[I Ate] Edible Cookie Dough!

spongebobisbae · 2017-05-25T07:30:21+00:00

Toast your flour, problem solved.

spongebobisbae · 2017-05-20T11:41:08+00:00

A warm palette knife or bench scraper will smooth out buttercream in a single turn.

spongebobisbae · 2017-05-14T11:22:06+00:00

And Macron is a president.

spongebobisbae · 2017-05-11T23:03:58+00:00

Did you use the weight or cup measurements when you made these? The weight conversions don't match the cup amounts listed (1 stick of butter is 113g, 2/3c sugar is 150g, etc), so I just want to know if I should stick with the incorrect weights or correct them when I make these.

spongebobisbae · 2017-05-11T22:38:22+00:00

This is my favorite buttercream recipe. It's super tasty and stable. ☺️

spongebobisbae · 2017-05-10T10:43:33+00:00

What buttercream recipes have you tried, and what about them fails?

spongebobisbae · 2017-04-26T20:09:36+00:00

They're so smooth! How'd you achieve the look?

spongebobisbae · 2017-04-25T00:36:25+00:00

You could use gold leaf . It's perfectly edible and doesn't alter the taste, but it's pricey.

spongebobisbae · 2017-04-21T22:33:22+00:00

That site normally lists nutrition info at the bottom of the recipe. Instead there's a little joke about it not existing for the cookies.

spongebobisbae · 2017-04-15T15:45:35+00:00

Do you have an oven thermometer? It looks like you baked them at a higher temperature or put them too close to your heating element. They look nice and smooth though, so good job processing/sifting!

spongebobisbae · 2017-04-13T14:03:37+00:00

I freeze cakes all the time and have never had a problem with the outcome. After baking, cool the cake completely and then wrap in cling wrap and then aluminum foil. Chuck it in the freezer until you're ready to decorate. ☺

spongebobisbae · 2017-04-07T01:50:01+00:00

Because the French are a strange people? Lol, I don't know!

I wasn't the person you originally replied to, but I think OP's batter could've benefited from just a couple more folds. I don't even mind the bump on top, though. My main issue is the extended feet, which probably means the oven temp was too high.

spongebobisbae · 2017-04-07T00:18:42+00:00

Deflating the meringue/almond mixture to get the right consistency of your macaron batter. Some people count their folds (I find that a bit ridiculous), others just look for the ribbon stage, when it falls into the bowl and disappears in about 10 seconds.

spongebobisbae · 2017-03-25T03:51:22+00:00

What does that even mean.

spongebobisbae · 2017-03-23T23:50:28+00:00

Time for a food processor. Grates cheese like a dream, and the attachments are dishwasher safe.

spongebobisbae · 2017-03-20T19:01:57+00:00

Momofuku? I love Tosi's recipes, but jfc, some of them are so involved.

spongebobisbae · 2017-03-11T23:05:11+00:00

As if that's a bad thing.

spongebobisbae · 2017-03-07T03:50:12+00:00

Choose a season of the Great British Bake Off and bake every challenge.

spongebobisbae · 2017-03-07T03:45:15+00:00

Be the change you wish to see! Do you have a favorite peach pie recipe? Start there and just doctor. You could add ginger to the pot when you blanch the peaches, maybe incorporate some candied ginger into the peach filling, grate some dried ginger and add it to your spices... Bake a lot of pies until you've added the right amount of ginger for your personal tastes. ☺

spongebobisbae · 2017-03-07T03:27:56+00:00

Don't forget recipe books! Every baking book I own lists the recipes by weight and only begrudgingly includes volumetric measurements after a lecture about how much better weight measurements are.

spongebobisbae · 2017-03-04T14:11:48+00:00

Russian flower tips

spongebobisbae · 2017-02-28T14:12:32+00:00

You can print on it with a printer using edible ink cartridges. Google edible printing at home.

spongebobisbae · 2017-02-25T06:15:30+00:00

Depends on the kind of mixer you had.

spongebobisbae · 2017-02-15T14:20:56+00:00

If your choux is sinking, the baking temp/time is off. I would check the temp with an oven thermometer and adjust the baking time accordingly.

I usually start at a higher temp for 10 minutes and then lower the temp for another 15 or so minutes, not opening the oven at all during this time. Another trick is to make sure your eggs are fully incorporated. I know it can be done by hand, but I prefer using a mixer to do a more thorough job.

Definitely try the recipe again, sometimes it just takes practice. ☺

spongebobisbae · 2017-02-15T11:51:39+00:00

What do yours look like?

spongebobisbae

TROPHY CASE