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We’ve had more tearful breakdowns trying to bake than doing anything else in the kitchen. We’re not afraid to admit that! Some things come naturally to us (making toast and frying eggs, for one), but baking is something that we’re learning the hard way. But mistakes only make you stronger, r-right?
Something that makes us feel way better about our culinary skills is the internet. Though there are literally millions and millions of people who are far more talented and capable than we are, at the same time, we’re not among the worst of the worst. Being average can be surprisingly nice. Today, we’re featuring some of the silliest, worst, and most epic baking fails from the aptly named r/bakingfail subreddit.
A small online community, it documents some of the most egregious examples of baking attempts gone very, very wrong. Cursed is the word some people might use. Others might just turn around and run the other way. Scroll down and upvote your fave fails, Pandas. Just remember, we all make mistakes and mistakes are opportunities for growth. But wow, are there a ton of opportunities for that in this list!
Meanwhile, check out Bored Panda’s interview about baking mistakes we can avoid with famous pie artist and published author, Jessica Leigh Clark-Bojin, aka @thepieous, below.
This post may include affiliate links.
#1
Nasty Filthy Ashtray Cookies
Cassi Lyris 3 years ago
Hey, there could still be a market for these. Theme parties and what not. I bet they still taste good.
Aunt Messy 3 years ago
Next time, crush the pretzels. A lot of people will tell you to pulse them in your food processor, but if you don't have one, you can also do this by putting wax paper on a tea towel, putting pretzels on half. Fold the towel so that you cover the pretzels, then bash them u[ with a rolling pin.
Philly Bob Squires 3 years ago
These actually look kinda cool in an odd way! Just like that "kitty litterbox" cake!
RELATED:
#2
The First Thing I Ever Baked. They Were Cute, But I Majorly Screwed Up The Bread Itself, Ended Up Being More Like A Cookie Than Bread, Lmfao
#3
Accidentally Made Milk Bread That Looks Exactly Like A Butt
Weirdest Bi You’ll Ever Meet 3 years ago (edited)
I would now that you say that! 😈💩
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Wysteria_Rose 3 years ago
I mean, if you put a little knot of bread in the middle, it looks like a corgi butt!
PurpleDoople 3 years ago
I know what I have to do but I don’t know if I have the strength to do it
Founded all the way back in the late summer of 2013, r/bakingfail is just one of many different food-related subreddits that have carved out niches for themselves online. Like many others, r/bakingfail focuses on the most outrageous and impactful pics.
There are a lot of good and hearty laughs to be had here. Just remember, we’re laughing at the result itself, never the baker. It’s admirable to try something, to experiment with new baking techniques. Despite our best efforts, however, we sometimes fail.
#4
I Tried Baking A Hedgehog Cake For My Mother's Birthday... It Turned Out So Bad
Lauren S 3 years ago
This is true. Moms would still love it. The effort of her baby.
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#5
I Love The Cursed Hedgehog Cake, Here's Mine, He's A Baked Alaska
Pascale Pierloot 3 years ago
Who would have thought hedgehogs and Chines dragons shared the same ancestor? 🤔
#6
Frog Cupcake
Loki’s Lil Butter Knife 3 years ago
Awww, I think it’s oddly adorable. You might just need to use a different frosting recipe and perhaps use different tips when piping.
Someone who has a good sense of humor might even feel inclined to share pics of their epic disasters with the rest of the web. After all, you might have faced a setback in the kitchen, but it’s also a chance to make someone’s day by making them laugh. At least something good will have come out of it!
However, dealing with these feelings of embarrassment, guilt, and that you’ve just ‘wasted’ [insert an ungodly number of hours] doing something that couldn’t even come out right can be tough. It’s important to remember to be kind to yourself; don’t be too harsh—we can’t all be pros from the moment we pick up our first bag of flour.
#7
My Dough Turned Into A Monster
BeardedVulture 3 years ago
Yes. He saw his chance and rose to the occasion.
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SabbeRubbish 3 years ago
That is remarkable. Is your fridge set to heat? Or maybe excessive use of yeast rising in cold conditions. Peculiar.
#8
No Caption Needed
Cute panda 3 years ago
Someone give him some hot coffee and a hug, he’s tired of all of vaders sh¡t
#9
My Boyfriends Attempt At Baking For The First Time
Weirdest Bi You’ll Ever Meet 3 years ago
Bahahah… Nailed it like the show on Netflix?
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Loki’s Lil Butter Knife 3 years ago
Awww, that is really sweet. It looks like a lot of love went into that. Frosting a cake is a lot trickier than people think it is and really depends on factors like the heat of your cake, the type of frosting you are using, and the consistency of your frosting. Also cake writing (writing or drawing images on a cake with icing or chocolate) is not an easy skill.
Aria Whitaker 3 years ago
That is the strangest looking frosting I think I have ever seen though....
