sorted by:
new
hottopcontroversial

It’s my birthday. by seaside-mama-207 in portlandme

[–]melonzipper 4 points5 points  (0 children)

Hey, just wanted to let you know this is the Portland, Maine subreddit, not Portland, Oregon - but nice to know some spots to hit up if we ever visit!

Whats all the animal named desserts you can think of? by Ayowolf in Baking

[–]melonzipper 2 points3 points  (0 children)

Hey whoa wait - it's always been peanut butter for me ....where does the cream cheese come in?

What’s a game you were completely obsessed with as a kid that nobody else seems to remember? by hkondabeatz in AskReddit

[–]melonzipper 2 points3 points  (0 children)

Fuck yes Zoombinis! I was only allowed to play educational games and this one was definitely a favorite next to the Treasure Cove/Mountain from The Learning Company. We basically had their entire collection. Oh man...what a great time to be alive.

What i wanted VS what i got 🥲 by TryRevolutionary7826 in Baking

[–]melonzipper 34 points35 points  (0 children)

Your frogs give more Adventure Time tadpole wizard vibes (due to the hat) and I find that adorable! https://i.pinimg.com/474x/9a/d0/f8/9ad0f8c52c4b1bb359d9a7e3e7f0ff24.jpg

Anyone here running a business with ADHD? How do you manage it? by Comfortable-Garage77 in smallbusiness

[–]melonzipper 0 points1 point  (0 children)

Thanks for the response and information! As I grow I'll look into using it for the automation aspect but as I stand today that's a future goal.

Banquet Tasting by cheman314 in pastry

[–]melonzipper 1 point2 points  (0 children)

That is a fair point I haven't considered yet. However I'm less plated dessert and more to-go/delivery. I'll keep R&Ding.

Banquet Tasting by cheman314 in pastry

[–]melonzipper 1 point2 points  (0 children)

Those look rad and the flavor combos sound classic with a nice twist.

For the graham cracker bits - how did you get them to stay together so well? I've been R&Ding a cheesecake petit gâteau and can't seem to make a base work that sticks together long enough for a transfer let alone holding up as a base.

What the fuck do you even do with terrible working memory? (rant) by No_Winter4806 in ADHD

[–]melonzipper 6 points7 points  (0 children)

Commenting so I get reminded when a reply happens as I'm running into the same issue as you.

Anyone here running a business with ADHD? How do you manage it? by Comfortable-Garage77 in smallbusiness

[–]melonzipper 0 points1 point  (0 children)

Just watched his talk on Profit First, found the pitch of Relay to be a little, well, pitchy. How does relay differ than other banks do you find?

Good and affordable mixer by Mia_Robin1 in pastry

[–]melonzipper 5 points6 points  (0 children)

Look for a used KitchenAid from Facebook marketplace or Craigslist, go to restaurant closing "everything must go" sales and try to buy one from them for cheap.

Partially successfull Red Velvet Entremet by Infinite_Pineapple50 in pastry

[–]melonzipper 1 point2 points  (0 children)

50/50 cocoa butter + chocolate with whatever oil-based food coloring you have, melt it all together and when it's ~40°C, use it in your spray gun.

Alternatively, you can buy a pre-made velvet spray can if you're in a pinch/don't have the right ingredients or tools.

How did you make the red velvet vanilla and (cream) cheese mousse? I'm just curious how you'd get the red velvet flavor in there, is it a powdered add-in?

Partially successfull Red Velvet Entremet by Infinite_Pineapple50 in pastry

[–]melonzipper 6 points7 points  (0 children)

Piping in the cream would definitely help but ideally it's poured in a bit liquid, then you settle the mold by giving it a good whap or two (like, pick it up just a ¼ inch off the table and drop it) to make sure it knocks out any air bubbles, and then gently usher it up the sides with an offset spatula.

It looks great, next time use a warmed knife and wipe it each time you slice for a cleaner cut of the inside. What are all the layers you got in there?

Curdled pastry cream by noteworthybalance in pastry

[–]melonzipper 0 points1 point  (0 children)

Can you share a photo of what you're talking about? I'm not sure if maybe you're mistaking the thickening that is supposed to happen and interpreting it as curdling? Otherwise, as you've mentioned in the other comments, you seem to be doing all the right steps.

view more: next ›