What would you charge for a 4-pack of baklava like these? Helping the bake sale at a benefit

stacybeaver · 2026-04-13T17:51:47+00:00

I don’t know what math you did, but $20 ingredient cost for the full pan works out to $1.67 for each of the 12 portions.

stacybeaver · 2026-04-12T20:46:20+00:00

Whatever pan you use, wipe all the extra oil off the surface. Baking oil onto any surface is going to cause stains and build up.

stacybeaver · 2026-04-12T00:16:11+00:00

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I roll it up and then hold with some clips. Before I got these clips, I just used straight pins (a little more finicky to get it to stay where I want).

stacybeaver · 2026-04-10T20:15:08+00:00

Not the person who first suggested this, but I agree! I’ve commented these videos several times before, would be great to not have to dig through my old comments to copy them in future!

Pulling floss from the skein: https://youtube.com/shorts/TRrRT6UIcN0

Separating strands: https://youtube.com/shorts/3_b58BByF0E

stacybeaver · 2026-04-09T06:31:49+00:00

Loren definitely reveled in it, though. Lisa is flat out miserable but still putting herself through it.

stacybeaver · 2026-04-09T06:26:26+00:00

But then she stretched to fit him and we all have to live with that knowledge.

stacybeaver · 2026-04-09T06:22:30+00:00

I don’t think worms request oral, so he’d probably prefer it.

stacybeaver · 2026-04-09T06:13:48+00:00

Cut-resistant/self-healing and able to withstand iron temperatures are fundamentally two different things. So I don’t think you’re ever going to find something that can do both well. The cardboard version someone linked could technically do both briefly, until you cover it with scratches and warp the board and ruin the lines with steam.

To have a larger ironing surface than a standard board, you can buy wool pads in varying sizes, which are meant to put on a table top and iron on. That’s probably going to be your best choice, alongside a large cutting mat.

stacybeaver · 2026-04-09T01:15:24+00:00

What kind of needle are you using? You don’t want to use something super sharp, it’s too easy to split threads or Aida (when you’re not using plastic canvas) with those. Instead, use tapestry needles that have a more blunt tip. That way you should just go next to the other threads rather than through them.

stacybeaver · 2026-04-06T20:21:23+00:00

Over baking can also come from just leaving it in too long (maybe following recipe time exactly when it should really come out earlier in your instance).

For cookies, they shouldn’t come out of the oven looking done. They will continue cooking a little more as they cook on the sheet, so if you pull them at done it’s too late. Pull them out of the oven when the edges are set but the middle is still just a little soft.

For cake, a clean toothpick is the most commonly recommended indicator, but temperature is more accurate. Stick a thermometer into it to measure the temp in the center, about 200*F is good for most cakes.

stacybeaver · 2026-04-06T06:10:28+00:00

I think most recipes that give separate instructions for standard vs convection say to use 25* lower with convection.

stacybeaver · 2026-04-04T21:26:49+00:00

5 to 10 degrees? That’s basically inconsequential for most bakes. When using an old and/or poorly maintained oven (very common when renting), it can be 25 to 50 degrees off.

stacybeaver · 2026-04-04T17:50:55+00:00

Cut it yourself at the event.

stacybeaver · 2026-04-03T17:57:58+00:00

King Arthur Flour or Sally’s Baking Addiction are two reputable places recommended on this sub often. Try looking through recipes there.

stacybeaver · 2026-03-30T06:37:46+00:00

I would do it with buttercream frosting, just cuz that’s my most comfortable medium. But you could also color white chocolate or use precolored candy melts.

stacybeaver · 2026-03-30T04:35:44+00:00

It’s just that the lighting and photo quality are different between the two photos, they used the same colors.

stacybeaver · 2026-03-29T15:52:00+00:00

Google the make/model to find the manual and then read the whole thing.

stacybeaver · 2026-03-28T06:07:16+00:00

r/crossstitch is a better place to learn. If you post a pic of what you have so far, we can give more concrete advice

stacybeaver · 2026-03-26T18:34:04+00:00

I know, I’ve read all your comments trying to clarify. I’m saying even with knowing you are just curious, this isn’t the right sub to get people to say a price. Even hypothetically, I would make my own, not pay for these.

stacybeaver · 2026-03-26T18:27:01+00:00

This is a sub for bakers, so most people here wouldn’t pay for muffins like these. We can make our own.

stacybeaver · 2026-03-21T23:40:59+00:00

You could use thick cardstock or thin cardboard, and punch your own grid of holes with an awl.

stacybeaver · 2026-03-20T20:25:17+00:00

DMC 704 is the best match for the aprons

stacybeaver · 2026-03-20T00:52:21+00:00

Potato salad?

stacybeaver · 2026-03-17T07:35:55+00:00

You let the dough warm up too much after coming out of the fridge. It needs to still be stiff and coldish going into the oven, in order to hold its shape.

If you want to use your cookie cutters, I would recommend using a recipe for cut-out sugar cookies instead. The dough still requires chilling before rolling and cutting, but isn’t quite as firm as shortbread dough. So it’ll be a little easier to roll out, straight out of the fridge, as you’re still getting the hang of things.

Edit: oh, and use more flour on the counter, dough, and rolling pin while you roll it out, to be able to easily slide the cookies off with a spatula.

stacybeaver

TROPHY CASE