreo cheesecake from preppy kitchen for a friend. To decorate the top it includes a whipped cream (heavy cream, powdered sugar, vanilla). If I make this and pipe it on tonight, will it still hold up overnight for me to deliver tomorrow morning? I have this horrible vision of it weeping or losing shape and becoming a sloppy mess. I just want it to look perfect! Thoughts?

What are your go-to easy recipes that everyone loves for a gathering? Possibly serving for 15-20 people.

Hi, thinking of throwing my first apartment cafe. I don’t want to stress or overwork myself trying to make a million pastries so I was thinking of maybe 2-4 sweet ones and 2-3 savory things. Any recommendations for what went well if you did this or some easy recipes that can help made ahead but are impressive? I was thinking maybe coffee cake, bakery style cookies, lemon loaf or banana bread? For savory maybe chicken sliders or little turkey sandwiches? Advice appreciated!

So do I add cinnamon and sugar to the crust or do chocolate cinnamon and sugar crumble on top or perhaps both?? My only hold back is I feel it maybe too much and take away from the strawberry swirl. Please give me your thoughts??

Edit: Thank you guys for your input, I’ll will update yall with the finished product when I’m done :)

Made cinnamon buns using my go-to “rush” recipe, that usually works out okay, but this time they melted? I sort of figured they would be gummy before they went in the oven, because they barely rose/expanded after shaping. But the 12 little splats that the oven birthed after baking were not what I was expecting. Loving boyfriend ate them all anyways because he just doesn’t care 🤣 or maybe loves me enough to tell me that ugly ≠ gross.

I figured either the yeast was damp, or a dud, or I used too hot milk, or not hot enough, or I don’t even know but they are trash.

I have a new redemption batch rising now - hoping they turn out better. 🤞🥹

What’s your advice to make some good tiramisu and how long it may take me to learn how to make it

There's a bagel place by me whose bagels and loaves of bread (rye) tend to stay fresh days longer than the stuff I get anywhere else. Taste and texture-wise, there's breads I get elsewhere which I really enjoy, but oftentimes, they're way worse the next day, while from this one spot, you can easily get several days of "good"/fresh taste and texture. It just got me to wondering why this might be, what ingredient(s) cause it, and also whether this is a mark of high quality, or potentially maybe even the opposite, with some frowned-upon ingredient being used to keep it stable longer?

1/2 cup plus bisquick 1 tablespoon plus of sugar 1/3 cup milk baked 33 minutes at 375….sprinkled some sugar on top towards the end of baking

Los queques de vainilla nunca me han gustado mucho y ahora que tengo un cumpleaños cerca quiero experimentar, los leo

A little messy because I just smashed pieces on top instead of mixing into the dough. I always get uneven chocolate distribution when trying to mix in and end up with cookies that get no chocolate, so I figured forcing chocolate into each cookie would solve that

Happy Thanksgiving!

Anyone tried making one of these? Someone posted the lady doing the pie crust videos the other day. Curious what you'd put in there. I'm also considering a marshmallow meringue instead. Thoughts?

Hello, I was wondering which stays crunchier over time when baked in a cookie, rice crispies or cornflakes? This may seem like a dumb question but genuinely need to know which holds up in terms of crunchiness and taste. Need to bake a cookie that can last a couple of days before gifting since I won't have access to an oven between baking and the person eating them!

PMS Bars. I can wait for them to cool.