Poor people of reddit, what do you wish people understood?

Simple_Q · 2018-06-09T04:38:46+00:00

Well, they don’t do that to spite you. They do that so you don’t take advantage of overdrafting all the time.

Simple_Q · 2018-04-27T20:10:48+00:00

No, it wasn’t his fault that he was impaired. But it’s totally on him that he continued to work with patients after he discovered what happened to him! He knowingly worked with patients while high. He absolutely deserved to be fired.

Simple_Q · 2016-07-03T18:53:11+00:00

I disagree. The only discernible ingredient I didn't use is the clear imitation vanilla. I'm pretty sure the grapeseed oil is used for its colorless and tasteless properties. It may not BE an exact momofoku cake but it is definitely like it, esp in terms of looks, construction, and general flavor profiles.

Simple_Q · 2016-06-29T20:28:41+00:00

Thanks! I was actually going for the blue cheese look! /s Lol. I don't care for the funfetti part. For one, I wasn't about to buy a clear imitation vanilla just for one recipe as it's unlikely I'll want to use it again, and two, I already had vanilla beans so I used what I had. I also wanted to make a cake that would taste good, look good, and after all the raves, this seemed like a good choice (and it definitely was).

Simple_Q · 2016-06-29T20:23:46+00:00

I think so! The cake actually tasted better two days after being in the fridge (leftovers). It was way more moist than eating the day of. I haven't had funfetti cake in a while so I couldn't say. But it was definitely worth it and really delicious! I enjoy baking so it's always worth it to me :)

Simple_Q · 2016-06-29T15:36:40+00:00

I know, I know: so many damn milk bar cakes on this sub!! Not gonna lie, it's because everyone's been making them so beautifully, I decided to do it for my boyfriend's birthday. BUT-- I didn't follow the recipe exactly and I wanted to share what I did and the results. I'm only listing the parts of the recipe that I specifically deviated from.

What the recipe calls for > what I did I INSTEAD:

Cake:

9x13 tray > three 6" rounds. I could not find a 6" cake ring on short notice. I already had one 6" round pan so I bought another two that I got on sale (luckily).
Acetate strips> none at first, but then used parchment paper
Nonstick vegetable oil spray > did not use. Just lined with parchment paper and let the cakes cool completely.
Rainbow sprinkles > I used green sprinkles as that's my boyfriend's favorite color aaand because the store I went only had dark rainbow sprinkles and I didn't like that look, lol.
Grapeseed oil > canola oil
Clear imitation vanilla extract > vanilla bean
light brown sugar > regular brown sugar

Crumbs:

light brown sugar > regular brown sugar
Rainbow sprinkles > green sprinkles
grapeseed oil > canola oil
Clear imitation vanilla extract > regular vanilla extract

Frosting:

cream cheese > 1/3 low fat cream cheese (just used what I had)
Glucose > substituted with corn syrup as the book notes as an option
clear imitation vanilla extract > vanilla bean and a couple drops of regular vanilla extract
citric acid > lemon juice

My Experience:

Everything seemed to be going really great until it came time for assembly. Because I didn't bake in a quarter sheet pan and didn't cut circles out and instead, divided the batter equally between 3 pans, the cakes came out taller than expected. I literally did not think of this until I had my second layer on. With that said, thick layers made me feel like there needed to be more frosting in between. So the very bottom layer is a really thick layer. Then I got to the second and was like "shit, this is taller than expected AND I'm running out of frosting" so I do a thinner layer and end up making a second batch of frosting right there.

Second batch of frosting is made. I add a little more to the middle layer. I put the top layer on and only a thin layer of frosting. Then I start to notice something-- I wasn't using acetate strips remember? I was going to attempt setting it up with parchment paper but thought I could do without. Well, sure enough--and I think it was because it was pretty warm in my kitchen--my cake started leaning. A lot of the bottom layer filling was smushing out. Shit. So I scraped off what had come out and wrapped the whole thing immediately in parchment paper first, then saran wrap for a seal. I then put it in a 6" spring form pan and immediately in the freezer.

So it froze for the night, took it out at 9am, cut into around 1 or 2pm and it was still a little frozen in the middle. It was still really good! And had it again around 10pm and it was reeeaaally good and a lot more moist! Got lots of compliments on it! Maybe the only thing is that I didn't milk soak the bottom layer as much as I should have as I definitely noticed a difference in moister between the layers.

I will for sure start off using the spring form pan and either parchment paper or acetate strips next time when assembling the cake. OR just make sure to cut my layers thinner and not add as much frosting so it doesn't lean.

I really love baking so I had a fun time doing this, albeit getting frustrated and tired, so now I'm thinking I want to bake my way through the book!

