#i had to do research on fucking. gelatine ����because it's impossible to find gelatine sheets here and they're used in EVERY mousse recipe
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baking never feels more like science to me than when i'm trying to cobble together an intricate multi step recipe together from several different recipes and tutorials online because the recipe I'm imagining doesn't exist....
#genuinely feels like a science experiment making something fancier than a frosted layer cake#have to do all kinds of volume and weight conversions because one recipe is japanese and the other is indian and the other is english lmfao#none of the recipes are probably the exact volume I need so i might have to make some minis with my extra stuff#i have to find a very precise sheet pan size tomorrow for the patterned cake i'm gonna use as the outer bit#otherwise i'll have to make my own from parchment paper??? or tin foil??? man idk.....#i had to write out all of my instructions and ingredient lists so i don't have to go between 6 different websites tomorrow/sat#i had to do research on fucking. gelatine 😭because it's impossible to find gelatine sheets here and they're used in EVERY mousse recipe#and there's apparently a huge debate on what the ACTUAL conversion of sheet gelatine to powdered gelatine is for baking#I also had to type up like an exact order to make each component because most need a significant amount of cooling time#grayson im gonna try my hardest to make you this fancy ass lemon cake and i pray i succeed this time where i failed on my own birthday#2 yrs ago but also i think this will go better bc i'm not doing a jelly insert or a candied mirror glaze#I'm also making my own candied lemons and lemon curd even though i don't have to#mostly because i wanna try doing it and the sheer power of getting to say i made the whole thing from scratch *#minus the actual cake mix because i don't have a good from scratch cake track record and box mixes are so so reliable#and i have too many moving parts to worry about finding a new cake recipe#every fucking cake recipe now is a fucking genoise sponge for SOME REASON#which is NOTORIOUSLY DIFFICULT AND A HUGE PAIN IN THE ASS BECAUSE IT USES NO RISING AGENTS#i want to throttle whoever it was that made online recipe people turn to only using variations of a genoise sponge for their cake recipes#honestly i need to maybe join the baking subreddit and ask for some good old baking/cookbooks with reliable baking recipes#ones that aren't crazy labor intensive for fucks sake i'm not a french patisserie#my stuff#it would be cool to one day have baked enough and have enough know how of how standard baking recipe components work#so i can just come up with my own recipes on my own#and just use whatever flavors i want#i feel like i would enjoy being a baker except if i had to make wedding cakes
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