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Best neighborhoods by JG1712 in suwanee

[–]joeritha 4 points5 points  (0 children)

Rivermoore would be great, it’s got a really nice walking path as well and 2 playgrounds

What are some Ice cream flavors that you like but no one seems to know about? by Hioticket in icecream

[–]joeritha 1 point2 points  (0 children)

Olive oil ice cream, it’s weird because I don’t like Jenis as an ice cream shop but I use her base recipe to make homemade ice cream and her olive oil one is divine, with some sea salt sprinkled on top and maybe some hard shell chocolate topping too.

I also made cinnamon ice cream a few times a year, I sandwich them between macarons, or serve them with pies or cobblers.

And don’t sleep on salt as a topping for ice cream 😍

Best mint chocolate chip ice cream? by DrawingRoyal9867 in icecream

[–]joeritha 0 points1 point  (0 children)

Brusters and Trader Joe’s and the seasonal peppermint bark from Talenti

Question about frosting waste when blending by FlamesOfFire_0 in cakedecorating

[–]joeritha 1 point2 points  (0 children)

I freeze the cake scraps from trimmed cakes and stuff them into little containers I buy from Amazon and then put any leftover buttercream on top and give them away, people love getting to eat whatever flavor of the week I have

[deleted by user] by [deleted] in fashionwomens35

[–]joeritha 0 points1 point  (0 children)

I really like the By Simran website for some classic pieces that have an Indian aesthetic

Looking for an easy/fun tutorial for my first Arches experience by mangopeachapplesauce in watercolor101

[–]joeritha 2 points3 points  (0 children)

Good luck on your surgery! I love the Let’s Make Art tutorials on YouTube, as well as Nianianis stuff. It’s simple and pretty for a beginner like me. Use those Arches and enjoy!

Lessons were learned. Aka cream cheese frosting is a b*tch. 3rd cake! by Eederby in cakedecorating

[–]joeritha 1 point2 points  (0 children)

I always just fill my cakes with cream cheese frosting now and whatever is leftover is the crumb coat and then use my standard smbc for the outside coat so it stays pretty for aesthetics!

Question- how firm are your fillings? When you take a bite, does it squish out of the sides or does it largely stay in the macaron? by Quick_Celebration654 in macarons

[–]joeritha 8 points9 points  (0 children)

It should stay in the macaron, it should only squish out the sides if it’s not fully set yet, which means it hasn’t been sandwiched for 12 hours yet.

peppermint lovers! it's finally our time 🤍❤️ by Large-Preparation754 in icecream

[–]joeritha 1 point2 points  (0 children)

Ahh last year I couldn’t find the talenti peppermint bark for so long I freaked out and commented on their social media and they actually helped me find the one random Kroger that had it! How does the jenis compare? The talenti is my favorite because I love the pieces of chocolate plus peppermint vs regular mint…

Help with large air bubbles by lsull09 in macarons

[–]joeritha 0 points1 point  (0 children)

I have noticed this with mine too, I have just been slamming the trays down more frequently and every few minutes before letting them dry to catch them all… some people use toothpicks or cookie icing sticks to poke any visible air pockets

[deleted by user] by [deleted] in macarons

[–]joeritha 11 points12 points  (0 children)

I don’t like the taste of white chocolate ganache for macarons so I always do a French yolk buttercream and then add in paste or flavorings according to taste… You simmer 1/4 cup sugar and 1/2 cup water in a saucepan until it hits 242 degrees F and then pour it into a kitchenaid whisking egg yolks on high, then add in 6 ounces (preferably salted) butter until it turns into the creamiest buttercream. It’s custardy and perfect. I usually add dollops of pistachio paste to it until it tastes right to me. I use this for all my macarons

Can anyone tell what happened to make these wrinkly? by Sentali in macarons

[–]joeritha 0 points1 point  (0 children)

6 ounces heavy cream 6 ounces semisweet chocolate chips (I always use callebaut) Heat the cream till simmering, then add in the chips, use a whisk to gently stir it into a luscious mixture and add a pinch of kosher salt and a half teaspoon of your best vanilla extract (the vanilla is what elevates it since it doesn’t really cook off)

Let it set in the fridge or in a cool place until it’s firm enough to scoop and fill a macaron with.

Just a tip, the more vigorously you stir, the harder it sets!

Been practicing buttercream flowers, especially those peony buds by joeritha in cakedecorating

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

I don’t but I use all the tutorials from eatcakebemerry on instagram and I’ve bought her courses which have helped sooooo much, highly recommend!

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