#bakingtips
3 tips when pricing your cookie boxes!👇🏻 1. know your cost per cookie BEFORE pricing your bundles 2. decide if premium flavours need an extra charge or if you're charging one flat price 3. start with 2–3 bundle options to keep ordering simple! comment SYSTEM and i'll dm you my home bakery templates for ordering, pricing & managing your business to help you go from burnout to SELL OUT in 30 days👩🍳 #cookietips #bakingtips #homebaker #baking #bakeryowner
cait’s cookies👩🍳 home baker51,700 views • 11 days ago
my master dough recipe explained🍪 if you want to start or grow your own baking business, comment SYSTEM for all my best tips/ templates ready to use for you to start, grow and sell your baked goods to make real income 📍GTA/ Markham order cookies every monday @ 9pm on caitscookies.com #bakingtips #bakingbusiness #cookiebusiness #bakeryowner #dayinmylife
cait’s cookies👩🍳 home baker458,700 views • 3 months ago
The BEST sub rolls! Soft, fresh, and better than anything you can buy 🍞✨Once you try these, you will never want store-bought again! 3-31/2 cups bread flour, 1 cup warm water, 1/2 cup warm whole milk, 2 tablespoons honey, 3 tablespoons butter, 1 tablespoon yeast, 1 tablespoon nonfat dry milk powder (optional), 1 1/2 tsp salt, egg wash bake 350 degrees for around 15-20 min depending on the size you make them! #homemadebread #subrolls #bakingtips #bread #breadmaking #breadrecipe #subs #breadtok #foodie #easyrecipes #freshbread #fyp #fypシ #fypシ゚viral #viralfood #homebaking #fromscratch #mealprepideas #momsoftiktok #tiktokfoodie #homemade
Peace love dough921,000 views • 1 year ago
After baking thousands of chocolate chip cookies over the years, I’ve learned it’s the little things that make a great cookie! Today I’m sharing my favorite techniques, including toasted milk powder for incredible flavor. I’m also using my longtime favorite chocolate, @Valrhona USA Not an ad, just a brand I’ve loved for years! 🍪 🍪 Toasted Milk Chocolate Chip Cookies Makes 10–12 large cookies Ingredients * 2⅓ cups all-purpose flour * 2½–3 tbsp dry milk powder * ¾ tsp baking soda * ¾ tsp fine sea salt * ¾ cup unsalted butter, softened * ¾ cup packed dark brown sugar * ½ cup granulated sugar * 1 large egg + 1 egg yolk * 2 tsp vanilla extract or paste * 10½ oz chocolate discs total (approximately 1¾–2 cups) * Flaky sea salt for finishing Choose your chocolate combination: * Sweeter cookies: 8 oz semisweet chocolate + 2½ oz milk chocolate * Less sweet cookies: 8 oz dark chocolate (70% cacao) + 2½ oz milk chocolate I prefer the dark chocolate combination, but both are delicious! Instructions 1. Toast milk powder: Stir in a dry skillet over medium-low heat until golden brown and fragrant. Cool. 2. Cream: Beat softened butter and both sugars for 1–2 minutes until creamy, but not overly fluffy. 3. Add eggs: Mix in egg, yolk, and vanilla until incorporated. 4. Combine: Whisk flour, toasted milk powder, baking soda, and salt. Add to half of the drys to the wet ingredients, mix for 30 seconds, add the remainder of the drys and mix just until there’s a little dry flour left. Add chocolate mix on low just until combined. Rest 15 mins. 5. Portion & chill: Scoop into 2 oz cookies. About 12-14 cookies. Cover tightly and refrigerate for 24 hours. 6. Bake: Place cold dough on parchment-lined baking sheets. Bake at 350°F for 14–17 minutes, until edges are golden and centers remain slightly soft. 7. Finish: Sprinkle with flaky sea salt immediately after baking. Rest on the baking sheet for 10 minutes before transferring to a cooling rack. My tips: Keep your butter cool, don’t overcream, and don’t skip chilling the dough! I prefer chocolate discs over chips because they melt into beautiful layers throughout the cookies. #ChocolateChipCookies #CookieMasterclass #BakingTips #BakingFromScratch
Lisa’s Table36,800 views • 16 days ago