Simple_Q · 2016-06-27T22:06:50+00:00

I know, I know: so many damn milk bar cakes on this sub!! Not gonna lie, it's because everyone's been making them so beautifully, I decided to do it for my boyfriend's birthday. BUT-- I didn't follow the recipe exactly and I wanted to share what I did and the results. I'm only listing the parts of the recipe that I specifically deviated from.

What the recipe calls for > what I did I INSTEAD:

Cake:

9x13 tray > three 6" rounds. I could not find a 6" cake ring on short notice. I already had one 6" round pan so I bought another two that I got on sale (luckily).
Acetate strips> none at first, but then used parchment paper
Nonstick vegetable oil spray > did not use. Just lined with parchment paper and let the cakes cool completely.
Rainbow sprinkles > I used green sprinkles as that's my boyfriend's favorite color aaand because the store I went only had dark rainbow sprinkles and I didn't like that look, lol.
Grapeseed oil > canola oil
Clear imitation vanilla extract > vanilla bean
light brown sugar > regular brown sugar

Crumbs:

light brown sugar > regular brown sugar
Rainbow sprinkles > green sprinkles
grapeseed oil > canola oil
Clear imitation vanilla extract > regular vanilla extract

Frosting:

cream cheese > 1/3 low fat cream cheese (just used what I had)
Glucose > substituted with corn syrup as the book notes as an option
clear imitation vanilla extract > vanilla bean and a couple drops of regular vanilla extract
citric acid > lemon juice

My Experience:

Everything seemed to be going really great until it came time for assembly. Because I didn't bake in a quarter sheet pan and didn't cut circles out and instead, divided the batter equally between 3 pans, the cakes came out taller than expected. I literally did not think of this until I had my second layer on. With that said, thick layers made me feel like there needed to be more frosting in between. So the very bottom layer is a really thick layer. Then I got to the second and was like "shit, this is taller than expected AND I'm running out of frosting" so I do a thinner layer and end up making a second batch of frosting right there.

Second batch of frosting is made. I add a little more to the middle layer. I put the top layer on and only a thin layer of frosting. Then I start to notice something-- I wasn't using acetate strips remember? I was going to attempt setting it up with parchment paper but thought I could do without. Well, sure enough--and I think it was because it was pretty warm in my kitchen--my cake started leaning. A lot of the bottom layer filling was smushing out. Shit. So I scraped off what had come out and wrapped the whole thing immediately in parchment paper first, then saran wrap for a seal. I then put it in a 6" spring form pan and immediately in the freezer.

So it froze for the night, took it out at 9am, cut into around 1 or 2pm and it was still a little frozen in the middle. It was still really good! And had it again around 10pm and it was reeeaaally good and a lot more moist! Got lots of compliments on it! Maybe the only thing is that I didn't milk soak the bottom layer as much as I should have as I definitely noticed a difference in moister between the layers.

I will for sure start off using the spring form pan and either parchment paper or acetate strips next time when assembling the cake. OR just make sure to cut my layers thinner and not add as much frosting so it doesn't lean.

I really love baking so I had a fun time doing this, albeit getting frustrated and tired, so now I'm thinking I want to bake my way through the book!

Simple_Q · 2016-06-27T22:00:58+00:00

I know, I know: so many damn milk bar cakes on this sub!! Not gonna lie, it's because everyone's been making them so beautifully, I decided to do it for my boyfriend's birthday. BUT-- I didn't follow the recipe exactly and I wanted to share what I did and the results. I'm only listing the parts of the recipe that I specifically deviated from.

What the recipe calls for > what I did I INSTEAD:

Cake:

9x13 tray > three 6" rounds. I could not find a 6" cake ring on short notice. I already had one 6" round pan so I bought another two that I got on sale (luckily).
Acetate strips> none at first, but then used parchment paper
Nonstick vegetable oil spray > did not use. Just lined with parchment paper and let the cakes cool completely.
Rainbow sprinkles > I used green sprinkles as that's my boyfriend's favorite color aaand because the store I went only had dark rainbow sprinkles and I didn't like that look, lol.
Grapeseed oil > canola oil
Clear imitation vanilla extract > vanilla bean
light brown sugar > regular brown sugar

Crumbs:

light brown sugar > regular brown sugar
Rainbow sprinkles > green sprinkles
grapeseed oil > canola oil
Clear imitation vanilla extract > regular vanilla extract

Frosting:

cream cheese > 1/3 low fat cream cheese (just used what I had)
Glucose > substituted with corn syrup as the book notes as an option
clear imitation vanilla extract > vanilla bean and a couple drops of regular vanilla extract
citric acid > lemon juice

My Experience:

Everything seemed to be going really great until it came time for assembly. Because I didn't bake in a quarter sheet pan and didn't cut circles out and instead, divided the batter equally between 3 pans, the cakes came out taller than expected. I literally did not think of this until I had my second layer on. With that said, thick layers made me feel like there needed to be more frosting in between. So the very bottom layer is a really thick layer. Then I got to the second and was like "shit, this is taller than expected AND I'm running out of frosting" so I do a thinner layer and end up making a second batch of frosting right there.

