u/Express_Store0038

As you can see, I’m a pretty big fan 😅

Recipes:

https://www.recipetineats.com/basque-cheesecake/

https://www.recipetineats.com/red-velvet-cupcakes/

https://www.recipetineats.com/easy-tiramisu/

redeemed myself with the second attempt sorta

Topped with Chantilly cream, kiwi, blueberries, and dried rose petals 🌹💕

define jacket nulu and all the right places HR leggings, US0 in both 💕

this is it: https://www.recipetineats.com/uploads/2018/03/Chocolate-Cake-RecipeTin-Eats.pdf

15 -> 16 years old, and many calories later…

8-inch, 3 layers. Chocolate layers with Oreo smbc on the inside and vanilla on the outside. Edible icing paper 😀 weighs almost as much as him

I attempted macarons for the third time today, a year after my second attempt:

Last year’s method used Catherine Zhang’s recipe, and yielded perfectly FULL, EVENLY RISEN shells with decent feet. However, the bottoms stuck to the parchment. I used the fan-forced setting for my Euromaid oven.

On the other hand, today’s method used Broma Bakery’s recipe but Catherine’s French method. I used a silicone mat this time, which resulted in much smoother bottoms. unfortunately this batch was a complete fail. I baked two trays one at a time, both on conventional at 140C. The first tray was slightly cracked with small feet. Then I turned the temp up to 145C for the second tray (not pictured) and it led to completely cracked, domed shells with no feet. Both trays yielded FULLY HOLLOW shells 😭

My macaronage was good each time so I don’t think it has to do with the batter, and I rested the shells just until I could stroke them without them sticking to my fingers (2.5hours, it’s quite humid)

Could the issue be using conventional instead of fan? I really need this to be solved soon because I’m donating them to my school‘s bake sale in a couple days🤞

The first two images are my macarons today (3rd ever attempt) and the last image is of my second attempt at macarons from last year.

Last year’s method used Catherine Zhang’s recipe, and yielded perfectly full shells with decent feet. However, the bottoms stuck to the parchment. I used the fan-forced setting for my Euromaid oven.

On the other hand, today’s method used Broma Bakery’s recipe but Catherine’s French method. I used a silicone mat this time, which resulted in much smoother bottoms. unfortunately this batch was a complete fail. I baked two trays on at a time, both on conventional at 140C. The first tray was slightly cracked with small feet. Then I turned the temp up to 145C for the second tray (not pictured) and it led to completely cracked, domed shells with no feet. Both trays yielded FULLY HOLLOW shells 😭

My macaronage was good each time, and I rested the shells just until I could stroke them without them sticking to my fingers (2.5hours, it’s quite humid)

Could the issue be using conventional instead of fan? I really need this to be solved soon because I’m selling them in a couple days! 🤞

first time working with yeast, think I did ok 🙃

used Claire‘s NYT recipe! crumb is quite dense because my dough formed a crust in the fridge and it wouldn’t proof properly, but definitely fun to attempt 🙃

I tried baking croissants for the first time and followed Claire Saffitz’s NYT recipe. Got to the final lamination but I didn’t cover the entire dough with cling wrap (I was being stingy) and ended up with a crust layer. Now the croissants aren’t really rising/proofing — it’s been an hour and a half and there’s basically been no change. They’re in the oven with a pan of water that was simmering. Should I just egg wash them and bake, or wait a bit more? And how will they turn out so I can lower my family’s expectations beforehand?

(Also, butter shattered but that’s another story ☹️)

Thanks!