Le Coin des Marmitons

I gave in and bought a lamb cake mold this year, and today my kid and I decorated it. It is giving nailed it vibes, but not awful for our very first attempt.

This is my first time baking for cake4kids, they’re an organization that allows you to volunteer and bake for youth who don’t have access to treats on special occasions. My kid requested brownies and I had so much fun making them😄🙏. Definitely recommend signing up if you love baking, have the means and some extra time!

Decided on a whim to make something fun for my parents who are coming over tomorrow. Followed this (German) recipe https://www.swissmilk.ch/de/rezepte-kochideen/rezepte/LM201104\_36/zopfhasen/ and am very pleased with how they turned out.

it’s all downhill from here 🤣

This is a delicious and massive (4 9-inch round tiers) carrot cake studded with walnuts and golden raisins. There is orange zest in the batter and it shines through beautifully! It is gluten free (white rice flour and oat flour) and has a super smooth cream cheese icing!

What’s with Goodwill slapping a $20 price tag on an item like this?

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I was dumbly scrolling on tiktok when I stumbled upon a video of how to make a Fraisier, and that's when I thought, why not try making it for my wife as a surprise.

Mind you, I've never made anything sweet in my life but I gave it a shot and tbh I wasnt totally disappointed.

The process wasn't simple and especially when I doubled the egg white in the "genoise" by mistake and thought i ruined it hopefully it got burned only a little at the bottom

I even had to use Ai chat bots along the way to help me understand what I was doing

For a first attempt I'm very happy with the outcome, maybe it was just beginner's luck but I'll definitely do it again and maybe learn more recipes

So how did your first attempt at baking go and what do you think of mine less

Since quite a lot people already responded to my post about the brioche dough that didn’t turn out the way I expected yesterday here’s the final result.

I baked the small brioche for about 20 minutes at 160°C and the larger one for about 40 minutes. I honestly couldn’t wait to tear into it and see what it looked like inside so I cut into it while it was still warm.

Thank you all so much for the comments and advice. Despite everything, it actually doesn’t feel heavy at all when eating it. It’s very brioche-y, buttery and reallyyyy enjoyable 😁

Thanks again to everyone for all comments and advice <3.

Hello! I would like to know what you think about these French macarons. 🤗🐣💛🩷

https://www.bbc.co.uk/food/recipes/mary\_berrys\_hot\_cross\_65003

it's a Mary Berry recipe. I doubled the mix as I wanted to give most away to family and that.

I made the cross mix a bit too runny, but whatever, they smell fantastic!

Hello Reddit!

My wife and I are in Paris, and she ordered this lemon cheesecake for dessert and it absolutely blew our minds. It had a Speculoos crust and the cheese portion was barely formed, it held its shape when served, but was almost like soft serve ice cream when she put her spoon into it.

Now I was wondering if anyone has any idea on how to make something like this. Any tips would be appreciated, I'd love to recreate this for her as it was her favourite dessert ever.

Any suggestions or tips are appreciated.

a 28th birthday cake for two of my best friends ☺️

it was a lemon cake with lemon curd & mock swiss meringue buttercream

this was a really fun experience, because I’d never tried to do an icing transfer before, and so there was definitely a bit of a learning curve. but I loved doing it, and can’t wait to do more of these kinds of cakes!

terrible cross-section pic at the end - I forgot to take a picture until like an hour after it was sliced and the lemon curd was all leaking out bc it had been on the counter too long 😂

First time doing stuffed cookies! These are pumpkin cheesecake and I checked the cookie when it was still a bit warm, so I may have checked too early. I have a hard time telling the difference between soft and buttery center and raw dough. :(