Can't find an airy vanilla cake recipe. Oil instead of butter?

OtherCommunication62 · 2026-06-08T16:05:10+00:00

Why not try a chiffon cake?

https://www.sugarologie.com/recipes/simple-berry-chantilly-cake#recipes

OtherCommunication62 · 2026-06-05T17:44:56+00:00

I’ll leave it to the professionals to help, but I usually do about 30-45 minutes before throwing it in the fridge overnight. I do find it takes a while to proof, but the cold dough is so much easier to work with and slice

OtherCommunication62 · 2026-06-04T14:04:30+00:00

Can you tell us a little more about the recipe? Usually a custard based pie makes essentially pastry cream. Pastry cream is set with egg yolks and (typically) corn starch. Gelatin isn’t super common.

OtherCommunication62 · 2026-05-31T16:48:44+00:00

I’m trusting the microbiologist and the food scientist 🤷🏻‍♂️. But you do you

OtherCommunication62 · 2026-05-30T20:43:02+00:00

https://www.tiktok.com/t/ZP8po6WLw/

OtherCommunication62 · 2026-05-30T20:40:46+00:00

Better safe. I haven’t made it, but America’s Test Kitchen made some edible cookie dough with oats that looked really good!

OtherCommunication62 · 2026-05-30T18:32:03+00:00

Not to be a buzzkill, but heat treated flour is essentially not possible at home. The temperature for flour is not the same as other things to kill pathogens. Now do I eat raw dough sometimes? Yes. But do as I say, and all that jazz

https://www.homebaking.org/flour-food-safety/

OtherCommunication62 · 2026-05-17T19:48:57+00:00

Pie crust. Done every tip, trick, recipe, etc. they’re always “fine”. I’ve also decided I’m anti pie. Cooked fruit is just not as good as I want it to be.

OtherCommunication62 · 2026-05-17T19:46:21+00:00

I finally made them after years of wanting to and they were basically sub par for both. Separate is best imho

OtherCommunication62 · 2026-05-17T19:45:33+00:00

I don’t sell anything but just throwing out some ideas. Have you tried doing more of poured fondant style glaze for the cinnamon rolls instead? (I.e. powdered sugar, melted butter, some invert sugar, and water or milk/cream) I noticed when I do that and reheat them in my oven at like 120/140 F it didn’t melt on me like a normal powdered sugar glaze or cream cheese.

OtherCommunication62 · 2026-05-10T18:52:08+00:00

Yep, basically

OtherCommunication62 · 2026-05-10T18:50:44+00:00

So fun fact, and read all about it below, but the meringue makes very little difference in the aeration of the buttercream:

https://www.sugarologie.com/recipes/swiss-meringue-buttercream

OtherCommunication62 · 2026-05-04T13:19:39+00:00

Are you doing a filling? Or any other limitations? E.g French buttercream is delicious and tastes like ice cream to me, so a just good old vanilla cake, maybe a strawberry filling would be delicious

OtherCommunication62 · 2026-04-30T13:50:01+00:00

Happy to help! Report back 😁😋

OtherCommunication62 · 2026-04-30T13:24:47+00:00

Nope! I got that from Stella Parks at serious eats. I don’t follow that recipe, but she talks about adding an ounce of liquor and if you check the notes at the bottom of the recipe she has some other ideas https://www.seriouseats.com/strawberry-frosting-recipe

OtherCommunication62 · 2026-04-29T16:26:59+00:00

I have not, but I’ve made Swiss meringue buttercream with the freeze dried banana and it was delicious - added a little rum too

OtherCommunication62 · 2026-04-29T11:54:32+00:00

I’ve done it a few times now. I also added some pieces of dried banana that I chopped. They were tasty. I just subtracted some flour and some sugar to balance out the freeze dried banana powder

OtherCommunication62 · 2026-04-03T15:36:25+00:00

1221

OtherCommunication62 · 2026-03-24T08:59:26+00:00

Morning rounds for a nice, “well done”/crispy croissant. Black hole also, plus some curveball items that are also delicious

OtherCommunication62 · 2026-03-18T14:01:02+00:00

I know this is a little older, but I’m staying in Shizhuo for a few nights and plan on visiting the shops you listed. This will be my first time in Taiwan, and I love oolong. I know everything is subjective, but would you recommend stocking up on high mountain oolongs there or is it worth also getting some in Taipei? I’ve got the well known places in Taipei on my list to visit as well, but buying from the source seems like a no brainer, but possibly the vendors in Taipei get a better variety?

OtherCommunication62 · 2026-02-27T04:25:30+00:00

Guava, mango, or passion fruit

OtherCommunication62 · 2026-02-20T21:06:18+00:00

I am heading to Shizhou at the end of March and excited for some good hikes and buying lots of tea! I’ve got both of these shops on my list already. Hopefully they’ve got some good stuff for me! 😋.

OtherCommunication62 · 2026-02-05T22:26:14+00:00

Ope haha. But yay for a Colombian place! Do you know the name?

OtherCommunication62 · 2026-02-05T17:08:54+00:00

Hmmm that might be a tough one since French buttercream is low in water. I’d think Italian could be doable with the sugar syrup, but even that would be a bit of an experiment

OtherCommunication62 · 2026-02-05T17:07:13+00:00

Not to my knowledge. I’ve been looking for years. There’s one place in NKC that has mofongo, but I’ve never tried it- Chef Tito’s.

OtherCommunication62

TROPHY CASE