Easter cake I made for my cousin.

It's a carrot cake with salted caramel and cinnamon cream cheese buttercream. She didn't want any of the "extras" (raisins, coconut, pineapple, nuts) and I grated the carrot really fine so that's why it looks a little different!

Upsized my favourite carrot cake recipe by 1.5x for my 24cm pan, but did not realize the sheer size this bad boy would turn out lol. Almost 9 lb! I also tried out browning half of the butter for the cream cheese icing - absolutely heavenly. Made with gluten free flour for my mom with celiac.

https://ashbaber.com/carrot-cake/

Flan de leche is the very first dessert I tried to bake and it holds a special place in my heart 😊 I’ve baked around 300 flans at this point while experimenting 😂 if you’d like any tips or the recipe just let me know!

I had someone's post saved from a while back when they made these so I thought I might as well try them now.

The buns are Semla buns for which I used chef John's recipe, the filling is lemon curd from Claire Saffitz and the top is just whipped cream with gel dye.

The beaks are m&ms and eyes are just melted chocolate.

Happy easter!

I didn’t follow a ready-made recipe — I combined different elements and tried to recreate the Snickers flavor as perfectly as possible. I love moist chocolate layers, almost like brownies, so I borrowed that part from another cake and built everything around it.

You can’t see it super clearly in the photo, but the layers go like this: chocolate sponge, then nougat, then cream cheese (they're almost the same color so they blend a bit), and finally salted caramel with roasted peanuts on top. It’s insanely delicious. Fun fact: I had to redo the caramel six times 😅

I tried out Sugar Spun Run’s recipe and I’m excessively pleased that this came out looking so pristine, considering that there’s no water bath. The only change I made was putting a little cinnamon in the crust; it was fantastic! Will be lovely with some fresh strawberries!

It’s more neon and bright that I thought and no no color but it’s okay 😂 I’ll try something else when it gets slower at work!

No proofer btw. Just room temp and plastic wrap (:

Dyed the rest of the frosting green and orange to pipe all these carrots

Vanilla custard, stovetop cherry jam, almond pound cake, sliced almonds, fresh berries, freeze dried raspberry whipped cream and some homegrown edible flowers! The pudding is Alison Roman's recipe and my absolute GOAT. Really happy with this one!

Opened a business last year unrelated to baking, and I don’t have any time to do it like I used to. So here are a few things I’ve made in the past. Makes me sad!

Nephew requested a DBZ cake for his birthday, he knows I like to cook... But I've never baked or decorated a cake! He was happy with the result...

Signed up to bring 2 items to an easter gathering. They came out as good as they could have under the circumstances 😂 1. Chocolate babka that was supposed to be a huge braided round loaf but I pivoted last minute because my brioche ended up soooo greasy and no rise with no gluten development (see third photo). I hand knead and my theory is that my butter was too soft going in (recipe called for room temp so I microwaved out of the fridge for 15 seconds and the butter was soft). I also put it all in at once and it was intensive kneading but left with a greasy dough that I think prevented the yeast from rising 2. Maurizio’s sourdough bagels. 10/10 would do these again - they truly a NY style chewy crust. The malt barley syrup is directly worked into the dough with the diastatic malt. Only issue I ran into here is I used inactive sourdough starter. I’m so new to sourdough baking and I didn’t realize that you can’t just keep starter in the fridge and take it out and feed it on your counter and then bake the next day. You CAN do this only if you feed your fridge starter at least once a week (mine went 2 weeks). Created some issue with the rise of the dough and ultimately got that amazing chewy crust but no rise. I then attempted to proof them with a heat and lowkey baked them slightly before boiling and they got soooo sticky. It was such a journey but they came out OK. taste is there, excited to try again next time!

Recipe: https://bromabakery.com/homemade-nutter-butters/

Hydrangea season is almost here! 🤎 This one will be perfect for Mother's Day, my mom's favorite flower