Comments for VerySmallAnna

Comment on Intellectual Property by VerySmallAnna

VerySmallAnna — Wed, 13 Feb 2013 18:58:42 +0000

Always allow your cheesecake batter to come to room temperature before baking, and if it’s properly made to begin with you will have no lumps. Settling of thinner ingredients will occur with refrigeration so stir gently to re-emulsify. If you have lumps, strain the batter. Never beat it on very high speeds; extra air will create bubbles and cause uneven cooking in your cheesecake.

Comment on Spongecake Mochipants by VerySmallAnna

VerySmallAnna — Wed, 13 Feb 2013 18:28:23 +0000

It’s a thick paste but if you lighten it with some of the egg whites before folding in the rest it should be fine.

Comment on Spongecake Mochipants by Leslie

Leslie — Wed, 13 Feb 2013 17:12:33 +0000

I tried this just now for my Dad,s birthday. I had cookie dough after I added the sugar! I went ahead and beat the egg whites the right amount, and tried to fold them in. Give me a break, you can’t fold in egg whites into concrete!
Anyway, I added about a cup of milk and beat it with the handheld beater for a bit. It is in the over now baking at 350 . We shall see what happens….

Comment on Crispy by Y

Wed, 05 Sep 2012 02:05:58 +0000

The apple pie filling sounds delicious! Also love the sound and look of this plum crisp. Really looking forward to stone fruit popping up in the shops in the months ahead.

Comment on Intellectual Property by Tiago

Tiago — Wed, 22 Aug 2012 17:09:09 +0000

We’re all gonna miss this dearly.
This cheezecake was beautiful, elegant, tasty, classy and modern.
Unlike…
Anyway, i have a picture too if needed