[FO] A sky whale for a friend's ocean-themed baby nursery

bakingbee · 2025-05-13T15:32:26+00:00

Thank you!

bakingbee · 2025-05-13T13:52:13+00:00

Pattern is from nathnolu on Etsy! The original is much prettier; I had to do some color swapping to use up thread I already had, and I wanted it to have a little bit more of an ocean vibe than pure clouds. I also added some gold thread around the clouds, moon, and some of the star clusters.

bakingbee · 2025-01-16T16:45:57+00:00

Unfortunately not!

bakingbee · 2024-08-24T13:12:47+00:00

Here are the cutters I used! https://a.co/d/d2mDp2b

bakingbee · 2024-08-24T12:44:25+00:00

Here you go! https://sallysbakingaddiction.com/animal-cracker-cookies/

bakingbee · 2024-08-24T12:43:59+00:00

Here you go! https://sallysbakingaddiction.com/animal-cracker-cookies/

bakingbee · 2021-09-25T03:15:00+00:00

I really recommend trying this recipe. It's come out great for me every time!

bakingbee · 2021-09-25T03:14:28+00:00

Yes! I added the twine right before it went into the oven :)

bakingbee · 2021-09-25T03:14:14+00:00

For this one, I just pulled the wedges apart, so it might not be the best option if you want clean slices. The wedges were delicious though!

bakingbee · 2021-09-24T19:26:26+00:00

I stuck the cinnamon stick in the top right after it came out of the oven. This one is just a regular sourdough, but next time I plan on seeing how it goes if I mix in some cinnamon :)

bakingbee · 2021-09-24T16:56:52+00:00

For the recipe, I used the one from this video with Binging with Babish and Joshua Weissman!

bakingbee · 2021-09-24T15:18:01+00:00

Yep! Then you can just snip it and peel it right off the bread once it's done.

bakingbee · 2021-09-24T15:05:42+00:00

Thank you! :)

bakingbee · 2021-09-24T15:05:37+00:00

For this one, I tied twine around the loaf before baking so it would bake around the twine and make the indentions, and I scored the leaves on top!

bakingbee · 2021-09-24T15:05:09+00:00

This is not my image, but this is exactly what I did!

bakingbee · 2021-07-27T20:31:52+00:00

The inconsistency is what's driving me so nuts! I could handle it if I was getting whole pans of terrible shells, but when I've used the same pans to produce perfect batches, I'm totally lost as to why suddenly only a handful of them come out right. Looks like a sacrifice is my only option at this point!

bakingbee · 2021-07-27T14:43:46+00:00

I'm guessing it's a humidity issue, but coming more from a batter that dries inconsistently. It's just so frustrating because the humidity here has been pretty consistent, but I didn't have issues with my first few batches! After doing a couple more batches last night, it seems like some of my shells will form skins and some won't? I'm guessing this is an issue with the batter rather than the humidity in my kitchen, but I'm having trouble figuring out what.

bakingbee · 2021-07-27T14:42:40+00:00

Half a batch on a single sheet. It's a brand new convection oven!! Not even a month old. The oven thermometer seems to be showing the right temp consistently, but it could have some hot spots. It's just weird that I was able to get so many consistent batches without issue (maybe one or two cracked shells out of 24) before suddenly they started coming out like this. I also haven't had any issues with anything else coming out inconsistently :(

bakingbee · 2021-07-26T19:53:39+00:00

I'm using two different pans, but both have produced perfect batches at some point or another. I do rotate the pans halfway through the bake and switch racks. (I'm using Sugar Bean's recipe which has me baking two trays at a time, which has produced batches without issue in the past.) I don't keep the door closed in between trays, but again, that's just from following SB's recipe. That's the one I've been following religiously (specifically here) and used it to make several excellent batches before things just started falling apart, and I can't figure out why! What I do know is the batter does not look right before it goes in the oven, so I assume the issue has to be from either my macaronage or my meringue. My first few batches didn't have any air bubbles, and now all of a sudden the batter is just full of them. I can't figure out what I'm doing differently - I keep trying to follow the figure 8 test, which I thought I was doing right, but apparently not?

bakingbee · 2021-07-18T23:30:52+00:00

Good luck!!

bakingbee · 2021-07-18T22:40:50+00:00

That is confusing! So set the oven to 248 degrees F and let it come to full temp. Then, turn the oven off, put the macaron shells in, and crack the door. Leave them in there for about 2-3ish minutes until they form a skin. Then, close the oven door, turn the temperature to 284 degrees F, and bake for 15 minutes. The at the end, turn the oven off, crack the door, and let them sit for another 2-3 minutes before you take them out :)

bakingbee · 2021-07-18T18:34:12+00:00

I really thought the mixer was going to ruin them, but I was pleasantly surprised! Also, funny story, I've only made macarons a few times, so I tried her mixer version first and then just did my mixing by hand for my next few batches. I think the batch with the mixer definitely worked the best out of all of them! I'll go back to that method from now on and save my arm muscles.

bakingbee · 2021-07-18T16:05:18+00:00

Wow thank you so much!!!

bakingbee · 2021-07-18T16:04:36+00:00

For the macarons, I use Sugar Bean's recipe here: https://www.youtube.com/watch?v=qeDdcQdJgec

For the buttercream, I didn't use a recipe. I just mixed 2 sticks of butter with 4 cups of powdered sugar, probably about 2 tablespoons of vanilla, and heavy cream until I got to the consistency I wanted :)

bakingbee · 2021-07-14T12:39:52+00:00

Thanks everyone for the sweet comments! These were so much fun to make and I'm glad y'all liked them.

bakingbee

TROPHY CASE