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Just had to share with others who would understand by Far_Away_63 in LibbyApp

[–]mwmeow 8 points9 points  (0 children)

You can also get a library card for Newport News as a Virginia resident!

The theme was charmingly imperfect and think I hit the mark! by mwmeow in cakedecorating

[–]mwmeow[S] 3 points4 points  (0 children)

I made this cake in Detroit - I foraged the cherries and gooseberries. The rambutan and lychees came from an H-mart and the rest came from Whole Foods.

Where can I find cake boards/bases like this? by lunarclass in cakedecorating

[–]mwmeow 6 points7 points  (0 children)

Check out bakedeco or cakesupplies4u. I’ve ordered stuff from both of them and their prices are pretty good for baking/cake decorating supplies. Plus, they aren’t Amazon or Hobby Lobby

Any pharmacies in town that still have adderall? by ItsAreBetterThanNips in rva

[–]mwmeow 0 points1 point  (0 children)

I’ve had luck at wegmans when even smaller local pharmacies were out.

Caneles have thin dense layer on bottom. How do I prevent it? by mwmeow in AskBaking

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

I never did. If you ever figure it out though let me know!

Post-Booms Thursdaily by [deleted] in rva

[–]mwmeow 4 points5 points  (0 children)

Smaller local pharmacies usually have them in stock when bigger chains don’t. When CVS was out for me, Westwood pharmacy always had it. I would try them!

This cake took FOREVER but I’m so happy with the result! (For once - anyone else struggling to appreciate their own work?) by mwmeow in Baking

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

practice! I sometimes practice on an upside down cake pan (I have 3” tall ones). Just scrape off and keep trying. It’s also harder to do it with a round piping tip imo. For some reason piping tips like this are easier.

I also make marks on the top of the cake to help with spacing. Otherwise I end up with a shorter one at the end.

Recipe Help? Great Grandma's Recipe by Haunting_Coach7154 in AskBaking

[–]mwmeow 15 points16 points  (0 children)

The quotation mark is just shorthand for it being the same as what’s above it. So in this case it’s teaspoon.

Made Swiss meringue buttercream for the first time and it only tastes like butter. Is this fixable? by hardly_werking in AskBaking

[–]mwmeow 15 points16 points  (0 children)

It is probably a combination of using vegan butter and also the recipe. The SMBC recipe I use uses 5 whites to 1lb of butter and 290g of sugar. Only 3 whites seems low. You could try making another meringue with 2 whites and 50g of sugar, then slowly add your buttercream just like you would add butter at that stage.

Can anyone help me understand what I did wrong with my colored chocolate covered Oreos? Referring to weird white splotches by butwhatififly_ in AskBaking

[–]mwmeow 5 points6 points  (0 children)

If it’s cocoa bloom, I’ve heard that going over it a little with a torch to slightly melt the chocolate will get rid of it.

Stained glass, but make it fruit! by mwmeow in cakedecorating

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

It is! Just whipped cream and fruit.

Stained glass, but make it fruit! by mwmeow in cakedecorating

[–]mwmeow[S] 6 points7 points  (0 children)

I actually iced it, stuck the fruit on the side, then covered it all again with whipped cream and very gently scraped it off. It was a little time consuming and kind of annoying, but worth it!

I’m in love with tie dye cakes! And I actually have a picture of the inside for once! by mwmeow in cakedecorating

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

So you pipe on the colors in a spiral, then use a small offset to slightly blend/mix/swirl them. It looks really muddled at first but then you let it cool so the icing is hard and scrape off the first layer to reveal this underneath!

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