Kuih lapis recipe with tapioca flour

Spent all day making a loaf, mind this is my first time, I've made my starter just over a week ago and was excited to use my casserole dish as a dutch oven for the first time. Aaaaand it completely flopped ;-; I used a recipe online that was like 370g plain bread flour, 305g water 30g wholewheat bread flour and 50g starter with a tsp of salt. Thought it was a bit wet while kneading and shaping but made good bubbles on the surface while proving so I thought all was well, turned it out and snipped it with scissors and felt a bit suspicious. Cooked for about 30 mins lid on and 20-25 mins lid off and it was the densest most flat and heavy loaf ever! There were air bubbles in it when I cut it open but it was so solid!!! With one big air bubble on top. Any advice how I could change my approach? Sincerely a very sad Baker ;-;;

Hey Everyone! I was working on the delayed chapters together in hopes of getting both of them out and over with at similar times. Crazy how long this chapter took to make (It was originally supposed to be the third!!) but I’m glad it was delayed so I could work on making it the best version it can be.
Completed Chapter 2s: Thearnt, Taland, Pascal, Harmony, Crowson, Asherah
(Next Chapter 2: Oukirii the Hunter)
Asherah the Chef, Chapter 2: Recommended Level 23
——————
(The Journey So Far…)
Asherah was separated from her home, in an avalanche that sent her falling to the bottom of the largest mountain in the realm…
She made it her mission to return home, and to climb the great mountain just like her mother did.
She felt stuck as to how, until she remembered a story she was told. About what her mother’s life was like before she climbed the mountain.
Asherah set out for Limesville, in an attempt to purchase the gear she needs to survive the climb home…
“So this is Limesville. Not what I imagined it would be, but it looks like a nice town.” Asherah says “I’d better get to the shop as soon as possible. Let’s get this over with.”
You’d head to the Limesville Weapons/Equipment Shop

• Travel Banter: A Heavy Drinker (Asherah and Pascal) Pascal notices Asherah seeming off put by Limesville, and asks her how different Snowmeet is from this town. Asherah says that “It’s hard to describe ‘home’ to an outsider. A lot colder than here though.” She continues to describe what the town is like. Pascal asks “Do you have an alehouse?” Asherah confirms, telling Pascal that they drink all the time. She’s become very good at stomaching a high level of alcohol. But she does have her moments, as she tells Pascal about a time where she and her friend Eden got very drunk.

Inside the shop, Asherah speaks to the Armorer. She’d ask if they sell any Climbing Gear, The Armorer looks puzzled, and tells her they haven’t sold Climbing Gear in years. Asherah sadly nods and leaves the shop with a dent in her mood.
Asherah is spotted by an older woman outside, she’d ask “Do I know you from somewhere?”
Asherah tells the woman that they don’t know each other, she just arrived in town just now, before trying to walk away…
“Wynona?” The woman calls out
“Hm?” Asherah turns around “Oh, you knew my mother?”
“You’re Wynona’s daughter?”
“Yes. My name is Asherah.”
The Woman eagerly walks over and shakes her hand “Call me Shelby! Your Mother and I used to work together at a restaurant here long ago. —Would you like to come see the old place?”
Asherah steps back. She’s hesitant, but the idea intrigues her enough to forget about the detour from her original goal.
You’d head to Shelby’s Bakery Restaurant

• Travel Banter: Persistence (Asherah and Orlando) Orlando applauds Asherah for still being willing to continue searching after finding that the shop doesn’t carry the climbing gear anymore. Asherah makes a remark that it “Runs in the family.” She teasingly continues “I could say the same for you.” Orlando asks if she’s referring to him persisting beyond death. Asherah replies “What Else?” Orlando changes the subject and asks her where she plans to look next. Asherah says she doesn’t know, but she’ll find some other town to look.
  
• Travel Banter: One True Cuisine (Asherah and Taland) Taland gets Asherah’s attention and asks her “If you could only eat one food for the rest of your life, what would it be?” Asherah asks if she’d be able to cook the food in any way, Taland confirms. She states that the best answer is potatoes. Taland wonders “Why Potatoes?” Asherah starts listing reasons, Including a variety of meal preparations, going great with any seasoning or dressing, and generally being healthy. Taland internally remarks that she’s still talking and it feels like they’ve been here for an hour.
  

