Weekend order batches always leave me leftovers... half a bowl of dark ganache, some buttercream, sometimes whipped ganache too. Two disasters so far. Froze ganache once = thawed into a grai...
Topic
Baking & Technique
Recipes going wrong, eggless swaps, chocolate, and troubleshooting.
Comfortable with regular yeast breads now, and the internet keeps whispering "sourdough" at me. Before I fall down that hole - how different is it actually? Same skills with extra steps, or...
If I've got the pain au raisin process down, is a laminated cinnamon roll literally the same moves with different filling? and how do bakeries get those impossibly clean spiral cuts - mine s...
Two filling questions before this weekend's bonbon batch. One - does the filling temperature matter when piping into the shells? Two - I want a rum filling but I'm scared it'll be liquid sou...
Want to make those garlic-cheese pull-apart balls where every piece has a molten middle. Is this its own technique or the same bread process with stuffing smuggled in? Any rules for the fill...
First fondant wedding order (small, thankfully) landing in peak humidity. Two questions - does the fondant go over the ganache immediately or after it sets? And does fondant genuinely work i...
Dusted a beautiful layer of icing sugar over cream-topped brownies for an order, packed them, and by delivery the white had completely dissolved into ugly wet patches. Client photo was... no...
First entremet attempt: layers gorgeous, then the top glaze refused to set AND had a grainy texture, like fine sooji suspended in it. I added the agar along with everything else and whisked...
Bread twitter keeps saying things like "75% hydration" with religious intensity. I get that it's water somehow, but what do the levels actually MEAN for what comes out of the oven? and where...
No microwave in my kitchen (by choice, don't judge 😄) and every recipe says "microwave in bursts". Is the old-school double boiler an equal substitute or am I compromising results? also can...