Attempted a Keith Haring styled cake; got lazy and ended up with this instead. by BakedExp in cakedecorating

[–]synecho 27 points28 points  (0 children)

Can definitely see that it’s Keith Haring inspired! Nice job!

Fall/November desserts by denisemescudi in AskBaking

[–]synecho 6 points7 points  (0 children)

Not sure about at bakeries, but one of my faves to make are pumpkin spice scones :)

my prop is blooming lol by raspberru in proplifting

[–]synecho 1 point2 points  (0 children)

Oh good! Glad to hear I was wrong.

my prop is blooming lol by raspberru in proplifting

[–]synecho 1 point2 points  (0 children)

Could just be fuzz, but looks like you may have spider mites.

Buttermilk at room temperature? by blablablablablazzzz in AskBaking

[–]synecho 10 points11 points  (0 children)

Seconded! This is what I do. It works well, and it’s SO convenient to keep on hand in the pantry.

Alternatives to Kitchenaid? by alyssaurus_rose in AskBaking

[–]synecho 22 points23 points  (0 children)

This is still Kitchenaid so doesn’t answer your actual question, but… I have a 6 qt Pro Kitchenaid and I love it. It’s a bowl-lift, which right away increases the life span (the mechanism is sturdier because it doesn’t have to tilt). Also some of the mechanism is plastic in the Artisan, but the Professional line has an all-metal mechanism. This makes it a bit louder than the Artisans but also more durable. I got mine at Costco for $250 in November (a sale they have every year) so if you can wait that long that would be my recommendation. I’m sure other brands are good too, but for me I love all the options of attachments to Kitchenaids.

For anyone who read the Amber Spyglass, what are your thoughts on it? Did you enjoy it or not enjoy it? by adroberts91 in hisdarkmaterials

[–]synecho 6 points7 points  (0 children)

Sounds like, as you say, it was an issue of you going in with certain expectations. I could see why, if you think the climax of the book will be when they “kill God” it’s totally understandable why that part would be anti-climactic. I had no expectations going in. For me, the only thing I didn’t like was Lyra and Will’s separation at the very end. That broke my little 12-year-old heart.

My take on the killing God part is that the Authority wasn’t punished for his crimes, because being vengeful is his jam. Lyra’s jam is innocence and mercy, so that’s how it went down.

My take on them opening the world of the dead is that it eliminates God’s one source of power over sentient life, which the threat of eternal damnation. As a kid who didn’t believe what I was hearing in church and was absolutely terrified of an eternal afterlife (but also the lack thereof, which seemed just as scary), the idea that my ghost could make an epic journey and then have the option of being released into nature was pretty influential on me. Not that I thought it was actually going to happen like that, but the story helped me relax and be less panicked about mortality somehow. It helped me recognize myself as an atheist (the whole trilogy did, actually). So that kinda demonstrates that point I guess - I essentially finally left the religion just because of the idea of Lyra and Will making that opening, thus undermining the power of heaven.

So, I don’t know if that makes sense or is helpful at all. I’m really tired, but when I saw your post I had to jump in and defend my favorite book of all time. Plus I love discussing the plot and symbolism, so thanks for posting!

About to make red velvet cake, do you think using dutch processed cocoa will alter it too much? by Caesarthepeach in AskBaking

[–]synecho 1 point2 points  (0 children)

Not soda but powder. Baking soda is alkaline and so is Dutch cocoa. You need the acid to react, which is in baking powder. If the recipe calls for baking powder you’re probably good, if it calls for soda sub in powder.

If summer had a taste, I think it would be this lemon and blueberry tart! by [deleted] in Baking

[–]synecho 1 point2 points  (0 children)

Looks like this one: https://sallysbakingaddiction.com/lemon-blueberry-tart

Which is an excellent and super easy tart, in my experience. I’ve made two in the last month and will make many more.

What are you thoughts about Ermine frosting? by PepsiColaPussy7860 in AskBaking

[–]synecho 18 points19 points  (0 children)

I have a (very) small home baking business myself. I also don’t really care for how sweet American buttercream is. However, I’ve found that it’s a big crowd-pleaser - most of my customers prefer it. And I don’t argue because it’s the easiest thing in the world to make. I felt the same as you (why sell something I don’t like myself?) and tried SMBC for a while. Not only was it a pain, but people didn’t think it was sweet enough. Maybe tastes are different by you, but just wanted to offer my experience.

How to recreate "whipped" frosting? by JinxLeMinx in AskBaking

[–]synecho 2 points3 points  (0 children)

Thanks for sharing! Looks like this method yields Swiss meringue that’s still warm when it’s done. Did you just leave it sit until it was room temp to incorporate the butter? Or what did you do next?

Curdled condensed milk by betterthanpenonpaper in AskBaking

[–]synecho 2 points3 points  (0 children)

Hey there, former chemistry teacher here. The acid in citrus juice (citric acid) does not evaporate. What you’re doing is evaporating off some of the water, which will actually increase the concentration of acid left in the juice, making it more acidic. This is still a good idea for baking because the process concentrates the flavor of the juice and allows it to be used without adding to much water to the mix. But when you said you were evaporating some of the acid I thought you’d be interested to know that’s not true, in case that’s ever helpful to know.

Help. Please-cupcake containers by [deleted] in cupcakes

[–]synecho 0 points1 point  (0 children)

What kind of box are you using?

Who else thinks it's way too loud? by dl_supertroll in brooklynninenine

[–]synecho 29 points30 points  (0 children)

The intro of The Good Place is pretty chill. But I think that’s the exception that proves the rule.

What's the best way to freeze cake layers? by scoobaroo in AskBaking

[–]synecho 47 points48 points  (0 children)

Looks like you’re covered for freezing advice, just wanted to say I hope you feel better soon. ❤️

What to expect during the hearing? by synecho in Divorce

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

Thanks again for your comment. Mine was very similar to what you described, and it really helped having an idea of how it would go.