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  1. TheEmotionalPainkiller

    I need a firmer cheesecake

    That's brilliant, thank you! Since I posted earlier I also discovered that the recipe I am using requires a very tiny amount of flour compared to the Brownie recipe I usually use, so that may explain why the Brownie base is also a little too soft to cut. :)
  2. TheEmotionalPainkiller

    An alternative way for getting coffee into a banoffee pit?

    Oooo I've never heard of that, thank you I'll Google it have a look see where I can get some from. Thanks again! :)
  3. TheEmotionalPainkiller

    An alternative way for getting coffee into a banoffee pit?

    Hi Everyone I usually put the coffee into the whipped cream but obviously it turns the cream brown, IMO this spoils the finished effect, I thought of putting it into the biscuit base mixture but I'm thinking the taste may not show through? Thank you in advance Rebecca :)
  4. TheEmotionalPainkiller

    I need a firmer cheesecake

    Update; I've been doing some Googling and the issue might be the fact that my recipe required an egg (it might even have been 2) none of these dozens of cheesecake recipes I'm looking at require an egg.
  5. TheEmotionalPainkiller

    I need a firmer cheesecake

    Hi everyone I hope you all had a lovely weekend. I made cheesecake brownies on Friday (Gosh they tasted amazing!) but even after overnight chilling they were a tiny bit too soggy to cut so handling them, even very gently, resulted in a bit of a messy finish. Both the cheesecake part and the...
  6. TheEmotionalPainkiller

    UK Bakers?

    Hello Are there any UK bakers here? This afternoon I have had my 2000th and something go at making coconut biscuits, again cakey and chewy, I have to admire my own tenacity here, anyone just a little bit sane would have given up decades ago. I even recently bought the 'Bake Off' biscuits...
  7. TheEmotionalPainkiller

    Pastry Cream Disaster!

    Apologies but I meant there was nothing wrong with the custard or cream, it was when I mixed them together to create what 'Preppy Kitchen' calls 'pastry cream' that the disaster occurred, I felt I made that clear in my original post. :) As for the name of it, it's not relevant to the post.
  8. TheEmotionalPainkiller

    Pastry Cream Disaster!

    Hello Norcalbaker Thank you for taking the time to do this you are very kind. ...but I did use cups and there was nothing wrong with my custard or whipped cream they were a tiny bit too thick (but I know how to remedy that) the problem arose when I mixed them together, but like Retired Baker...
  9. TheEmotionalPainkiller

    Pastry Cream Disaster!

    Thank you :)
  10. TheEmotionalPainkiller

    Pastry Cream Disaster!

    I've watched the video, I have two questions if that's okay...? 1. Would it be okay to put a drop of yellow food colouring in the pastry cream is for filling finger donuts, I want them to look nice 2. Where does the vanilla flavour come from, at which stage is it okay to add the vanilla.
  11. TheEmotionalPainkiller

    Pastry Cream Disaster!

    Thank you so much retired baker, when I reflect I bet the custard was more than just 'cool' when I mixed the whipped cream in, it was probably still quite warm. Thank you also for the link. Rebecca
  12. TheEmotionalPainkiller

    Pastry Cream Disaster!

    Hiiiii here it is, I love this chap! :) ...and this is the written recipe https://preppykitchen.com/vanilla-custard/
  13. TheEmotionalPainkiller

    Pastry Cream Disaster!

    Hi Everyone! I had a go at making vanilla pastry cream, custard the old-fashioned way with vanilla and egg yolks etc, then when it's cool mix with whipped cream. Both the custard and the cream were a bit too thick, but not so much that it was a disaster. However when I mixed them together it...
  14. TheEmotionalPainkiller

    Hellllooo from a newbie!

    Thank you so much for this! :)
  15. TheEmotionalPainkiller

    Hellllooo from a newbie!

    Hello Cahoot happy Wednesday! Thank you for the welcome, I shall look forward to sharing pics of my bakes and also look forward to pics of everyone else's.
  16. TheEmotionalPainkiller

    Hellllooo from a newbie!

    Oh my goodness! I bet looking on the bright side you are happy that the incident provided you with THE most perfect dinner party anecdote for the next 30 years :) Oh it's just this shortcrust pastry issue it drives me crazy! However I am so happy to report that I recently found a recipe that I...
  17. TheEmotionalPainkiller

    Hellllooo from a newbie!

    Hello Norcalbaker thank you for your kind welcome. :) GSD = German Shepherd. Ooooo can we upload pics of our bakes too?
  18. TheEmotionalPainkiller

    Hellllooo from a newbie!

    Hello everyone I'm so happy to have found this forum! My name is Rebecca or Becky. I am a hobby baker who never dreamed when I first began 5-6 years ago that I would come this far, I am very pleased with myself, with patience and learning from trial and error I have taught myself many complex...
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