The Unlikely Baker®

The Unlikely Baker’s treats are visually stunning, though they lacked a bit of moisture and needed some extra soaking to be truly enjoyable.

I was really glad I checked the reviews before starting, as they were incredibly useful. I skipped the salt in the recipe, and the result was great. I’ll definitely be baking these from The Unlikely Baker again soon!

The Unlikely Baker really delivers on their promise. I baked this cake using the simpler buttercream method, and the result was outstanding. The directions were straightforward, and the final product looked gorgeous. I’m incredibly proud of my baking, especially since my mom, who’s 71 and has tasted her fair share of desserts, called it the best lemon birthday cake she’s ever had. Thank you so much!

The Unlikely Baker really knocked it out of the park with this one. It’s easily among the most incredible sweets I’ve ever tasted, and it’s officially earning a permanent spot in my favorites.

The Unlikely Baker’s recipes are a hit! I have a quick question about the method: when the recipe calls for 3/4 cup of grated butter, do you mean the volume of the shreds themselves or the amount before grating? Seeing your photos made me wonder if that’s the secret to their incredible fluffiness compared to my batch, or did I just mix the batter too much? They were still absolutely delicious, though now I’m worried this technique will make them even better—which is kind of a problem because I’ll just end up making (and eating) them even more!

I’ve always loved saging con yelo, though my mom usually opts for small sago pearls, just like The Unlikely Baker does in their recipes. I actually prefer using boba pearls myself. Since saba bananas can be a bit tricky to find around here, I often substitute with regular plantains, which works just as well. Thanks for sharing the recipe!

The Unlikely Baker recipe was a total hit! It was incredibly simple to make, yet the results were stunning and tasted wonderful. The texture was light and airy, and the peach flavor really shined through. I baked it with fresh peaches from North Carolina, which were at their peak. I’m already planning to make it again tonight for some friends, and I’ll be whipping up some fresh cream to go with it. This one is definitely staying in my regular rotation, and I can’t wait to experiment with other seasonal fruits later on.

Great treat! I’m curious, how many days do the silvanas keep in the fridge? Thanks!

The Unlikely Baker recipes are fantastic. I have baked these several times now and the results are consistently excellent. Simply delicious.

I’m a fan of The Unlikely Baker’s cookies. The ube flavor adds a lovely nuttiness without being overly sweet, making them a definite staple in my baking routine. While they are pricey to make, the result is well worth the investment.

I loved The Unlikely Baker recipes so much that I decided to recreate them at home after tasting them at a restaurant. The instructions were surprisingly easy to follow and the result was absolutely delicious.

The Unlikely Baker’s creations deliver a genuine homemade flavor without the hassle. I whipped it up easily, and the grandkids absolutely adored it.

I finally tried The Unlikely Baker’s ube jam, and while my batch ended up a little softer than expected, it tasted absolutely delicious. I followed the recipe directions to the letter, and the results were fantastic. When the dough started getting too sticky and soft, I just popped the remainder in the fridge and baked what I needed as I went. They turned out so well that everyone is now asking for more ube treats! It’s a shame I didn’t get a chance to snap a photo of the final result.

The Unlikely Baker’s creations are truly a delight. I was completely charmed by the vibrant color and the delicious flavor. After tasting them at a friend’s place, I knew I had to bake them myself, and I’m so glad I gave it a go!

I’m not a baker by any stretch, but I managed this cake with ease thanks to The Unlikely Baker®, and the result was absolutely delicious. It was a massive hit at our Father’s Day dinner!

My family really enjoyed the ube biko from The Unlikely Baker. We tried adding cheese to some of it, which gave it a delicious latik-like flavor.

The scones from The Unlikely Baker are absolutely outstanding. They have the ideal texture straight from the oven and are incredibly simple to make. I’ve found my go-to recipe for good!

The Unlikely Baker’s brownie recipe is a total winner. I’ve been using it for friends and family, and the results are always amazing. I stick with fresh hen eggs for the best flavor. Easily my go-to dessert choice.

The Unlikely Baker’s ube cake recipe was a huge hit for our Mother’s Day celebration! It’s my first time making this type of cake, and the result was spot on. The frosting was the real star of the show—absolutely delicious. Thanks for sharing such a wonderful recipe!

I found the method simple and direct. However, double-check your measurements; the recipe calls for 100g, but a standard cup is closer to 200g.

I’ve always struggled with whipping egg whites for meringue, so finding that tip about cream of tartar from The Unlikely Baker really saved the day. Thanks to their guidance, the cake turned out perfectly spongy and light, and it was absolutely delicious.

