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UnrealCaker's Profile

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Can I put a cake recipe designed for 2 9in pans into 2 8in pans?

I'm trying to make a cake but I'm unsure if the recipe I can do that since most recipes call for 2 9in pans or 3 8in pans

Oct 09, 2013
UnrealCaker in Home Cooking

I need a firm but moist cake recipe for my birthday

How much of a difference does 1/2 cup more make?

Jun 19, 2013
UnrealCaker in Home Cooking

Your favorite ice cream recipes?

Try this one it's very unique and region exclusive

http://www.instructables.com/id/Blue-...

Jun 18, 2013
UnrealCaker in Home Cooking

I need a firm but moist cake recipe for my birthday

I'm a vanilla type of person but a strawberry or chocolate based cake is fine

Jun 17, 2013
UnrealCaker in Home Cooking

I need a firm but moist cake recipe for my birthday

I've made a birthday cake for my father, he loved it but I didn't from my aesthetic point of view. I followed this recipe
http://allrecipes.com/recipe/grandmas...
everyone found it successful I made it and it tasted wonderful, however my problem was the cake breaks apart easily, even after refrigerating to harden, I ended up breaking it in when I tried to take it out the pan and when I was trying to frost it.
My Birthday is in 3 days and I'd like to make a very special cake for myself. I consider making cakes in art since I like making designs for them.

I've also tried the syrup soaking/tres leches, they really aren't effective if the cake itself doesn't have any flavor. Heck I put some strawberry syrup/milk onto my Dad's cake and it tasted even more flavorful, but on other cakes it doesn't really have a flavor.

I also want to attempt to make a cake like this

http://www.youtube.com/watch?v=jtGaOc...

Jun 17, 2013
UnrealCaker in Home Cooking

Why does my Chinese food keep coming out awful

I have corn syrup would that be a better alternative for sauces?

Jun 01, 2013
UnrealCaker in Home Cooking

Why does my Chinese food keep coming out awful

I have no idea what wok I use but all I know I got it from some cheap discount/99 cents store so I'm guessing the quality isn't very good, I need more than 1 wok anyway and I'll look for those wok cooking rings.

May 29, 2013
UnrealCaker in Home Cooking

Why does my Chinese food keep coming out awful

light brown? Mine came out darker than black and the sauce was really gelatinous.

May 29, 2013
UnrealCaker in Home Cooking

Why does my Chinese food keep coming out awful

I see but what about when I want to to do others like sesame chicken or Chicken n Broccoli they don't seem to have premade sauces.

Sauce is also kinda a filling for egg/spring rolls. I think I can perfect egg rolls now that I have a deep fryer. Since stir frying or baking it seem really challenging according to most and deep fried has a more satisfied taste.

May 29, 2013
UnrealCaker in Home Cooking

Why does my Chinese food keep coming out awful

yes and it didn't turn out well, was I suppose to let the boiled noodles dry up a bit before stir frying them or used the dried pasta?

May 28, 2013
UnrealCaker in Home Cooking

Why does my Chinese food keep coming out awful

I forgot to mention, I also tried to make shanghai noodles, but the noodles ended up burning, sticking to the pot or they didn't cook at all.

May 28, 2013
UnrealCaker in Home Cooking

Why does my Chinese food keep coming out awful

I was just thinking of buying the sauce but it feels less accomplishing and an easy way out. Perhaps I should use more hoisin sauce than the recipe calls for.

May 28, 2013
UnrealCaker in Home Cooking

Why does my Chinese food keep coming out awful

I use boneless chicken breast like nearly all recipes call but some people say they use chicken thigh and it taste better, as for the egg rolls, I used pork tenderloin instead of ground pork and it tasted even worst. I've never seen ground pork before. Also could my spices be expired in taste.