Asherah and Shelby head into the kitchen, where Shelby begins to prepare a customer’s order. She strikes up a conversation with Asherah by talking about her and Wynona’s time here.
“You are putting way too much flour into that.” Asherah interrupts
“I’m sorry?” Shelby replies. Asherah asks if she can help out a little. She rolls up her sleeves and starts working. Shelby asks what Asherah is doing, She’d tell her what she was taught by her father. About adding and removing ingredients to make a dish have good balance. Not being afraid to experiment with food until it’s just right.
“Sweetie, you’re adding a lot to the bowl. We’ll lose business if we give our customers more than they paid for!”
Asherah says “Then how about you and I enjoy the leftovers of this one?”
Shelby swears “The way you talk, You’re nothing like your mother!”
Asherah pours out the food into a pan and throws it in the oven. Shelby and her would clean up and start on the next order. All while telling stories of Wynona and Sterling. Asherah talks about their life after getting together in Snowmeet, and how her name was chosen. Shelby would continue telling funny tales about her and Wynona’s experience back when they both worked in this very kitchen.
Shelby pulls the dish out of the oven and sets it down. Asherah waits a few seconds before taking one of Shelby’s knives and cutting up the pastry, saving some for the two of them. Fresh out of the oven, Asherah and Shelby both take a bite of their serving. Shelby compliments the taste and texture, She thinks it’s different and better than before. Asherah and Shelby take the rest of the food on a plate out to the dining area.
You’d leave the kitchen and head to serve a table

• Travel Banter: The Scent of Home (Asherah and Harmony) Harmony would remark about how sweet the place smells. It reminds her a lot of home. Asherah tells her that she understands what she means. Harmony would chatter on about how sweet and familiar “home” smells. Asherah giving witty responses to her observations. Harmony asks if Asherah is feeling alright, to which she responds that she is, she just can’t wait to see home again…

They’d head over to a young man’s table, “Nice to see you Cedric!” Shelby calls out. Cedric greets Shelby and begins to eat.
Cedric looks up from his food. “Excuse me, What’s your name?” he asks Asherah, with a bit of concern in his voice.
Shelby answers “This is Asherah… She’s the daughter of one of my dearest friends.”
“Ms. Asherah, may I take a look at your arm?”
Asherah realizes she had her cut exposed. She hides her sleeve. “It’s nothing.”
“I ain’t never seen that. Where did you get a cut like that from?” Shelby says
“Does it matter? I told you it’s nothing.” She pauses “It was nice meeting you Shelby but I think it’s time for me to go somewhere else and find this climbing gear.”
The restaurant door suddenly and loudly swings open. Shelby tells the other two to not mind the person coming in.
Another Chef, introducing himself as Chef Giles, enters and approaches them. “Heh. How’s your little bakery going Shelby?”
“It’s going great Giles. I’ve found a new recipe today.”
“A new recipe you say? Did this lovely lady teach you?”
“Back off.” Asherah scowls
Chef Giles proceeds to insult Shelby and her restaurant. Spouting on about his being better in every way. His words start to get to Cedric, Who stands up and tells him to leave. Shelby assures Cedric “Sweetie, He’s fine…” Chef Giles would walk over to Cedric. Asherah and Shelby stand back and observe as the two banter.
The confrontation ends with Chef Giles punching Cedric and knocking him out. Sending the entire restaurant into a shocked gasp. Chef Giles warns all of them not to bad-mouth his grand restaurant if they know what’s good for them. He would then drag Cedric away, nobody tries to intervene…
Shelby explains to Asherah that Chef Giles has been a bother for as long as she can remember. “Wynona hated his guts.” she says. Asherah asks about Cedric, to which Shelby replies that she doesn’t know what Giles plans to do with him. Asherah feels angry at Chef Giles and tells Shelby that she’ll go “talk” to him. She warns Asherah to be careful.
You’d Head behind Giles’ Restaurant, Asherah would find a cook standing outside, with the door left open. She knows this might be her only way in…
You’d ambush the cook and enter the restaurant.

• Travel Banter: Ambushing (Asherah and Crowson) Asherah asks Crowson “How did I do?” He's unsure of what she’s asking. Asherah clarifies she meant knocking out the guard, saying that it’s something Crowson sure would know a lot about. “That’s highly insensitive.” Crowson replies. Asherah apologizes and says she’ll stop talking about it if that’s what he wants. He doesn’t know how to answer.
  