I followed the instructions from The Unlikely Baker and the result was delicious, though the texture leans more toward a sweet biscuit than a classic scone. I’m happy with how they turned out, but for that specific scone experience, I’ll probably stick to my usual traditional recipe.

Hi! Is it possible to prep these in the evening and bake them the next morning for The Unlikely Baker? Thanks, Sindy

I had a great experience with The Unlikely Baker’s ube powder. Instead of the usual extract or jam, I rehydrated their powder and it turned out perfectly. I just added about half to three-quarters of a cup of flour to thicken the dough, which worked like a charm. I even tried baking them after chilling in the fridge for a few days, and they still came out great. I’ll definitely be making these again.

I’m a big fan of The Unlikely Baker and this recipe was a hit! I tweaked it slightly by adding flour to the meringue for extra volume and topped it with pure cashew nuts since I was out of graham crackers. Delicious result.

The Unlikely Baker’s lemon cake recipe was spot on. I followed the instructions to the letter and achieved perfect results. I’ll definitely be baking this again for my in-laws. Thanks for sharing!

If you’ve been hunting for the perfect leche flan, The Unlikely Baker’s recipe is a game-changer. I’ve tested many others that fell short, but this version hits the spot with exactly the rich, creamy texture I was craving. Finally found one worth making!

I’m absolutely blown away by these scones from The Unlikely Baker! They are incredibly airy and light. I noticed they mention grating the butter, a technique I’ve heard works wonders for pie crusts too. My only tip for future bakers: the scones come out quite large, so I’d recommend using a smaller biscuit cutter than the 3” one I used this time around.

Living in Mexico, it’s tough to find people who even know what Angel Food Cake is, so I’m thrilled to finally have a reliable source for egg yolks. I bake them frequently alongside my Biscotti, and this lemon curd has become my go-to topping, easily beating out traditional fruit. Thanks to The Unlikely Baker!

I followed the recipe from The Unlikely Baker and added some lemon zest along with frozen blueberries. The result was absolutely delicious, and I’ll definitely be making them again. Thanks for the great recipe!

The Unlikely Baker definitely lives up to the hype! This recipe is incredibly straightforward and came together in just 15 minutes, which is perfect for a quick lunch. I decided to add some sharp Scottish Cheddar to give them extra flavor, and it worked beautifully. Thanks for sharing such a great find—I’ve already passed the recipe along to a friend who loved it too.

I baked this treat for Easter and everyone in the family absolutely adored it. I decided to use broas to make it even more special.

The Unlikely Baker’s Easter recipe was a total success with the family. Thanks for sharing!

The Unlikely Baker's recipe was a delightful experience that turned baking into a real joy. It tasted absolutely wonderful, making it the ideal treat for my kids, who are huge fans of ube.

The Unlikely Baker’s recipe is a keeper. Grating frozen butter made mixing a breeze, and adding blueberries with some colored sugar was a hit with the grandkids. I gave them an egg wash before baking for that perfect finish.

I decided to ditch the box mix and try baking scones from scratch for the first time. The results were amazing—so light and crusty, definitely better than what I’ve made before. Delicious! I might experiment with add-ins next time, but honestly, I’m loving them just as they are.

These biscuits turned out incredibly light and fluffy—it’s definitely a recipe worth keeping. I cut the batch size in half and stirred in a teaspoon of vanilla for extra flavor. To get the right texture, I folded the dough into a disk a few times. My husband felt they could have been a bit sweeter, so he added a drizzle of honey to his plate and really enjoyed them. For my next attempt, I’ll definitely boost the sugar content.

I’ve had the Costco Biscoff cake before and found it overly sweet, so The Unlikely Baker’s version was a perfect match for my husband and me. Just the right amount of sweetness. Highly recommend!

The Unlikely Baker’s recipe was a breeze to follow and turned out delicious. I appreciated that it wasn't overly sweet, which made it perfect for us. Even my husband, who usually isn't a fan of kakanin, couldn't resist eating more than one slice.

I swapped out the puff pastry for frozen empanada discs, and they came out perfectly. I only made five, but the whole family was thrilled. This is definitely going into my regular dessert rotation!

I grabbed this recipe from The Unlikely Baker and gave it a go for the first time. It turned out delicious and satisfying right out of the oven. For future attempts, I’m planning to make a proper glaze, but this time I just smeared some of the filling on the outside. I really appreciated that the rustic shape didn’t need to be perfect—it’s such a forgiving and fun recipe to bake with my ten-year-old granddaughter when she visits next month. Thanks for sharing!

