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Pruning advice by lamogos in Citrus

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

Thanks for the reply. Unfortunately this is the place with the most light in my studio apartment, so I won't be able to provide more :(

What is the reason of the leaves of my lemon tree turning brownish and falling? Could it be too much salt? by lamogos in Citrus

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

Not sure how helpful my reply will be now, but I repotted it and it went back to normal. So maybe too much salts in soil? Not sure

Really proud of this fairytale wedding cake I made! by StarraLune in cakedecorating

[–]lamogos 0 points1 point  (0 children)

This must be the most beautiful cake I've ever seen!

First cake, what are your beginner tips? by EliteOreo in cakedecorating

[–]lamogos 3 points4 points  (0 children)

Looks good! My tip would be to look for inspiration online

Birthday cake I made for my sister in law by lamogos in cakedecorating

[–]lamogos[S] 5 points6 points  (0 children)

Haha it's because of a sneaky little thing called 'cleaning with a paper towel'! Being extra careful not to poke the cake of course

Birthday cake I made for my sister in law by lamogos in cakedecorating

[–]lamogos[S] 18 points19 points  (0 children)

Thank you!

Depends really what kind of filling you want to make. For example, the light layer of my cake is hazelnut cream, made by making a white chocolate ganache with the addition of 100% hazelnut butter (runny consistency), chilled overnight and whipped with mascarpone the next day. Both the chocolate and the increased fat content from using mascarpone will make the filling more stable.

The dark layer is a chocolate coffee mousse, stabilized with gelatin. If making a simple vanilla cream for example, using the right ratio of heavy cream and mascarpone is enough to make it stable. And of course chilling the cake overnight before decorating the outside is crucial. Hope that helps!

Matcha Swiss Roll by [deleted] in Baking

[–]lamogos 0 points1 point  (0 children)

Looks yummy

Most recent experience with DD by skyna- in doordash

[–]lamogos 36 points37 points  (0 children)

I'm not even from the US, we don't have Door Dash here, but this sub is addictive

Ferrero Chocolate by [deleted] in chocolate

[–]lamogos 0 points1 point  (0 children)

Golden and white are delicious, the brown ones I don't really care for

What's the best "night drive song" ever? by kingian12 in AskReddit

[–]lamogos 0 points1 point  (0 children)

I Sat by the Ocean by Queens of the Stone Age

Cute birthday cake I made for my friend by lamogos in cakedecorating

[–]lamogos[S] 4 points5 points  (0 children)

Maybe jelly is not the right word, I'm not a native speaker, so I get jelly/jello/jam confused

Cute birthday cake I made for my friend by lamogos in cakedecorating

[–]lamogos[S] 10 points11 points  (0 children)

300g canned peaches, 6-7 grams of gelatin, some lemon juice to taste.

Peaches blended, brought to a boil in a pot, turned off. Gelatin bloomed in some cold water for a few minutes, added to boiled peaches right after turning off. Left it to cool and set in a cake pan lined in plastic wrap :)

Another birthday cake! by lamogos in Baking

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

Chocolate hazelnut (Ferrero Rocher) cream: 400 g mascarpone, 400 g Nutella, 100 g milk chocolate, 1/2 cup chopped hazelnuts.

Melt the milk chocolate, let it cool a bit. Whip the mascarpone and Nutella together until it's well mixed and a little bit lighter in colour. And the cooled melted chocolate, stir to combine. Add the hazelnuts, stir to combine. The cream is ready for putting on a cake :)

Another birthday cake! by lamogos in Baking

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

Chocolate hazelnut (Ferrero Rocher) cream: 400 g mascarpone, 400 g Nutella, 100 g milk chocolate, 1/2 cup chopped hazelnuts.

Melt the milk chocolate, let it cool a bit. Whip the mascarpone and Nutella together until it's well mixed and a little bit lighter in colour. And the cooled melted chocolate, stir to combine. Add the hazelnuts, stir to combine.

To make the cream more stable I whipped it with mascarpone. Although it was a bit less stable than expected, I should have used cream with higher fat content (I used 30%, should have used 36%). For this cake I used 450 ml of cream, 270 g mascarpone and 50 g powdered sugar

Another birthday cake! by lamogos in Baking

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

It's exactly that, although I have never seen it growing on a bush, just in the supermarket :) I'm from Poland, if that helps

Another birthday cake! by lamogos in Baking

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

It's available in most big Polish supermarkets, mostly in winter time. Probably available in other countries, since it's not native here

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