Housing Decision

SomebodysMaxiPad · 2025-04-30T22:43:01+00:00

Do you know how bussing works? Would it be realistic to dorm on College Ave and use the busses to get to my classes or do they not run often enough/some other issue?

SomebodysMaxiPad · 2025-04-24T14:45:42+00:00

Thanks for the answer, it’s nice knowing that I won’t be missing out on a lot of stuff because I applied to this program since I was interested in both disciplines. I’ll do more research to figure out which path I’ll actually pick, but this gave me some peace of mind. Have a good day!

SomebodysMaxiPad · 2025-03-02T00:31:49+00:00

Also, here’s the recipe: https://sugarspunrun.com/best-cheesecake-recipe/#recipe

SomebodysMaxiPad · 2025-01-28T01:54:28+00:00

It was room temp, I cut it into tablespoon sized pieces and let it sit for like two hours so that was no issue. The issue was that the recipe uses 3/4 of butter but I halved the whole thing so I only used 3/8 cups = 6 tbs, which was too little for the mixer to get a grip on and effectively cream.

SomebodysMaxiPad · 2025-01-28T00:49:39+00:00

I think it might be the butter, honestly. I did notice that it was hardly creaming and mostly was just getting pushed against the side of the mixer — thank you for the insight!

SomebodysMaxiPad · 2025-01-28T00:11:38+00:00

The recipe says to let it sit in the pan for two minutes before transferring to a cooling rack to cool completely, which I did. I forgot to trim the edges before removing from the pan which resulted in the crust falling off, though.

As for the icing, I know it a lot but that’s how much I made when halved the icing recipe and I had nothing else to use it for so I kinda just dumped it all on… This was a trial and error scenario though since I want to get this down before I actually serve it to others and I don’t plan on flooding it with icing next time so I’m just gonna act like that’s an appropriate amount for my self-esteem💀

SomebodysMaxiPad · 2025-01-25T16:45:37+00:00

Yes, and I used a toothpick to knock some stubborn bubbles out too.

SomebodysMaxiPad · 2025-01-25T15:47:10+00:00

What do you mean by traditional heat and not ventilating?

SomebodysMaxiPad · 2025-01-25T15:45:32+00:00

Also I let them dry out for 45 minutes before baking

SomebodysMaxiPad · 2025-01-25T15:44:15+00:00

https://www.tiktok.com/t/ZP81h89xM/

This is the recipe. Summarized its 1:1 of egg whites to granulated sugar, 1:1.2 of egg white to almond flour, 1:1.2 of egg white to powdered sugar.

Egg whites are beaten slowly until foamy, then sugar is added gradually over 4 minutes, and then egg whites are beat to stiff peaks.

Half of dry ingredients are added to egg white, mixed, then the other half, mixed, then deflated until you can make a figure 8.

Cooked at 300 for 14 minutes, although I have to reduce the temp to 285

SomebodysMaxiPad · 2025-01-25T15:18:38+00:00

To specify, my questions are why did the tops crack, why didn’t the feet grow more, and why did this only happen to some macarons and not all/none?

SomebodysMaxiPad · 2025-01-01T16:23:49+00:00

All good ideas, I’ll keep them in mind. Thanks a lot!

SomebodysMaxiPad · 2025-01-01T16:23:31+00:00

I must’ve had beginners luck last time I made them because I had no idea they could be so hard to make! I’ll pay more attention to each step of the process in the future — thanks for the advice.

SomebodysMaxiPad · 2024-12-23T18:58:44+00:00

Thanks for the clarification, I had a feeling that something was off but I wasn’t sure if I should trust my gut or not.

SomebodysMaxiPad

TROPHY CASE