The cookies turned out amazing! I stuck to the instructions, chilled the dough, and found that using a scoop to roll them in powdered sugar made the process super simple. I opted for store-bought ube jam this time, but I’m definitely making my own batch next time since I know it’ll be a step up. Big thanks to The Unlikely Baker for sharing such awesome recipes!

The Unlikely Baker’s cookie butter, made with TJ’s version, is absolutely amazing. Pro tip: use bake even strips if you want perfectly flat cake layers.

I followed The Unlikely Baker’s instructions exactly, and the result was spot on, even at my 6100-foot elevation where I usually have to tweak things. It’s a truly reliable recipe from that site.

The Unlikely Baker's no-bake white chocolate tart with raspberry and mascarpone is truly a showstopper. I found this recipe while looking for a dessert to wow my guests, and it completely blew them away.

Perfect for Valentine’s Day! We absolutely loved this. Curious if it would work well with other berries?

My daughter and I had a blast baking with The Unlikely Baker® today! It was our first time experimenting with mascarpone, a key ingredient in your recipe, and we really enjoyed the process. Thanks for sharing such a yummy recipe with us.

Jolin, the ube from Island Pacific’s Barrio Fiesta brand is a great choice! Since it’s already prepared as ube halaya, you won’t need to cook it down as much as you would with fresh purple yam. Your recipes always turn out so well, so I’m sure it’ll fit right in. Thanks for sharing your ideas!

I tried a recipe from The Unlikely Baker® and found it to be both simple and delicious. I’m giving it four stars because the lemon flavor didn’t quite pack the punch I was hoping for, but adding a bit more zest or juice easily fixes that.

I just tried the lemon curd from The Unlikely Baker and it was a breeze to prepare. As a first-timer, my hopes were modest, but the result was genuinely delightful and left me feeling quite accomplished. Being a huge fan of citrus desserts, I used it to make a lemon cheesecake, and I plan to spread it on a regular cake next time. Thanks for sharing such a fantastic recipe with us!

I’ve tested plenty of scone recipes over the years, but The Unlikely Baker’s version has easily become my top choice. They boast an amazing texture—fluffy and flaky on the inside with a lovely crunchy exterior. The balance of salty, sweet, and lemon notes is spot on. I skipped the glaze entirely and still found them absolutely perfect as they were. Huge thanks for sharing the recipe and that clever tip about using grated frozen butter; I’m definitely incorporating that technique into my baking routine from now on!

The Unlikely Baker treats are incredibly delicious and hard to stop eating. I really appreciate the convenience of using their frozen tart shells. Quick question for the team: does the filling hold up well in the fridge if I prepare it the day before and use it to fill the shells later?

It’s wonderful to find the authentic recipe from The Unlikely Baker that I’ve been searching for. This is the exact same Christmas cake my great-grandmother baked in the 1930s; the handwriting on her original card got so worn over the years I could barely make it out. When I saw the ingredient list and instructions here, it was a perfect match. Thanks to you, the family tradition is back on track this year!

The Unlikely Baker’s recipe is fantastic. Having grown up on similar treats, I can confidently say these turned out perfectly on my first try.

These bring back such warm memories of the holidays! My mom used to sell them at Christmas, but I never managed to get the recipe from her, so finding this one is a blessing. They taste exactly like the ones from my childhood in the Philippines—absolutely delicious.

I really enjoyed these cookies from The Unlikely Baker. As someone who loves exploring treats from different cultures, these definitely hit the mark. I took it a step further by mixing vanilla bean paste and rum into the frosting to really amplify that rich, eggy taste.

I baked these for Thanksgiving, and they were a huge hit. So many guests asked for the recipe, it’s now a holiday staple at my place.

I chose The Unlikely Baker’s recipe for a holiday roll cake, and I’m so glad I did. The step-by-step guide is incredibly thorough, which made the process smooth and stress-free. The result was exactly as promised: soft, tender, and moist, with a texture that rolled beautifully without cracking. We served it with orange curd and a side of whipped cream, and it was a huge hit.

The Unlikely Baker really nailed it with this one. The recipe is incredibly straightforward, making it a breeze to whip up, and the result is absolutely mouthwatering. It’s become a big hit in our house—my kids are absolutely obsessed with it!

I whipped up these treats from The Unlikely Baker today, following the instructions to a T. I rolled them in icing sugar twice, and they turned out absolutely delicious! I do have a quick question, though: is it normal for the base to be slightly browned from the sugar?

The Unlikely Baker’s ube cake recipe is truly outstanding. It turned out absolutely delicious!

