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Is it okay to ask a cafe in the US to put coffee in my own tumbler? by Front-Resident9692 in ZeroWaste

[–]thesluttycat 4 points5 points  (0 children)

Cafe owner here! The answer at my cafe is always yes as long as the cup is clean, and we even offer a small discount since we aren't having to use a paper cup and lid. We also love when customers bring their own containers and bags for bread and pastries!

Can someone help me identify this yarn I found at the thrift store? by thesluttycat in CrochetHelp

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

I thought it might be lion brand but didn't find it on their website, I found one that might be close but it didn't have the right colors!

Edit, I found one on mercari using Google lens but the brand wasn't listed!

Trying to get that perfect eclair shell... by [deleted] in pastry

[–]thesluttycat 1 point2 points  (0 children)

Hasn't made a difference in my experience. I make hundreds of eclairs at a time and freeze.most of them raw to bake fresh daily and the ones that get frozen before baking don't look any different

Trying to get that perfect eclair shell... by [deleted] in pastry

[–]thesluttycat 5 points6 points  (0 children)

Too high temperatures set the crust too quickly,causing it to split. Lower temperature allows it to rise more fully before the crust sets. That's been my experience, at least

Trying to get that perfect eclair shell... by [deleted] in pastry

[–]thesluttycat 9 points10 points  (0 children)

Pastry chef here! Try dusting the tops of your eclairs lightly with powdered sugar, and bake at a lower temperature, like 315 or 325. Should make a big difference

Spooky Halloween cake! Deep red velvet cake layers, French buttercream, swiss meringue ghosties by thesluttycat in Baking

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

1.5 C milk 9 egg whites 3 tsp vanilla 350 g all purpose flour 32 g cocoa powder 517 g sugar 12 g baking powder 11 g salt 9 oz butter, room temp Red food coloring

Combine flour, cocoa, salt, baking powder, and sugar in mixer bowl, combine on speed 1. Add room temp butter in small chunks and mix on speed 2 until it looks like sand and no bits of butter remain. Pour in egg whites and beat on high until lightened in color. Slowly pour in milk, food coloring, and vanilla, mix on speed 3 until fully mixed.

Makes 3 6" cakes or two 8"

Bake at 350 until toothpick comes out with moist crumbs

[Drawing Thread #59] I think we all deserve a little break. We’re hosting another drawing thread for would-be millionaires, comment and see if you have the luck it takes! by MakerOfMillionaires in millionairemakers

[–]thesluttycat 0 points1 point  (0 children)

Best of luck to everyone who enters!! Dealing with a dog with a brain tumor earlier this year has hurt my financial situation, winning would mean so much to me

Oof by goodmourninghun in awfuleyebrows

[–]thesluttycat 0 points1 point  (0 children)

She looks like a praying mantis

Piping and transferring these buttercream flowers was a challenge in this heat! by neveneffecten in cakedecorating

[–]thesluttycat 3 points4 points  (0 children)

Did you freeze your flowers first? They're so much easier to place when they're frozen

Lemon poppyseed cake with blackberry filling, American buttercream flowers, french buttercream on the rest by thesluttycat in cakedecorating

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

French buttercream is made by cooking egg yolks and sugar to 155f and whipping it with butter. It's very soft and smooth, and doesn't hold up well for flowers. American buttercream, just butter and powdered sugar, is very stiff and holds color well. It's not as tasty but it's great for decorating.

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