Design idea was ripped from Pinterest when I searched “crochet cake design”. Vanilla with vanilla American butter cream and Swiss meringue buttercream.

Some lemon-ginger cookies I made for the celebration of the 65 years my bfs grandparents are married🥰. They are still deeply in love and during the ceremony grandpa cried a lot out of happiness. It was such a moving day and I’m glad I am part of this wonderful family now. ☺️♥️

I’m a pastry chef and in my extra time at work for the last few months, I started making cakes for the staff, decorating them with bits and pieces of leftover decorations I had made.

I share photos of the cakes on my insta and somehow people really liked them so I began slowly taking orders for them.

Here’s the first one I actually sold. Aleppo carrot cake with turmeric SMBC.

Decorated with sage buds, pineapple, lemons, blueberries, gold, and sorghum pop.

They’re very funky and chaotic cakes. They’re not perfect and the people who order them know they won’t be - and I don’t really ever want them to be. Still working on this style, but I’m pretty happy with how it turned out.

So delicious. Recipe: https://thecookiedoughdiaries.com/biscoff-brownies/

It’s the first time I’ve made this recipe and made cream filling at all haha so please be nice. But also any tips about knowing when to take the cream filling off the heat would be great!

Recipe used: https://www.kingarthurbaking.com/recipes/boston-cream-pie-recipe

I don’t really know where this Jellycat cake comes from but after seeing it on here I needed to try it. Soooo cute!

The jellytots ruined my aesthetic this year, but my daughter insisted

Based on the recipe of Preppy Kitchen (John Kanell)

I'll never bake macarons on a rack again (middle batch of 2nd picture), always on a baking sheet!

I never really noticed a difference between using the rack or the sheet, I usually grab whichever and put baking paper on top, but the rack completely ruined the shells while they were almost perfect on the baking sheet (top and bottom batches)

Very proud of the macarons I made with the 1st and 3rd batch though, I failed several times before so I did a macaron workshop 2 weeks ago and it definitely worked!

Not the best icing work…it wouldn’t smooth to save my life! I tried every trick I know! But this is my sweet girls first birthday cake

Going through some things and decided to fuel it into some treats today.

Cinnamon swirl cookies, sugar cookies and brown sugar drop cookies

i used to despise chocolate cake but i soon realised what i really hated was chocolate buttercream and how it brought an overwhelming taste of chocolate to the cake. But i made chocolate cake with whipped cream cheese frosting and it’s amazing

Spent 1 year extracting 1 ounce of split and scraped vanilla beans in 8 ounces of 100 proof vodka.

Tested it today by mixing a little bit in milk and it was a success!

I'm not scraping the beans and am diluting the vodka to closer to 80 proof for my next batches as I have heard that flavor is typically better.

My sister and niece have never had strawberry rhubarb pie! Tomorrow I am going to visit my adorable Grand Nephew so I am taking them a pie.

I make a pretty good pie crust. I’m really trying to improve my presentation. I went for a fancy lattice crust. It came out a little dark in a few spots, and broke in a few spots, but other than that, how does it look?

First pic is pre-bake. And I did use a crust cover.

Thanks!!!!

This is the recipe she followed -

https://www.allrecipes.com/recipe/7155/whole-wheat-banana-nut-bread/