Some of you ask movita questions. Here are the answers movita likes to give:
What is 2.0′s real name?
That is his real name, doofus.
Do you have kids?
No. 2.0 and I have gone to great measures to child-proof our home (read: make it perilous to children). We hope this means people won’t bring their kids to our house. So far, so good.
I found a typo on your blog.
Okay, that’s not a question. But I’ll fix thatt tipo if yu tell me wear it is. I’m no genius, people. And I appreciate you pointing it out.
Can I share one of your posts/recipes?
I’m always excited when people want to share my work! Please remember that unless stated otherwise, text on this blog is original copyrighted material which means clear credit and a link back to movitabeaucoup.com is required. Shares of my original posts via social media are all welcome and very much appreciated!
Some of the recipes on this site have been inspired by others, and some have been developed by yours truly. If I haven’t adapted or significantly changed a recipe, I’ll let you know, and if possible, link you back to the original source. I do my best to give credit to the geniuses who have inspired me. If sharing one of my recipes, please do so in your own words. Also, re-blogging isn’t cool with me. Don’t do it, k?
Can I post one of your pictures?
Sure! I’m flattered when someone wants to share my work, but please remember, unless otherwise stated, all images on this blog are my original copyrighted material. If you’re featuring any of my photos, please provide a clear photo credit linking back to movitabeaucoup.com (and the original post if possible).
I respect your hard work as well – if I’ve posted something of yours that wish removed from my site, contact me and I’ll remove it as soon as possible.
I tried one of your recipes and it blew/didn’t work.
Totally possible. Just because I like something doesn’t mean you will. Also, there are a lot of variables. Like, I might have been drunk when I typed the recipe. (Just sayin’.) I’m no expert, but I have learned loads of stuff in recent years. For example, underwear should almost always be worn under your pants. And also…
- If you adapt a recipe – even in the slightest of ways – we will have different results.
- Baking is a chemical reaction. That’s science, people! Experimentation with a recipe can cause a recipe to fail or turn out differently than originally intended. If you change an ingredient, a quantity, or a method, it will also change the results. That being said – experimentation is the bomb! But you’ve got to be okay with mixed results.
- Switching out ingredients can change the outcome of a recipe. For example self‐raising flour is different than all-purpose flour. Know your key ingredients. Subbing low-fat ingredients will also affect your final product, and sometimes won’t work at all.
- Always read the entire recipe before beginning. Trust me. Make sure you know what’s coming up.
- Mise en place!! Prep your ingredients and equipment before you start. Grease your pans, preheat your oven – the whole nine yards. Measure out all of your ingredients before you begin. Then double check everything.
- Don’t rush when measuring out ingredients. Be organized. Measure accurately.
- Trying a new recipe out for a big/important event is risky. I recommend sticking to something you’ve had success with before.
- Use ingredients you trust. Don’t be trying a whole new set of brands and ingredients on that birthday cake that means so much to you. Once you’ve found a brand you like, you might want to stick with it.
- Make sure that your ingredients have not passed their best-before date.
- If a recipe calls for ingredients such as butter and eggs to be at room temperature, don’t ignore it. There is a big difference in the way cold and warm ingredients get incorporated into your baked goods.
- When creaming butter and sugar together, take your time – when a recipe asks you to cream something until the mixture is light and fluffy, it can take up to 10 minutes. When adding flour to a mixture, the opposite rule often applies – don’t overbeat, as this will overwork the flour and can make the final product heavy.
- When liquid/wet ingredients hit your leavener (for ex. baking powder or baking soda), a reaction starts. You’ve got to be ready to move! Those little air bubbles are going to make your product rise, but they will eventually peter out. Once that reaction starts, get your product panned and into the oven in order to take advantage of the leavener’s full effect.
- Don’t worry if a batter looks runnier or thicker than you’re used to. You live once. Give it a try.
- Ovens vary greatly, so suggested cooking times in any recipe are just that – a suggestion. Use cooking times as a rough guide. If you want to check your oven for accuracy, you can get an oven thermometer. When baking, I generally refer to the shorter cooking time, and then keep an eye on it until finished. Be prepared to adapt your cooking times when using a new or different stove.
- Cakes, cupcakes, muffins and the like, are ready when a cake tester or toothpick inserted into the centre comes out clean. They are not automatically ready when the suggested baking time is up. Cakes and cupcakes will flop in the middle if you take them out of the oven too early, and be dry and crumbly if you over-bake.
- Use the recommended sized baking tins. (That sentence was way awkward.) Anyhoo, if you jam the batter into a tin that is too small, you could have an overflow situation. Generally, filling a tin no more than 2/3 full is a good rule of thumb.
- Don’t be opening your oven door over and over again to check on your baked goods. All that cold air getting in there can make your baked goods flop. Wait until you’re getting close to the minimum recommended baking time before taking a peek.
- Embrace your own style. Don’t worry if it doesn’t look magazine-worthy. ‘t it tastes good, you’ve done your job. Ultimately, it’s all gunna look the same in your belly...