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We’re all craving something sweet and soothing during the quarantine. So why not try out that banana bread recipe that's been hanging on your fridge for over two years now? I mean, the ten boxes of eggs, aka your coronapocalypse hoard, ain't gonna bake themselves.

The pans are flying in no time and the solo baking show is on. The timer goes off and there you have it—a doughy monstrosity and impressive baking fail. Bored Panda has collected the most unsuccessful attempts right down below that will hopefully spark your inner chef, because whatever you make… it can’t be that bad. Been there, baked that? Share your quarantine bake-off stories in the comments! 

#3

Quarantine-Baking-Fails

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Bill
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

"Its a its aaah rocket ship.yeah a rocketship. " "Death to Smoochie" a great adult humor Robin Williams movie

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You’re not the only one considering making banana bread. The global pandemic has turned many into avid home bakers. In fact, there are so many of them that suppliers have been forced to increase production.

Bloomberg reports that baking staples have become a sort-of luxury. Baking yeast sales were up 457% over last year for the week ending March 28. Flour was up 155%, butter up 73%, baking powder up 178%, and eggs up 48%.

Robert Harper, the president at Hopkinsville Milling Co., said the company is packing twice as much flour as usual. Harper commented: “It started to look like Thanksgiving and Christmas all rolled into one. People have time on their hands and are trying to save some money.”

#4

Quarantine-Baking-Fails

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Rabbit Carrot
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Cut them up post bake when they’re still a little soft. Or if they’re a little hard crumble them up into large chunks and sprinkle on ice cream. Nom.

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#5

Quarantine-Baking-Fails

My make-shift attempt at making a bunny failed me, but I think I baked a fat cat instead? 

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Mark
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Thinks first picture was the after, looks at second picture, what the hell!!!!

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#6

Quarantine-Baking-Fails

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Bored Panda contacted Beth Coombes, a professional pastry chef and the owner of bespoke bakery Pili Pala Cakehouse, who told us about everything you need to know to bake in quarantine like a pro.

Beth suggests always reading your recipe in full before just going for it. “Baking is such a science and things must be done in the correct order to achieve the end result you want,” she explained. Plus, always weigh your ingredients before starting so you can concentrate on the method while making it.

#7

Quarantine-Baking-Fails

So...this looked to be baking perfectly and happily in the oven...this was the surprise on the other side

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#8

Quarantine-Baking-Fails

“Ummm....are the cinnamon buns supposed to try and escape from the pan?

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The pastry chef named a couple of beginner’s mistakes that are best to avoid. One of the most common ones is setting the oven to the right temperature. “Cakes cook on so many different temperatures to get different results, so don’t think 'ah, this temp will do,' as it might not work, and you’ll learn that the hard way.”

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Another common mistake that anyone who is new to baking could make is simply not knowing the technique. “For example, 'beating' or 'folding' techniques. If you’re not sure what a word means, give it a little google first and you’ll be good to go.”

If you can decide on a recipe to try out when in quarantine, Beth has shared her super-easy salted caramel brownies recipe with all the Pandas out there. The ingredients you’ll need are: 170g dark chocolate, 170g unsalted butter, 3 eggs, 225g caster sugar, 50g cocoa, 50g plain flour, ½ tsp sea salt, 100g salted caramel.

“Preheat your oven to 150℃ and line a 11”/8” tin. First, melt the chocolate and butter together and leave to cool for a couple of minutes. Then, whisk your eggs and sugar together until combined before adding your chocolatey butter mixture. Continue to gently whisk until it all comes together, then add your cocoa powder, flour, and salt. Fold this together, to make sure it’s all smooth and combined—it will be super-thick and shiny.”

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“Lastly, add half of your salted caramel to the brownie, fold, and combine. Pour this in the tin, then drizzle and swirl the other half through the brownie. Give it a couple of taps on the table to level it out and bake it in the oven for 20-25 minutes.” 

“Once ready, it should still be a little wobbly in the center, but crusted and set around the edges. You must leave this to cool for a few hours before cutting into squares and indulging—trust me, it will totally be worth it!” Bon appetit!

#13

Quarantine-Baking-Fails

Baking fail. My macarons exploded and didn’t grow feet.
I’m pretty sure it had to do with my almond flour. I made my own and I think it was too moist. I haven’t been able to find ready made almond flour but almonds are readily available. I’m gonna try again

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Miss Cris
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Macarons are very difficult to do. Yours look arty in some way.