Talented and world-renowned pie artist Jessica, aka @thepieous, shared some of her thoughts with Bored Panda about baking disasters when trying to recreate something that we see online. Fortunately, many of these problems are predictable and entirely avoidable.
The baking expert shared some of them with us, from rushing the setting and cooling times and not understanding the properties of the food you’re working with to skipping steps in the recipe, being messy, and muddling things up with different ingredients/techniques.
#10
My Grandmother Made Easter Cookies. They All Look Self-Aware
Shada 3 years ago
They are beautiful, but if you bite them, they'll know.
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Rachel Smith 3 years ago
They look good. Tip for any artist, baking or otherwise; eyes that are fully open make people (and animals) look crazy. In real life eye lids cover some of the eye 👁️. Only completely uncovered when surprised or murdery 👀. Also every animal has different eye anatomy.
QuirkyKittyGirl 2 years ago
Is that one in the middle a bunny with shirt ears, or a cat with long ears? Perhaps a medium eared cabbit? Rabbat? Bunnitty?
#11
That Time I Made Cookie Monster Cupcakes For My Kid’s Kindergarten Class And Scared The S**t Out Of Them
D S 3 years ago
I did the Lightning McQueen car, brought it to school and got a room full of 4 year olds crying because they didn´t want to cut him in pieces...
ShaZam Beaubien 3 years ago
I think it's cute. It looks like cookie monster is sticking his tongue out.
QuirkyKittyGirl 2 years ago
I’m confused. Did you scare the kids or the cupcakes, because those eyes have seen things.
Pascale Pierloot 3 years ago
When I was a 5 yr old, you just didn't have anything that blue and edible...that was before I eat my first 'Smurf', I have to admitt...since that day I never looked back. 😅
Amy Fabbri 3 years ago
And after the kids eat them, the blue icing will stain their mouths and they will all look like they ate Smurfs!
#12
Perhaps The Ugliest Cinnamon Rolls I’ve Ever Seen. Luckily, They Tasted Amazingly Good
troufaki13 3 years ago
It's not about the looks... it's the inside that counts! And in this case the flavor. Yummm
BeardedVulture 3 years ago
This is true. It’s also why I like to eat cosmetics, makes me pretty on the inside.
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According to Jessica, the biggest faux pas she sees online is people rushing the setting and cooling times. “When you see a pristine cake online with perfect sharp edges and clean decorations, you’d better believe the baker took the time to allow the cake to fully cool before adding the next elements, and that those elements are the correct temperature for their application,” she said.
“You can’t pipe rock-hard buttercream straight from the fridge. You can’t smooth sweaty, hot cream cheese frosting in your un-air-conditioned kitchen. Take the time to learn a bit about the ingredients you will be using if this is your first time working with them,” Jessica noted that even watching a short YouTube video about baking techniques can save you “a world of pain.”
#13
First Time Making Colored Meringue Cookies. Tasty, But My Family Said They Look Like Alien Turds
Weirdest Bi You’ll Ever Meet 3 years ago
I love that y’all are thinking Halloween when it’s like a month away! Keep it up! 🎃🩻
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Madison Sadler 3 years ago
Try the grey stuff, its delicious! Don't believe me? Lets taste it!
Katie Lutesinger 3 years ago
"Just because they're aliens that doesn't mean they don't have to visit the little boy's room. Only they probably do something weird and alienesque, like it comes out of the top of their heads or something." "Well I wouldn't want to be stuck behind one in a cinema!"
#14
Easter Is For Traditions
Loki’s Lil Butter Knife 3 years ago
Well, that's no ordinary rabbit. That's the most foul, cruel, and bad-tempered rodent you ever set eyes on.
#15
Tried A Meringue Recipe For The First Time. Failed To Get The Stiff Peaks But Decided To Cook Them Anyway. As I Watched Them Slowly Deflate, I Felt My Soul Do The Same
Carole 3 years ago (edited)
I think the OP meant a meringue based recipe (for what looks like cupcakes). Meaning folding the flour into the meringue to make the batter. Not straight meringues. Edit: I was curious so looked into it and OP was trying to make something called Brazo de Mercedes cupcakes. This involves piping actual meringue into cupcake liners, baking them then adding custard filling when slightly cool.
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Bunzilla 3 years ago
One problem people have with making meringue is contamination. If you get any egg yolk, or apparently any fat into your egg whites or on your beaters / bowl... they won't form proper peaks. That's why you should break each egg into a separate bowl/cup at first, then dump it in the larger bowl after if you're successful. That way, if you break a yolk it doesn't contaminate the rest of the egg whites.
Echidna learns extreme ironing 3 years ago
Mix them in with the "Alien Turds" - no-one will notice....
Cassi Lyris 3 years ago
Now make some cream, custard, or whipped cream and fill 'em up. They probably taste just fine. And yeah, stiff peaks take forever to get to. Give yourself more time next practice.
