- Following 1.4K
- Followers 20.4K
- Engagement 0.59%
- Avg likes 100
- Avg comments 18
About Adam Miller
Adam Miller (@whatsadambaking) is a Parenting creator on Instagram. The account has 20,428 followers and 709 published posts. Recent posts average 100 likes and 18 comments, an engagement rate of 0.59%.
With 20.4K followers, Adam Miller is a micro creator by the common 10,000 to 100,000 definition. Adam Miller follows 1,380 accounts, so the audience is roughly 15 times the size of the list followed. Adam Miller uses an Instagram professional account. Flinque files Adam Miller under a single category, Parenting.
The Instagram bio for Adam Miller runs to 12 words across 6 lines. The bio mentions @bakeoffau, @bakeology.podcast and @nick.dep. The latest activity Flinque has on record for Adam Miller dates from March 2026.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
709 Posts
Of the 10 most recent posts shown for Adam Miller, 7 are videos and 3 are carousels. That mix leans toward videos. Adam Miller has built a substantial archive of 709 posts. Against the audience, that is roughly 29 followers for each post published. Adam Miller also keeps 11 story highlights on the profile. All 10 carry captions, averaging 217 words each. The captions are written mainly in English. Words that recur across them include baking, delicious, brown, butter and salt. The captions tag #baking, #cancercouncil, #australiasbiggestmorningtea, #carrotcake and #easter.
Here's a smattering of the highlights from my first trip to Adelaide.
1 - at the with ❤️
2 - family portrait at
3-5 - delights at the
6-9- a divine lunch at The Lane Vineyard
10 - a blurry picture from a sensational meal at
11 - the Adelaide skyline
12 - the Cube
13-15 - cozy times in Hahndorf
Season: Winter
In season: Oranges, comfort food
Seasoning: Salt
Self-saucing chocolate pudding was the only possible place to start this delicious series. Whenever Mum would make this pudding at home, I was bewildered by the impossibility of how this bakes. To this day, it still feels counterintuitive to pour boiling water over the pudding batter. But, as if by magic, a soft, moist pudding emerges from the water while a decedent chocolate sauce quietly sits underneath waiting to be uncovered by that first generous scoop.
The orange zest is serving flavours of jaffa (obviously!) which for me doubles down on both the nostalgia and deliciousness factor.
INGREDIENTS
Batter
- 160g plain flour
- 2 teaspoons baking powder
- 100g light brown sugar
- 2 tablespoons cocoa powder, sifted
- ½ teaspoon fine sea salt
- 125ml milk
- 70g unsalted butter, melted, plus extra for greasing
- 1 egg
- zest of 1 orange
Topping
- 150g brown sugar
- ½ teaspoon fine sea salt
- 2 tablespoons cocoa powder, sifted
- 320ml water from a freshly boiled kettle
METHOD
Preheat your oven to 170 degrees C, and grease a 20cm baking dish in the shape of your choice.
Start the batter by whisking the flour, baking powder, brown sugar, sifted cocoa and salt together until there are no lumps. In a separate bowl or jug, whisk the milk, melted butter, orange zest and egg together, and then pour into the prepared dry ingredients. Mix until just combined and the pour into your greased baking dish.
For the topping, mix the sifted cocoa powder, salt and brown sugar together until there are no lumps. Sprinkle this evenly over the chocolate batter. Grab a soup or dessert spoon and slowly pour the freshly boiled water over the back of the spoon, evenly covering the surface of the pudding.
Bake for 30-35 minutes, or until the pudding has emerged from the liquid, looks baked in the top but still has a jiggle in the middle. Leave to cool for five minutes or so before serving with generous scoops of vanilla ice cream or Chantilly cream.
Store any left overs in an airtight container in the fridge for up to five days. Warm leftovers in the microwave before serving.
Things are getting chilly in my corner of the world. The days are getting shorter, and donning the Melbourne uniform (aka the black puffy jacket) is well and truly mandatory when heading outside. Our lives move to the rhythm of the seasons and so should the food we eat. Deep down our bodies crave what’s in season. In the colder months, we’re drawn to winter fruits and vegetables, and those comforting dishes like puddings, pies and soups that warm us up on those icy days. And of course, every good bake needs proper seasoning (like with salt!) to get the perfect flavour.
And so it’s my pleasure to welcome you to Seasoned Baking: Winter Edition! In this little series we’ll explore the delicious produce that winter has to offer and make comforting (and well-seasoned) bakes that will brighten any chilly days ahead.
Grab your blankie, put on your warmest trackie pants and get cozy!
Honey joys are a thing of nostalgic beauty. In fact, I think it was illegal to have a child’s birthday in the 90s without these golden delights.
