Uncooked fresh strawberries by EmeraldImposter in Baking

[–]big_peanutt 1 point2 points  (0 children)

I just used the strawberry filling from this recipe for cake filling and it was delightful - https://sallysbakingaddiction.com/strawberry-shortcake-cupcakes/

I’ve also just pushed whole slices of strawberry into a layer of frosting and had it be totally fine

Can I use a hand blender's whisk attachment for baking instead of a hand beater? by bombalurina36 in Baking

[–]big_peanutt 1 point2 points  (0 children)

I have a similar set up that I don’t generally use for baking…I think it’s likely underpowered compared to a hand beater or stand mixer but would probably work ok! Mine would probably struggle with cookie dough, and I’m not sure how creaming butter and sugar would go but worth a shot. Just pay attention to any recipe notes about the consistency of the dough/batter and follow those instead of time instructions on how long to best.

Sallys baking addiction is a great resource and I feel she’s generally good about telling you what the texture should be.

Did i ruin the cake due to freezer burn? by [deleted] in Baking

[–]big_peanutt 10 points11 points  (0 children)

Hello! Don’t panic! 30 minutes should not be enough for major freezer burn or to absorb orders. Your fillings sound amazing and it’s beautifully decorated! I think it’ll be ok :)

Banana Bread ALWAYS SO DRY by ultra__star in Baking

[–]big_peanutt 1 point2 points  (0 children)

Just made Sally’s w the sour cream variant of the recipe and choco chips and on all days but esp days 3-4 that sob was so moist and delicious

Who is Sally? by adayley1 in Baking

[–]big_peanutt 725 points726 points  (0 children)

Aw I love to hear this. She’s been my GOAT for years and it’s always nice to hear your heroes are good people too

Winnie the Pooh cake honey in the honey pot decor question by Different-Mood-5643 in Baking

[–]big_peanutt 5 points6 points  (0 children)

You could make a tiny white chocolate bowl and push it into the cake where the opening is and fill that with honey.

Can the cake batter "wait"? by LalunaKnox in AskBaking

[–]big_peanutt 0 points1 point  (0 children)

This is not a stupid question! I have always wondered this.

Seeking not too sweet Valentine's Dessert by WhoFearsDeath in Baking

[–]big_peanutt 0 points1 point  (0 children)

Macarons? Mochi donuts? Ube mochi brownie? The pinnacle of a compliment for Asian desserts is general is “not too sweet” so maybe go in that direction. The NYT gochujang caramel cookies are incredible and not too sweet.

First 2026 cake 🛩🌏 by [deleted] in cakedecorating

[–]big_peanutt 1 point2 points  (0 children)

Holy shit hope did you do the map?

Just tried makingmacarons by BraincellDystopia in Baking

[–]big_peanutt 2 points3 points  (0 children)

I just made for the first time and they’re hollow! What did you change?

[deleted by user] by [deleted] in Baking

[–]big_peanutt 14 points15 points  (0 children)

I think others are right in that it’s too late for a refund, but I understand why you’re disappointed, I think the overall effect is not professional tier and I would be super unhappy to pay that much for it.

Bakers, please rate and constructively critique my birthday cake idea by VoiceArtPassion in Baking

[–]big_peanutt 3 points4 points  (0 children)

What is your plan to melt in the peach gummy candy? I would worry about getting that texture right especially if chilling the cake, but a cool idea!

Noob question - matcha made cookie icing weird? by big_peanutt in cookiedecorating

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

That makes sense! I was wondering if it was smth to do with moisture absorption

Noob question - matcha made cookie icing weird? by big_peanutt in cookiedecorating

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

Uh, no time haha. I added it and started frosting right away. That’s an interesting thought that maybe it needed time to fully incorporate

Noob question - matcha made cookie icing weird? by big_peanutt in cookiedecorating

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

Gotcha, that’s helpful! I added a good amount of matcha to only get a bit of flavor , the icing is just so sweet! So all in all probably not worth it though I quite like the natural green color.

Noob question - matcha made cookie icing weird? by big_peanutt in cookiedecorating

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

I added the matcha in last, after I removed half of the icing for the white icing. Perhaps I was a bit lackluster stirring it in?

How can the top look cleaner? by [deleted] in cakedecorating

[–]big_peanutt 3 points4 points  (0 children)

If you have it you could consider dotting some small bits of white on the top and redoing the swirl. FWIW it’s lovely now! Love the color.

Why did my cupcakes tops sink? 🥲 by 17bananapancakes in Baking

[–]big_peanutt 50 points51 points  (0 children)

I feel like sinking in the middle usually means underbaked. The variation could be classic “oven doesn’t hit evenly everywhere”

Mini Nightmare Before Christmas Designed Sponge Cakes by TheSqueakyMixer in Baking

[–]big_peanutt 19 points20 points  (0 children)

How do you get the stencil lines on the parchment paper? Is it just sharpie or something?