May 26, 2013
UnrealCaker in Home Cooking

Why does my Chinese food keep coming out awful

And the worst part is they taste nearly all the same
I tried making general tso chicken, Chicken with broccoli, and some egg rolls they all came out bad but everyone in the reviews of the recipes said they loved it and tasted just like in the restaurants.
Here are recipes I followed
http://rasamalaysia.com/general-tsos-...
http://chinesefood.about.com/od/chick...
http://allrecipes.com/recipe/baked-po...

Could it be the brands I bought for all the ingredients?
Sesame oil is Kadoya
My dark n light soy sauce are pearl river bridge
MY hoisin sauce is Lee Kum Kee
Soy sauce was sempoy Jin's which I liked the taste of
Oyster sauce was Kikkoman
Rice vinegar was marukan
I forget the brand of my Rice wine
My Shaoxing Cooking wine didn't really have a brand name on it well or one I could read
I still have cooking sherry but didn't use it

When I ever I try it taste bland and looks like a pile of burnt doodoo and it certainly gives me diarrhea sometimes.

May 26, 2013
UnrealCaker in Home Cooking
1

What bag should I go with for carry Hot and Cold meals at the same time with etc?

I'm trying to be more independent of restaurants and crappy school food and I'm the type of person that likes eating through out the entire day and not just eat at specific times, my current insulated bag is good enough because I can only bring in hot or cold food at a time or I'd have to buy seperate bags for both of them, heck my food didn't stay hot or warm in it even with a heat pack and all the food being fresh out of the oven.
I decided to look through Amazon for dual compartment or more insulated bags I ran across these two which have some interesting features and high rated reviews.
http://www.amazon.com/Picnic-Time-Pra...
http://www.amazon.com/eBags-Crew-Cool...

I'm stuck between the two I'm leaning towards the pranzo since it's cheaper, comes with filled salt/pepper shakers, flateware a only appears to be 3 inches smaller in volume (I used the measurements in the descriptions of the products but I don't think I can trust myself on these calculations

)

my primary worries is that will the pranzo fit the stuff I want/need, since its getting warm I wanted to get a pitcher of at least 50 ounces or smaller pitches that can add up to it, and carry around milkshakes or sodas while still having enough space for comparably sized one or two more items in the cold compartment excluding ice packs. Like for example I have a double walled cup 20 ounces domed cup thats about 7 inches tall, and I have a 2.5 cup square food container I like to put jello in sometimes.

If you guys know any other bags or pitchers/jugs and other stuff that's appropriate for this bag let me know please

For example I was looking at this as a proper pitcher/jug for it
http://www.amazon.com/Frigoverre-Beve...

May 22, 2013
UnrealCaker in Cookware

Looking at a cinnamon roll recipe which brown sugar should I use?

http://www.kingarthurflour.com/recipe...

does regular brown sugar exist because I don't think I've seen it before, all I see is light or dark and the last time I tried dark brown sugar it leaked all these fluids out and it made the cinnamon rolls really hard cause I had to bake em even more

May 20, 2013
UnrealCaker in Home Cooking

Anyone know any good Deep Dish/regular Pizza recipes?

I've been craving Pizza, Pizza is everywhere in my mind. I checked my pantry and I have all the ingredients except for cheese and maybe some spices. I think I'll make a big dinner later. I tried google but I can't seem to find any recipes with my taste then again I don't really know the sauce ingredients of a NYC Pizza or Chicago deep dish.

If you guys know any that would be great. I prefer Cheesy Pizzas not really into the veggie kind.

Edit: I just realized this too late I'll also take Sicilian recipes

Apr 28, 2013
UnrealCaker in Home Cooking

Should I get a deeper cake pan or just get a third same size cake pan

Some recipes I'm looking at like this one
http://allrecipes.com/recipe/black-fo...

call for 3 layer cake, I only have 2 cake pans so I was thinking I found a cake pan in a store that is about 2x deeper than the cake pans I already have, I was thinking about letting it count as 2 cake layers and using my normal cake pan as the the 3rd layer. I was also thinking since I wanted to use a leches mix on it, I could pour tons of leche into the 2 for 1 cake layer and use it as a bottom and not worry about leches ruining the frosting as much.