If you’re new to honey joys, you’re in for a real treat. These classic party snacks are made by melting butter, sugar and honey, mixing with corn flakes, and then spooning into patty pans and baked. Simple, sweet and crunchy. Though my favourite part was the sweet buttery syrup that settles at the bottom of the patty pan. Sure, the sweet corn flakes are crunchy and delicious, but they were the warm-up act for that thick syrup at the bottom. It was like a literal honey pot for young Adam, and I’m smiling as I remember how happy they made me.
And this recipe is my attempt to capture that childlike delight in slice form. You could forego the base and simply make honey joys in patty pans should that be your preference, but I like the idea of being able to cut slices as large or small as a like to have with my cup of tea while I’m transported back to those joyful birthdays and simpler days. The drizzle of dark chocolate is far from traditional, and of course optional, but I quite like how it contrasts with the golden sweetness of the topping.
You'll find the ingredients below, and the method pinned in the caption. Or if you prefer all the details in one place, comment HONEY JOY and I'll send you the recipe link.
INGREDIENTS
Base
• 150g unsalted butter, melted
• 150g plain flour
• 75g desiccated coconut
• 50g cornflakes, blitzed to resemble fine breadcrumbs
• 110g caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
Honey Joy topping
• 180g cornflakes
• 120g butter
• 40g honey
• 75g caster sugar
• 1 teaspoon fine sea salt
• Sea salt flakes, for sprinkling
• 50g dark chocolate, melted for drizzling (optional)
We've all been there. At the end of the week, a couple of over-ripe - potentially grim looking - bananas are staring back at you crying out to be baked into something delicious, but the idea of baking ANOTHER banana bread doesn't fill you with joy.
Fear not, because I've got you covered with these banana and brown butter biscuits. They use up those wanting bananas, are egg-free, and are packed with a RIDICULOUS amount of flavour.
Try them once and I guarantee they'll be your new go-to 'crap! I need to make something with those bananas before they disintegrate!' recipe.
INGREDIENTS
· 200g brown butter, softened
· 150g caster sugar
· 150g brown sugar (light or dark)
· 150g very ripe bananas, mashed (2 smallish, or 1 large banana)
· 300g plain flour
· 1 tsp bicarb soda
· 1 tsp anise seeds
· 80g rolled oats
· 1/2 teaspoon fine sea salt
· 200g chocolate chips of your choice (dark, milk and/or white)
METHOD
In a medium bowl, mix the softened brown butter and the sugars together until fully combined. Add in the mashed bananas and mix again. Add in all the remaining ingredients and mix until completely combined.
Use a cookie scoop to portion out balls of dough onto lined baking trays, placing as many balls of dough on each tray as you can. Place the trays in the fridge for at least 30-60 minute or up to three days.
When you’re ready to bake the biscuits, pre-heat your oven to 170 degrees C. Place 8-12 of the biscuit dough balls on a lined tray, leaving 3-4cm between each ball. Bake for 17-20 minutes, or until golden brown.
Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container in the fridge for up to a week.
It’s every baker’s favourite time of year. Where people around the country come together for the most important meal of the day (morning tea!) and raise money as part of Australia’s Biggest Morning Tea! It’s the perfect chance to share a cuppa, enjoy a bite to eat, and raise vital funds to help fight cancer.
And this year I’ll be taking my Chocolate and Poached Pear Cake. Bitter chocolate and sweet poached pears are a match made in heaven, and will surely please at any morning tea gathering. So make sure you save this recipe and lock in a date for your morning tea this May!
You’ll find the ingredients listed below and the method pinned to the comments. Or if you’d rather the entire recipe in one place, comment MORNING TEA below and I’ll send you the link to the full recipe, available at
INGREDIENTS
Poached pears
- 3-4 small firm pears, peeled, quartered and cored
- Juice of 1 lemon
- 100g caster sugar
- 300ml water
- 1 cinnamon quill
Cake
- 2 teaspoons instant coffee
- 70g cocoa powder, sifted
- 200ml hot poaching liquid (from above)
- 100g caster sugar
- 50g brown sugar
- 180g plain flour
- 1 teaspoon baking powder
- ½ teaspoon bi carb soda
- 1 teaspoon fine sea salt
- 70g vegetable oil (I used sunflower oil)
- 140g Greek yogurt, full fat, room temperature
- 3 eggs, room temperature
#CancerCouncil #AustraliasBiggestMorningTea
Who doesn’t love a cinnamon scroll? They’re a classic for a reason. These scrolls have all the hallmarks of a cinny scroll you know and love - spiralled, pillowy buns filled with cinnamony goodness and topped with a luscious cream cheese icing.
