Recent content by Jing Nan Cheong

  1. J

    Buttercream won't re-thicken after melting

    So I've just started experimenting with two methods of coloring buttercream where you heat it up to intensify color, or you use lecithin to bind the butterfat and the water based food coloring together. I melted some buttercream and added a bit of lecithin and food coloring to it, and the color...
  2. J

    Coloring buttercream

    Perhaps. I know that by melting the buttercream a bit the aeration lessens and the buttercream turns more yellow. Perhaps that's the trick?
  3. J

    Coloring buttercream

    Why does buttercream color intensify when warmed? I literally came to know of this only three days ago 😂
  4. J

    Coloring buttercream

    I use mainly swiss and Italian meringue buttercream.
  5. J

    Coloring buttercream

    I've been having trouble coloring buttercream. They always turn out really pastel no matter how much gel color I use. Will using fat soluble pigments work in giving more vivid colors since butter forms majority of the emulsion? And also, there's a coloring method going around where you heat up...
  6. J

    Buttercream troubles

    The towel idea sounds interesting. I'll try that.
  7. J

    Buttercream troubles

    There really is no getting around hot hands is there 😭
  8. J

    Buttercream troubles

    But how long will each round of dipping last? I would have to constantly cool my hands and meanwhile the ice water will also warm.
  9. J

    Buttercream troubles

    I have really hot hands. Piping buttercream flowers is fine until I get to the last bit in the bag. I need a buttercream recipe that can withstand heat and is also smooth (not shortening american buttercream). And I've already tried the unthinkable and made an Italian meringue buttercream with...
  10. J

    Sachertorte troubles

    I miss Chef Greweling 😭 he was fun in chocolates class. And won't heating the fondant back to its boiling heat just melt off the sugar crystals that's been deliberately crystallized?
  11. J

    Sachertorte troubles

    Seems more like it! But the chocolate faux fondant I'm used to making is by combining just slightly warmed fondant with melted chocolate. Idk how different the result will be by actually cooking the sugar syrup and chocolate together. Oh well, we shall see!
  12. J

    Sachertorte troubles

    Omg thank you!
  13. J

    Sachertorte troubles

    Really? I thought there'd be a more specific name linked to this ganache like that of fruit or egg ganache. No matter, I'll try this method you suggested. Thank you!
  14. J

    Just a quick question.

    I know I'm a little late to this thread, but I see your plan only working if you're gonna serve it immediately. One time I made a chocolate lava cake for a friend's birthday a day before, and when we went to slice, the gooeyness was gone. It was more sludgy because the cake continued to cook...
  15. J

    Sachertorte troubles

    And btw, what is this chocolate-sugar syrup glaze actually called? It's the first of it's kind that I've seen anywhere.
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