FAQ

How do I leave a Comment?
At the bottom of each blog post it shows how many comments have been posted - Click on Comments (to the right of the print button and left of the envelope).  This will bring you to the bottom of the post page where you can leave a comment.


If you have any questions about commenting, or have trouble, just ask :)!
Thanks for commenting!


What type of Camera do you use?
For all my food pictures I use a Canon Digital Rebel XTi.  I use an EF-S 18-55mm lens that came with the camera.  In mid-2012, I upgraded to a Canon EF 50mm f/1.8 II Camera Lens.


What Photo-Editing Software do you use?
I always shoot in natural daylight with my Canon Camera.  However, sometimes the lighting conditions aren't quite where I would like them to be.  In this case, I use Adobe Lightroom 3 to slightly edit and brighten my photos.  


If I want to create a collage or write on my photos, I use Adobe Illustrator CS4.


Where do you get your recipes?
I find most of my recipes online (through other blogs or recipe websites) or in baking/cooking books.  Sometimes I alter the ingredients and amounts for each recipe.  However, for recipes that I feel are already great, I leave as is.  
*I always note at the bottom of each recipe who and where I got the recipe from.


Will you try out this recipe for me?
Sure! I am more than happy to try out a recipe for you.  Feel free to email me a recipe that you would like me to try.  I will try and make the recipe as soon as possible.  And if the recipe is a success, I will feature it on my blog!


Can I substitute this ingredient?
It depends.  I always recommend to use the ingredient that the recipe calls for.  However, there are some ingredients that work just as well.  Feel free to send me a quick email or comment if you are unsure if the substitution with work, and I will answer as quickly as possible.


There is something missing (ingredients/directions) in the recipe.
I'm sorry!  Sometimes I type out the recipe too quickly and miss ingredients/steps.  Just send me an email about the mistake and I will quickly correct it.

There is a typo/grammar problem on your post.
Once again, I'm sorry!  Normally, I have my husband read over the posts to make sure I don't have any typos or grammar mistakes.  However, sometimes I write the posts late ar night and don't have time for my husband to read them over.  Please send me an email about the mistake and I will quickly correct it.


Can I use your recipe on my blog/website?
Absolutely!  Please just state that you received this recipe from my blog and provide a link back to my blog or the post you received it off of. And if I received the recipe from another source,  I would suggest to state that source as well.


Can I use your picture on my blog/website? 
Yes!  Please state that the picture is taken by me (Krissy) and is from my blog, and also provide a link back to my blog or the post that your received the picture from.  If you use more than 3 or so pictures, I would appreciate you contact me and let me know.


I have a suggestion for you.
Thank you!  If you have a suggestion to improve a recipe, I would love to hear it.


How many calories does this dessert have?  What is the nutritional information?
I do not calculate the nutritional information for any of my recipes.  However, you should be able to easily calculate them yourself.  There are many online tools to help you do this.


You use raw egg whites to make some of your frosting.  Is this safe?
Using raw egg whites in frosting can be a bit scary, but with proper technique they can be made perfectly safe for immediate enjoyment. 

When using raw egg whites in frosting, such as Marshmallow Frosting, Seven-Minute Frosting, and Swiss Meringue Buttercream, the egg whites are actually cooked in double-broiler.  This cooking process makes the egg whites safe for consumption.  By adding sugar and water, you are diluting the egg whites and preparing them to be cooked properly.  Then, while cooking the egg whites in the double broiler, you must whisk constantly until the mixture reaches about 150 degrees F to 160 degrees F.  When the egg mixture reaches this temperature, the harmful bacteria will be destroyed. 

At the point you are ready to move on with the recipe and enjoy the delicious frosting!  

Negative Comments
This is not so much a question I receive, just an issue I would like to discuss.  If you have a negative comment I would appreciate it if you would contact me directly through email.  Please do not comment publicly on a post.

Please email me at krissyscreationsblog@gmail.com if you have any questions! 

86 comments:

  1. Hi Krissy,
    When we lived in St. Louis and the boys had lots of friends over, I would always have something on the stove for them to eat. One day as I was rushing to get some pasta cooked, I asked one of Chris' girl friends to start to boil some water in a pot. She looked somewhat confused and said..."how do you boil water?" I was so taken aback and thought "oh my, this generation does not even know how to boil water." That was a depressing moment for me. Girls sure knew how to shop and look good but what will ever happen to the cooking world. Now I am so happy to say that you have restored my confidence in this younger generation. What you do in your kitchen delights the soul. Looking forward to seeing you both at Easter. a.c.

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  2. love this pastry. mom and i r sending pictures of our failed pastiera. we added to much cinamon oil and not enough aqua de 100 fiore. So it taste like a cinnamon bun.

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  3. Sooooo excited about your blog! I found you on pinterest. I LOVE to bake! My husband has to reign me in sometimes because I get carried away. Unfortunately for him, this blog won't help my addiction! Anyway, my first one will be the baked doughnuts! I'm thinking Thanksgiving breakfast. I'll let you know what my husband and kids think if you'd like :)

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  4. Hi Erin,
    SO glad to hear you enjoy my blog :). I have a baking addiction as well! I'd love to hear how the doughnuts turns out :).
    Thanks!

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  5. On the Chocolate Peppermint Cupcakes recipe, in the instructions, you mention tapioca starch, but that is not an ingredient. Is that necessary or did you add it by mistake? Looking forward to making more cupcakes in the New Year!!!

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  6. Hi Bernice,
    Sorry about that! I only add Tapioca Starch when I make that recipe Gluten-Free. I changed the recipe to not state "Tapioca Starch".
    Thanks for letting me know :)

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  8. I love your blog! It's inspiring that you taught yourself all this on your own, you are an amazing baker! I was wondering what type of flour/sugar you use? Oh, and what yummy desserts would you recommend a novice baker like myself? Everything you post looks so good!

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  9. Anonymous,
    So glad you enjoy my blog! I don't actually have a go-to brand of sugar/flour that I use. I normally buy it at Costco in bulk, or just get the basic brand at the grocery store. As far as easy desserts, I would start out with cupcakes and cookies. These are simple enough to bake, but will still help increase your baking skills. Enjoy :)

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  11. Would you ever do a tutorial on your piping techniques? There are cupcakes where I just love your piping but can't figure out how you've done it It would be really helpful if you did, for me and a lot of beginning bakers! Just a suggestion!

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  12. Great idea MaLinda! I'm definitely going to be doing one VERY soon :)

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Thank you for reading Krissy's Creations! I put much love and hard work into every post I create for you. If you enjoyed it, please leave a comment :). Know that I read every comment and appreciate them GREATLY!

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