But they also have a delicious surprise hiding underneath. The generous amount of buttery filling not only ensures a beautifully filled and spiced bun. It also melts into the tray as it bakes creating a beautifully caramelised base which hardens as it cools in the tray.
They're truly the scrolls that keep giving!
Fancy giving them a try? Comment SCROLLS below if you'd like the recipe, or visit to find this, and all my other recipes.
On Friday I hopped onto the to bake the Easter Bunny's favourite cake - carrot cake. And these ones were filled with hot cross bun salted caramel and then smothered in brown butter cream cheese icing. And if response is anything to go by, you should definitely make a double batch!
My first live TV appearance was such a joyful rush and I can't wait to do it again! Thanks so much for having me and a HUGE thank you to everyone who showed up for me by sending a message, leaving a comment or calling - your support means the world.
If you missed it live, here's the full clip.
#carrotcake #baking #easter
30 bakes, 5 technical bake wins, 2 star bakers and a overflowing heart.
I leave the shed with the experience of a lifetime, friendships that mean the world to me, and a confidence and belief in myself that I can do anything.
Baking for us is more than creating delicious treats. It’s about the connections that happen when we share something we’ve made, and the memories and stories that are forevermore part of who we are. The bakes you saw in the Bake Off shed were, more often than not, celebrating someone we love or a memory that forms a fundamental part of who we are.
To be able to share that in the shed - and with you at home - has been more than I could have dreamed.
There are far to many people to thank, but I’ll give it a red hot go:
- for walking beside on this crazy adventure.
- My family and friends who were my loudest and proudest cheer squad and the reason I love doing what I do.
- and for all your kind words, advice and generosity. You both supported the bakers with incredible kindness and love, and we can't thank you enough for everything.
- and for lifting all of us up when we needed it, and making the shed such a joyful, hilarious place.
- for generally being iconic, and saying my marmalade was better than yours!
- The Bake Off crew who were the kindest, most beautiful people to work with.
- My fellow 11 bakers who are the absolute greatest.
- My fellow finalists and - it was an honour to stand next to you both in the Finale. Forever bonded by cake and icing. While all three of us felt like we won just making it to the Finale, there was no more deserving winner than Laura.
And, of course, thank YOU for following along and celebrating with me on this journey.
The doors of the Bake Off shed may have closed, but there’s a lot more to come. I hope you’ll join me, and love what I have baking as much as I do.
#BakeOffAU #baking #bakeoff #homebaker #whatsadambaking
Adam Miller's engagement
Adam Miller's engagement rate on Instagram is 0.59%, under 1%, fewer than 1 like or comment per 100 followers. On a typical post that comes to about 1 like or comment for every 169 followers. Comments stay close to likes on Adam Miller's posts, at 100 likes and 18 comments on average, about 5.6 likes per comment.
Engagement rate
0.59%
- Avg likes
- 100
- Avg comments
- 18
- Interactions : followers
- 1 : 169
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Frequently asked questions
These answers about Adam Miller are generated from the Instagram profile data Flinque holds for the account.
Who is Adam Miller?
Adam Miller (@whatsadambaking) is a Parenting creator on Instagram. Adam Miller uses an Instagram professional account. The Instagram bio for Adam Miller runs to 12 words across 6 lines.
How many followers does Adam Miller have?
Adam Miller has 20,428 followers on Instagram (20.4K). Adam Miller follows 1,380 accounts, so the audience is roughly 15 times the size of the list followed. Adam Miller has built a substantial archive of 709 posts.
What is Adam Miller's engagement rate?
Adam Miller's engagement rate on Instagram is 0.59%, under 1%, fewer than 1 like or comment per 100 followers. On a typical post that comes to about 1 like or comment for every 169 followers. Comments stay close to likes on Adam Miller's posts, at 100 likes and 18 comments on average, about 5.6 likes per comment.
What does Adam Miller post about on Instagram?
Flinque files Adam Miller under a single category, Parenting. Of the 10 most recent posts shown for Adam Miller, 7 are videos and 3 are carousels. The 10 recent Instagram captions Flinque holds for Adam Miller repeatedly use the words baking, delicious, brown, butter and salt. Adam Miller's captions carry hashtags such as #baking, #cancercouncil and #australiasbiggestmorningtea. Adam Miller writes those captions mainly in English. Adam Miller keeps 11 story highlights, which open with a free Flinque account.
How do I contact Adam Miller for a collaboration?
Adam Miller's contact details are not published on Flinque's public profile. The Instagram bio links to 5 external sites, and a free Flinque account opens those links. Brands with a free Flinque account can shortlist Adam Miller and use Flinque's outreach tools wherever a contact route is on file.
Links
Adam Miller's own Instagram profile is the one outbound link Flinque publishes for the account, and the 5 bio links open after signing up.
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