r/bakingfail

PLEASE READ!!! MY CAKE BATTER WAS NOT AN ISSUE. YES. I PURPOSELY LEFT OUT THE SUGAR. IT DID NOT SEEM TO AFFECT THE BATTER. I HAVE NO ISSUES WITH THE BATTER. PLEASE STOP TALKING ABOUT THE SUGAR. thank you

I followed the recipe (almost) exactly except I didn't add sugar to the cake since it had strawberries and yogurt. The cake was very cold when I iced it. I'm not sure why my frosting did what it did lol hopefully it tastes good. I thought about maybe turning it into cake pops but I'm not even sure if that will work.

It looks like strawberry flavored mac&cheese

This was my pending weekend project since ages. I've never had a croissant (or any of the amazing baked viennoiseries) despite living in France for almost 8 years, just because I don't eat eggs!! So I had no first hand experience of how a croissant tastes.

I came across a Claire Saffitz video about making croissants at home and decided to give it a shot during the weekend while trying to make sure the rising temperatures weren't going to kill my project.

I didn't have an ideal start because the détrempe exterior was quite smooth, until I added the butter, after which the dough started tearing on the slightest bit of stretch and I couldn't develop that window pane effect (I've been making Neapolitan pizzas with about 10-12% higher hydration levels and knew how it should look). The situation didn't change even after refrigerating the dough. Since I was already involved, I decided to continue with the next steps anyway.

The air temperature was around 22-23°C so I had to make sure I didn't let the butter melt in the dough and work quickly, but the dough wasn't as perfectly smooth as it was supposed to be, and the edges were quite frayed and remained uneven throughout the folding process unfortunately. So a lot of tugging and pulling was part of the process.

I let the final sheet rest over night in the fridge and baked the next morning after cutting and proofing the croissants.

The separation of layers on the exterior was a little encouraging, but the cross-section of the first one I cut, had a deflated and a collapsed core. Assuming that the entire batch would be the same, I was surprised when the second one showed an intact core (of course the layers were relatively thicker and visible with not as much of the prized honeycomb structure). Fortunately there was no leakage of butter while proofing or baking (I'll take that as a mini or win, yay).

Coming to the taste, my partner says they were more buttery and a bit more greasy and less airy than those they've had at good bakeries in France. So I'll have to take their word for it. Maybe if I ever make them again, I'll prefer doing it during the winters.

This happened when I was trying to cook a pizza for dinner. I accidentally left the marshmallows in the oven and that's what happened.

Hi everyone, I baked this cake last week and even after two hours I couldn’t get it to look ‘neat’ – I’m completely at my wits’ end. How can I improve this next time? (It's the bottom-left corner)

Making a massive tray style cheesecake bar recipe. Multiplied the recipe by 3 to fit this massive pan, well apparently pan wasn't as massive as I thought. Even had to pull some filling out to give a little bit of space for rise in the oven. What do we think, will it stay in the pan, or over spill into the oven? Place your bets

Update! It didnt spill, the edges baked high enough that the middle did not overtake the pan and spill out. Total bake time was almost 2 hours at 325, low and slow. Thanks for coming on this journey with me!

I was having such a great day off and I wanted to bake this new recipe for a big flan now I'm actually crying because this pan my mom wanted me to use leeks, turns out it leaks the whole way around when it gets hot and the plastic warps. Even though on the box it says it's heat limit is a good 200° f below what I actually had it in (350° f).

I'm actually crying right now because there's so much to clean up and I didn't even make it, and I wasted so many ingredients on inedible watered down batter.

(It started leaking into the water reservoir underneath so it's unusable and there's solid sugar underneath the thin layer of batter still in the tray, I haven't wanted to kill myself this bad since before I got off antidepressants)

I tried looking for the company that makes these pans and if you look at the front of the box it doesn't even say pan, the instructions are for a bread box that they just put on the cake pan box also.

I can't find any reviews for this company. Don't buy from spmarkt kitchen tools.

I made "air fryer churros" yesterday. I don't own an air fryer, but my oven has an air fryer setting.

They melted through the wire rack I used and I ended up with churro nuggets instead.

Tasty? Eh. Dry? Yes! Also, next time I’ll use a 10” skillet like the recipe calls for compared to a 13” skillet.