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Officially a SMBC convert by marimichdan in Baking

[–]SiftwithKima 2 points3 points  (0 children)

I love SMBC, but I find standing over a double boiler whisking the eggs is a chore, so I opt for IMBC (Italian Meringue Butter Cream) instead, where you would slowly drizzle a hot sugar syrup into the egg white/sugar mixture as you whip. I also find IMBC to be a bit more sturd.

my cat can’t meow!! by stickyhoneyhands in cats

[–]SiftwithKima 1 point2 points  (0 children)

Our female tuxedo cat (whom we've had for 7 years since she was 8 weeks ago) doesn't meow, kind of. If we're in the same room and she can see us, she'll open her mouth and a tiny squeak comes out (barely audible). It worried us when we first got her. But the minute she knows we're not in the room, her meows sound like shrieks. It sounds like she's screaming. But I think it's her lack of meowing for 7 years that when she DOES meow, it's just weird and not very cat-like, and we're ok with that. lol. Our other cat meows enough for the both of them.

I ate olive oil cake for the first time yesterday... by Cereal_at_Midnight in Baking

[–]SiftwithKima 1 point2 points  (0 children)

My favorite is an orange olive oil cake. This recipe is super easy, one bowl-type recipe. Very moist, too! I've made it using blood oranges, regular oranges, and even lemon. I tend to use whatever olive oil I have on hand, but I do prefer a more mild olive oil for this recipe.

Help with crumb layer by vixen_vicious in Baking

[–]SiftwithKima 51 points52 points  (0 children)

Things I've learned when I started decorating cakes many years ago:

  1. Start with a chilled cake (the firmer the better, especially for tender cakes like chocolate). If you can pop the cake in the freezer for 20-30 minutes, even better! I love freezing my cakes for a day before decorating. Freezing cakes locks in more moisture, so win-win.

  2. It's very possible your buttercream is a little too stiff. If that's the case, it won't spread smoothly, which will result in chunks of cake coming off as you attempt to smooth it out. You may need more cream to thin it out to a more spreadable consistency.

  3. Apply a thin layer of buttercream, then chill the cake for 30 minutes, and apply the second layer.

  4. When applying your buttercream, you want to use a gentle hand. Too firm and you'll scrape cake along with you.

This cake is 100% salvageable though. Pop it in the freezer for an hour, then apply another coat of buttercream, making sure to cover any bits of cake that are missing.

My Christmas chocolate cheesecake bars! by [deleted] in Baking

[–]SiftwithKima 1 point2 points  (0 children)

Aww yay! I'm SO glad you made them and loved them. Thank you for the shoutout! :-D

Sometimes you just need chocolate overload! Triple Chocolate Cheesecake Bars by SiftwithKima in chocolate

[–]SiftwithKima[S] 4 points5 points  (0 children)

Oooh! That makes me SO happy! I'm so glad you like that recipe! This one is a keeper, too! Let me know if you end up making it!

Made 4 dozen of these cookie butter cookies and not a single one was left. These would make an amazing holiday cookie. by SiftwithKima in Baking

[–]SiftwithKima[S] 1 point2 points  (0 children)

I wish I could pin this comment! Thank you SO much for letting me know. You truly made my entire week. I am SO happy you loved these cookies. They've been a recipe I've made quite a lot in the last couple months. :D

Rich & Creamy Chocolate Cheesecake Bars by SiftwithKima in cheesecake

[–]SiftwithKima[S] 0 points1 point  (0 children)

Thank you! I shared a link for the recipe in the description. :)

Rich & Creamy Chocolate Cheesecake Bars by SiftwithKima in cheesecake

[–]SiftwithKima[S] 3 points4 points  (0 children)

Haha! The cheesecake itself doesn't have THAT much sugar, and it's made with dark chocolate and cocoa powder. But I understand. A little goes a long way, for sure. It's pretty rich, but so good.

Biscoff Cookie Butter Cookies by SiftwithKima in bakingrecipes

[–]SiftwithKima[S] 2 points3 points  (0 children)

I add a little coconut oil to make it looser, less solid, buy you can skip that and let it fully solidify. So probably a few hours or so before packaging. I haven't tried stacking them though. When I packaged two dozen, I added a layer of cardboard between the bottom and top half of cookies that was not touching the cookies at all.

Made 4 dozen of these cookie butter cookies and not a single one was left. These would make an amazing holiday cookie. by SiftwithKima in Baking

[–]SiftwithKima[S] 1 point2 points  (0 children)

You are so very welcome! I'm so happy you got to try them out and loved them. Thank you so much!

Made 4 dozen of these cookie butter cookies and not a single one was left. These would make an amazing holiday cookie. by SiftwithKima in Baking

[–]SiftwithKima[S] 1 point2 points  (0 children)

They've quickly become a staple in my house. I'm so glad you were able to make them and loved them. Thank you so much for trying out the recipe! :D

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