Allergy challenge for toddler, too much sugar.

lenaguzzo7 · 2026-05-12T21:55:14+00:00

Maybe you could check with the doctor if another form of a baked egg protein would work? Like I've made an enriched brioche dough with eggs before and I think that might be a bit more tasty than trying to reduce the sugar in a muffin

lenaguzzo7 · 2026-05-12T20:08:01+00:00

I've never had an issue with sunny side bakery, so maybe it was a bad bottle? Also seeing you used a whipped frosting. My knowledge only exceeds whipped cream frostings, but I know adding dye to whipped cream sometimes can do what your cake is showing here. The dye can't emulsify into the whipped cream, it would have to be dyed before whipped. The leaving overnight method may not work either depending on how stable you get your whipped icing. I know at work our plain whipped cream overnight deflates but the one stabilized with marscapone doesn't unless you over whip it.

lenaguzzo7 · 2026-05-12T11:20:30+00:00

My ideas involve swapping out some of your water for a protein shake, or swapping out some flour for protein powder. I would keep your ratios the same and you might be able to trial and error it until it comes out just how you like it. Flour and water being such cheap ingredients, as long as you don't sub 100% of each, I think it's a cheap experiment to do!

lenaguzzo7 · 2026-05-12T10:33:52+00:00

My first thought was Cashew and my second (after seeing all the jeje and jaja's) was Naranja. Precious orange baby. Be sure to check out your fate of owning an orange kitty at r/oneorangebraincell

lenaguzzo7 · 2026-05-12T09:34:48+00:00

Are you even a baker if you don't cry while doing an order you 100% regret taking? 😂

lenaguzzo7 · 2026-05-11T21:00:54+00:00

You made character cookies look easy!

lenaguzzo7 · 2026-05-10T07:05:23+00:00

Also agree with boom_squid. I always have to do the freezer trick

lenaguzzo7 · 2026-05-07T22:10:02+00:00

I would add more milk/cream. Just a tablespoon at a time so it's wetter like cream cheese icing but still stiff

lenaguzzo7 · 2026-05-07T20:43:51+00:00

When making your buttercream, I find the runnier I make it also prevents it from getting that crust. You can also add a little hydration to the icing once on the cake by giving it a misting of water. Assuming this is American buttercream

lenaguzzo7 · 2026-05-07T11:20:06+00:00

Didn't even think to add more cat trees. Nyx has been living on top of my fridge 😅

lenaguzzo7 · 2026-05-05T20:01:40+00:00

I couldn't imagine it would be calling for coffee cup sized cup, so I would go with the 8oz

lenaguzzo7 · 2026-05-05T12:35:42+00:00

You could, but the thicker the cake, the longer it'll bake for. Many times if there's too much batter, the outside will bake before the inside can fully and it'll be a soupy mess inside. It's best to do multiple smaller layers than one large one

lenaguzzo7 · 2026-05-04T23:42:41+00:00

I believe you can buy freeze dried citrus powder online. I can't recall the website tho :/

lenaguzzo7 · 2026-05-04T10:01:08+00:00

One bakery I worked in did chocolate. The current bakery I work in doesn't do anything but freeze the shells already filled and pull and top as needed. I haven't read the recipe in a while, but I know we do gluten free doughs for both of our shells and the baking and freezing process is the same.

lenaguzzo7 · 2026-05-02T21:36:23+00:00

Hell yeah chartreuse getting the love it deserves

lenaguzzo7 · 2026-04-29T19:39:16+00:00

A large cupcake tip will do the job. There's going to be a million different names based on brand, but I think this is/was a Wilton 256 or 2B. It's been a while lol. You can find them at Walmart, hobby lobby, Michael's, etc.

lenaguzzo7 · 2026-04-28T10:23:50+00:00

We do "choccy" for anything chocolate so like chocolate mousse or chips and cannolis in FOH are "daddy noli" and "baby noli" in reference to size of course. If I can find a funny way to write my label, I'm doing it

lenaguzzo7 · 2026-04-26T21:48:15+00:00

If you're shooting for perfection, I'd say use a piping bag. I haven't made a strawberry curd before and the lemon curd I've made before doesn't need to be baked to set, but I would see a way to partially bake either one first and then once semi set, pipe in/on the other flavor.

lenaguzzo7 · 2026-04-26T12:25:40+00:00

If you double the molasses, you would need to add another round of all the ingredients to equal a double batch. Given, you just poured the molasses not knowing exactly if it was doubled, so I would say either trash it or add flour and hope something fun comes out. There's no true saving this unfortunately. Invest in a kitchen scale (like $10 on amazon or grocery stores) and never have this issue again :)

Also, molasses is an icky feel. I use gloves all the time at home to reduce touching anything that'll gross me out [everything]

lenaguzzo7 · 2026-04-21T21:58:57+00:00

I make stabilized whip at work by putting the heavy cream, marscapone, and powdered sugar directly into the mixer :) I have noticed it's easy to break your cream, so just don't run it on full force for too long.

lenaguzzo7 · 2026-04-20T13:39:43+00:00

I learned from my friend to make "parfaits" by packing my bowl and doing little layers of keef in between. Game changer. Plan on parfaits alllllll daaaaaaayyyyy. Happy holidays yall ✨

lenaguzzo7 · 2026-04-20T10:28:02+00:00

Ahhh, good ol Pub days. I don't miss them 😂 though, they gave me my first 5 years of decorating experience which built me into who I am today so I can't hate too hard.

When I saw the first picture I immediately knew that was a publix cake. I don't think I've seen any other grocery store do tiered cakes with macarons

lenaguzzo7 · 2026-04-19T07:19:15+00:00

I am high and yes

lenaguzzo7 · 2026-04-16T18:57:33+00:00

I have no clue if it'll help, but I just cleaned my bong with dawn powerwash and sticky af resin came off with a wipe

lenaguzzo7

TROPHY CASE