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Gregg V
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Those look like the "Alien" eggs, that the crabs explode out of. Be careful and check the floor.

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Christopher Oetker
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Measure out your powdered sugar and almond flour the night before and leave it overnight on a sheet tray in your oven. That will help your moisture issues. Pastry chef here

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spicystarfish
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

a few in the middle turned out fine with little tiny feet so I think they are great!

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ChickyChicky
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Unpopular opinion: macarons aren't all that great. Especially for the amount of work they involve.

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Gail Nicholson
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

They are trying to grow feet, they're just trying to grow them upwards. (Btw... do you really want your food to have feet?!)

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⚞ Katniss Everdeen ⚟
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Some of them are still salvageable; the others you can just eat as are. Macarons are difficult; don't give up :)

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Sarah Benetti
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Let your freshly made almond flour dry for a bit first. On a sheet pan on real low in the oven. Almonds can be wet if you’re using raw. They actually look really good though! Pretty color 😊

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Jing Yi Xu
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Some of the bubbles may have been trapped inside while you were baking them! Did you smack the pan down with the piped macarons before you put it in the oven?

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weatherwitch
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I actually thought these were designed to look like dragon eggs and also dragons emerging from the eggs!

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Fly Girl
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

You may alway want to "dry out" your egg white - place them in a bowl, uncovered, in the fridge for a day or two to let some of the moisture evaporate. Thicker egg whites help "stabilize" the macarons.

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Betsy Gee
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

never tried these, or made them, but they still look good and like a modern design

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Susan Neves
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

If you are new to baking, make some regular cookies first....macarons are tricky. They really don't look that bad! <3

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kristie b
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Let your almond flour dry more, or the macarons themselves dry more. They exploded because of too much moisture

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Raanan Shefa
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Did you roast your almonds before grinding? It dries them up.

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Mumof1
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

They're actually really attractive in a sort of Warhol-esque way.

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Littlemissbucket
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Make sure you don’t overmix your batter and not to bake them on rainy day! Also make sure to let your macaroons form a “skin” overtop outside the Oven once you’ve baked them :D Good Luck!

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maya P.K
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

im alergic to macarons so honestly im not that sad. one less person eating nuts in the wourld

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Jaybird3939
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

They are the MOST beautiful color. I love that particular shade of blue. No sarcasm/joking!

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Caroline Driver
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Love the colour. And do they taste like macarons? If so, no biggie, yum!

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Julia King
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

The ones that exploded can be eaten as individual cookies. They look amazing!

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Nicole Bowman
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

TIL about "exploded" macaroons. Suddenly, I want some exploded macaroons! OP. Patent this!! Lol

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Ellen Frank
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

You can buy almond flour at King Arthur Flour. Your oven may be too hot, also. Do you have a thermometer you can check it with?

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zims
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Maybe toast your almonds before turning them into flour?

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Rã. R. Field
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

The fact that the colour is amazing, these could be called “Space Crunchies”, AND/Or add odd white icing eyes and a lopsided smile and there you have the Space Face Emoji:)

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Moriah Gottman
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

You need to tap the baking pan vigorously and let them dry out for about an hour before baking.

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Bob Beltcher
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3 years ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

"I haven't been able to find ready made almond flour" and the whitest sentance spoken today award goes to...

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Tabar
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

This has been done before: https://news.artnet.com/market/jamie-mccartney-vagina-sculptures-321901

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melanie bly
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Check Amazon for almond flour. They still look cute. Still pretty em up and eat!

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Yvonne Brilhart
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

You should let the macarons have skin by letting them sit at least 15 minutes before bake

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Jess Kollesavich
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I think you just forgot to tap the pan on the counter. This helps get rid of air that can build up in the cookie so this doesn’t happen.

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George Hudacko
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Maybe toast the almonds slightly and cool first to help dehydrate the flour.?

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Shelly Lewis-Charron Jean Lewis-Charron
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Macaroons don't go in the oven and no ingredients of flour how it is oats, Sugar , baking cocoa, and milk

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Wilma Sliwiak
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Bob's Red Mill sells almond flour in cellophane bags. Check their website to find where you can buy it.

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Lana Jig-maker
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

They look kinda cool. One on the bottom row even looks to have Africa on it, minus Madagascar.

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Pamela Grove
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

This is why I'm not even attempting macarons until I can take the class on them at Sur La Table.