Loki’s Lil Butter Knife 3 years ago
I am beyond baffled why the meringues are in liners. Usually you would be piping your meringue...
Lucy Anders 3 years ago
I'm guessing because the mixture was too liquid to pipe.
Load More Replies...Meanwhile, your efforts in research will most definitely be rewarded. You should probably take the time to look up the properties of the food that you’re working with beforehand.
For instance, baking expert Jessica noted that some kinds of cake, like cake pop dough, are very dense and are great for handling inserted details while still remaining upright. However, cake sponge, like angel food, is very delicate and can’t bear any weight.
#16
Attempt At A Horse Cupcake Cake
Misstaken138 3 years ago
It honestly isn't too far off. I actually kinda like it. It has personality.
XenoMurph 3 years ago
It does have personality. Pennywise type of personality.
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Aria Whitaker 3 years ago
Right! Their only mistake was frosting the cupcakes, then putting them together into the horse shape. If they would have frosted them after they were in the horse shape, as the top pic, they would have been spot on!
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Biliegh Berrie 3 years ago
The design looks the same. The top just used a lot more frosting and a bag
#17
What I Was Trying To Make vs. What I Made
Ritchat 3 years ago
Macarons are pretty tricky to make though. So many things can go wrong from weighing every ingredient to the gram, letting them dry and baking them the right amount of time at the correct temperature. I also get different results depending on which baking mat I use.
Caro Caro 3 years ago (edited)
Upvote for your guts in even making these delicious things !
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Black Pearl 3 years ago
I tried twice to make macarons and was super careful both times and they both ended up looking awful. I almost cried both times it was so bad.
Caro Caro 3 years ago
I have one of those shitty little ovens so I will not even begin to try. Keep it up, it will happen one day and you can invite me and I'll bring the champagne :)
Load More Replies... Devon Archer 3 years ago
Took me about 8 tries to get them close to being right. But not “just right.” They are tough. No room for errors or if the almond flour is in a bad mood that day.
Loki’s Lil Butter Knife 3 years ago (edited)
Macarons are notoriously tricky to perfect and so many things can go wrong from precise measurements to dealing with humid climates. That is likely why they are quite pricey when you see them for sale in bakeries.
Cassi Lyris 3 years ago
Macarons are finicky though. What's important is that you tried. Now try again. Don't get discouraged. Contrary to how it seems no one is good at anything their first time.
#18
Cayenne Rolls
Remi (He/Him) 3 years ago
Exactly! If chili works in chocolate, it probably works in a bun too
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Benita Valdez 3 years ago
I'll see your cinnamon rolls and raise you my sisters anise rainbow cookies. She did not read and used anise extract instead of almond extract; it was...interesting
Echidna learns extreme ironing 3 years ago
Next time try cumin - or coriander - perhaps some cardammon.....or maybe curry would be nice......
Mary Hiers 3 years ago
And this is why people over age 45 should have a pair of reading glasses that live in the kitchen! I learned this lesson after making clove toast instead of cinnamon toast.
Ivan Petrov 3 years ago
If they were cooking late at night and use incandescent light bulbs, it's possible to make a mistake 🤷
Load More Replies... “Meringue, whip cream, gelatin, cheesecake, sorbet, mousse, chocolate, muffin batter, pie crust, gingerbread, chiffon cake, etc., all the delicious components of our favorite desserts have their own foibles and ways they like to be treated (and not treated!) when it comes to decorating,” she explained.
If you want to get good results, especially like those fab pics that you can find scrolling on social media, you have to have the patience and diligence to see your project through. You can’t go skipping steps to save time. Otherwise, you’ll end up with something that looks like “a lumpy mess.”
#19
Tried Our Best At A 3 Layer Cake
T5n 3 years ago
They're both genuinely smiling and the cake look good, so I wouldn't say that this is a fail.
Bunzilla 3 years ago
The icing is just a tad sloppy, that's all. And the way they chose to do the layer cake made it harder for them to keep it neat. If they cleaned up the plate a little it could look decent.
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Leo Dempster 3 years ago
It's like not pro but that isnt bad either that a servicable layer cake
Lynne Stankard 3 years ago
Well it's three layers of something.......bet it tasted soooo yummy xx
#20
So The Recipe Says Divide Into 2 Loaves But I Guess It Should’ve Been 3
Cassi Lyris 3 years ago
Nah, your loaf pans were just smaller than the recipe called for. Perfectly good, would enjoy. 10/10
Noel Bovae 3 years ago
They look perfectly delicious to me! I'd be super proud, if I made these! No where near a fail imo.
#21
So I Made My First Pumpkin Cheesecake. My Kitten Decided To Jump Up And Check It Out. Kitten Tax Included
Darcy Marie 3 years ago
Don't say kitten tax included if you don't include the picture of the kitty
Jenný Samúelsdóttir Herlufsen 3 years ago
This is not a baking fail, this is a baking improvement!!