• Travel Banter: That’s the Spirit! (Asherah and Thearnt) Asherah asks Thearnt what the problem is after noticing that she looked down. Thearnt tells her “Oh! Um– I’m– worried…” Asherah asks what she’s worried about, Thearnt tells her that she’s afraid of what Chef Giles will do, and that sneaking into his kitchens has her even more paranoid. Asherah tells Thearnt to relax and that someone like Giles is probably all bark and no bite. She promises to teach him a lesson, and gives Thearnt a little more confidence as they head in.
  

Luxurious Restaurant: Kitchens, Danger Level 23
Luxurious Restaurant: Kitchens, Danger Level 24
Asherah finds Cedric tied up by rope. “Asherah…?” He says trying to move, “Agh– It hurts a lot, …But I’ll live.”
Asherah begins to untie the rope, as footsteps are heard from the other direction. “You!” Chef Giles enters. “Well, if it isn’t this one… “
“Afraid you caught me Giles.” Asherah says, she looks back at Cedric “What did you need him for?”
“Hah, Just Business deals– Here, I’ll give you a reward. I can get you a nice job here, and I’ll even let him go too!”
“Not a chance.” Asherah pulls out her axe.
“Hey…” Cedric calls out
“Don’t think too much of it. I’m here to fight him, not save you.”
“Really now?” Chef Giles says
“You insulted my home and the very art of cooking. I want to teach you a lesson here Giles.”
“Chef on Chef eh? Do your worst, Bakery waste.”
BOSS: Chef Giles
(Boost Dialogue: I’m not wasting any more time Giles!)
Chef Giles is worn out from fighting, Asherah and Cedric are standing back. Suddenly, Giles shouts and charges forward. A prompt appears on screen…
(Ambush this person?)
Asherah smacks Chef Giles with her frying pan, and he’d fall to the floor unconscious. Cedric jumps, Asherah tells him that “He’ll wake up. He’s fine.”
The two of them exit the restaurant. Shelby rushes up to them, and asks Cedric if he’s alright. He confirms that he’s unharmed, She then asks the same question to Asherah. Cedric takes this moment to thank Asherah for rescuing him. Even if she said that didn’t matter to her. Asherah doesn’t respond.
Shelby tells Asherah that she has a warm heart under her cold exterior. “Well I hope it doesn’t burn me alive.” she replies.
Cedric speaks up “You said something about climbing gear earlier… right?”
“That’s right.” Asherah says
“Well, I happen to have a set back home. I’m not going to use it, and I’d be more than happy to give it to you!”
“That would be great.” She pauses “And– Where is your home at?”
“It’s… A little far away, in a town called ‘Eastport’ It's a city off the coast…”
“The coast, as in– the Beachlands?”
“Yes, just over there.”
“Right.” Asherah steps forward “I’ll meet you there I suppose.”
“Ms. Asherah!” Shelby shouts “When you do make it home again, can you pass along a message to your mother?”
Asherah agrees. Shelby would begin to write down a recipe, after giving it to Asherah, She’d say to tell her that all of Limesville missed her after she left. Asherah says she’ll try to remember that once she’s back home at Snowmeet. With that, She says her parting words to Cedric and Shelby and walks away…

• Travel Banter: Can I get a bite? (Asherah and Oukirii) Oukirii asks what Asherah is holding, Asherah tells her that she picked up some fruits from the village just before they left. Specifically highlighting some apples. Oukirii asks if she can have a bite of one, Asherah agrees and Oukirii eats a peice of it. “!” Asherah is shocked “What?” Oukirii says. “I said a bite you little snack thief!” Asherah says. Oukirii protests, Asherah responds “Your two bites was nearly a third of the apple!” Oukirii replies “Sorry Asherah, I can go find an apple tree if you want a new one?” Asherah laughs and tells Oukirii that she’s not that mad. “I’m not going to spend the rest of this journey fighting with a child.”

(Ending Text)
After meeting with her mother’s old friend, Asherah was put in the direct middle of a feud between chefs.
Chef Giles was left knocked out on the floor of his restaurant after attempting to kidnap Cedric.
Cedric offered to hand over some of his old climbing gear. Asherah now sets forward to the town of Eastport.
She anticipates a quick stop. However, she may find that it could take a while longer before she’s ready to climb back home…
——————
Asherah the Chef: Chapter 2, End.

