I recently took a cake decorating class at a community center. This was my “finals” cake at the last class. Before this class, I didn’t know how to crumb coat, smoothing a cake, piping..anything, really. Very happy with my first cake that I made from beginning to the end.
The cake itself was not that great. Very dense…but this was a cake decorating class so I was not too hurt about the taste 😁.
I’ve always wanted to learn how to bake/make and decorate a cake. I’ve mostly been watching A LOT of YouTube videos. Recently my community center offered a 4 week, once a week/2 hour class so of course I jumped on this offer.
This is my very first cake I’ve ever made. It was my “finals” cake. Obviously there is A LOT of room for improvements but I learned so much and had so much fun with this class. Mostly I am thrilled to learn how to make the weave and rose from this class.
I recently was brave enough to try my hand at making macarons. Been making several batches for the past month and last week, I was brave enough to attempt a macaron tower that I had been seeing all over IG.
I wanted to share with my new favorite sub 😁
Hi guys. So this is my 2nd try at macarons. I’m generally happy at how they came out. My question is if you guys can give me advice on how I can improve on the shell texture.
These came out with a grainy texture. I think I did the macaronage right because I was able to do the number 8 drip, tested oven temperature, dried it at the instructed time, etc.
The only thing that I think I could do, outside of more practice, is get a new bag of almond flour. I had this bag for a while, although it is far from expiring. And maybe sifting the flour more than 2 times.
Any advice is appreciated of how I can get a smooth shell.
Edit: this is the recipe I used https://www.sweetandsavorybyshinee.com/french-macarons/