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update to previous
Mousseline buttercream from cake bible: Do not make. Will separate every time you try to bring to room temp, resulting in a mess of cottage cheesey stuff, leading you to add a cup of powdered sugar and changing the structure, and then finally it's working so you put the cake together, but later it turns all translucent and weird looking and it's ( Read more... ) -
cake!!!
This time I did the yolks version of white chocolate 'velvet' cake out of the CAKE BIBLE (which it really is) and since I therefore wound up with 26 egg whites (up from 20) and I noticed the 'mousseline buttercream' called for 5 whites...all over that. But! Drama. Almost lost it. My butter was the perfect temperature, but that little line in the ( Read more... ) -
blaaaaah
Power went out again today. I swear. This is supposed to be a city. This is the second time this year! It's February ( Read more... ) -
Cake
Last night I made a beautiful buttercream. It didn't seem too hard, until suddenly all the butter was in and it still looked super runny! Re-reading the directions, it said if the sugar syrup failed to have large bubbles while boiling, the buttercream would be too runny. Oh no! I started to melt some white chocolate to stir in, and turned the mixer ( Read more... ) -
Widmer
Snow Plow
I drank most of one! Hoppy. -
(Untitled)
I think the reason I like crispy rices so much is because it reminds me of marshmallows.
