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! 

#1

Quarantine-Baking-Fails

Just don’t ask...

north_london_allotment Report

Rem
Community Member
1 year ago

It's grown a tentacle

View More Replies...
View more comments
#2

Quarantine-Baking-Fails

wendybyrdm Report

AJu
Community Member
1 year ago

Laughed very much at the caption :D

View More Replies...
View more comments
#3

Quarantine-Baking-Fails

tizzywoman Report

Bill
Community Member
1 year ago

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

View More Replies...
View more comments

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

yasminesalam_ Report

Rabbit Carrot
Community Member
1 year ago

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.

View More Replies...
View more comments
#5

Quarantine-Baking-Fails

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

therealfoodvibes Report

Mark
Community Member
1 year ago

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

View More Replies...
View more comments
#6

Quarantine-Baking-Fails

Brooke_Chicago Report

Vicky Zar
Community Member
1 year ago

How can you forget flour? Its the main ingredient most of the time

View More Replies...
View more comments

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

moominesthers_kitchen Report

Shirin Hashim
Community Member
1 year ago

Was it trying to escape?

View More Replies...
View more comments
#8

Quarantine-Baking-Fails

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

anleduc12 Report

Human #1,232,867
Community Member
1 year ago

Love it, look so cool!

View More Replies...
View more comments
#9

Quarantine-Baking-Fails

Epextecation vs reality

heidi_montana Report

rai mei
Community Member
1 year ago

it's still cute :)

View More Replies...
View more comments

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.”

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.”

#10

Quarantine-Baking-Fails

heidiallen75 Report

Miss Cris
Community Member
1 year ago

You can use them in a barbecue now!

View More Replies...
View more comments
#11

Quarantine-Baking-Fails

NYCFirm Report

Miss Cris
Community Member
1 year ago

It looks delicious anyway

View More Replies...
View more comments
#12

Quarantine-Baking-Fails

scottsearle Report

Rissie
Community Member
1 year ago

But how? It really isn't that hard...

View More Replies...
View more comments

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.”

“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

roses4shawna Report

Miss Cris
Community Member
1 year ago

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

Gregg V
Community Member
1 year ago

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

Load More Replies...
Rabbit Carrot
Community Member
1 year ago

The colour is beautiful though.

Christopher Oetker
Community Member
1 year ago

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

juan McCauley
Community Member
1 year ago

I was going to say the same thing. Not the pastry chef part.

Load More Replies...
spicystarfish
Community Member
1 year ago

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

ChickyChicky
Community Member
1 year ago

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

Rissie
Community Member
1 year ago

Totally agree. They're nice, but not that much work nice.

Load More Replies...
Jenica Thomas
Community Member
1 year ago

They kind of remind me of blueberries with the little "explosions" in the center.

Frozengeckolover
Community Member
1 year ago

OMG! They totally look like blueberries! Lol!

Load More Replies...
Adam C
Community Member
1 year ago

8 of 35 is not bad.

Gail Nicholson
Community Member
1 year ago

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

aleem ud din
Community Member
1 year ago

the cracks are beautiful <3

⚞ Katniss Everdeen ⚟
Community Member
1 year ago

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

Esca Sav
Community Member
1 year ago

The color is gorgeous though!

Jennifer Cunha
Community Member
1 year ago

A few of them look okay. Took me 4x to get macarons right.

Sarah Benetti
Community Member
1 year ago

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 😊

Jing Yi Xu
Community Member
1 year ago

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?

Kathy Brown
Community Member
1 year ago

They still are a pretty color though.

Jim Wamsley
Community Member
1 year ago

Maybe some alien eggs hatching?

Sk8_boy
Community Member
1 year ago

Some are still good tho

Vanessa Da-Sandwich
Community Member
1 year ago

Parchment paper will help with the moisture!

weatherwitch
Community Member
1 year ago

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

Linda Roy
Community Member
3 days ago

I love that shade of purple! 😃 💜

Liz Sahlin Johansson
Community Member
11 months ago

My first thought was “Ah! A lot of new emojis!”

Laura Johnston
Community Member
1 year ago

You can buy Almond flour at King Arthur.com.

Shinomi Chan
Community Member
1 year ago

They still look good.

Shampoo
Community Member
1 year ago

Probably still tasty though!

Rwth Hunt
Community Member
1 year ago

Why are they blue?

Jonathan Konda
Community Member
1 year ago

did the smurfs come back to resurface?

Fly Girl
Community Member
1 year ago

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.

JoAnn LePoer
Community Member
1 year ago

I don't see coconut either

Amanda Madsen
Community Member
1 year ago

They are a really beautiful color though!