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AQUINNAH POLOZOLA
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Maybe you could put filling in the top and say that they're cookies, or call them "tower macarons"

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Id row
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I've heard they're tricky little bastards to make. I've never had them, I'd love to try one some day.

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Cara Scopazzi
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

A couple of them look right, but all in all they probably taste good.

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Christina Chambers
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

I've never had trouble finding almond flour (health-nut stores or natural foods section of regular stores), but I have read that making your own is rather tricky. I suggest you seek more info before grinding more almonds into flour.

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Heather Menard
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

it wasn't the moistness it was how long you cooked them for lol

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Aria
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

The aliens have hatched, it is only a matter of time before they overtake us all

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ClaudiaDarla03
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

is it weird that I saw the purple and instantly thought of Thanos?.....

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Olivia Linseman
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

The air is trying to escape you have to slam the pan on the counter a few times to get the air out before they go in 😊 otherwise they look very well done!

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Ritchat
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Macarons are made with ground blanched almonds, not almond flour. It's important because flour isn't oily enough. And macarons are very hard to do right. My first batch looked like that too.

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Rob Grant
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3 years ago

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Luna Lovegood
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

That actually looks pretty cool though, and at least a few worked.

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Amber Cook
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Macaroons are a hard thing to get down in baking! My daughter and I attempted them once, haha! I've got plenty of alarming flour however!

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chi-wei shen
Community Member
3 years ago (edited) DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

These are alien eggs. Some of the aliens are roaming your home now.

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Karen Gavaletz
Community Member
3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Maybe you should try something different, like boiling water....

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Molly Block
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3 years ago

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How can you even use heavy almond flour for macarons? You can't!

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#14

Quarantine-Baking-Fails

In my attempt at making pizza, i discovered my yeast had expired in 2010. And the supermarkets had ran out of yeast. Then I read about making yeast from dried fruit. I used dried longan and here is an interesting outcome. The dough was stretchy and after baking, I ended up with a very pleasant tasting crispy and slightly chewy sweetish flatbread. It went really well with crunchy peanut butter

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Emperor Kitten
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Or make a sourdough starter. You won't get your pizza for a week, but it'll be awesome.

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#16

Quarantine-Baking-Fails

Sadly my challahday easter bunny didn't quite work out. Seems to have come down with some hip dysplasia, ear disconnection, and a touch of elephantiasis in the oven... I think the main culprits here were uneven working of the various strands, slight underproofing, and perhaps some rusty baking skills. Next time..

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#19

Quarantine-Baking-Fails

A bit too much of baking soda

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#20

Quarantine-Baking-Fails

Sweet f’n dreams people!!

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Harleen
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

That's how everyone looks after years of smoking carrots. It catches up with you.

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#21

Quarantine-Baking-Fails

I think I made the peanut butter cookies a bit too big.

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#22

Quarantine-Baking-Fails

He’s baaaaaa-ck! 3. Oh no!! 4. Sleepy sheepy

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#24

Quarantine-Baking-Fails

I tried to make pretzels and they went MUTANT 

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#26

Quarantine-Baking-Fails

i am normally a good baker. i found a recipe for egg custard pie. i told my husband 2 go 2 the store to get the ingredients (only 1 person per family is allowed in the store and i cannot be trusted because i come home with a whole bunch of junk food lol). 1 of the ingredients were pie crust, i told him the pie crust are in the refrigerated section near the eggs and where the cookie dough is. he came home with pie crust from the freezer in a pie plate already....i have never seen these in my life and the pie dish was not deep. this was the outcome of using pie crust i have never made before. apparently the egg custard somehow got under the pie crusts while baking, and that big bubble in the middle is the pie crust

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Maiun
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

Lesson 1. Make your own pie crust. Lesson 2. Pastry formula: half fat to flour. EG. 8 oz flour 4 oz fat. Lesson 3. Use butter, freeze it, grate it into the flour, cut together with a butter knife, add COLD water( 1/4 to 1/2 a cup) gradually, stirring gently until dough comes together, leave in fridge for 30 mins before rolling out (this lets the gluten in the flour relax and stops the pastry being tough) Enjoy

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#29

Quarantine-Baking-Fails

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Oaklynn Emberly
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3 years ago DotsCreated by potrace 1.15, written by Peter Selinger 2001-2017

This are the kind of pictures that you just keep laughing at even though you can’t figure out what exactly is so funny about them.

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#30

Quarantine-Baking-Fails

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Note: this post originally had 45 images. It’s been shortened to the top 30 images based on user votes.