Bunzilla 3 years ago
It's always pumpkin stuff. We had this happen once with a pumpkin pie. Thankfully, we'd put a tea-towel over top, so they were still clean, despite the toe bean indentations.
Moreover, if you want to have a pristine-looking end result, you have to work neatly and keep a neat, orderly kitchen. Clean up after yourself. Your cake, pie, and muffins will look far better that way. What’s more, you’ll avoid quite a few potential accidents, too.
#22
Here Are The Thumbprint Cookies I Made Last Year
Sean Sean 3 years ago (edited)
I'll say it. It looks like someone busted a nut on these cookies. The glaze looks like cum.
Cassi Lyris 3 years ago
Stove wasn't quite warm enough and always remove them from the pan after glazing. 🤣
#23
Was Going For Croissants, Lot Of Mistakes Along The Way... Still Tasty At Least
bottomless.abyss.of.bordem 3 years ago
your layers look nice. I appreciate the effort you put into these
Devon Archer 3 years ago
Croissants are very time consuming and tough to make. I would eat these.
Lynne Stankard 3 years ago
Just grate the burnt bits off with a cheese grate - no probs. bet they taste great! xx
#24
Me Watching Beginners Guides To Piping As They Effortlessly Create Perfect Flowers Of Every Type: "This Looks So Easy. I Can Definitely Do That." Atleast It Tasted Good
Jack 3 years ago
Yep! Looks great! I personally think these look like thistles on a German chocolate cake but I’d be ecstatic if someone gave this to me!
Load More Replies... Robert T 3 years ago
1) It's still in the tin. 2) It doesn't look like it's been in the oven yet!
LD 3 years ago
It looks like a German chocolate cake I think.... if it's not I am very concerned
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Lynne Stankard 3 years ago
Listen those peeps who demonstrat piping have been doing it for 493 years - and they lie - it is NOT easy.
“Personal expression in the kitchen is a wonderful thing… But remember, baking is a science, and some things have to be “just so” in order for important chemical reactions to happen. If you aren’t experienced enough in the kitchen (yet) to know what will happen if you swap out one ingredient for another, don’t take the gamble on an important bake. Follow the recipe and save your personal artistic flair for the decorating!” Jessica urges.
#25
Tried To Make An Opera Cake. It Went… Not Great
Katie Lutesinger 3 years ago
Wikipedia says: "Opera cake is a French cake. It is made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee French buttercream, and covered in a chocolate glaze. Its namesake originates from the layers resembling the levels of an opera house". Wow!
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Chris Kane 3 years ago
Good for you for trying, Opera Cake is a very difficult patisserie to create. You'll get it next time :)
Kise Miarse 3 years ago
Well it's not opera cake, but it still looks tasty. Just give it a new name and pretend you meant to do it that way. 😉
TheKnightOwl 3 years ago
Totally agree. It looks delicious, just don't tell anyone what it was supposed to be. I'd eat it.
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SmooshyFries 3 years ago
Hey, idk what an opera cake is supposed to look like, but I'd eat this no problem
#26
An Attempt At Croquembouche
MiriPanda 3 years ago
Was about to say the same, even the best ones I found didn't look very appealing.
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Baths are people soup 3 years ago
Hey I just googled this and they ALL look like creepy spider egg nests so I'd say good on you!
#27
My Cupcakes Just… Evaporated? Any Idea How?
Alexandra Davis 3 years ago
If you add a layer or rice/ grain to the bottom of the cake time it stops the bottom of the paper wrapper getting super oily and sticking to the sponge.
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-Mellohi- 3 years ago (edited)
I think they forgot the baking powder and flour-
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Loki’s Lil Butter Knife 3 years ago (edited)
Ummm, I think you may have forgotten some key ingredients there...
grotesqueer 3 years ago
The only explanation I can think of is that the dough was a bit *too* fluffy (full of air bubbles), and the non-air part of it was left raw, so the structure collapsed. But even still, it looks like that would make sense only if the liners are deeper than they look.
Cathelijne Van 3 years ago
Omg I really needed to know what happened! So I went to reddit to check it out and sharing it with BP frens because I know you want to know too 😘 What went wrong was the conversion of a European recipe to American sizes. So for example 250 grams of flour and 250 grams of butter is 1:1 so op thought; 1/2 a cup of flour and 1/2 a cup of butter. However you are then changing from weight to volume! Flour weighs way less and butter more (density!). If this is hard to comprehend, think of the ever-old joke of what weighs more, a kilo of feathers or a kilo of steel. It's also 1:1 but if you put it in cups 😉
According to Jessica, you’ll know when things have gone wrong while baking when the volume or texture is “completely off from the recipe or picture” that you’re trying to copy.
“Cookies that spread out all the way across the baking sheet, cakes that collapse in the center, muffins that have puddles of melted butter soaking the paper liners… All these things are signs that the chemistry just didn’t happen for you this time around!” You can have a taste and see if your nightmarish creation is actually edible. If so, you can crumble it up and make a parfait or trifle out of it.