Betsy Gee
Community Member
1 year ago

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

Ava Lewis
Community Member
1 year ago

if this happenned i woud turn them into something artsy

Susan Neves
Community Member
1 year ago

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

kristie b
Community Member
1 year ago

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

Raanan Shefa
Community Member
1 year ago

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

Mumof1
Community Member
1 year ago

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

Littlemissbucket
Community Member
1 year ago

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!

Kimberley Thomas
Community Member
1 year ago

Put cherries in the open spots and be happy while nibblings.

O Jackson
Community Member
1 year ago

Those are kind of GOOD

maya P.K
Community Member
1 year ago

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

MimsLarson
Community Member
1 year ago

Practice practice practice!!

Zoey Hicks
Community Member
1 year ago

looks good

Jaybird3939
Community Member
1 year ago

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

Jennifer Brown
Community Member
1 year ago

why are they blue?

Mel Schmidt
Community Member
1 year ago

Actually they look really cool! Awesome job!

Todd Hollfelder
Community Member
1 year ago

Why are they blue?

rehabisforquitters
Community Member
1 year ago

The color is so 'Easter'...

Cathy Proctor
Community Member
1 year ago

Try coconut flour, it isn't as moist

Teresa Groth
Community Member
1 year ago

Nice try!

Caroline Driver
Community Member
1 year ago

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

Julia King
Community Member
1 year ago

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

Nicole Bowman
Community Member
1 year ago

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

JJM
Community Member
1 year ago

Aliens!

Emory Holman
Community Member
1 year ago

look for Pamala's gluten free baking mix.

NomNomaSourus
Community Member
1 year ago

omg!!! they r butiful!!! ;)

Bahar Sayhan Gulyás
Community Member
1 year ago

Im sure they still taste great! Love the color btw

Anja Schmidt
Community Member
1 year ago

want to try! Yumm!

A. Michael Uhlmann
Community Member
1 year ago

cool, they all promoting different zodiac signs

Caroline Han
Community Member
1 year ago

As long as they taste good.

Sharon-Shay Walsh
Community Member
1 year ago

I think they look sorta cool

Ellen Frank
Community Member
1 year ago

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?

zims
Community Member
1 year ago

Maybe toast your almonds before turning them into flour?

Rã. R. Field
Community Member
1 year ago

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:)

Veda Charrow
Community Member
1 year ago

A couple of them look ok.

Mark Wiley
Community Member
1 year ago

Almond flour is available on amazon.com .

Moriah Gottman
Community Member
1 year ago

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

melbfk
Community Member
1 year ago

Looks they're a pretty blueberry color.

Bored Silly
Community Member
1 year ago

Look interesting and I love the colour.

Bob Beltcher
Community Member
1 year ago (edited)

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

Tabar
Community Member
1 year ago

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

BRYLEE CORN
Community Member
1 year ago

It looks cool

melanie bly
Community Member
1 year ago

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

Yvonne Brilhart
Community Member
1 year ago

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

Cici Qiu
Community Member
1 year ago

these still look delicious tho

Jess Kollesavich
Community Member
1 year ago

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.

George Hudacko
Community Member
1 year ago

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

Gregg Bender
Community Member
1 year ago

What did you do to those poor Smurfs?!? 😆😆

Shelly Lewis-Charron Jean Lewis-Charron
Community Member
1 year ago

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

Wilma Sliwiak
Community Member
1 year ago

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

Lana Jig-maker
Community Member
1 year ago

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

Pamela Grove
Community Member
1 year ago

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

AQUINNAH POLOZOLA
Community Member
1 year ago

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

Id row
Community Member
1 year ago

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

Cara Scopazzi
Community Member
1 year ago

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

Christina Chambers
Community Member
1 year ago

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.

Kate Johnson
Community Member
1 year ago

I'll eat 'em!

Heather Menard
Community Member
1 year ago

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

Aria
Community Member
1 year ago

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

ClaudiaDarla03
Community Member
1 year ago

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

Olivia Linseman
Community Member
1 year ago

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!

Suzzy Benvy
Community Member
1 year ago

There’s atleast 5 dece ones there

Isabella Lettman
Community Member
1 year ago

some of them worked out

CHUA YEE HWEE
Community Member
1 year ago

I M DROLINGGGGGGG!its look yum although........u know;-;

Susan Gee
Community Member
1 year ago

Yum, volcano cookies! Or dinosaurs hatching?

Patty Leaton
Community Member
1 year ago

troll cookies

Johanne Trudeau
Community Member
1 year ago

Pretty color? Not that bad. Try again...

Anne
Community Member
1 year ago

No, your oven is too hot

Brenda Owens
Community Member
1 year ago

They still look edible to me.

Ritchat
Community Member
1 year ago

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.

Yvonne
Community Member
1 year ago

They're supposed to have feet?

Frozengeckolover
Community Member
1 year ago

They'll be fine. Just put extra frosting on them.