So my stepmum used to make a roast every Sunday (unless it was sunny then it was roast beef with a salad).
She used to make a Yorkshire pudding but it wasn’t your typical one, it was more bread like and stodgy she literally cut it like cake and it was amazing. My stepsister can’t remember the recipe all she sent me was 5oz of flour, 1 egg and milk which didn’t work.
Did anyone else have this type of Yorkshire and do you have the recipe? Maybe it’s not even a Yorkshire and it’s something totally different that hopefully someone will know what I’m on about

So my stepmum used to make a roast every Sunday (unless it was sunny then it was roast beef with a salad).
She used to make a Yorkshire pudding but it wasn’t your typical one, it was more bread like and stodgy she literally cut it like cake and it was amazing. My stepsister can’t remember the recipe all she sent me was 5oz of flour, 1 egg and milk which didn’t work.
Did anyone else have this type of Yorkshire and do you have the recipe? Maybe it’s not even a Yorkshire and it’s something totally different that hopefully someone will know what I’m on about

Do you all get good results using Bob's Red Mill GF flours (white rice, brown rice, corn flour, millet, etc) in your baking? They are the most accessible in my area but I've been having issues with cookies spreading too much, breads seeming over-hydrated etc. Most of the recipes I'm following are from the Loopy Whisk which seems generally quite well-regarded. I'm wondering if the BRM flours are more coarsely ground than the ones she uses or something and that's why things aren't quite turning out.

I keep seeing new products and the carb count seems so suspicious.. for instance a bread with 1.2 net carbs per 100g yet one of the ingredients is whole wheat flour which is like 60% net carbs are they really using 2-3 grams per 100g in their recipe ??
I seen a few products just today advertised to me on insta and when I look at the suggested carbs and the ingredients it feels like they aren’t counting carbs from fruit juice or balsamic vinigars etc so odd .

I always thought that the cornstarch in basque cheesecake was a gluten free replacement for flour, but does it actually have other important role?
I tried to bake one without it and for some reason the result was the cheesecake is very wet at the sides, and also the texture is a bit crumbly/dense compared to my other cheesecake that uses starch?? Is it because of the absence of the starch??? Or is it because of other factor?
Note: the reason i don’t use starch in this recipe is because i used matcha powder and i thought if i also added the starch the cheesecake will be too dense, should i also added the starch with the powder??

Following Isaac toups recipe from the basics with babish video. I had 3 issues:

1. It was spicy as hell. I only added the 1 tbsp of cayenne listed in the recipe and de-seeded my bell pepper. The andouille I used was aidells from the grocery store, a common brand.
   
2. It was near flavorless. Lots of spice on the tongue but no umami or heartiness to it. Tasted very one dimensional. This could be because there was so much spiciness it overshadowed everything but I had a hard time imagining if it wasn’t spicy, that it tasted like anything. The sausage rounds were the most flavorful part. The beer I used was modelo, same as the video.
   
3. It was too thin. I didn’t add file or okra, but the recipe was so highly recommended across Reddit that I didn’t want to change anything. It was basically water.
   

