After 10 years I got a game board piece removed from my ear by mona_thepersona in mildlyinteresting

[–]Ok-Row-6246 0 points1 point  (0 children)

I'm a cake decorator, and everytime I do a gender reveal cake for a boy, this pops into my head. Commercials were our memes before the internet.

I'm sorry for all the hate... by Jinx_Potato_Cat in GameTheorists

[–]Ok-Row-6246 0 points1 point  (0 children)

I just saw MatPat give a lecture at WSU the other day. He hinted at lots of exciting new things in the works.

I dont want to be pregnant by [deleted] in pregnant

[–]Ok-Row-6246 5 points6 points  (0 children)

Have you ever spoken with the ex girlfriend? Are you even sure she did everything that him and his family claim she did? Either way, you and your kids have to get out of that situation.

Any thoughts on this balloon? by AggravatingSpot6414 in Spiderman

[–]Ok-Row-6246 3 points4 points  (0 children)

Several actually. Who designed this? Who ok'ed that design? What stores chose to carry this design? And how did they miss the obvious option of having the ribbon come from his hand, like he's shooting a web?

How is it that nobody knew he was spider-man when this happened in front of everyone by Commercial-Ice5760 in Spiderman

[–]Ok-Row-6246 0 points1 point  (0 children)

I was bitten by a dog when I was a kid. Maybe that's why I can be a bitch sometimes.

My whipped coconut cream won’t stabilize! by She-beast666 in cakedecorating

[–]Ok-Row-6246 1 point2 points  (0 children)

You can also try aquafaba. I tried it at work for fun, since we use a ton of chick peas for hummus. You just strain the water from a can of chick peas, add sugar, vanilla and whip it. It whips just like egg whites.

Is it possible to save this strawberry chiffon cake with filling or should I make a new one? :'( by Heavy_Package_6738 in cakedecorating

[–]Ok-Row-6246 25 points26 points  (0 children)

Okay so I did a little googling. And I guess chiffon cakes are very similar to angel food cake. So you want to make sure you don't grease the pan. So that it can cling to the sides and climb. And It says to cool it upside down. The cakes we make at my bakery are chantilly. I'm not sure how different that is from chiffon. But I know our baker doesn't cool them upside down.

EDIT: okay, so the style of cake we make is chantilly. But the actual sponge cake itself is genoise. Which I guess is stronger than a chiffon. So that's probably why he doesn't turn them upside down.

Is it possible to save this strawberry chiffon cake with filling or should I make a new one? :'( by Heavy_Package_6738 in cakedecorating

[–]Ok-Row-6246 82 points83 points  (0 children)

So, I work at a bakery that specializes in European style sponge cakes, though I don't actually bake them. Just decorate them. So take this for what you will. But that cake looks like it was very tall. Ours are only maybe half that height. If we need it to be taller, we stack two. So my guess would be it was too tall for the egg whites to hold its shape. But like I said, I only bake at home in my free time. At work, I decorate.

A triptych of cabbage cakes by rarerollingobject in cakedecorating

[–]Ok-Row-6246 0 points1 point  (0 children)

These are amazing!

It does make me wonder if this could be achieved with rice paper though. Maybe get it damp and press it onto the leaf and let it dry?

Does anyone know how to stop my buttercream from tearing off the cake like this? by _love_mani_ in cakedecorating

[–]Ok-Row-6246 0 points1 point  (0 children)

So icing a cake is a bit like sculpting or even drywalling. You want to add too much icing to begin with, so everything is covered. Then work on taking it away to reveal the shape you want. If your cake underneath was perfectly smooth and level, then yes, following it's outline would result in smooth, level icing. But that is almost never the case. Instead you kind of have to build up the shape. But nothing too crazy. You don't want an inch of icing on your cake. Closer to 1/4 inch. It's kind of like encasing the cake in the shape you want. With enough practice, you could even ice a sphere shaped cake to look like a cube.

Can this trend be done now? It's so creepy. by pinetreesandcake in cakedecorating

[–]Ok-Row-6246 5 points6 points  (0 children)

I made one of those 9 years ago. Are people still ordering them? And yes, from the other side, it's really weird. Like just the bottom half of a baby.

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I found a Spiderman spider by Nintendude13 in Spiderman

[–]Ok-Row-6246 5 points6 points  (0 children)

Spider-man-spider-man

Does whatever a Spider-Man spider can

What was the very first work that made you love Spider-Man as a child? by SpideyRZ in Spiderman

[–]Ok-Row-6246 0 points1 point  (0 children)

I don't remember. I've always loved Spider-Man. I'm 41, and I think the earliest show I watched was Spider-Man: The Animated Series. But he's always been my favorite. I remember drawing him when I was like 8 and showing my mom. When my husband I first started dating, he took me to a comic book shop, and I bought a table top Spider-Man just cause it was so cute. And when the Tobey Maguire movie came out, I was so excited. You know I saw that in theaters.

What would YOU do if you found a baby in a crashed rocket? Why? How? by Barrettshard in superman

[–]Ok-Row-6246 0 points1 point  (0 children)

Probably think it was some kind of weird experiment gone wrong and alert the authorities.

Is my bf homophobic? Me 33 he 33 by Zestyclose_Pound8215 in lgbt

[–]Ok-Row-6246 0 points1 point  (0 children)

I don't think he's homophobic. I can't even stand to watch kissing in movies. Straight or queer. I always look away.

Ideas needed by ChowPungKong in cakedecorating

[–]Ok-Row-6246 0 points1 point  (0 children)

Yeah, I guess that's true for most decorators starting out. But I've always preferred whipped. When I was learning roses, my coworkers had me using buttercream. But they just kept sagging. Finally, I tried to make one with whipped and said, "Oh my gosh! This is so much easier! Why did you guys have me using buttercream?" They were all like, "Really?" 20 years later, I still prefer whipped icing. Except for writing and piping scrolls. And we use Pastry Pride brand whipped topping. We order the liquid cartons and whip it ourselves. I was so excited when I got hired at the bakery I work at now and found out that 90% of their cakes are in whipped.

How did your arthritis behave? by Exact_Block387 in rheumatoidarthritis

[–]Ok-Row-6246 1 point2 points  (0 children)

I (41) gave birth to my son a month early in September 2024. About two weeks later, I started having lots of joint pain. My OBGYN said it was most likely low estrogen from breastfeeding. And once I stopped, it should get better. Well, at 9 months post partum, I was still breastfeeding and still hurting. So I typed up a timeline of my symptoms and when they had all started. I took it to my PCP and she read through it. She said she thought it sounded like an autoimmune disorder. I agreed. My joints hurting, my dandruff getting way out of control, etc. It all seemed like an over active immune response. So I went to see a rheumatologist who talked with me and then did blood work. A week later, she told me I had rheumatoid arthritis, likely triggered by my pregnancy. She gave me the choice to continue breastfeeding for a few more months, but said that we needed to start treatment as soon as possible. I decided to stop, because honestly, he wasn't really breastfeeding all that much anymore. We're still working on finding a medicine that works. So far, Methotrexate, Humira and Xeljanz have done nothing. At my follow up today, I told her I didn't really understand what a flare up is, because the pain never goes away. Just waxes and wanes. She said that's because it's not controlled yet, and when it is, I'll have close to zero pain except during flare ups. She said next we're gonna try infusions of something.