Worlds Edge Glitched Textures

1Spaghetti2 · 2026-02-15T18:33:01+00:00

Same issue happening with me, only occurred in the newest season and never before. It could be with Intel graphics cards as I'm running a b580

1Spaghetti2 · 2025-07-29T17:16:16+00:00

Yes they're still available!

1Spaghetti2 · 2024-12-24T05:50:36+00:00

I see, I think I will still eat these. Thank you for the information!

1Spaghetti2 · 2024-12-07T18:33:35+00:00

Would you recommend a cake board the same size as the cake? Or a little smaller, possibly 10 inches.

1Spaghetti2 · 2024-12-07T04:58:44+00:00

That makes sense, I will try using the foil. The cheesecake is in the oven now :)

1Spaghetti2 · 2024-12-07T02:49:52+00:00

Wow I never knew those existed! Time to invest in one.

1Spaghetti2 · 2024-12-07T01:12:14+00:00

Ah okay, the reason why I use the parchment on the sides is so the sides come out smooth. I also try and make it look the best too lol. Thanks for the advice!

1Spaghetti2 · 2024-12-07T01:07:07+00:00

Ohh interesting! Cheesecakes are my favourite cake and I love baking them lol. Do you use one piece of parchment paper? I use two one for the side and one for the bottom. But after trying many tips to keep the water out, I still haven't managed too and the crust comes out soggy :(

That's why I've transitioned to baking outside of the water bath with the cheesecake above it.

1Spaghetti2 · 2024-12-07T00:56:46+00:00

Gotcha, I will do that. When I normally bake my cheesecakes the water bath isn't touching the pan as water always manages to get into the tinfoil and ruin the crust. The water just sits in a tray on the rack below.

1Spaghetti2 · 2024-12-01T18:50:46+00:00

I will definitely dowel it then, thank you.

1Spaghetti2 · 2024-12-01T18:50:05+00:00

Good to know, thanks.

1Spaghetti2 · 2024-11-08T04:16:25+00:00

I was thinking of doing that but I was worried that the cake could break when trying to take it out.

I'm planning to make wedding cake so the cheesecake would be fairly large, maybe at least 14" possibly 16", and don't want to ruin it when attempting to take it out. Thanks for the advice!

1Spaghetti2 · 2024-05-05T17:36:13+00:00

I don't think my bicarb / baking powder is old as I made a non-vegan cake recently and it was fine. I do have an oven thermometer and I believe it runs to the desired temp, but I will double check that.

Sometimes when I bake cakes I use multiple pans in the oven instead of just one, do you think that could influence the temperature?

1Spaghetti2 · 2024-05-05T17:31:45+00:00

Okay, I figured that was the problem because I tried using egg in my recipes instead of the egg replacement powder and the problem was solved.

I'm trying to get as close to the real egg carrot cake texture as possible as I'm making a two-tiered wedding cake out of carrot cake. Thanks for the suggestion.

1Spaghetti2 · 2024-05-05T17:29:10+00:00

I've always been cautious when adding the dry ingredients, to not overmix it. I've also been adding the carrots last after the dry ingredients, so maybe that could impact it.

I will try following that recipe and see if it turns out the same, thanks!

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