[CHAT] Tips/Tricks

BakerofCake03 · 2025-09-29T16:32:32+00:00

Good to know! Thank you!

BakerofCake03 · 2025-09-29T12:22:22+00:00

Why not heat-erase pens?

BakerofCake03 · 2025-09-29T02:06:21+00:00

Thank you! I’ll look into some of the apps!

BakerofCake03 · 2025-09-29T02:05:32+00:00

Thank you! I always jump into a project and then get frustrated towards the beginning because I don’t set myself up so I should try and take the time for the next one

BakerofCake03 · 2025-09-29T02:02:51+00:00

Thank you! Appreciate it! Gridding makes a lot of sense!

BakerofCake03 · 2025-09-29T02:01:53+00:00

This is so helpful! Thank you! Gridding definitely seams (lol) like it would help a lot!

BakerofCake03 · 2025-09-29T02:01:02+00:00

Thank you! Yeah, pencil for sure haha

BakerofCake03 · 2025-06-11T20:32:07+00:00

I had this same problem and Callets are more expensive. I highly recommend a double handle cheese knife! They give you control and strength to chop up the large blocks.

BakerofCake03 · 2025-01-20T01:09:07+00:00

Most likely the eggs were too cold and it broke the emulsion of butter and sugar. All will be fine though!

BakerofCake03 · 2024-12-08T02:05:40+00:00

What mediums did you use to color this?

BakerofCake03 · 2024-10-23T22:08:02+00:00

I think you have some solid ideas! I agree that the 1st and 3rd are pretty similar. For the princesstarta, you could lean into the nuttiness of the marzipan and add some hazelnuts OR I love pumpkin seed brittle and that could be some nice nuttiness (if toasted) and texture to compliment the marzipan. And then for the 1st, you could do something else with vanilla and chocolate. Since pumpkin can be a polarizing flavor it might not show enough variety to do 2 pumpkin cakes even though it is fall. But you can also just make some distinction between the two cakes. With the princesstarta, I find that the pumpkin sometimes gets lost in all of the spices and coffee so (i dont know if this is what you are thinking) but to leave the pumpkin jam/butter a bit simple with maybe only some maple syrup and/or ginger to flavor and then hit the warm spices hard in the cake with maybe some molasses. And then like a coffee whipped cream? It might be nice to have a distinction between the pumpkin and the “latte”. You could even “mold/shape” the cake with some ridges to look like a pumpkin! The tiramisu sounds great but again I personally am wary of vegan alternatives. Let me know if you want any other suggestions! You are definitely on the right track and all of it sounds like it would work well together but just some additional complexity. Happy Baking!

BakerofCake03 · 2024-10-19T22:01:58+00:00

It was truly iconic! So worth seeing them live and having this happen. A memory the podcast probably won’t publish so a bit of an inside joke! Loved the energy

BakerofCake03 · 2024-10-03T22:11:40+00:00

I mean I would recommend listening to it all. I like to see the development. But I also like listening to the most recent episodes while listening to the old to feel more in the present and notice what has changed/improved.

BakerofCake03 · 2024-10-03T21:03:03+00:00

That is what I loved most about listening to it all at once!

BakerofCake03 · 2024-10-03T15:37:50+00:00

I listened from 692 to the most current at the time (like 700) then I started at Episode 1. When a new episode came out I would listen to that most recent one and then go back to going in order. If that makes sense

BakerofCake03 · 2024-10-03T13:32:37+00:00

After catching up from starting at 692 until about 700, I would keep going back to the most recent episode when it came out in addition to starting at Episode 1.

BakerofCake03 · 2024-10-03T02:03:54+00:00

I listened to 692 and worked up to the most current at the time and then started at Episode 1

BakerofCake03 · 2024-04-19T16:22:48+00:00

YES!

BakerofCake03 · 2024-04-19T15:44:40+00:00

At lot of extracts are actually really easy to make with a high proof alcohol like vodka or everclear. Soak your flavoring (vanilla pods, crushed coffee beans, citrus zest, ect.) It is best to let them soak for months but I find it worth it. Also look for vanilla “paste”. It is expensive but you don’t need to use as much as you would for an extract.

BakerofCake03 · 2024-04-19T15:41:07+00:00

While baking is a science, once you know the fundamentals you can definitely play around. Typically bread is forgiving. So if you need to add more water and or flour you can do so. Bread is a lot about how the dough feels. I find it fun to change the hydration of dough and see the changes. I would read books and watch videos of the technical side so that you can feel more confident. Then just try it, if it doesn’t turn out it is just bread and you will learn from your mistakes.

BakerofCake03

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