ablosh

Is the lard talked about here, meat lard or lard in general? Because I'm a new baker and have found several recipes asking for vegetable shortening. Since it's not often available here in my country, I had to look for it. When I asked a baking supply store, they gave me VEGETABLE LARD and said it was the same... It looks like a gunk of white, greasy, paste like softened butter in texture, but somehow sturdier. Also, is there supposedly a way to store it? I just placed it in an airtight tupperware and leave it on the counter with my flours and other stuff.

I'd use it as frosting... FOR EVERYTHING! Hahaha! I have leftover coffee mocha ganache inside my refrigerator right now and I use it on biscuits, cakes, breads or on its own. I have to warn you though--IT IS HAZARDOUS TO YOUR HEALTH! lol.

I thought that the flour on top of the greasing is what would keep the batter from absorbing even more butter/oil/shortening into the mixture... I'm a newbie, and I gotta ask if a sheet pan is only about 1" to 1 1/2" high? If it is and it looks like a tray with sides, then I think I have one somewhere in my house.

This is the carrot cake I made recently... Tasted great according to my family members but I was short on the cream cheese frosting...hence the "forced" decorations. Teeheehee... (Does anyone know how I can resize this to a smaller size?)

I agree! Those heart-shaped cookies look so darling! Wish I had the skills to decorate. I tried frosting my cookies once...Have to admit they weren't quite so eye-appealing...

I don't like flaked coconut on some desserts too, especially not when it's spread around a cake or covering a piece of truffle. I also have a love-hate relationship with almond extract. Sometimes, I find it oddly "attractive" while in other times, I feel nauseated and inclined to barf out the laced contents in my mouth. I guess it reminds me of a cough syrup I used to take as a kid... Ewwww...

How about creme caramel? Here in the Philippines, a variation is more popular called LECHE FLAN. I think you need only yolks, milk and sugar with this dish.

Erm, I got a little confused. What do you mean by this? Is it that when doubling most batches, I don't have to double the amount of baking powder or soda?

Good suggestions! My family on the other hand eat cakes like they're connosieurs, so I hardly get the 'two thumbs up' approval. I usually just receive a 6 or 7 out of 10...so I'm really working hard to up my "grade" and make a better presentation of my cakes. Thank you guys! Merry Christmas!!!

I had that problem with making a cheesecake when I didn't allow the cream cheese to come to room temperature. I just thought about ten minutes on the counter would be enough, but no, I had ugly lumps. Anyway, I learned from it and next time, I will check and DOUBLE CHECK. Hope you get better results next time!

Thanks for all the tips and advice. I really appreciate them and will hopefully end my wrong layering ways. Hehe! MILADYINSANITY, I will check out that thread as they seem to be onto something really special. SHALOOP, I've never thought about transferring the layers via cardboard. I usually destroy them by using two spatulas or my hands to balance the thin layer and them flip! Eek! Now, I will also follow HQAntithesis' advice of chilling or freezing before cutting. Maybe they will lessen my crumbs. Question though, do I have to plastic wrap them? Or can I just store them in an airtight container?

YUUUM! Latte fudge made my mouth water a little bit more! I had two chocolate cupcakes with stripes of chocolate buttercream and chocolate ganache!!! CHOCOLAAATE!

I'm a really new baker having just discovered a passion for baking about three months ago when I was forced to bake cookies for a fundraising. I've become a REALLY avid baker as I bake away almost all of the free time I can get from school. So forgive me if I start asking nearly-brainless questions. I've tried baking HERSHEY'S PERFECTLY CHOCOLATE CAKE and Black Magic Cake, mostly just dump cakes (mixing wet ingredients first and then dry and mix altogether.) They're okay but when I tried to cut them and turn them into a layer cake, I was really disappointed as they were very crumbly and soft. I've tried several times, mostly with torn pieces and a lot of clean-up. I have to cut in half because I don't have two pans of the same sizes...I have just one 7," 9" and 10" round pans. Help! What types of cake would be STURDY and yet, soft and moist at the same time? Any recipes would be great too.