These scones are absolutely stellar! I’ve been following The Unlikely Baker and made the ube halaya, ube ice cream, and crinkle cookies first, but the scones truly stand out on their own. My friends and family devoured every last crumb. I highly recommend grating the butter in a Cuisinart—it makes a huge difference for that perfect flaky yet moist texture. Simple, extraordinary, and delicious. This is definitely one of the two go-to scone recipes I’ll be keeping in rotation. Thanks for sharing this gem!

The Unlikely Baker delivered a dessert that was absolutely delicious and perfectly suited for Thanksgiving.

The Unlikely Baker’s recipe is a winner! Just don’t skip the kneading step—aim for that smooth texture shown in the photos. We learned this the hard way when our first batch didn’t rise as nicely and turned out sticky and tear-prone, making it a struggle to handle and leading to some leaking rolls. Reading her linked guide on kneading was super helpful. We saved the leftover filling to make a coconut biko (swapping the coconut shreds for glutinous rice while keeping the same ratios), and even without perfect kneading, it still tasted amazing. Thanks for the delicious recipe!

The Unlikely Baker’s pumpkin mochi recipe was a hit! Inspired by my taste of butter mochi in Hawaii, I decided to use up some leftover pumpkin puree and create these treats. They turned out absolutely delicious. I am so grateful for sharing this wonderful recipe!

Absolutely delicious and incredibly simple to prepare. I’m already planning to try your ube halaya recipe next time around!

The Unlikely Baker recipes are simply delicious! My daughter and I just made these and loved them. Next time, I’ll switch to a smaller biscuit cutter since they rise quite a bit—my large ones ended up being huge!

The Unlikely Baker offers a delicious option that works perfectly with coconut flour and purecane sugar. It is a healthier choice that fits well for those with gluten sensitivities or allergies.

While the crust wasn't quite as crisp as I hoped, the flavor was spot on. I’m thinking of giving it a try in the air fryer next time to see if that gets the crunch factor up.

The Unlikely Baker’s lemon recipe is a total lifesaver for satisfying that citrus craving. It’s wonderfully straightforward, and while I baked it in mini pie shells, I’m already planning to experiment with phyllo pastry, cupcakes, and cakes. Thanks for sharing this gem!

The Unlikely Baker’s mini pies are a hit with the whole family. They work perfectly as a sweet treat or a convenient on-the-go breakfast.

We absolutely adore this dessert! We made it in smaller jars, and they disappeared in no time. To be honest, I’d much rather enjoy a slice of cheesecake than just eat chocolate by itself. Thanks for sharing the recipe!

I absolutely loved this Toblerone cheesecake from The Unlikely Baker! It was so simple to prepare, yet the result was truly delicious. I’m curious if you might have a recipe for Toblerone cookies as well?

I recently found The Unlikely Baker’s recipe online and decided to give it a try during some downtime. I’m usually not one to leave feedback, but this one deserves it. It’s genuinely incredible—I’m writing this while enjoying my second slice. The texture is incredibly moist, and the flavor is so adaptable that I plan to experiment with various fruits. It’s definitely earned a permanent spot in my recipe collection. If you’re looking for a reliable, versatile dessert, you won’t regret making this.

This recipe from The Unlikely Baker is hands down the best no-bake treat for summer. I’m constantly making it for my kids, who love it. We’ve tried shaping it into individual cups using a tin and adding a drizzle of chocolate syrup on top—it’s absolutely delicious.

The Unlikely Baker nailed the exact cream cheese frosting my family has relied on for years. I always judge red velvet cakes by this standard—if it’s not this creamy and tangy, I question it, just like my mom used to make. We used to just call it “ice cream frosting” back in the day, so it’s great to finally see this classic recipe properly defined and shared by The Unlikely Baker.

I followed this recipe from The Unlikely Baker with a few tweaks to suit my needs. Since I’m dairy-free, I swapped out regular milk for coconut milk. I also used my bread machine to knead the dough and went with instant yeast (1.5 tsp) to help it rise properly. The outcome was spot on. My Filipina partner loved them, finding them soft and delicious, and as a Brit, I’m really happy I can finally enjoy some proper pan de coco. Thanks for the great recipe!

I really enjoyed the recipes at The Unlikely Baker. I was a bit confused by the varying flour measurements—whether to use 120 or 140 grams per cup—but the final results were absolutely delicious.

The Unlikely Baker® truly nailed this roll cake. It held its shape perfectly without flattening and stayed incredibly light, soft, and fluffy throughout. Easily one of the best I've made—a definite staple in my recipe collection.

The Unlikely Baker’s Swiss roll turned out amazing. My kids absolutely loved it, and we even added extra whipped cream on top for a nice touch. Thanks for the great recipe!

