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251  COOKING / Recipes and Cooking Tips / Re: Buttercream in high humidity WITHOUT Crisco on: March 24, 2011 04:47:28 PM
yes adding cream of tartar will help a little.

for a basic butter cream on a normal day I will use 5tablespoons butter that has been softened at room temp. a splash of vanilla, a few tablespoons milk and roughly 3-5 cups powdered sugar.

you can also add more corn starch to it (powdered sugar is nothing more then processed sugar and corn starch after all)
a great deal of "fluffy" style frosting recipes use egg as well.
it really depends on what you are looking for. I personally think I cooked frosting might be better for high humidity
252  JEWELRY AND TRINKETS / Trinkets and Jewelry: Completed Projects: General / Re: Companion Cube, anyone? (the cake is a lie) on: March 24, 2011 12:56:05 AM
as a giant Portal fan..this makes me very happy and I am very jealous. It looks outstanding
253  COOKING / Dessert / The cake is never a lie (another Portal cake) on: March 23, 2011 10:04:11 PM
Ok, so right before I joined the forum I finally decided to attack this idea, then I joined and found out it's already been done by a few of you. However, that should never stop a person. Despite my dislike for making cake, I busted out the Cake from Portal.

sorry that the picture is just the URL. I didn't realize I was only at five posts.
254  COOKING / Dessert / Re: Whoopie Pie Recipe ...You'll Thank Me Later! on: March 23, 2011 03:05:08 PM
I think we might want to see if I SEW Cute adjusts her recipe for the missing flour...Cheesy

matière grasse végétale?
yes that thing, and there it says it's made from cacao beans.
But indeed, that must be cacao butter in English.
Hm crisco you say, haven't saw that in a shop before but I'll look for it next time!

If you can't seem to locate vegetable shortening/lard at a store, I'd swing by a bake shop and ask if they know where to pick some up. If anyone is going to know it's going to be professional bakers.
255  COOKING / Dessert / Re: Whoopie Pie Recipe ...You'll Thank Me Later! on: March 23, 2011 02:37:49 PM
Looks very good! I'm a bit at loss what shortening is though...
I looked it up and I don't think we have anything like it here in Belgium, is that possible?

When I was in Germany they called it "White vegetable fat'...do you have that? It is like lard only from plants...
Doesn't ring a bell ...
I have looked up the translation, didn't found a thing.
And I also never heard of lard used in cooking ... hm Must ask my mum this weekend Smiley Thanks!

ETA: oh wait, is it made from Cacao beans? 'cause there excists something like that in Dutch.
I translated Shortening page to the French one on wikipedia (as it didn't have a Dutch version) and it says it's butter from cacao beans

Lard is actually very popular in cooking. It has a higher melting temperature then butter, has a higher smoke point and aids in keeping things moist and aiding in shelf life
As for Vegetable Shortening, veg. shortening is wonderful for people who rather not use Lard for whatever their reason might be. It is a mix of usually cotton seed and soybean hydrated. Cocoa butter is what you get during chocolate processing. It is basically the same process as shortening if my understanding is right. And it can be used in Dessert baking and the such but it does have a slightly lower melting temp....just saying.
by the way, these look perfect. I've made them a few times and it never seems to be a poor choice.
256  COOKING / Dessert / Re: Penguin cake on: March 22, 2011 06:55:00 PM
Fantastic work!

It's stuff like this that really makes me wish I could get the hang of cakes.
Great job
257  COOKING / Recipes and Cooking Tips / Re: First attempt at granola type bars! on: March 22, 2011 05:50:15 PM
These look fantastic, great job. Between the honey and the brown sugar you have more then enough moisture to keep them chewy.
Anyone that has problems with texture when making bars..try adding a little corn syrup.
258  COOKING / Recipes and Cooking Tips / Re: Suggestions for stuffing pasta shells?? on: March 22, 2011 05:47:31 PM
I'm not big on ricotta for whatever reason so I stick to a tofu "ricotta" that I mix up right before I start cooking the pasta.
I'm real big on the basics for stuffing, mushroom, spinach, garlic with tomato sauce. Either way, can never go wrong with stuffed pasta.
Pages: 1 ... 24 25 [26]

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