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Has anyone created a printer that can print directly on a cake? I know they have chocolate 3D printers so 2D should be simple. Lol.

Does the edible sheet melt into cake or something? Do they do this only for cake tops or can an image be wrapped around the outside?

How are photos put on cakes? Is there more than one method? I saw a video from 12 years ago in which a clear sheets is printed with an edible ink and it's basically pressed on the cake like a temporary tattoo. I guess they don't print images directly onto a cake? How does it work?

Well, 2024 and trying the recipe again. Leftrightxyz is not real person? Is there a waxy substance the recipe needs to make it more gooy and less to give up after surface tension is broken?

All you would do is eliminate the sugar, go 2:1 ketchup/mayo, and add mustard? How much mustard? Should a little honey be added to sweeten it a little? I miss our local pizza hut too. I have to drive to near the airport now to get some.

I just want a good sauce that helps capture the burger taste. Maybe a seasoning that adds an umami flavor would help? Less mayo for sure.

This pizza was a monthly special. Starting tomorrow it's a taco pizza. This wasn't an at home project hence the large volume. Lol.

For the record, not specifically looking to make big mac. All purpose burger is fine.

A coworker created a cheese burger pizza with a base of 10 cups mayo 5 cups ketchup 2/3 cup sugar 2/3 cup white vinegar 1/3 cup black pepper topped with ground beef and cheddar and mozz and optional ketchup and mustard on top of that. Personally don't like the sauce that much. I think he was...

It's the butter I was hoping to reduce. I don't care about eggs. Add more, I don't care. Lol.

Interesting guide but I assume the fat is mostly the butter but it is liquid in this recipe. Can it be reduced to compensate for wetness of fruit? Particularly if I increase that amount to add flavor?

I tried that with blueberry muffin recipe. I think strawberries require special care.

Are freeze dried strawberries easy to find?

Yes

I redid the recipe exactly. I can't say it's all that different.

https://www.foodnetwork.com/recipes/ina-garten/strawberry-muffins-recipe-1994491.amp I tried this recipe and I admit had to use both wheat and gluten free flour to have enough at the time, and used powdered sugar for most of it since I was low on granulated too. I found it did cook completely...

In particular the rules on NY state? Are open tissue boxes a violation?

I was trying to recreate a version of the spicy shredded chicken they had once at Taco Bell. So Mexican authenticity isn't what I'm going for. Lol.

Yeah, never heard of that.

Actually it was plenty moist. It just didn't shred very easy at all. I was thinking it would be like beef falling apart in a stew. Just loose strands.

https://houseofyumm.com/mexican-chicken/ I tried this recipe but it didn't look much like the picture. The chicken was tough to shred with a fork. Any tips? Two forks to pull apart because it's very hot? Chicken wasn't red like it is in picture. I cooked for 15 minutes covered. Temp was 180F...

I can't be sure Gatorade could taste that bad without any added sweeteners. Lots of stuff say no sugar, but there's always something else to get around the technicality. Maybe sports drinks should be the electrolytes formula only, and offer instructions to add apple juice or something more...

My initial question wasn't about why too many triglycerides are bad. I think everyone knows that they are. I was asking what chemical purpose adding them as an ingredient in food would have.

Know what the purpose might be in Gatorade or a gluten-free recipe?