#28
Overcooked My Cheesecake And Created The Marianas Trench
Hippopotamuses 3 years ago
I’ve never heard of cooked cheesecake. Only the refrigerated type. Still looks yummy though.
Kise Miarse 3 years ago
Eh, cracked cheesecake is still cheesecake. Garnish with some fruit and voila!
Shawnna Clement 3 years ago
This looks delicious! A bowl of water in the oven helps prevent the top drying to quickly
Cassi Lyris 3 years ago
Bet it still tastes fine. And now you know your oven runs a little hot.
#29
Need I Say More
Erica Phillips 3 years ago
I believe they sealed the glass bowl the dough was rising in. All kinds of science happens in that bowl and it needs ventilation or.... boom.
Benita Valdez 3 years ago
Yeah yeast releases gases so the pressure would build up in a sealed container. Note: "The purpose of any leavener is to produce the gas that makes bread rise. Yeast does this by feeding on the sugars in flour, and expelling carbon dioxide in the process." So you definitely shouldn't seal a container and it's usually recommended you cover the dough in a clean, usually damp, cloth
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Whitefox 3 years ago
le gaz de la levure fait exploser le bol en verre scellé.
Load More Replies... #30
I Made Cookies
Lucy Anders 3 years ago
I clicked through. OP stuck them to the pan (and couldn't be bothered to wait to get them off). So just filled the pan with water.
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Khara Mei 3 years ago
Did they get stuck? The only explanation that comes to my mind is attempting to soak off stuck cookies with water.
Chris Ramage 3 years ago
I have seen a lot of train wrecks in my time, but this takes the cake. I can't fathom how you made "cookies" swim
grotesqueer 3 years ago
It looks like they forgot the baking sheet (/didn't know to use it?) and put the cookies directly on the baking tray instead.
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Amanda Russell 3 years ago
Seems the cookies were stuck, so they soaked them in water. I would have scrapped of what I could before doing that.
#31
These Were Supposed To Be Raspberry Scones But Instead They Are Plague-Ridden Chunks. They Aren't Burnt. No Idea What Happened
MonkeyInTheMiddle 3 years ago
I thought it was a clump of melted crayons 💀
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Ricky Namara 3 years ago
If you promote it as "lava rocks" kids would eat it up. Always a bright side!
Judy Reynolds 3 years ago
It's something to do with the raspberries. I have a raspberry cake recipe that turns that colour every time.
Andrea Purzycki 3 years ago
My mom once made a raspberry spice cake for my birthday and it came out green. It tasted great. To this day we don't know why it came out green. Weird reaction or green dye sabotage? We will never know.
#32
Forgot To Add Yeast To My Bread
#33
The Importance Of Scoring The Bottom Of Your Pie Shell
Biliegh Berrie 3 years ago
Why was it cooked that long? Once it is filled it will still be cooked. Mine have never done this and I do nothing to prep them.. they come out fine and a little golden
Jeanie F-L 3 years ago
If they made the crust for a no bake pie to cook it entirely, but a fruit pie like apple or cherry it makes sense to partially bake them to keep the crust from turning soggy while baking. Lol I actually cook my fruit fillings before baking pies so I don't usually blind bake my crusts either.
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#34
My Amazing Baking Skills
Chris Ramage 3 years ago
Use them like you would a parmesan crisp. Choc chip crisp for decoration
Lou Cam 3 years ago
This is what gluten free vegan cookies look like anytime I try and make them. How to get them to stick together with no gluten or egg? Chickpea flour does not do the job!
Jeanie F-L 3 years ago
Maybe aquafaba? (Liquid from soaked chickpeas or beans... so like the liquid from a can of then) or I use applesauce, mashed bananas, plain pumpkin puree, flax meal/ground flax soaked in water for 5 minutes, etc as egg replacements... or as sugar replacements... and dairy replacements...lol. I've found that applesauce seems to work best for any gluten free baking I'm attempting and have no eggs. I actually keep a jar of unsweetened applesauce in my fridge for this exact reason. No one eats it because they don't like it's lack of added sugar, so it's always on hand when I need it 😆. There are lots of substitutes you can use, lol.
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#35
They Were Supposed To Be Snowflake Biscuits. I’m Going To Present Them As “Snow Splats”
#36
My Attempt At Macarons. Never Baked Something That Didn't Come From A Box Lol
AJay 3 years ago
These look more like macarons than some of the other attempts on this thread tbh
Sasha 3 years ago
Macarons are a horrible first baking project. These are the damn things that experienced bakers regularly f**k up. I feel like a lot of baking "fails" are just a result of the YouTube/Instagram/tiktok culture messing with expectations. Some are perfectly fine hobbyist baked goods but because they dont look like amazingly polished people feel like they failed. The rest of the fails are people seeing these amazing looking baked goods and saying "i wanna make that" with no consideration or skill level. You wanna learn to sew, you dont start with a ball gown, you do a pillowcase or something. Same thing here, youre setting yourself up for failure by picking something extremely difficult for your first attempt. Make a sponge cake, marble loaf or something. It will both look fine and taste great, dont jump in to a project that takes years of experience. At that point it would be more surprising if you DONT fail.
