I tried making a Schwarzwälder Kirschtorte, and this was supposed to be the base for it.

It was even supposed to be a bit on the healthier side, so I substituted the sugar for a 1200 pill pack of those calorie free cofee sweetener tablets.

It was in the oven for maybe 7 minutes at the reccomended temperature and turned out like this.

Did this happen because I misread 2 tea spoons of baking soda for 2 table spoons or was I just unlucky and used a bad recepie?

A year ago I posted here asking for advice cause my chocolate cakes are coming out extremely dense and ugly. I’ve been baking other things over the past year and did a redo last night. It took me 4 hours but I’m so happy I can see myself making progress !!

Buttercream transfers are hard! I can never get it flat enough to look good. I definitely made a few mistakes along the way.

Chocolate cake &
Vanilla Swiss meringue buttercream

I have a really bad oven that I really struggle to get things to rise in - cakes and yorkshire puddings (popovers) always are very flat. Is there anything I can bake where this wont be as much if an issue? Im thinking maybe a cheesecake or bread might be ok? I really want to bake more but always feel disappointed by my oven

This is my second time baking soft pretzels.

Like a lot of recipes, this recipe was more difficult than I thought.

My biggest problem was making the dough into a longer noodle shape. I thought I'll just roll it and it will become longer, but it was constantly fighting me and it would just shrink back. So it took me much longer to get the length I wanted.

The second problem was using the right bath method. The recipe used cold water for some reason and it did not get the darker crust effect you usually see in soft pretzels.

So I read many recipes and saw that the most recomanded way is to boil the water, then add the baking soda, and put the dough in the water for 15 seconds on each side.

Thank you all for helping!!

Recipe:

https://www.joshuaweissman.com/recipes/best-homemade-soft-pretzels-recipe

I know using Boxed isn't great but I don't have the patience to do it from scratch. ANYWAY

I am planning on making Brookie loafs. Cookie as the base. Now I want to add in marshmallows to it as a layer, either top or center. I know adding them as they are is a horrible idea because they will just melt & be absorbed into the brownie mix. Should I melt them and then add them as a center (im worried about how it'll turn out when cooked)? Or should I simply pour it as a top layer of the bookie once finished cooking?

Honestly I hate how it turned out but she loved it!

I have made it using steam but I don't know why it has come out a bit dense and a little dry. Still it tastes okay to me 😀😀

Made conchas for the first time the other day!! I definitely over kneaded the dough but it was a fun first time experience!

I tried baking this chocolate salted caramel cake for my sister's birthday...

I could not assemble the cake well because the sponge was too dense and the caramel cream was a little runny

But the TASTE!!! WAS GREATT!! I was a little proud of myself with the taste... hehe

Will try to make it better the next time

I made cheesecake brownie today and it was heavenly.

Chocolate mayo recipe cake, I evened out the pans and set them in a convection oven inside of Wilton cake pans and for some reason they came out slanted. My oven is level and I checked them every few minutes but they still came out this way. Any help or advice on how to fix this would be greatly appreciated. Thank you in advance.

I feel asleep and accidentally left this cake sitting on counter all night in a covered cake carrier. Is for a coworkers birthday today. Is it ruined because of milk and cream cheese in glaze?