I walked past three new spots opening this month, and each one highlights hand-laminated pastries. Talked to one owner who said customers can taste the difference in the layers. The butter distribution is way better than with machines. It's inspired me to practice my own folding technique more carefully.
In my experience, skipping the chill time can lead to a chewier cookie, which I like better for certain recipes. I've made snickerdoodles without chilling and they turned out great, so take that with a grain of salt.
I used to fight with my cake pans every time, but last bake I greased them with shortening instead of butter. The cakes came out clean and didn't tear at all. It made decorating so much easier. What's your go-to method for making sure cakes release nicely?
He asks for batches every week. I pay for everything myself. How can I get him to chip in?
We baked it anyway and called it cookie brittle, which the kids loved.