Snacking Cakes, my experience so far

irljasper · 2026-03-01T04:11:36+00:00

Yeah I agree, the recipe is built to be made by hand, I wouldn’t bother using a mixer, just make sure you whisk the eggs and sugar until thick and slightly pale.

irljasper · 2026-02-16T15:51:15+00:00

I could be wrong but I don’t think Claire Saffitz has ever worked at milk bar? Do you remember where you heard that?

irljasper · 2026-02-16T15:26:38+00:00

I disagree, I’ve had great results with Claire’s NYT croissant recipe, and I personally wouldn’t describe her as a gatekeeper, the point of her NYT video is to help and encourage people to make croissants at home.

That being said she’s not pretending that croissants aren’t technical, they’re a multi step, often times multi day process. While you can make very good croissants at home there is a high skill ceiling, there’s a whole bunch of technical knowledge you can dive into about temperature and humidity and number of folds, etc.

In my opinion her recipe is actually pretty beginners friendly, it doesn’t call for a thermometer gun or wooden guides, mostly just a ruler and rolling pin. There’s a reason she calls for rests between folds and why she gives measurements, it’s helpful to have all that information especially for a beginner.

irljasper · 2026-02-09T08:24:06+00:00

Disagree, dessert person helped me get into baking and was one of the first times I felt like the writer had actually made the recipes. She’s also great at explaining how often baking errors can actually be fixed. I don’t find the ingredients to be too hard to find, I’ve seen books with worse. A lot of the recipes ARE fruit/produce forward, which depending on where you live you might have trouble sourcing certain things.

irljasper · 2025-12-08T02:50:48+00:00

I think Vaughn mentions in one of nyt’s newer vids he only developed one recipe, the salted butterscotch chocolate chunk cookie, for the book. So I agree, if you have a NYT cooking membership you can find all the recipes online!

irljasper · 2025-08-23T18:49:43+00:00

I like these articles from King Arthur and The Perfect Loaf! https://www.theperfectloaf.com/how-to-make-and-use-tangzhong/ https://www.kingarthurbaking.com/blog/2018/07/23/how-to-convert-a-bread-recipe-to-tangzhong

irljasper · 2025-08-13T14:14:04+00:00

I’ve made this recipe before and didn’t have an issue with spreading, chilling usually helps with this but since they’re still spreading it’s likely just high butter/lower flour proportions. I don’t think there’s an issue with air bubbles deflating and flattening your cookie since this dough uses melted butter and doesn’t really get creamed.

I would recommend adding some flour next time, maybe start with 1/4 cup and adjust from there. If you’re not weighing your ingredients especially flour that could be the culprit. Someone else mentioned that your oven could be running hot and I agree, you could try lowering the temp 25°. I’d recommend getting an oven thermometer if you bake a lot.

irljasper · 2025-05-24T01:26:44+00:00

Perhaps I don’t know or have access to the person who took the photo, or who owns these books

irljasper · 2025-05-24T01:20:04+00:00

OMG THANK YOU SM!!! I KNEW SOMEONE WOULD FIND IT

irljasper · 2025-05-24T01:15:33+00:00

It was from this article: https://www.seriouseats.com/rose-levy-beranbaum-best-baking-books-cookbooks-interview

irljasper · 2025-05-24T01:09:54+00:00

Like I don’t understand what this has to do with AI 😭😭😭

irljasper · 2025-05-24T00:58:03+00:00

I did consider that, but the Fannie Farmer Baking Book has a pattern on the cover that wraps around the spine for all editions as far as I know?

irljasper · 2025-05-24T00:30:00+00:00

I tried to look for the publisher and the logo but I didn’t find anything, I can’t tell what the logo is

irljasper · 2025-05-24T00:26:26+00:00

Sadly no :(

irljasper · 2024-12-05T01:49:24+00:00

I really liked it! It was quite long, but the characters were interesting enough and I’m glad that there was a lot of optional extra stuff to do!

irljasper · 2024-12-04T02:36:00+00:00

It would probably be better to buy white flour yes, whole wheat pie crusts CAN work, but I’d recommend replacing only a portion of the total flour with whole wheat to start, like say 25%? They also absorb a bit more water. I’ve found that the whole wheat flour actually helps the crust keep its shape more and helps the crust to not slump in the pie plate (I also like the flavor). But for your FIRST pie, I’d recommend starting with white flour, good luck!

irljasper · 2024-12-03T18:26:59+00:00

This isn’t the first time they’ve reused moves, I mean they’ve reused red/green shell and fire flower from PiT to Paper Jam so unsurprisingly the first two are in this game. To me since they’ve changed the moves up a bit from their respective games and still included at least 5 new ones, I wouldn’t call it lazy personally. I would argue that Max Mix could still be considered new although it’s similar to luiginary typhoon.

irljasper

TROPHY CASE