• silverwhisper said on Nov 13, 2007....

  first of all, let me see if i can get hold of hunter--the man makes bread for a living, after all. he might have some ideas.
  
  and i think it's cool that you're posting this. :>
  
  ed

• Sunshine_Mariah said on Nov 13, 2007....

  I've been guilty of mixing up measurements...and then the salts with sugars. Haha.
   
  So I guess my advice would be to pay attention and not make 'silly mariah mistakes!' 
   
  Enjoy...and good luck! :-)

• uniquely-ironic said on Nov 13, 2007....

  Always use the best and freshest ingredients available.  Never mix up sugar and salt.  That's about all I have.

• Zayda said on Nov 13, 2007....

  Actually, Queenie, if you have a whisk you can make a very simple frosting for your cupcakes with powdered sugar and water with some milk and food coloring. You don't need a mixer to make that. Just whisk it together pretty briskly.
  
  
  I have a couple of tips regarding substitutions if your find yourself out of a particular ingredient.
  
  
  1/2 teaspoon of cream of tartar + 1/4 teaspoon of baking soda = 1 teaspoon baking powder.
  
  
  1 tablespoon lemon juice or vinegar + plus enough milk to equal 1 cup can be substituted for a cup of buttermilk. (Let the lemon juice and milk stand for 5 minutes before using.) Or you can substitute 1 cup plain yogurt for the 1 cup of buttermilk.
  
  
  

• Fallyn said on Nov 13, 2007....

  measure precisely.

• Zayda said on Nov 13, 2007....

  Remember that the weather can effect what you baking. If you are making meringues for pies, humidity can be especially problematic for them.

• queenparanoia said on Nov 14, 2007....

  silverwhisper: ed i think i need more help from soulcast!!! =)

  sunshine_mariah: i think that's very good advice!!! =)

  uniquely: i'll write that down... =)

  zayda: ohmygod!!!!!! thanks for that!!!!!! i find it difficult to find buttermilk!!! tahnks for that zayda!!! ohhhhhh i gotta write that down!!!

  fallyn: i will!!!

   

• fearing said on Nov 14, 2007....

  Queen, I'm not much of a baker.  Sorry.  And I'm also sorry to say the only cooking advice I have for you is don't fry chicken naked.  It surely isn't baking advice but I think those are words to remember!

• queenparanoia said on Nov 14, 2007....

  fearing; oh that's an important advice!!! thanks!!! ;)

• queenparanoia said on Nov 14, 2007....

  hey zayda can i substitue calamondin juice for lemon juice?

• Zayda said on Nov 14, 2007....

  Queenie--I honestly don't know if you could use calamondin juice. If it's very sour it might not work, but in that tiny amount, it might just work. It's the acidity in the lemon juice that when added to milk makes a good substitute for buttermilk. The only way to find out if you can use calamondin juice is to experiment one day and try it.
  
  So the other advice I have is experiment; try things. Write them down. If they don't work then you'll know, but then you will also have a point to start from to see why things worked and why they didn't. :)

• skald said on Nov 14, 2007....

  Good luck Queen. The only advise I have is patience. I know you are going to bake smashing cakes 

• queenparanoia said on Nov 14, 2007....

  zayda: yeah there a little difference betweet the acidity of lemons and calamondin. that's why i'm starting this baking diary because i want my baking to improve! thanks for the help zayda!!!
   
  skald:thanks skald and thank for the advice!!! =)

• Zayda said on Nov 15, 2007....

  Oh yeah, most typically you should be using unsalted butter for baking recipes, unless the recipe calls for otherwise. Unsalted butter is especially important if you are adding salt to the recipe itself.

• queenparanoia said on Nov 15, 2007....

  zayda: thanks for that ti zayda!!! i just found out that you could substitue calamondin to lemons!!! you see lemons are not really popular here in the philippines but calamondin is!!! =)

• NewGirl said on Nov 18, 2007....

  QueenParanoia

  I think that diary is an excellent idea. 

  You can start a little recipe book on

  the ones  that really work for you.

  My advise is to wear an apron when

  you are in the kitchen.  Old fashioned I know,

  but it will sure save your clothes.

   

   

• queenparanoia said on Nov 19, 2007....

  newgirl: youre right about that!!! i keep wiping my hands on my clothes... =)

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