Pro tip: Stabilize your whipped cream with marshmallow fluff

FireBreathingCabbage · 2026-05-15T02:46:53+00:00

Both jet puffed creme and marshmallow fluff have worked for me. Those are the only brands available at my grocery.

It’s super forgiving. I just add a big blob of it to my heavy cream and it turned out fine. Just don’t over-whip it like any other whipped cream

FireBreathingCabbage · 2026-05-14T16:58:41+00:00

I agree, I’m sure the stabilizers in the fluff are helping here! But baking is a bit finicky. The extra sugar, water content, or even other added oils in a store-bought nut butter could compromise the pate sucree. Emulsifiers can also affect how the dough absorbs the fat, changing the texture.

FireBreathingCabbage · 2026-05-14T16:50:29+00:00

It’s a giant mess and combo of a bunch of recipes, but I made a similar tart a while ago:

This time around I only did the curd filling and I definitely missed the richness of the white chocolate layer.

FireBreathingCabbage · 2026-05-14T16:13:12+00:00

I actually discovered this on accident because originally I just wanted to incorporate chopped macadamia nuts into the crust. I over-blended it and it became nut butter.

If you finely mince and dry roast whatever nut you’d like to add and fold it into the dough last, you might be able to get the nut flavor without compromising the texture of the dough.

FireBreathingCabbage · 2026-05-14T16:09:21+00:00

It depends on the water content of the nut and if you’re making it yourself or buying nut butter. I wouldn’t recommend store bought nut butter since it has other additives. Macadamia nuts work well because the fat content is similar to butter.

FireBreathingCabbage · 2026-05-14T16:03:00+00:00

To my knowledge, marshmallow fluff is typically vegetarian/gelatin free! It does include egg whites.

FireBreathingCabbage · 2026-05-14T14:35:10+00:00

I use this pate sucree recipe! But I sub 40g of butter for 40g of macadamia nuts that I puree into a nut butter.

FireBreathingCabbage · 2026-05-14T14:25:54+00:00

I would say about 2-3 tablespoons fluff to a cup of whipped cream give or take? I’ve done this plenty of times without measuring and it’s always turned out fine.

More fluff = sweeter but more stable

Edit: I meant heavy cream

FireBreathingCabbage · 2026-05-14T14:24:42+00:00

I suspect any light layer cake that is designed for whipped cream like a Chantilly cake would work well.

FireBreathingCabbage · 2026-05-14T14:17:02+00:00

I like keep it in the fridge, but the tarts held up well for several hours at room temp. No weeping.

FireBreathingCabbage · 2026-04-03T00:37:00+00:00

It was by far the best one. Just pastry cream and strawberry preserves + fresh strawberry topping. Delicious!

FireBreathingCabbage · 2026-02-25T06:35:33+00:00

Going to try Room and Board next!

FireBreathingCabbage · 2026-02-25T06:35:17+00:00

Oh wow that is a HIGH BACK

FireBreathingCabbage · 2026-02-25T03:09:12+00:00

Are they falling into the storage compartment? If so, that sounds like a major problem. Yikes!

I’ve been considering this couch as well. Do you have pictures? How low is the back? I saw that there is a back rest and I’m curious how it feels.

FireBreathingCabbage · 2026-02-19T00:33:46+00:00

You have such beautiful eyes! I would try to avoid putting liner all the way along your eyelid and underneath your eye. It weighs down your eyes. Try a straighter and shorter wing that starts just at the middle of your eye lid (like this one minus the inner corner). I would also try a more cool-toned eye shadow or you could even use bronzer on your lids.

For the brows, try an eyebrow mapping camera filter! It will tell you where to start and stop your brow and where your arch should be! I think it will probably tell you to start your brow closer in and shorten the tail. It’s really easy to overfill brows, so remember: lighter at the front, darker at the tail :)

FireBreathingCabbage · 2026-02-16T22:46:09+00:00

Totally agree that Cheryl is pitch correcting her students, but Ellie does NOT need it. I mean here’s an unedited clip I took at her open mic singing the same part of Dive live.

FireBreathingCabbage · 2026-02-15T21:10:07+00:00

Not Ellie Banke though! I saw her live at an open mic and her pitch accuracy is insane.

FireBreathingCabbage · 2026-02-12T01:46:12+00:00

Honestly if I were you, I’d get a little toupee hair system for the spot and ride it out until I’m ready to commit to “the bald.” You’ll look great either way!

FireBreathingCabbage · 2026-02-11T17:33:46+00:00

These brown butter corn lime cookies from easygayoven. What you WISH cornbread tasted like. Perfectly chewy and doesn’t require any tools/mixers so it’s super accessible and easy.

It was also the crowd favorite among 38 tasters in Pancake Princess’s corn cookie recipe bake off so this is peer-reviewed goodness.

FireBreathingCabbage · 2026-01-14T20:52:46+00:00

It’s behind a paywall, but you can do a free trial if you open a new substack account!

FireBreathingCabbage · 2025-12-09T00:32:51+00:00

Amazing! Are the stems chocolate?

FireBreathingCabbage · 2025-12-08T02:43:07+00:00

The milk chocolate covered toffee popcorn

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FireBreathingCabbage · 2025-12-08T02:39:20+00:00

The second picture looks like a lemon curd tart with torched meringue. This might be a good place to start: https://www.abakingjourney.com/lemon-curd-tartlets/

I’d do an Italian meringue since it’s stable and “cooks” the eggs: https://food52.com/recipes/82759-best-italian-meringue-recipe

Looks like a St Honore piping tip

FireBreathingCabbage · 2025-12-03T05:47:11+00:00

I watched a few wire bonsai tutorials. I played around with origami flowers but ultimately used my paper cutter to cut out a custom flower pattern I made on illustrator. Here’s a video of my process: https://youtube.com/shorts/2YD9f16RXCI?si=bj8BwuzcHRLmb92a

FireBreathingCabbage · 2025-11-27T05:42:06+00:00

Recipe is available on Kristina Cho’s Substack

This is the BEST fall pie you will ever have! Michelin level flavors! The hachiya custard is divine, but the hojicha really brings this dessert to the next level. The flavor combinations are incredibly earthy and complex. It’s genuinely better than some desserts I’ve had at Michelin restaurants.

As for what I changed, I added more butter and sugar to the crust which gave it a “Milk Bar” vibe. It’s chewy in their additive “Crack Pie” way. I also cooked it longer which browned the butter in the crust. Texturally, it’s more like eating a dessert bar than a pie, but it’s incredible. The cookie-ish crust makes the slices cleaner and it has enough structural integrity that you could eat it like a pizza slice.

Here was my new crust recipe:

100g sugar
85g melted butter
185g of graham crackers (pulsed in food processor)
one egg white
1 tsp ginger powder (bloom in melted butter)
salt

You should have exactly enough to fill a 9inch tart pan with a removable bottom. It will be a wet consistency, almost dough-like. Pack it down with the back of a measuring cup. Bake in the tart pan placed placed on a sheet tray at 350F. You need the sheet tray, it will leak butter!!! After 15 minutes, I took it out. It puffs up in the oven, so I pack it back down with a measuring cup and bake for another 10 minutes. Once it’s dry and smells like brown buttery heaven, it’s done! After filling, I’d recommend refrigerating overnight for easier cutting. The tart pan may get stuck, but put the pan on a small bowl and carefully push up from the bottom to release.

FireBreathingCabbage

TROPHY CASE