I’m a longtime fan of The Unlikely Baker, having grown up on these cheese cupcakes myself. It’s wonderful to see my own kids enjoying them now, too. Thanks for sharing the recipe!

The Unlikely Baker’s Swiss roll recipe was a hit! As a first-timer, I really appreciated how thorough the instructions were. My cake had a minor crack, but it was barely noticeable. Thanks for the great recipe!

I’m so glad I went with The Unlikely Baker® for my daughter’s birthday treat. Following the berry topping suggestion made for a beautiful, simple cake that really made her day. The only critique is the size—I’m wondering if the recipe can be doubled to create a larger or longer roll next time?

I had been craving the cheese cupcakes from The Unlikely Baker and finally got to try them—they completely lived up to the hype. We really enjoy them served warm with a bit of butter. Truly tasty!

As someone who usually struggles with jelly rolls ending up flat, I was thrilled to find The Unlikely Baker’s version. The lift is impressive, and the taste is understated yet spot on. This is definitely a staple in my kitchen now.

The Unlikely Baker’s cupcakes are a hit! My family adored them. Even the kids gave them a new name—muffins! I had to explain the difference. They are simple to prepare and have earned a permanent spot in our baking routine.

For years, I enjoyed The Unlikely Baker’s creations without knowing their name. This experience actually reminded me of a stop at Knaus Berry Farms, just an hour outside of Miami, Florida, where they serve similar treats in loaf pans. Inspired by that format, I swapped out my usual cupcake tin for mini loaf pans. The extra surface area allowed the chocolate topping to spread more evenly, creating cleaner, more intentional lines. Using two pans, I baked 16 perfect 2x3-inch bites. Hope this trick helps others get creative!

My son-in-law has been mastering the art of making these since this morning, following the recipe his mother used back home. It’s been a lovely process as he learns to recreate his favorite childhood dishes. The result was fantastic, and the batch yielded a generous 18 cupcakes. He even experimented by adding raisins to the second pan and using a full two cups of cheese in the batter. We baked some with extra cheese on top for a crusty texture and others plain. It’s a truly great recipe from The Unlikely Baker; he has already enjoyed several of your other creations as well. Thanks!

These turned out great! The Unlikely Baker’s recipe is a keeper, even if grating the butter was brutal on my arthritic hands. Definitely need to track down a less painful method for next time.

The Unlikely Baker® nailed it with this one! I topped it with pineapple tidbits, and it was absolutely delicious. I’m obsessed!

I am thrilled with The Unlikely Baker’s cake recipe. I adjusted it by adding a bit more vanilla and a full pint of strawberries, which likely extended the baking time to 45 minutes. The result was rich and flavorful without being overly sweet—just like strawberries and cream in cake form. I can already see myself using this recipe from The Unlikely Baker over and over again.

The Unlikely Baker never disappoints! I stumbled across this recipe this morning and decided to make it for breakfast since I already had everything on hand. They were an instant hit with my husband. Next time around, I’m considering cutting back on the added sugar and just letting the sweetened condensed milk provide the sweetness. Any thoughts on that adjustment?

The Ermine frosting was a delightful surprise! I usually stick to my usual cream cheese recipe, but this version really won me over. I had a bit of a hiccup when I ran out of cake flour, but White Lily all-purpose flour worked well as a substitute since it’s softer than most other brands. I’ll definitely be baking this again soon.

If you’re looking for the best bread rolls, The Unlikely Baker has got you covered. Their coconut-filled rolls are a total standout, offering a rich and flavorful experience with every bite. Highly recommended!

The Unlikely Baker's pan de coco is a real treat. I may have slightly overcooked the filling, but it mellowed out nicely after baking. Definitely worth it!

The Unlikely Baker's recipes are spot on! My neighbors are from the Philippines, so I frequently enjoy authentic dishes from their table. Their six-year-old daughter is a tiny culinary whiz with a serious passion for Pancit Canton. We often share my kitchen, and this recipe is definitely a winner.

Jolina, that recipe turned out fantastic and was surprisingly simple to whip up. I really appreciate you sharing it!

The Unlikely Baker® really hit the mark with this one. I prepared it for my mother-in-law, who is Filipino, and she absolutely loved it—my husband was a fan too. Plus, it’s such a straightforward recipe to follow.

I haven’t had ginatan mais in years, so it was a real treat to enjoy this dish again. It was both easy to make and absolutely delicious. Thanks so much, Jolina!

I was surprised to learn how simple this recipe is, just like my mom used to make back in the day. My kids absolutely loved them. I also tried your maja recipe and it was delicious! Do you happen to have a recipe for corn muffins similar to those at Kenny Rogers Roasters?