The only issue that arose during cooking was the recipe said by the one minute mark the roux should be milk chocolate colored and by the 5-6 minute mark it should be dark chocolate colored. Mine was a peanut butter color at the 1 minute mark, milk chocolate by 1:30 and dark chocolate by 5 minutes. It didn’t taste burned, and I stirred constantly other than the break at 1 minute as the recipe advised.
Recipe:
For the Chicken & Sausage Gumbo:
1 small green bell pepper, diced 2 ribs celery, diced 1 small white onion, diced 6 garlic cloves, minced 1/2 cup vegetable oil 1/2 cup all purpose flour 2 bay leaves 8 ounces beer (just not a light beer!) 4 cups chicken stock 1 lb andouille sausage, cut into coins (or smoked kielbasa) 1 lb boneless, skinless, chicken thighs Kosher salt and freshly ground black pepper 1 tbsp cayenne pepper 1 tbsp smoked paprika Cooked white rice, for serving Sliced scallions, for garnish
Chicken & Sausage Gumbo
Take 1 small green bell pepper, 2 ribs of celery, and 1 small white onion (also known as the “holy trinity”) and dice them into medium-sized pieces. Set aside for later. Mince 6 garlic cloves and set aside for later. For the roux, add ½ cup of vegetable oil to a pot and allow it to get smoking hot before adding ½ cup of all purpose flour. Using a wooden spoon or preferably a whisk, mix together until the consistency is similar to wet sand. Within 30 seconds, the roux should be the color of milk chocolate. The darker the roux gets, the more you need to stir it, but let it sit for a few seconds before continuing to stir. After about 5-6 minutes, the color of the roux should be nice and dark or similar to the color of a Hershey’s chocolate bar. Set aside some of the roux to use later. Add 2 bay leaves as well as your “holy trinity” to the pot. Make sure to set aside some of the holy trinity mix for later. Once the mixture calms down a bit, add the minced garlic to the pot. Let the roux sit for 30 seconds. Add 8 ounces of beer and stir it in and whisk to prevent the mixture from becoming clumpy. Then, add 4 cups of chicken stock and whisk using the same procedure as the beer. Take 1 lb of andouille sausage or smoked kielbasa and cut into coins. Add kosher salt and freshly ground black pepper to both sides of 1 lb of boneless, skinless chicken thighs. Sear the chicken thighs in a smoking hot pan with oil. Add 1 tbsp of cayenne pepper and a pinch of salt to the roux. Turn the stovetop temperature to the lowest simmer possible and add a generous amount of black pepper to the roux. Then, add 1 tbsp of smoked paprika and stir. After browning the chicken, add it straight to the pot and set aside the remaining oil from the chicken. Next, add the chopped up sausage or smoked kielbasa to the pot. Bring the roux to a bare simmer, cover it, and let sit for a couple of hours. Serve with cooked white rice, garnish with scallions, and enjoy!

I have been drinking Strawberry Nesquik for years and years, and recently I started finding it didn’t stay mixed long and you get a sort of thick sludge at the bottom. Not pleasant at all. I tried two different packs with slightly different batch codes, and it was the same.
I rang Nestle and they have apparently changed the ingredients, swapping Maltodextrin for rice flour.
So they have broken it :(
I am now hoping enough people complain that they change it back. Apparently I wasn’t the first to say the same thing.
I spent much of today checking the packs on supermarket shelves and buying any with the original recipe to keep me going for a bit!
Has anyone else tried the new version? It isn’t obvious on the packs it’s changed, but the package imaging is different and it says rice flour in the ingredients.

There’s something truly magical about the combination of creamy vanilla custard nestled within a crisp, buttery cookie cup. These delightful treats offer a symphony of flavors and textures that are sure to delight your taste buds and satisfy your sweet cravings. Whether served as a dessert at a dinner party or enjoyed as a special treat with a cup of tea, vanilla custard cookie cups are guaranteed to be a hit. In this article, we’ll explore how to make these indulgent delights from scratch, providing you with a step-by-step guide to create your own batch of sweet bliss.
Ingredients: For the Cookie Cups:
1 cup (2 sticks) unsalted butter, softened 1/2 cup granulated sugar 1/4 cup powdered sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/4 teaspoon salt For the Vanilla Custard:
2 cups whole milk 1/2 cup granulated sugar 4 large egg yolks 1/4 cup cornstarch 1 teaspoon vanilla extract Optional Toppings:
Fresh berries Whipped cream Mint leaves Chocolate shavings Instructions:
Preheat your oven to 350°F (175°C) and grease a mini muffin tin with non-stick cooking spray. In a large mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, and vanilla extract until light and fluffy. Gradually add the flour and salt to the butter mixture, mixing until a soft dough forms. Roll the dough into small balls, about 1 tablespoon each, and place them into the wells of the greased mini muffin tin. Using your fingers or the back of a teaspoon, press the dough balls into the bottom and up the sides of the muffin tin wells to form cookie cups. Bake the cookie cups in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Remove the cookie cups from the oven and allow them to cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. While the cookie cups are cooling, prepare the vanilla custard. In a medium saucepan, heat the whole milk over medium heat until it reaches a gentle simmer. In a separate mixing bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and creamy. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes. Remove the custard from the heat and stir in the vanilla extract. Allow the custard to cool slightly before spooning it into the cooled cookie cups, filling each cup to the top. Refrigerate the filled cookie cups for at least 1-2 hours, or until the custard is set. Once chilled, garnish the vanilla custard cookie cups with fresh berries, a dollop of whipped cream, mint leaves, or chocolate shavings, if desired. Serve and enjoy these heavenly delights with your loved ones! Conclusion: Vanilla custard cookie cups are the epitome of indulgence, combining buttery cookies with silky smooth custard for a truly decadent treat. Whether enjoyed as a dessert or a sweet snack, these delightful treats are sure to impress. With this simple recipe, you can recreate the magic of vanilla custard cookie cups in your own kitchen and treat yourself to a little slice of sweet bliss.

