the head dev Dan Sup mentioned the number of active users jumping from 6k to 30k. we’ll see how it holds, but there is strength in numbers, people only stay if other people see what they post there. i have good hopes and really want to ditch instagram

Bots are already better than humans at solving Captchas, that probably won’t work

https://qz.com/ai-bots-recaptcha-turing-test-websites-authenticity-1850734350

the bottom layer is a mix of milk chocolate, caramelized hazelnuts and crispy flakes of “feuilletine”, it helps having a somewhat harder layer underneath to be able to move the cake around when decorating it

that’s so kind of you! i wish i could share more than how it looks but if a lemming ever visits my corner of the planet (SW Germany), i’d absolutely share :)

my go to answer when the guests say they don’t dare to eat it is: the sooner it’s gone, the sooner i can bake something new ^^

here’s a photo gallery from cakes i made during my online lessons last spring

i think you just did 🫶❤️

i’ll dm you the recipe

ty ^^

the disaster, fifteen times in a row:

it’s probably better entertainment to have a competition of some kind on TV ^^

i already get requests from friends and colleagues and i can already tell you: im never making a Paw Patrol cake for a 3yo ever xD

i’ve had this suggestion numerous times, but at the end of the day i hate competition and i’ll rather bake for my loved ones instead :)

it takes some learning and i had courses to learn it, but fundamentally it’s not complex, just many small steps and a crapton of ingredients + utensils :)

ty good to know!

thank you 😊

• the big cake is a champagne and raspberry jam mousse cake
• the bananas are chocolate mousse with a banana and caramel core
• the twisters are greek yogurt mousse with blueberry jam filling

sorry to shatter your assumptions, but pies are great too!

I made those for the epiphany last week:

tysm ❤️ someday i’ll ditch the computer to do that full time instead :)

that would be an idea! it’s such a great motive :D

https://duckduckgo.com/?q=portal+cube+cake&t=iphone&iax=images&ia=images

someday i’ll pile up three of those, you’ll be the first to know ^^

lol have you been spying in my kitchen? the first time i tried using the compressor, it was set to the max pressure (8 bar), and i sprayed 100g of chocolate into the air in 2 seconds. everything around was covered in a thin layer of chocolate, in a heavy haze, it took days to get everything cleaned 🙀

oh wow that’s quite the compliment 🫶 I strive to make everything as beautiful as possible, I come from France where pastry is ubiquitous, but I now live in Germany and it’s almost impossible to buy something really nice, so i took online pastry lessons last year to learn how to make stuff myself ^^

you’re welcome :) i just posted more pictures into another reply if you want to check them out. Doing online pastry courses, i got used to documenting everything for my teachers

thank you so much for all the questions!

1. and 3) the cores are prepared in advance, in a frozen state, and added to the final assembly

the jam is made by heating up frozen raspberries (or fresh if in season) to 40°C, then adding caster sugar mixed with pectin NH (an ammonia processed pectin that has a high firmness) and add citric acid, then boil for 2 minutes (to activate the pectin)

the liquid jam is then poured into a square metal frame lined with plastic wrap, and put overnight into the freezer to make a solid slab

the next day, i heated champagne in a pot with caster sugar and gelatin, and poured it over the raspberry jelly, then put back into the freezer, making a slab with both fillings

2. the mousse is made by heating up champagne with sugar and gelatin to 40°C to melt the gelatin, then left to cool to 35°C and after that i incorporated high fat whipped cream (35% fat).

then half the mousse is poured into the silicone mold, the frozen raspberry and jelly layer is pushed into it (like on the picture). then more mousse and finally I put the sponge cake layer.

everything goes back into the freezer overnight to get as solid as possible, so it’s possible to take it out of the mold without being damaged

here are photos of the unmolding of a different cake i made in this mold, but same procedure

I am not a chef, but I booked last year online courses with the Culinary School of Kyiv (KICA), to learn from the pastry chef who made those geometric silicone molds how to use them. It was really helpful and now I’m able to make stuff that look professionally made, it’s extremely satisfying ^^

most steps of the recipes require maybe 30 to 60 minutes to complete and then the result goes into the freezer, so it’s perfect to do early morning or when i finish work, at the end of the week it’s done :)