Pascale Pierloot 3 years ago
Somehow I'ld go back to baking from a packet, if I was you...🙄🤦😉🙋
#37
Expectation V Reality: Alice Medrich "Cocolat" Edition
#38
Made Sweet Potato Biscuits With Purple Sweet Potatoes...got Something That Resembles The Nasty Patty From Spongebob Instead
Weirdest Bi You’ll Ever Meet 3 years ago (edited)
Those look like cookies not biscuits. Maybe it’s me being American.
#39
Toffee Raisin Cookies. Somehow Simultaneously Over And Underbaked. Truly Half-Baked
Pascale Pierloot 3 years ago
Pre heat your oven first. Use a lower temperature and keep them in for a longer time. 👍
Aunt Messy 3 years ago
This is not a tragedy, just space them farther apart next time. Some cookies just spread, no matter what you do.
#40
My Daughter's Cupcakes Are... Disturbing
Weirdest Bi You’ll Ever Meet 3 years ago
Nonono way worse. Like “oh dear” worse.
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#41
Parchment Paper Pan Liner Didn’t Stay In Place
grotesqueer 3 years ago
Even better trick is to wrinkle the paper into a ball, then straighten it again. Then it stays firmly in the shape of the pan, even without the dough on top! And no greasy pan to wash later.
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grotesqueer 3 years ago
I think it's just a chocolate cake. Especially if it's heavy on the cocoa it can look really dark in photos.
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#42
Honey! Cookies Are Ready!
Yettichild 3 years ago
We call these cow pies. Usually happens when you put the dough on a hot pan. The butter in the dough melts before the rest starts cooking. My sister and I spent some fun times waving sheet pans up and down to cool them off between batches of cookies.
Bobby 3 years ago
You can also get a very similar effect if you were to accidentally add 2 cups of flour to a recipe that called for 3.... oops
Load More Replies... #43
I'm A Fidiot. Recipe Says 12 Muffins But I Only Have A Cupcake Tin. In My Language They Are Often The Same. The Measurements Could Have Worked
Jihana 3 years ago
Erm, aren't cupcakes just muffins with frosting? So there would not be a cupcake tin anyways.
Kharyss 3 years ago
Cupcakes are generally smaller. They overfilled they tin, that’s all.
Load More Replies... Pascale Pierloot 3 years ago
Just nip and tuck them when they come out of the oven. Hope your cutting skills are ok?
Jeanie F-L 3 years ago
Lol just cut them apart and call them muffin tops!! (LOL, like a chef top? Get it?....) 🤣
#44
Never Trusting Another “Batter Is Supposed To Be Slightly Liquidy” Recipe Again
Jeanie F-L 3 years ago
Oh man, absolutely crush that up and top EVERYTHING with it. Ice cream, yogurt, cereal, oat meal, milk (like cookie crisp cereals)... yep, bet that'd be tasty chips...
#45
Almost
#46
Slice And Bake Cookie Fail...it Was Supposed To Be Winnie The Pooh
Fraxinus excelsior 3 years ago
I suppose it is, after he went head first down a tree pilfering honey.
Jeanie F-L 3 years ago
Well, it looks like Winnie from the new Winnie the Pooh horror film....
#47
Four Layered Banana Cake With Banana Pudding Filling And Cream Cheese Frosting Fall
Jeanie F-L 3 years ago
So..it actually looks a lot like my chicken enchilada casserole/lasagna covered in sour cream sauce lol....
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#48
My Swiss Roll. It Cracked, Looks More Like A Flattened Loaf, And The Filling Is Turning The Sponge Gray. But Tastes Sublime!
#49
Obviously These Macarons Are Utter Perfection
Ari 3 years ago
Just say they're flower shaped macaroons and that looks like intentional design
grotesqueer 3 years ago (edited)
I still can't get past the flesh color. Skin flowers? No thank you!
Load More Replies... Black Pearl 3 years ago
Better than my attempt. They all just flattened out and stuck together.
Pepper Pots 3 years ago
They look like the beginning of the Gremlins larva state, when they pop out of gimzo
#50
Accidentally Used Powdered Sugar Instead Of Flour In Banana Bread
Linus G. 3 years ago
You are going out to get a new pan, right? You are never getting the old one clean.
Jeanie F-L 3 years ago
Lol I mean, it could be cleaned if you pour boiling hot water on it and soaked it for a year or so constantly refreshing the hot water... you know...probably.
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grotesqueer 3 years ago
I don't think they've used either very often. 😂 Anyone who's familiar with them (or even one of them) would probably notice the texture & behavior being wrong.
