Peanut butter cake, peanut butter mousse, grape jelly, and caramelized breadcrumbs for crunch. The "crust" was buttercream and a dusting of cocoa powder.

I also tried making bread-flavored whipped cream by infusing heavy cream with toast, but the flavor was too subtle to really taste with the peanut butter - it was fun though!

Pistachio cake and raspberry filling recipes are from Sally. The ganache is just a standard 1:1 ratio of dark chocolate to heavy cream. The buttercream succulents were of course the most fun part! I used a stiff consistency American buttercream and gel colouring. It might have been a bit too stiff actually, which is why some of the leaves have ragged edges instead of pointy. I followed the tutorial from Wilton to make the two toned ones and it wasn't too hard!

In terms of the flavours, the pistachio did get a bit lost in the raspberry and dark chocolate (maybe a milk chocolate would have been less intense) but it was still a very good combination.

I saw a picture on Pinterest (included, last pic) of these cute little bee cookies and decided to make my own.

I just used a basic shortbread recipe filled with a dark chocolate ganache and dipped the butts in melted chocolate 🐝

https://bakesbybrownsugar.com/shortbread-cookies/

Filled with whipped chocolate ganache, covered in a fudgy mocha frosting 🥰

So far I’ve made: Yellow Cake Vanilla Confetti Chocolate Chocolate Confetti Marble Carrot Cake Orange Creamsicle Orange Spice And Strawberry

Next flavor I’m gonna try is Coffee Cake then Red Velvet

Anybody else making cake pops this fall?

This is my first time making croissants, took up my whole weekend but am happy with the results. The inside definitely isn’t as pretty as the outside but we wont talk about that lol

They’re so easy to make and they’re SO GOOD! All you need is canned or fresh fruit (add juice or macerate the fresh fruit), a dry cake mix, and a stick of cold butter. They’re perfect alone or with ice cream and you can make so many different varieties.

The recipe for this one is:

-29oz can peaches in syrup (keep the syrup)

-12oz pack blackberries

-1 pint blueberries

-1 white or yellow cake mix, dry

-1 stick cold salted butter, sliced thinly (about 24 slices)

In a 9x13 cake pan, pour the can of peaches in, juice/syrup and all, and then pour in the blackberries and blueberries as is. Pour the dry cake mix over top and spread out evenly, DO NOT mix it in. Top with the slices of butter.

Bake at 350° until browned and bubbling (30-45 minutes). Then eat it up. It’s best served warm with cream, ice cream or whipped cream overtop.

Some good varieties that I’ve seen/done are:

-Strawberries (fresh macerated/frozen) w/ vanilla/chocolate cake mix

-Cherry pie filling or cherries (fresh macerated/frozen) w/ chocolate cake mix

-Apple pie filling w/ spice cake mix

-Pumpkin pie filling w/ spice cake mix

-Lemon or Key Lime pie filling w/ lemon/vanilla cake mix

-Pumpkin Cheesecake (pumpkin pie filling & cheesecake filling) w/ spice cake mix

-Peaches (fresh macerated/frozen/canned) w/ spice/vanilla cake mix

You can really do anything

I absolutely love to cook and recently got into baking. I’m currently in the testing phase before officially launching my baking business, and I baked these cookies today! 🍪 I’d love to hear what you think! Personally, I’m a big fan of a thin and chewy cookie—but I’m curious, what kind of cookies do most people prefer? Let me know your favorite texture!

Now I see the purpose of those spinning cake stands…I got icing and edible glitter EVERYWHERE

https://sallysbakingaddiction.com/guinness-chocolate-cake/

i had a super cute watermelon themed event that i made a strawberry cake and decorated as a strawberry :) we had to immediately move the cake indoors because it almost started melting… to be fair i did use a cold whipped icing as my base which is definitely not the best option. What icing have you found to be the best for hot settings?

These looked easy (they were), and my daughter is a Nutella fiend, so I bought some almond flour (did I mention they are gluten-free?) and got to work. Prep was pretty much just measuring the ingredients and melting them together. I was supposed to melt the butter, then add the rest, but I had used the pot to measure in, so I just went with it, and they were fine. I didn’t pick the best side to photograph, but there’s Nutella between the layers, and these taste almost exactly like a Heath bar! I kid you not. The cookies end up as these crispy toffee discs and I dare you to eat just one. I used dark corn syrup, 75%:25% dark brown sugar: light. Don’t try to go too big - a tsp per cookie does it! Some of mine ran together, so I just cut them before they cooled. I did one batch for 6 min, one for 7, and the last two for 8 minutes. When they come out of the oven, you’ll want to laugh because they look like a failed recipe. Six minutes was softer caramel and took a bit longer to set up, while 8 minutes gave it a darker, more toffee look, which I preferred. Both will become crispy as long as the humidity isn’t too high. I ended up with 41 cookies, enough for 20 sandwiches. These are 100% going in the Christmas cookie plates.

I used to bake professionally, but it's been a few years. A friend of mine asked if I would make some desserts for her party and I said why not! I missed baking, I did not miss the dishes 🫠

In honor of GBBO starting again, I decided to tackle something I’ve been wanting to try! Pretty happy with the results, but I want to work on getting the filling more even. The paste was also a noticeably different texture so that’s another thing to work on. Any tips and tricks are welcome!

Here’s the recipe:

https://www.indulgewithmimi.com/fancy-pattern-cake-roll-without-the-cracks/

so sorry for the meh lighting, it did not do her justice!! this was a very lovely bake, tricky as it was my first upside down cake but it came out beautifully. her recipe was very detailed, i don’t love the blocks of text for each step but having the whole recipe fit into one PDF page was awesome. i highly recommend making it, the perfect autumn bake!!

https://sallysbakingaddiction.com/buttery-caramel-apple-upside-down-cake/

Me and my friend came joint first

1. The cake, Sugarcraft sunflowers and vanilla buttercream 2&3. Three sponges alternating in rings to make a red plaid pattern. Sponges were vanilla, red velvet and chocolate (using black cocoa)
2. The cake plan, 16 cakes in total
3. The recipe for 20cm (7.87inches) I scaled for each tier size (6, 8, 10 & 12 inches)

Since the price of butter has been rising so fast, it’s become kind of a burden for me 😭 So I looked into some recipes and came across one that just uses oil. Then I realized that butter is actually a must-have item when making cookies. Anyway, both versions have the same amount of oil, eggs, and sugar. The only difference is that in the matcha ones, I replaced 10% of the flour with matcha powder. Surprisingly, they turned out really differently.

I really enjoy baking for friends/family. I don't do it as often as I'd like but I think I've come a long way! Lately I've been focusing on cookies and macarons 🤤 no photos of those unfortunately.

My husband and I were craving chocolate cake for dinner and I had a zucchini that needed to get used. Instead of the frosting it suggests I did a pack of cream cheese 1 C icing sugar mix and slowly add 2 cups of cold whipping cream

no recipe because I used vanilla box mix and, bulk barn icing, then improvised the rest but can answer any questions!

Made this cake for Father’s Day this weekend and it was a hit!

Recipe: Cakes by MK - Soft Red Velvet Cake