Ricotta cheesecake is a delightful twist on the classic cheesecake, offering a lighter texture and a slightly tangy flavor. It’s a dessert that’s cherished in Italian cuisine, known for its creamy richness and comforting taste. Below is a detailed recipe along with some tips to help you create a perfect ricotta cheesecake.
Ricotta Cheesecake Recipe Ingredients: 2 cups whole milk ricotta cheese 1 cup granulated sugar 4 large eggs 1 teaspoon vanilla extract 1 tablespoon lemon zest 1/4 cup all-purpose flour Pinch of salt Confectioners’ sugar, for dusting (optional) Fresh berries, for serving (optional) Instructions: Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray and line the bottom with parchment paper. Prepare the Ricotta: Place the ricotta cheese in a fine-mesh sieve or cheesecloth-lined colander over a bowl to drain excess moisture. Let it drain for about 30 minutes while you prepare the other ingredients. Mix the Ingredients: In a large mixing bowl, beat the drained ricotta cheese and granulated sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest. Incorporate Dry Ingredients: Gradually add the flour and a pinch of salt to the ricotta mixture, stirring until well combined and smooth. Bake the Cheesecake: Pour the batter into the prepared springform pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Place the pan on a baking sheet and transfer it to the preheated oven. Bake for 50-60 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center. Cooling Process: Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about an hour to allow it to cool gradually. This helps prevent cracks on the surface. Chilling: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover the pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, preferably overnight, to firm up. Serve: Before serving, carefully remove the sides of the springform pan. If desired, dust the top of the cheesecake with confectioners’ sugar and serve slices with fresh berries on the side. Tips for Success: Drain the Ricotta: Draining the ricotta is essential to remove excess moisture, which helps prevent a soggy cheesecake. Room Temperature Ingredients: Make sure your ricotta cheese and eggs are at room temperature before using them. This ensures a smoother batter and even baking. Avoid Overmixing: Overmixing the batter can lead to a dense cheesecake. Mix the ingredients until just combined to achieve a light and airy texture. Baking Time: The baking time may vary depending on your oven, so keep an eye on the cheesecake towards the end of the baking process. It’s done when the edges are set, but the center still has a slight jiggle. Cooling and Chilling: Allow the cheesecake to cool gradually to prevent cracking. Chilling it in the refrigerator for several hours or overnight helps it set properly and enhances the flavors. With its creamy texture and delicate flavor, ricotta cheesecake is sure to become a favorite dessert for any occasion. Enjoy slicing into this decadent treat and savoring each creamy bite!

So I found a recipe online: Paint, Elmer's glue, water, cornstarch, and flour.
The texture once it dries is incredibly matte and easy to sand. I absolutely love it. But when it's wet and I'm trying to apply it to the canvas it's very... Stretchy? It dries very quickly and doesn't want to cling to the canvas if I brush over it with more product while it's still wet/ semi wet.
Does anyone have any idea why it's this texture? Or what I can add that will make it less gooey and stretchy? There is a possibility I didn't add enough paint but I want to make sure that's what the problem is before I waste any paint.

Hi friends
I am so bad mood, from yesterday I tried sugar bean one egg recipe more than 10 times but not getting result.
It's all sort of issue cracked, no feet, layer is brittle, and falling apart just to touch , read many posts, watched many YouTube and tried many techniques , changing oven temperature, placing rack in all places, making meringue tiff peak and stiffer peak everything not working
Now one new issue what I have is after potting dry ingredients to meringue and just to combine ingredient I am getting flowing consistency, I not even started folding it, as soon I just combing almond flour mixture to meringue iam there with piping consistency, so many folding so much to get the consistency why I am not
Please advise