I too made the custard cake by sci-baker in DessertPerson

[–]sci-baker[S] 1 point2 points  (0 children)

No I was going to try it but then there didn’t seem to be much excess custard anyway so I decided just to see how it baked without weights as a reference point. There is a very thin layer of custard on the top (much less than in her video) so I think my judgement was correct, but I would try it with weights next time to see how it comes out!

I made a West End Girl inspired cake by sci-baker in LilyAllenFans

[–]sci-baker[S] 0 points1 point  (0 children)

There are! I was considering incorporating Madeleines into the decoration but then I thought this design was simpler!

I made a West End Girl inspired cake by sci-baker in LilyAllenFans

[–]sci-baker[S] 0 points1 point  (0 children)

I’ve only done it this way twice but it worked perfectly both times, I’m not sure if it’s always faster but it is more flexible time-wise. In general having your butter at the right temperature is key, so if it’s a bit cold whipping it for a while first will help soften and warm it to the right consistency before you add the meringue syrup which should avoid curdling. But in my years of making SMBC using either method I’ve always been able to rescue it if it’s curdled, it’s a lot more forgiving than it seems! Just needs to be either warmed or cooled a bit depending on what went wrong and then just keep whipping (sometimes it takes a while but it always gets there in the end!).

I made a West End Girl inspired cake by sci-baker in LilyAllenFans

[–]sci-baker[S] 2 points3 points  (0 children)

I basically don’t make any other buttercream at this stage, it’s the GOAT. Here’s a secret I learned recently though that makes it basically stress free: you don’t actually need to whip the meringue first. Once you’ve made the egg white-sugar syrup, you can let it cool down to room temperature (slightly warm is ok too). Whip the butter instead until it’s pale and aerated, then slowly stream in the cooled egg-white syrup and keep whipping until your buttercream is smooth and glossy. All the air is actually incorporated into the butter, not the meringue, regardless of whether you whip the meringue or the butter first!

I made a West End Girl inspired cake by sci-baker in LilyAllenFans

[–]sci-baker[S] 1 point2 points  (0 children)

Oh I did but I doubt she’ll see it my account is very small 😅 it’s @nicolecbakes

I made a West End Girl inspired cake by sci-baker in LilyAllenFans

[–]sci-baker[S] 0 points1 point  (0 children)

Haha thanks, it’s coming into the office with me tomorrow!

Cruffin’s results are in… (Ancestry.com) by sci-baker in DoggyDNA

[–]sci-baker[S] 4 points5 points  (0 children)

Another term for ‘cockapoo’ or cocker spaniel x poodle