Load More Replies... #51
My Mum Has This Habit Of Not Wasting Anything, So She Took My Old Matcha Buttercream, Mixed It With Some Flour, Tossed It In The Oven, And 30 Minites Later, You Got Hard Tack
Smutná_elfka 3 years ago
Sorry, but your mom is dumb. You could've eaten the buttercream on its own but she turned it into this thing instead. Does she even know how baking works?
#52
The First Cake I Made Of 2022 - It's Gonna Be A Long One
Robert T 3 years ago
Confused as to why you cut the top off. Or did you cut the cake in half? It is much much easier to bake two smaller cakes and then sandwich them together than cooking a large cake and trying to saw it in half! Was the curd still hot when you put it on? You need to let it cool first.
#53
My Attempt At Football Cookies For Yesterday’s Game
#54
My Poor Chocolate Chip Cookies... Any Help Would Be Appreciated If You Have Any Ideas What Went Wrong
E Menendez 3 years ago
If you melt the butter before adding this happens. To prevent spreading it is a good idea to refrigerate the dough, even when butter is not melted
Load More Replies... Pascale Pierloot 3 years ago
You should try another recipe all together...I'm guessing you did'nt use any butter and used chocolate pellets. You should always use 4 basic ingredients. Flower, butter, egg(s) and sugar. Search for a video online and follow the instructions. You can do this!!🤟🥇
grotesqueer 3 years ago
Eggs are optional in my experience. Many sources seem to say eggless cookies are too crumbly, but I've never had that problem. Though I've never just leave the eggs out, instead the recipes are eggless to begin with, so maybe there's some other ingredients then that eggy cookies don't have? 🤔
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Kristie French 3 years ago
Did you melt the butter before you added it to the sugar? Don’t melt the butter, it just needs to be softened.
D S 3 years ago
Wouldn´t the melting towards the sides also hint to a dough that was too watery? (I don´t know how to translate what I´m trying to say any better)
Load More Replies... #55
Holy Cake
#56
This Was My First Attempt At Macarons. I Haven't Been Brave Enough To Try Again
#57
Made A Glazed Blueberry Crumble Cheesecake For The First Time A Few Days Ago, But The Glaze Looks… Interesting…
Synsepalum 3 years ago
People, if using a white glaze, pipe it on. For the love of all that is delicious, pipe it on. Pipe it using a round tip, and err on the side of too thick than too runny.
#58
Fudge Cake That Boiled And Turned Into A Soup
#59
In A Groggy Stupor I Used The Wrong Pan Size, Didn’t Realize It Wasn’t Done When I Flipped It. Flipped It Back In And Baked It A Bit More, Then Birthed This Ugly Loaf. Twice Baked Blueberry Crumb Loaf/Cake
#60
Tried To Make A Sponge Cake. Failed. Tried To Recover It By Frosting It. Failed Harder
#61
Misread 1 Stick Of Butter For 1 Cup Of Butter
Olivier VD 3 years ago
"A stick of butter" "A cup of butter" Really. What kind of messed up measurements are these? And people wonder why their baking fails.
#62
Didn't Know This Sub Was A Thing. Here's A Baked Dough Because It Didn't Rise Lol
#63
I Have Made A Cursed Mistake... I Forgot To Put Sugar In My Cake. It One Of The Worst Things I've Ever Tasted, And I'm Highly Disappointed
Jeanie F-L 3 years ago
Maybe soak them in hot Carmel? Or really anything sugary and liquidy. Then freeze it once the cakes absorbed it. Then call it something fancy like Inside out lava cakes. Would totally work!
#64
It Was Supposed To Be A Four Strand Braid Challah... I'm Sure It Will Make Excellent Bread Pudding
#65
First Attempt At A Swiss Roll...look At That Cross Section
FloC 3 years ago
No offense taken, there is no such thing as "Swiss roll" in Switzerland.
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Bryn 3 years ago
I think that between them and Macarons, are the two hardest things to make in the world. Not because they have complicated ingredients but because they're d*** finicky!
Load More Replies... Amanda Trent 3 years ago
IDC if it looks a little tiny bit on the weird side, it looks absolutely delicious to me! Especially that ganache (I'm assuming) on top! Screw little Debbie's lol
#66
My Dad Asked Me And My Brother To Make A Cake In A Few Hours With No Prior Experience Or Planning
Smutná_elfka 3 years ago (edited)
Dad got what he should've expected. No offense to our bakers, only an experienced person can bake cake on a whim like that.
Kristina French 3 years ago
Pretty sure you didn't let the cake cool completely before frosting it. I've been there
#67
My Mom Says It Looks Like A Dr Seuss Cake
#68
Accidentally Added Butter In The Wrong Spot, And All My Filling Melted Out And Scorched
Amanda Trent 3 years ago
Yeah just cut the bottoms off lol. I saw a recipe video the other day where they put the cinnamon rolls in a pan like that and filled it with heavy cream about half way up and put brown sugar on top of each roll, followed by a smushed up soft Werther's caramel and pecans and baked em for like 30mins at 375°f I believe and when it was done, they absorbed all of the cream then they put the icing on top. They looked amazeballs!!