Fudgy Brownie Recipe - Ingredients: - 1 1/4 cup brown sugar - light & dark both work fine but I prefer dark brown sugar (230g) - 1 cup granulated sugar (220g) - 1 cup + 2 tbsp unsalted browned butter (254mL) Measure the butter before browning it!! You will be left with ~1 cup after browning - 4 room temperature large eggs - 2 tbsp pure vanilla extract (25mL) - 1/4 cup strong hot coffee - you can also use espresso (60mL) - 1/2 cup cake flour (60g) - 1/2 cup all-purpose flour (72g) - 3/4 cup sifted high-fat cocoa powder (93g) - 1/2 tbsp fine salt (10g) - 2 cups chocolate chunks - I used a combo of milk and dark chocolate (300g) Instructions: - Preheat your oven to 350℉ and line an 8”x8” square pan with butter and parchment paper. Set aside. - In a skillet on your stove over medium heat, brown the butter and then pour it into a heat-safe bowl. Let the browned butter cool down for about 10 minutes before following the next step. - In a large mixing bowl, combine the brown sugar, granulated sugar, and browned butter. Whisk it well and then add the eggs, vanilla extract, and hot coffee. Whisk to combine and set aside. - In a separate mixing bowl, whisk together the cake flour, all-purpose flour, sifted cocoa powder, and fine salt. - Combine the wet ingredients with the dry ingredients using a rubber spatula and mix until everything is well combined. - Chop 300g of chocolate (I like to use a mix of milk and dark chocolate) and then fold that into the brownie batter. - Pour all of the batter into your pre-prepped pan and bake at 350℉ for 55-60 minutes. The baking time will vary depending on your oven so keep an eye on it around the 50-minute mark! You can tell when they’re done if the center doesn’t move when you jiggle the pan. - Allow the brownies to cool in their pan for 15-20 minutes before removing. You can also just cut them inside of the pan, you don’t have to take them out if you don’t want to. - Cut into 9 large pieces, serve warm, and enjoy! #easybrownies #chocolatelover #dessert #baking #fudgybrownies #brownies #bakingtips #foodtutorial #easyrecipe
Banko Bake840,700 views • 1 year ago
🫐🍋 Blueberry Lemon Pie (Clean Slices, No Runny Filling) If your fruit pies fall apart when you cut them… this is how you fix it. Full crust tutorial is in my previous video on IG, don’t skip it. Filling: 4 cups blueberries (600 g) ¾ cup sugar (150 g) + ¼ cup brown sugar (55 g) ¼ cup cornstarch (KEY for structure) 2 tbsp flour 1 tbsp lemon zest + ¼ cup lemon juice (60 ml) 1 tsp vanilla • ¼ tsp salt 2 tbsp butter Instructions: Toss everything together and let sit 10–15 minutes. Pour into chilled crust, dot with butter, add lattice. Chill assembled pie 15–20 minutes. Bake at 400°F (205°C) for 20 min, then 350°F (175°C) 35–45 min until bubbling in the center. Tips for clean slices: • Cornstarch + flour = thick, stable filling • Bake until the center is actively bubbling (not just edges) • Chill before baking to hold shape • Cool 3–4 hours minimum (overnight is best) • For extra clean cuts → chill 30–60 min after cooling Save this and stop serving runny pie 😮🔥 #blueberrypie #piecrust #bakingtips #fruitpie #dessertrecipes
Wick’d Confections204,200 views • 7 months ago
Moist & Fluffy Banana Bread #bakingtips #bananabread #easybaking #dessertlove #foodie
Annette Freckles48,900 views • 1 month ago
If you’re cookies keep turning into flat pancakes, here’s what you’re probably doing wrong: 👉🏻Your butter is probably too hot If your butter is still warm when you mix your dough, it creates a softer dough that spreads before the cookie has time to set. I like to let my brown butter cool for about 20 to 30 minutes before mixing 👉🏻You’re not adding enough flour Flour gives your cookies structure. When there's not enough, the butter and sugar melt faster than the cookie can set, so the dough keeps spreading. I like to weigh my ingredients in grams so I'm not accidentally adding too much or too little flour 👉🏻You’re not chilling the dough enough Chilling the dough solidifies the butter again, giving the outside of the cookie time to set before it spreads. #cookies #cookietips #bakingtips
jessica | baking & hosting89,800 views • 3 months ago
I’ll neverrrr do the 3rd thing🤭 #homebaker #bakingtips #bakerlife #smallbusiness #businesstips
Ash’s Bakeshop123,700 views • 5 months ago