When I opened the air fryer after it finished, I felt like I was walking in on something private that cannot be unseen.
A fail to load the baking cups with the correct amount, but they were still delicious.
thought i’d share this abomination! but he adores anything i make for him, even if it’s shit, so hopefully this won’t be an exception
Edit: just got home and he LOVES IT!! he’s only 10 but he says it looks professional 💀
Apparently u could melt chocolate wrong.
Help????
I’m making a checkerboard cake for my boyfriend’s party. The layers came out uneven (I tried to shave them down) and some of the rings broke into 3-4 pieces. I tried to glue them together with buttercream. The cake is uneven as pictured. I’m worried about the checkerboard pattern coming not through because I used white icing in the middle of the pieces to glue it back together. I’m also worried it’ll fall apart when I cut into it.
Do I just make a new cake or do you all think it’ll still turn out right?
My roommate and I just moved into our apartment a few days ago and have yet to actually use our oven. We decided to break it in by baking cookies, and we tried three times with weird results. Round 1 we baked at 375 and for 6 minutes (was going to be 8 but there was a burning smell) so we checked and they were BURNT. Round 2 we baked at 300 for 4-5 minutes and they were slightly burnt on the sides and raw in the middle, and Round 3 was the same but significantly smaller cookies. So after some googling it’s an issue with the ovens internal temperature being way too high. So just curious if anyone has any advice as to what to do or if we should contact the landlord.
Also should probably mention that the stove had rusted through drip pans that the landlord said she would replace? But honestly I assumed that was an issue with the previous tenants but could that also be an issue with the oven itself?
I am currently baking a cake for my nephew‘s birthday I have just baked 2 6 inch cakes and they’ve come out like this I’ll attach a photo. The recipe I used was 225G golden caster sugar, 225G self raising flour, 225 G stork, 5 large eggs, 2tsp baking powder 2tsp vanilla 2 tbsp milk, the recipe Temp says 160°c but I only have a gas oven so I set it at gas 4
Creamed butter and sugar added one egg at a time shifted flour baking powder and a pinch of salt added vanilla and milk and folded till combined split between two tins and cooked in the oven for 35 minutes I checked them. They weren’t done cooked another 10 minutes. They are dipped in the middle. If anyone’s got any advice, it would be greatly appreciated.
It’s giving Happee Birthdae Harry except much much worse
I used this recipe to bake a chocolate cake, but I don’t know what went wrong. My cake kept breaking and didn’t rise properly. It tasted good, but it didn’t look good at all. There were so many cracks on top, and I’m not sure what I did wrong.
Hi everyone! I need your advice.
I tried making pistachio cream , using my nutribullet, completely failed. Here was the process to the disaster :
I’ve been making cookies for my husbands birthday month (we really like to celebrate in our family) and so I’ve been making him a batch of cookies a week to take to work.
His favorite cookies are double chocolate chunk which I’ve never liked so I had to look up a recipe to make sure I got it right. The single batches were perfect. The exact chewiness and softness he liked. Perfect ratio of chocolate, he was ecstatic.
So I decided to make cookies in preparation for having people over. I tripled the same recipe, same ingredients, same everything. Cakiest, saltiest, worst cookie I’ve ever had. I didn’t think I over mixed but thought okay maybe 3x is too much.
Same recipe, same ingredients, same prep, just doubled this time. Completely flat. Spread across the cookie sheet like a puddle. Alright I guess the butter and sugar didn’t mix right.
Bought more of the same ingredients. Same recipe, just one batch this time. Perfect…. Did it again - one batch. Perfect… so I had to mix the same recipe 3 times to get a triple batch because for some stupid reason I can’t figure out I can’t double or triple up a batch of cookies.
Heaven forbid my daughter asks me to join a bake sale someday and I need to make chocolate chip cookies. I’ll be mixing for a week.
TL:DR Tried to double and triple a new cookie recipe. Every batch came out terrible unless I baked it as a single batch.
Im here to ask what am i doing wrong😭 i followed a recipe on tiktok and after they finish from 12 minutes, it still comes out soft as hell. So i tried putting more minutes and it came out hard.
Im assuming its because its been baking too long or something. Im unsure on what to do now with the extra dough
The recipe they gave:
1/2 cup white sugar
3/4 cup brown sugar ugars
1/2 cup unsalted butter (softened)
1 egg
1 tsp vanilla
1 tsp salt
11/2 cups all-purpose flour
1/2 tsp baking soda
semi-sweet chocolate chips + Trader Joe's dark chocolate peanut butter cups
chill 20 mins
bake 375°F for 12 mins (large dough balls) flatten right after baking + let rest
Yesterday I made 2, 6" rounds of this lemon cake. A week ish prior, I made swiss meringe buttercream for a different cake, and it used 4 sticks of butter. So when I saw "1 cup of butter" in the recipe, idk, I think my brain just went straight back to that other recipe and ignored that 1 cup of butter is not 4 sticks. I should really know this by now, and yet I made the same mistake on both the batter AND the frosting, never realizing! I was even scoffing at how much butter it called for! I didn't even realize it until today when I glanced at a stick of butter and saw that it said 1/2 cup. Dumb dumb dumb. What a waste.
Made my lemon curd a tad too runny today along with a reduced strawberry topping, and assembled the thing begrudgingly, and the liquid is separating the cream cheese buttercream even worse than it already was, so it looks uglier by the minute lol.
At least I can thicken the rest of the curd up later, but man... Bummer. My last cake went so well, I think I got too cocky trying to make another banger only a week later. Sometimes I think the universe puts some kind of quota on how many successful bakes I can make in a given time period. Lesson learned. And I still have another 6" round that I'm tempted to just chuck out :(
Adding photos to my initial post https://www.reddit.com/r/AskCulinary/s/wZi61gPrjt - storing it overnight and will try again tomorrow. This is what it looks like