Apr 17, 2013
UnrealCaker in Cookware

Ice Cream Cake or Cake with Ice Cream on the side?

I've suddenly got the urge to make ice cream cakes again but in this weather it wouldn't last an hour outside. I hear using dry ice can make it last for hours but all the places that sell Dry Ice are too far away meaning I'd have to buy it in bulk on the way to ever I'm going, keep it in my styrofoam cooler till I'm ready to use what's left of it.

I figure it's more accessible for me if I just make a regular cake and ice cream on the side. I bought all these ingredients but heavy cream to make blue moon ice cream. I need an excuse to buy heavy cream to use all at once. I started going through plastic bags to use for garbage when I ran across this,
"The Premium Thermal bag"
I remember seeing it before but never used it. It claims it can keep ice cream cool for hours and hours. But the thing is I don't know to put homemade ice cream inside to put inside the bag. I don't think any ice cream makers have lids that be used on the bowl itself.

Apr 15, 2013
UnrealCaker in General Topics

My cakes keep coming out dry and flavorless any advice?

http://allrecipes.com/recipe/black-fo...

and I was thinking of using that tres leches mix since I have most of the ingredients for it

Apr 13, 2013
UnrealCaker in Home Cooking

My cakes keep coming out dry and flavorless any advice?

if a recipe doesn't call for salt how much should I add?

Apr 11, 2013
UnrealCaker in Home Cooking

My cakes keep coming out dry and flavorless any advice?

I think it also depends on which store brand you're using, the store brands I use are krasdale, stop n shop, foodtown and market pantry.

Apr 11, 2013
UnrealCaker in Home Cooking

My cakes keep coming out dry and flavorless any advice?

That recipe looks interesting, although I'm still thinking about using leches instead of the kirsch since I don't like the taste of it and I'm really just making the black forest cake for the chocolate and frosting part, the cherries is really nothing more but decorations to me. Also could I use the juices from maraschino cherry jars as a syrup/soak?

Apr 11, 2013
UnrealCaker in Home Cooking

My cakes keep coming out dry and flavorless any advice?

I realized could sifting also be another problem? I don't have a sifter cup I just use a strainer and shake it a lil to push it through

Apr 10, 2013
UnrealCaker in Home Cooking

My cakes keep coming out dry and flavorless any advice?

King Arthur flour? I heard about that brand when looking up a deep dish pizza recipe, I'm not sure about any store that sells it though, I've been using store brand flour and sugar too is that also bad?

Apr 10, 2013
UnrealCaker in Home Cooking

My cakes keep coming out dry and flavorless any advice?

I plan on using the leches mix for a black forest cake

Apr 10, 2013
UnrealCaker in Home Cooking

My cakes keep coming out dry and flavorless any advice?

Wow, I've been buying store brand butter could this be it?

Apr 10, 2013
UnrealCaker in Home Cooking

My cakes keep coming out dry and flavorless any advice?

I was thinking about the leches thing but I'm not sure if I have anything that can keep excess leches from sinking out of my cake holder.

Apr 10, 2013
UnrealCaker in Home Cooking

My cakes keep coming out dry and flavorless any advice?

Well before I only had a single measuring cup but I bought some measuring scoops so I don't have to constantly clean out my measuring cup for new ingredients.

Apr 10, 2013
UnrealCaker in Home Cooking

My cakes keep coming out dry and flavorless any advice?

I noticed my cakes recently have been dry and flavor less. I've tried multiple different recipes and prepackaged mixes and it still comes out dry and flavorless as a napkin. I want to make a Black Forest Cake but not if it means the cake is going to be bland and dry. I've tried deserts my local bakeries their stuff sits out on display all day yet it's rich in flavor and moist.

I'm going to give up on the cakes and cupcakes if they continue being nothing like the results everyone else gets.

Apr 10, 2013
UnrealCaker in Home Cooking