Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
๐ And as the year ends, I want to express my heartfelt gratitude to you for enabling me to do what I love. Would you like to suggest a video from me? A particular topic? A type of dessert? In-depth videos usually take me up to a month to produce, so I can't make any promises, but I try to do an easier style baker's choice video if there's enough interest (and time). Let me know in the comments ๐
521 - 79
I'm sorry this took so long ๐, but here is my brownie video's crackly-top Chocolate Chip Cookie recipe that a few of you requested. www.sugarologie.com/recipes/crispy-chewy-chocolateโฆ
The sugar-to-water ratio is ideal for creating that crackly sugar sheet on top of each cookie, but it also gives it a unique texture: it's *very* chewy with crispy edges. This is due not just to the low water and high dissolved sugar but also the extra protein coming from the super brown butter, which I covered in my last video ;) Happy Baking ๐
251 - 1
For those who were asking for the honey variation of my American Dreamy Buttercream, here it is!
I have a post on the blog here:
www.sugarologie.com/recipes/honey-buttercream-reciโฆ
It's also in the Cakeculator now, just choose "Honey Buttercream" for your frosting:
cakeculator.sugarologie.com/
A short vid of how to make it down here:
42 - 4
Which cake do you want to see next? Sprinkle cake (maybe 24 layer like this?) or a mousse cake? (Black Forest perhaps?) ๐ค๐งโค๏ธ
92 - 67
What is the next โจcake flavorโจ you want to see in my Cakeculator?
cakeculator.sugarologie.com/
I've gotten requests on watching how I come up with my recipes - I do have a process for creating and testing - maybe that would be an interesting video for a new flavor?
28 - 11
Ok update on the buttercream cheese frosting - I'm editing carrot cake now but thought this may be helpful to some - confirmed that Philadelphia full fat cream cheese works and meringue powder (from Wilton) works in place of powdered egg whites. Also tested Philadelphia in the tub - the result was ever so slightly runnier in the end. Still workable for piping and smoothing, but if you have issues, add a little bit more butter to offset the decrease in fat content they use for this kind of cream cheese.
I'll update the description in the video, which can be found here:
https://youtu.be/hfI0RsNKcQg
78 - 9
Ok! My special stable cream cheese frosting is finally up. I came up with this title and idea in August of 2021 and now have finally finished the recipe ๐ฑ. And now that we have a stable cream cheese frosting ... you know what's next.... ๐ฅ Carrot Lover's Cake ๐ฅ I've taken polls on all my social media channels and I'll be baking the my most popular cake request with the flavor add-ins that you all voted on. Coming up soon ๐งก
122 - 5
๐๐ปโโ๏ธ I took a little sabbatical over the holidays to read and research and ahhh, good to be back... Now a question...๐ฅ Carrot Cake! What do ya think? What do you want to see in a tutorial?
22 - 10
Alright American bakers, what are we baking on this week of gratefulness? ๐ฆ๐๐ผ๐งก My family asks for the weirdest things so it's peach pie or banana cream pie. (I've created monsters - they can ask for whatever they want and usually get it)
15 - 8
Hi everyone! Uploads have been sparse as I've been doing lots of stuff, behind the cameras, I suppose. One of which is my name update! My channel is now Sugarologie, as I feel like it's a better reflection of who I am as a baker and what I hope I can help with on here. :)
Also, you'll be seeing lots more shorts on the channel. Short form vids are pretty easy for me to make since I've been participating in a couple programs (I was in Adobe over the summer and am currently in a TikTok program) to craft my editing skills ๐, and they're often things I can't fit into a whole tutorial and extra little bits that don't require a whole video to produce. I still try to make them as useful as possible and in the same style as my long forms.
Hope you all are having a wonderful November, and I'll be posting some fun longer stuff very very soon.
๐Adriana
47 - 10
Hi, I'm Adriana. I make videos exploring the intersection of baking + science.
I've been a home baker for several years, but I'm also a scientist (MS in Microbiology/Immunology; PhD in Biochemistry/Molecular Biology).
I've spent many years studying biology, biochemistry, microbiology, and chemistry and look at recipe development through the lens of science. This is my passion; I love researching the functions and interplay of all the macromolecules (proteins, starches, sugars, fats) in desserts. I get lost in my research, digesting texts and peer-reviewed publications and distilling down the important tidbits so that I can build recipes.
In addition to my videos, I've also built the Cakeculator, a custom cake recipe app that's free for you to use on my website. As a home baker, it allows you to choose the cake and frosting flavors to build a cake you'd want to make.
You can go to www.sugarologie.com to check it out.
Welcome to my channel and Happy Baking ๐
#1451137