Honestly, i didnt use any measurements for the recipe. After watching something similar on TV, I wanted to try my luck. But the results, awesome

The baumkuchen that I received as a thank you gift at a wedding was so delicious and it made me want to try making my own.I am such a klutz and wasn't really confident that I could roll up the cake, then I decided to just try folding it in half! So, I tried folding the cake and I could make it so easily.While scooping the batter with a ladle, some flour may settle at the bottom of the bowl; mix it each time you scoop the batter.If the tamagoyaki-pan starts to stick, add some oil.It is easier to use chopsticks rather than a spatula to make this cake. Recipe by Nekonokaasan

When I make regular old fashioned doughnuts in a tray, they are so prone to breaking up.These small ones are easy for small children to eat, yet it's adult-like and they are bite sized. They are easy to make and everyone can enjoy them.Since the shape is a bit chunky, it's better to make a circle of oil and gently move them around, rather than turning them over and over.Also they all turn out the same color.If you use a 18 x 27cm plastic bag, it's better than using a dough bag because when you roll it out the thickness will be just right. For about 30-35. Recipe by Karenmamacchi

Simply easy and delecious.

I wanted to eat healthy and smooth pudding.I think it tastes like mille-feuille cake because of the custard and strawberry?Spread the "Tofu Custard Cream" from Step 3 over bread. It is also useful for making other sweets!Add more rum or double cream for fragrance.You can also serve this without jam. Recipe by Ayachin0816

Great for that chocolate fix! 40 seconds and you got a stylish pudding enjoy!!!

This is a South African dessert, which is slightly spongy and sticky in texture. They are usually served hot with cream sauce or custard or cold with ice cream. I have made a regular custard.#nonindian

Easy to make cookies. Almond flour and vanilla extract make these cookies a very nice treat. A cup of tea and Linzer cookies are making a perfect match. First they are going to be crispy but once u pit them in an air tight box for 1 night they r going to turn delicious and soft. :-)

I love tiramisu cakes so I tried making something different. I referred to a tiramisu sauce recipe, and made my own version.Here's the video of the steps on YouTube: http://youtu.be/bucicClPRcA Recipe by decocookie

I wanted to make a strawberry custard tart using my tart and custard recipes.A tart without sponge cake should be made small, since a large one may be difficult to cut. The healthy tart crust will rise, so if you don't have any pie weights, push it down with your fingers. I recommend printing out the tart recipe mentioned as well. Recipe by Healthy daisuki

The surface of a soufflé cheesecake often cracks when you bake them. The cake will be fluffy if you make the cake with a stiff meringue, but the cracking becomes worse... The surface cracks even if you adjust the oven temperature precisely if you just let up for one second. I wanted to somehow easily give the cake a nice surface without cracking and spent a lot of time thinking about the right method. Then I remembered the process of spreading butter and sugar on the baking paper when making soufflé cheesecakes eaten hot. I tried method and succeeded making the cake perfectly without any cracks! I was able to create a soufflé cheesecake, which I am proud of, which I can bring with me anywhere as a gift.The problem when making soufflé cheesecake using lots of cream cheese is the cracks on the surface of the cake. This is because the surface of the cake is already baked, but the meringue in the batter tries to rise, so the surface of the cake cracks like a volcano. Spreading butter and powdered sugar on the paper lined inside the cake mold will allow the cake to rise evenly, and this will prevent most cracking on the surface. This is a trick you apply to the cake mold, so you could try using it for any other cheese cake recipes.I wrote up on these cracks in my journal online. Try checking it out if you come across any problems. Recipe by Kototama