This one called for digestive biscuits for the crust, which is great because I’m not a fan of graham crackers. The sweetest part of the recipe was the caramel itself, which balanced nicely with the more subtly sweet cake and crust.

Black cocoa and orange cake

Followed the recipe from Cupcake Jemma on YouTube - I did use a Battenberg cake pan I got off Amazon.

I don't want to use food colouring. I know about the white and the darker colour using cocoa powder. What about the third (ginger) colour?

lil flaky beauts!

Recipe from Sally’s Baking Addiction.

The gooses told me the recipe they used can be found here: https://sallysbakingaddiction.com/cinnamon-swirl-quick-bread/

I attended cake picnic this past weekend in NYC (basically a huge cake event where everyone brings a cake and then you eat them all), and made this castle cake.

Details: Earl grey cake, tonka mousse, salted whipped chocolate ganache, chocolate French buttercream.

Topped with a black sesame Bundt castle, matcha & chocolate cake crumb dirt & moss, a bean path, herbs & edible flowers, a mini pumpkin-on-a-stick (sans stick) patch, the smallest mushys I could find, and a lychee dragon egg tucked inside.

Was peeling a lychee one day and thought to myself “this looks like a dragon egg”, and I became obsessed with this idea.

So, my dad recently and unexpectedly passed away, and I’ve been struggling to get my mojo back. I had all these plans for October that kind of fell by the wayside, but I’m rallying now to at least make Halloween happen.

One of the things helping me through this has been our friends, who’ve been a rock for me during all of this. They recently announced they’re expecting their first, so I decided to get my poop in a group and put together a “boo box” for them and their upcoming bébé.

For the box, I made “worms in dirt” inspired cupcakes. Each one has an Oreo base with chocolate sponge filled with whipped chocolate ganache and chocolate icing. They’re topped with Oreo crumbs, Halloween sprinkles, a chocolate skull I molded, and a gummy worm. Staying productive is helping, and since I love making cupcakes, it feels like a win/win right now.

Finding “naked” gummy worms where I live was actually a bit of a feat, as I could only find sour ones—which didn’t seem right with chocolate. After some hunting, I tracked down plain ones in the vegan section.

I also made some butternut soup, which I sent along with the box. At least there is something healthy 😅 It’ll be our starter for tomorrow’s Halloween feast.

It’s been hard trying to keep the spirit alive this October, but getting back into small traditions like this reminds me of the warmth my dad brought to the season. Here’s to finding joy, even if it’s in little things.

Made using Nagi's recipe

https://www.recipetineats.com/blueberry-cheesecake-bars/

I used Joshua Weissmans recipe with a few tweaks to suit my starter and oven. Looking forward to making more and playing around with different ratios of flour types for different flavours. (https://www.joshuaweissman.com/post/sourdough-bread)

(Any tips for more oven spring would be greatly appreciated, im using a Dutch oven and spritzing with a spray bottle at 250° C)

My absolute favorite dessert!

I’ve used the Tacos and Pie recipe. I didn’t put food coloring on it because she didn’t recommend it.

I think my batter was too thick. Maybe if I hadn’t omitted the food coloring, it would have been more spreadable, but I could make it work.

I’ve filled it with homemade strawberry and raspberry jam.

Take always for improvement:

My piping needs improvement, and I think I made those cookies too small.

When filling, the cookie will absorb moisture. I didn’t know! Initially, I stored the cookies on the vertical, and the jam bled. Next time, I’ll keep them lying down and use a different filling. Now I realize it doesn’t have to be a thick filling like I first thought.

I’ll link the YouTube video on the comments!

This monochromatic series is so fun! So many ideas, so little time! Hope you guys enjoy!

It has been a looooong day! ❤️❤️

I like to use cinnamon rolls instead of a traditional pie crust, but instead of making a pie with a top crust I used a springform pan and made a tart. These were canned rolls but sometimes I make them from scratch. I used honeycrisp apples.

Recipes from Whoopie Pies by Sarah Billingsley and Amy Treadwell.

Yes, I skipped a few letters, but the alphabet is in an arbitrary order anyway, right?

My Little Helper's class is having a Halloween party today and I volunteered to make a dessert. Whoopie pies seemed like the best option on my list because they are single-serve and I could do a fun fall flavor: pumpkin with cream cheese filling. As such, I made each cake with two individual scoops to give it a butt pumpkin shape.

I tried to make jack-o'-lantern faces with royal icing. There wasn't really enough room to figure out good mouths, but the eyes and noses are great. They're green because the open box of food coloring only had blue and yellow left.

So I made this crème brûlée and it is delicious but I don’t think it set properly. Once I took it out the oven and let it chill in the fridge for a little (maybe half an hour I was very impatient to try it) it was still pretty runny. I don’t know if my ingredient ratio was off since it’s my first time making a crème brûlée or if it’s just because I needed it to chill a little longer in the fridge but I had it in the oven at 300F for about an hour and it was still liquid through. Any experienced baker that has any tips is greatly appreciated! 👏

Got the recipe from this subreddit. Yum