I’m really sad they disconinuted the Cinnamon Roll Poptart. That one was the only one I ate 😞- any tips on how to replicate it from scratch?

seen from United States
seen from Netherlands
seen from Spain
seen from United States

seen from Indonesia

seen from India
seen from Netherlands
seen from Australia
seen from United States
seen from Iraq

seen from United States
seen from United States
seen from United States
seen from Canada
seen from Venezuela

seen from Türkiye

seen from China
seen from Egypt

seen from Brazil

seen from United States
I’m really sad they disconinuted the Cinnamon Roll Poptart. That one was the only one I ate 😞- any tips on how to replicate it from scratch?
Just wondering, does Anyone have a good oatmeal raisin cookie recipes? I want to make some for my dads birthday
Tumblr baker friends
Is a cake recipe interchangeable with a cupcake recipe? I have a favorite carrot cake recipe and I’d like to use it to some cupcakes. Am i setting myself up for a trap? Are there subtle difference in the chemistry???
I need to bake a birthday cake for someone next week. I don’t know where to start, do I go box mix or attempt to diy it? What flavour? What topping/glaze???
Help meeee (please gib cake ideas - if linking recipes only metric I beg of you)
yo, niche question. what's a brand of oven/stove that when you bake in it, it makes the whole area smell like what you're baking? 'cause I know some ovens won't put out the smell that strong and I want an oven that makes you smell cookies from the driveway, if possible.
Weird question, can book paper be used as cupcake liners?
Urgent question!
Can you bake edible glitter? How easy would it be to mix edible glitter into brownie batter? If I mix the edible glitter into brownie batter, will it look pretty? Should I add extra edible glitter to the top before baking just to be certain? How much glitter can I put in there before it becomes inedible?
THESE QUESTIONS ARE VEEERRRY IMPORTANT! PLEASE HELP!!!
bread maker question
I admit up front: this is probably an obvious thing that I’m just failing to recognize.
But. Why is garlic bread almost always “premade bread + butter/margarine/oil + garlic spread on top” and then maybe toast it?
Why is sandwich bread mostly not made with garlic inherent to it?
Is this a chemistry reaction problem?
Does the garlic react to oven temperature during baking at a speed that leads to bad tastes?
I can find exactly 1 recipe that includes garlic and other seasonings in it, and that recipe includes some other ingredients which I cannot have.