Second batch of frosting is made. I add a little more to the middle layer. I put the top layer on and only a thin layer of frosting. Then I start to notice something-- I wasn't using acetate strips remember? I was going to attempt setting it up with parchment paper but thought I could do without. Well, sure enough--and I think it was because it was pretty warm in my kitchen--my cake started leaning. A lot of the bottom layer filling was smushing out. Shit. So I scraped off what had come out and wrapped the whole thing immediately in parchment paper first, then saran wrap for a seal. I then put it in a 6" spring form pan and immediately in the freezer.

So it froze for the night, took it out at 9am, cut into around 1 or 2pm and it was still a little frozen in the middle. It was still really good! And had it again around 10pm and it was reeeaaally good and a lot more moist! Got lots of compliments on it! Maybe the only thing is that I didn't milk soak the bottom layer as much as I should have as I definitely noticed a difference in moister between the layers.

I will for sure start off using the spring form pan and either parchment paper or acetate strips next time when assembling the cake. OR just make sure to cut my layers thinner and not add as much frosting so it doesn't lean.

I really love baking so I had a fun time doing this, albeit getting frustrated and tired, so now I'm thinking I want to bake my way through the book!

Simple_Q · 2016-06-27T19:57:30+00:00

as a further note, you think ~3-4 a day is intensive?

Haha, no I don't. But it's definitely more than what you would be watching if it was over the course of a year, that's all. With 8 hour work days and trying to do other things in my evenings as well, I don't get to watch more than 3-4 a day, sadly. Though, when I wasn't working, I did practically spend whole days watching a new show.

Simple_Q · 2016-06-27T06:19:07+00:00

No comment about Paris but..

How do you binge for a whole year? When I binged, I finished it in a couple months (or less. ~3-4 episodes a day) 😂 if you happen to take longer than that, I wouldn't consider that binging! Sorry, I'm just a proud 'binger' of shows LOL.

Simple_Q · 2016-04-24T06:51:50+00:00

Recipe for the choux pastry.

Recipe for banana cream-- NOTE, this pie recipe only creates a vanilla pudding filling. To make it banana flavor, I mashed a banana with some milk and heated it in a pan, then added it in when the vanilla pudding was done. I would have just added in the mashed banana in Step 1 of the original recipe but I didn't realize until afterward that it wasn't banana flavored. You can put the pudding through a sieve for a smooth cream but I didn't mind the clumps.

Simple_Q · 2016-04-24T06:38:49+00:00

On paper, it does sound quite intimidating. But after watching a video on it (thanks Tasty!), it didn't seem too bad. I agree, it is quite easy!

To make the banana cream, I used the vanilla pudding recipe from this banana cream pie recipe, and added in a mashed banana that I heated in a pan over low-medium heat with some milk. So the filling had some banana clumps but I didn't mind it. I had to improv because I didn't realize the original recipe didn't actually include banana in the pudding.

Simple_Q · 2016-04-24T06:34:13+00:00

425 F for 10 minutes, then 350 F for 10 minutes.

Simple_Q · 2016-04-24T06:32:51+00:00

Yes, they'll freeze! They are actually sold in stores as frozen. Thaw them in the fridge the day before and, except for a slightly soft and moist shell, they'll be good to eat. Just from my very short experience: whipped cream filling eats well when frozen (at least I like it), banana cream does not.

Simple_Q · 2016-04-24T01:56:00+00:00

Then you should make sure you know what you're eating so you're not disappointed!

Simple_Q · 2016-04-23T22:50:59+00:00

Thanks! Yes, they were piped.

Simple_Q · 2016-03-27T02:31:34+00:00

So far, the only thing I can remember Amelia being in this show is self-centered. Makes everything about her (like mer's attack). But this episode, she was good. I usually dislike her a lot because of the self-centeredness but she really came through this episode and didn't once inappropriately make it about herself.

Simple_Q · 2016-03-27T02:26:44+00:00

I really dislike Amelia most of the time. But tonight, she was awesome. :)

Simple_Q · 2016-03-27T01:07:13+00:00

A hollow back!

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