#69
Chocolate Molten Crater Cakes – I Mean, Lava Cakes
Jul Chv 3 years ago
Or just melted chocolate. It will solidify and make a crust.
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#70
I Present To You: Our Gingerbread House
#71
How?
#73
Fumble At The 1 Yard Line
Pascale Pierloot 3 years ago
I really don't want to be rude but I think it's a sign from up above to clean the oven. 😬
Jeanie F-L 3 years ago
I've never used a silicone...well anything really, but don't you put a cookie sheet/pan under those to make placing in and taking out of the oven easier? Like that's how I bake pies and loaves of bread. With a pan underneath. Maybe I'm just crazy lol.
Load More Replies... #74
Macaroons, Anyone?
#75
Cookie Fail X2
Kristina French 3 years ago
The one on the right would pass easily for grilled cheese on sweet dark bread. The one on the right would pass easily for when my kids would wake me saying "mommy I threw up again"
Amanda Trent 3 years ago
I think it's too much butter and/or sugar. Hopefully they added leavening. Honestly, I forgot what I switched up to fix that problem bcuz I had gotten the same outcome twice and I adjusted something, maybe it was eggs..? I honestly am no help. Ur welcome. 😄
#76
I Made Frog Macarons But The Tops Were Slightly Lumpy
#77
My "Macarons"
Smutná_elfka 3 years ago
These look like mine :D But wtf macarons? How can one recipe go wrong in so many different ways?
#78
Tried To Make A Cake…
#79
I Made Gingernuts Today. They Look And Taste Fine. But I Forgot To Put In The Ginger
#80
Hello Darkness My Old Friend
Jihana 3 years ago
That is a stupid cake pan. The middle part gets wider at the top. Of course the cake cannot slide out without breaking. It's amazing you got it out at all.
Smutná_elfka 3 years ago
It's probably silicone so it can be bent to get the cake out. Still a stupid design.
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Who cares what I think, but... 3 years ago
Maybe you're supposed to break the pan in order to get it out - or it's not really a cake pan
#81
Strawberry Galette Fail. Filling Leaked Out And Completely Soaked Through The Bottom Crust
#82
Overfilled My Cupcakes
#83
These Red Velvet Explosions I Made In 2016
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What do you think ?
Stacey Rae 3 years ago
I want cake now!!! While many of these may not be perfect they still looked delicious. Good on you for trying!
IsItNapTimeYet 3 years ago
These are hilarious. I am NOT a baker, cook yes, bake NO! Baking is definitely precise, and I like to “wing” things on the fly. Absolutely, have the utmost respect for bakers. My Mom is an excellent baker, but she says my cooking far outweighs her cooking. Best compliment ever.
Ivan Petrov 3 years ago
Learn how to bake. The results are great. And if you're going for simple stuff, it's not that hard.
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Annemarie Mattheyse 3 years ago
All of these make the empathetic baker that I am want to weep!
Cassi Lyris 3 years ago
Honestly, most of these aren't even that bad. I hope none of these caused the people trying to give up. 🤗
Alex Boyd 3 years ago
I feel like a lot of these people need it explained to them that there's a huge middle ground between "looks like a magazine cover" and "fail," and that it isn't realistic to expect your first time trying the dish as a home cook to actually look like the picture on the recipe. Plenty of these are things I would count as a solid B+ effort.
Darcy Marie 3 years ago
This is why I don't bake. I'll cook (almost anything). But absolutely won't bake.
Stacey Rae 3 years ago
I want cake now!!! While many of these may not be perfect they still looked delicious. Good on you for trying!
IsItNapTimeYet 3 years ago
These are hilarious. I am NOT a baker, cook yes, bake NO! Baking is definitely precise, and I like to “wing” things on the fly. Absolutely, have the utmost respect for bakers. My Mom is an excellent baker, but she says my cooking far outweighs her cooking. Best compliment ever.
Ivan Petrov 3 years ago
Learn how to bake. The results are great. And if you're going for simple stuff, it's not that hard.
Load More Replies... Annemarie Mattheyse 3 years ago
All of these make the empathetic baker that I am want to weep!
Cassi Lyris 3 years ago
Honestly, most of these aren't even that bad. I hope none of these caused the people trying to give up. 🤗
Alex Boyd 3 years ago
I feel like a lot of these people need it explained to them that there's a huge middle ground between "looks like a magazine cover" and "fail," and that it isn't realistic to expect your first time trying the dish as a home cook to actually look like the picture on the recipe. Plenty of these are things I would count as a solid B+ effort.
Darcy Marie 3 years ago
This is why I don't bake. I'll cook (almost anything). But absolutely won't bake.
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