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Thank you :D

I wouldn't suggest that. You need them to dry out. I haven't tried it, but using a fan should help speed up the process.

It's unflavored powdered gelatin. The bran I'm using is Knox.

I recently moved and don't have a starter going at the moment. BUT as soon as I get it going, that's a great idea! Thanks for watching <3

Thanks so much for watching! I'm glad you're enjoying my videos :D

Thank you!

You can always find a link to the recipe in the description box :D Here you go - www.bakesandblunders.com/cinnamon-maple-rice-krispie-treats/

Hello! From my experience, that will just give you a gray brown shade. Use a dark cocoa powder and add a little bit more (about a tablespoon at a time) until you have the right shade, making sure to stop before the consistency becomes too thick. If you still don't have the color you want, you could add some melted chocolate or brown food coloring. I've also found that giving the buttercream a day or two to develop in the fridge will deepen the color.

In between the layers, the streusel will soften over time, but I never found it to be soggy. The longer it sits before serving, the softer it will become. For the best texture, I would fill, stack, and frost the cake the day of serving. But even if you did it the evening before, it should be fine.

Thank you <3

Thanks for watching! I don't use whipped cream frosting on cakes often, but I don't think this technique would work. It's essential that the frosting firm up in the fridge before removing the discs. Since whipped cream will never get that firm, I think it might just make a mess.

Thank you so very much for your quick reply! I’m helping my friend make a wedding cake and she is using whipped cream as a frosting and wants to use the discs. Watching videos here made me think it wouldn’t work as you said. I can’t thank you enough for your reply. It is going to save the cake! Lol 😊😊😊

Good luck with the wedding cake! I hope it comes out beautifully <3

I’m sure it will. My friend is so unbelievably talented! I hope I can keep up with her! Lol. I’ll do my best. Thank you so very much!❤

You're welcome! Your friend is so lucky to have such a supportive person in her life :D

You can always find links to the recipe in the description box <3 Here is the recipe - www.bakesandblunders.com/mookies-aka-macaron-stuffed-cookies/ and if you'd like to watch the full recipe video, it's here - ruclips.net/video/EUodt59IYr0/видео.html

Tysm❤❤❤

Nope! I left the cake board on the bottom of the cake after removing it from the discs. The cardboard gives the cake some stability and makes it much easier to handle.

I'm so happy that my tutorial was able to help you out!! Thanks for watching :D

Thank you! It really does smell incredible :D

You can always find the link to my recipe in the description box below the video :D Here ya go - www.bakesandblunders.com/cranberry-orange-scones-for-christmas/

After chilling my buttercream, I just give it a decent beat with a spatula, not my mixer. This is enough to get the consistency nice and creamy and it doesn't incorporate a ton of air. Even if your buttercream does lighten a bit, I find that it always gets darker while I'm using it. The heat from my hand on the piping bag or the heat of my warm metal scraper deepens the color a bit more. Another option that I haven't tried out exactly is to use an offset spatula and a flat, smooth surface (like a silicone baking mat). Take a portion of buttercream and plop it on your work area. Then use the offset spatula to work it back and forth. Scrape it all together, then smooth it out again and repeat until you have the right consistency. This will remove air bubbles and get the frosting nice and spreadable. I haven't tried this exactly, but I do like to smear my buttercream along the side of my bowl for a similar effect.

@@bakesandblunders thank you so much for taking the time to reply I will try using the spatula instead of hand mixer... Thank you so much for your time and your awesome video

Thanks so much for watching <3

Thanks for watching! You can always find the link to my recipes in the description box below the video. Here it is for ya - www.bakesandblunders.com/kolache-a-slovakian-walnut-roll/

Thank you!

The press n seal sticks pretty well to the disc, so it can't slide off of the wrap. However, there's no single correct way to do this. Give it a try and see if you find a new way that works well for you :D

De nada!

Unfortunately, I haven't found a suitable alternative to press n seal.

I hope the video helps you out <3 Thanks for watching!!

I hope my video and recipe (link in the description box if you need it) are able to fill in any missing pieces!

Thanks for watching!

A Swiss meringue is egg whites + sugar over a double boiler. However, for macarons, you just want to melt/ dissolve the sugar, not completely cook the egg whites. I do my egg white mixture over the double boiler for 90 seconds, and you can see this step around the 1 minute mark in the video. If you heat your egg whites too long, you'll end up with wrinkly shells. If you have any other questions, I'm happy to answer them! Thanks for watching my video <3

@@bakesandblunders Thank you for your response! I made a mistake and thought the Swiss meringue was referring to the buttercream. Sorry for my error!

No worries! It's like a mock Swiss meringue buttercream because it uses pasteurized egg whites instead of fresh egg whites. This means you don't have to deal with heating them up at all :D

I've never tried that, but I don't think it would work. The gelatin will go soft and eventually melt when in contact with liquid for a period of time. But, again, I've never tried filling them, so I can't say for sure.

The poppyseed kolache is not a popular choice for our family, even though we make a few loaves of it every year. But bobalki is always a hit with us! Have you ever had bobalki?

@@bakesandblunders I'm not sure. It seems that the local dialect has the pronunciation of some words different. My grandmother on my dad's side,may she rest in peace, pronounced kolache...kolachik. And she was as Slavic as one could get. Was fluent in English and Slovak. My younger brother by one year took classes in Slovak five years and is fluent in English, Spanish and Slovak. I'm going to look up bolbaki and see if it's something I have had before. And I'll let you know. Thanks for responding.

Kolache is super regional, that's for sure! We use the same dough to make bobalki. It's balls of dough, baked, then tossed with honey and poppyseeds. Very yummy!

@@bakesandblunders my brother the one who studied Slovak said that my mother's mother used to make Bolbalki. But that it wasn't something we had much experience with. Haluski,Halupki,and paguch...and of course kolache.

@@bakesandblunders of course my brother uses all the symbols above and around the words,being fluent in that language LoL. I know maybe 50-75 words in Slovak,as it was often spoken especially when we were little children soaking up words like a sponge