Adreana Davis
Community Member
1 year ago

Such design fro the exploding fillings!

Annie
Community Member
1 year ago

They'd make a nice design on your wall. : )

Anna-Marie Buchner
Community Member
1 year ago

Wow

TheDivineMs.M
Community Member
1 year ago

Im just impressed you made your own flour

Rob Grant
Community Member
1 year ago

This comment has been deleted.

Little Flame
Community Member
1 year ago

Their abstract cookies

Malgorzata Margo
Community Member
1 year ago

lower temp, longer time? give them time to grow feet

Kate S
Community Member
1 year ago

Practice make perfect

bdunbar@kcls.org
Community Member
1 year ago

I bet they taste awesome though ;-)

Alexandra Daris
Community Member
1 year ago

How do they taste?

Red Panda
Community Member
1 year ago

For some reason those look good

Sent From The Slytherin House
Community Member
1 year ago

Grow feet? Is that a real thing?

Dawn Everly
Community Member
1 year ago

it looks as if something was escaping ...Alien cookies!!

Gipsy Kings fan
Community Member
1 year ago

I love the color, though! :-)

Luna Lovegood
Community Member
1 year ago

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

Amber Cook
Community Member
1 year ago

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!

chi-wei shen
Community Member
1 year ago (edited)

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

Sandra Simpson
Community Member
1 year ago

I love them.

Karen Gavaletz
Community Member
1 year ago

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

Donna Reynolds
Community Member
1 year ago

Not sure they are suppose to be that color.

Molly Block
Community Member
1 year ago

This comment is hidden. Click here to view.

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

Magda Kočičková
Community Member
1 year ago

This comment is hidden. Click here to view.

Almond flour won't work

View More Replies...
View more comments
#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

engtingting Report

Emperor Kitten
Community Member
1 year ago

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

View More Replies...
View more comments
#15

Quarantine-Baking-Fails

turinqui Report

Rabbit Carrot
Community Member
1 year ago

Failed rainbow cookies look like cool mined gem cookies.

View More Replies...
View more comments
#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..

exzackt Report

ZombieGirl
Community Member
1 year ago

It actually doesn't look too bad

View More Replies...
View more comments
#17

Quarantine-Baking-Fails

KetanJ0 Report

Nawal Wali
Community Member
1 year ago

That oval is going to be me by the end of all this

View More Replies...
View more comments
#18

Quarantine-Baking-Fails

JacqTheStripper Report

Perfumista Perfumista
Community Member
1 year ago

You've been burning

View More Replies...
View more comments
#19

Quarantine-Baking-Fails

A bit too much of baking soda

reddit.com Report

Mark
Community Member
1 year ago

Congratulations you made..........................a mess!

View More Replies...
View more comments
#20

Quarantine-Baking-Fails

Sweet f’n dreams people!!

stefjphall Report

Nawal Wali
Community Member
1 year ago

This ones seen things

View More Replies...
View more comments
#21

Quarantine-Baking-Fails

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

maiko.the.pug Report

Johnny Farnen
Community Member
1 year ago

No such thing as a peanut butter cookie made too big.

View More Replies...
View more comments
#22

Quarantine-Baking-Fails

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

nikki.cooper8 Report

Mark
Community Member
1 year ago

Googly eyes would have helped along with a derpy smile.

View More Replies...
View more comments
#23

Quarantine-Baking-Fails

wxcastershelby Report

Collin Lyle
Community Member
1 year ago

Baking is science, lol

View More Replies...
View more comments
#24

Quarantine-Baking-Fails

I tried to make pretzels and they went MUTANT 

hannahcrw1990 Report

Tabitha L
Community Member
1 year ago

Yummy. Pretzel rolls!!

View more comments
See Also on Bored Panda
#25

Quarantine-Baking-Fails

xRileyAlexander Report

Miss Cris
Community Member
1 year ago

Oven in a too low temperature

View More Replies...
View more comments
#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

kristie walker Report

Maiun
Community Member
1 year ago

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

View More Replies...
View more comments
#27

Quarantine-Baking-Fails

NicHilton1 Report

rai mei
Community Member
1 year ago

ummm.. too much heat?

View More Replies...
View more comments
#28

Quarantine-Baking-Fails

CecilyTynan Report

Adam C
Community Member
1 year ago (edited)

But why use a 30 year old dough?

View More Replies...
View more comments
#29

Quarantine-Baking-Fails

GirlNamedMarley Report

Oaklynn Emberly
Community Member
1 year ago

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.

View More Replies...
View more comments
#30

Quarantine-Baking-Fails

taehatypes Report

read041
Community Member
1 year ago

WHY?! Do you want the cookie to taste like soap?!

View More Replies...
View more comments

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