tag:blogger.com,1999:blog-4001189483359117348.post1513506454062255100..comments2024-03-26T16:35:28.861-07:00Comments on Loving Creations for You: Rainbow Tiedye Heart Vanilla Chiffon Cake and Cake popsSusanne Nghttp://www.blogger.com/profile/17037904717001121978noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-4001189483359117348.post-23627115953741166112017-03-06T07:16:02.025-08:002017-03-06T07:16:02.025-08:00Hi, may i know why the bottom of my chiffon cake b...Hi, may i know why the bottom of my chiffon cake became sticky after cool down?HomelyParkhttps://www.blogger.com/profile/00972609293915219070noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-8462199058994230322016-12-02T17:03:18.853-08:002016-12-02T17:03:18.853-08:00Sorry, please ignore my above post!!!!! Sorry, please ignore my above post!!!!! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-40571283667309270222016-12-02T08:41:32.176-08:002016-12-02T08:41:32.176-08:00Hi Susanne, the recipe for rainbow layer cake (as ...Hi Susanne, the recipe for rainbow layer cake (as set out in your book) and this recipe is the same save for the amount of water. Rainbow layer cake calls for 70g water, while this calls for 70ml. What is the rationale for the difference? <br /><br />Thanks in advance!<br /><br />Regards<br />ShuzAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-87687355140984585282016-07-05T07:17:49.404-07:002016-07-05T07:17:49.404-07:00Hi Shanice, if it's a bit wet, it is likely un...Hi Shanice, if it's a bit wet, it is likely underbaked by a little.. try baking it a little longer until the top is totally try. When it's dry, it will also taste less sweet. You can opt to reduce the sugar as well =) Reduce from the egg yolk batter portion. Thank you!Susanne Nghttps://www.blogger.com/profile/17037904717001121978noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-42222071155445652412016-07-04T03:12:33.189-07:002016-07-04T03:12:33.189-07:00Test the recipe. The chiffon is abit wet and also ...Test the recipe. The chiffon is abit wet and also abit sweet. Anyway to reduce the sugar use? Thanks. Shanicehttps://www.blogger.com/profile/00522467437683915799noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-76141515719422152282016-06-19T02:51:59.485-07:002016-06-19T02:51:59.485-07:00Thank you for your reply Suzanne. ��Thank you for your reply Suzanne. ��Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-40903667205447107832016-06-19T02:36:07.528-07:002016-06-19T02:36:07.528-07:00Yes can use normal pan. Steam baking is ok, but if...Yes can use normal pan. Steam baking is ok, but if you steam and the water condensation drops onto the cake, the batter will deflate so not recommended. ThanksSusanne Nghttps://www.blogger.com/profile/17037904717001121978noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-55589876939359510622016-06-19T02:11:15.214-07:002016-06-19T02:11:15.214-07:00May I know is it OK to use normal baking tray inst...May I know is it OK to use normal baking tray instead of those for chiffon mould (hole in the center)?<br />As for your recipe can I steam instead of bake? Thank you. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-1138940736984140392016-03-20T02:00:20.587-07:002016-03-20T02:00:20.587-07:00Thank you.. not yet. TSB is The Story Begins. They...Thank you.. not yet. TSB is The Story Begins. They have a fb page so you know their locations.Susanne Nghttps://www.blogger.com/profile/17037904717001121978noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-34989146745355892852016-03-20T01:59:38.929-07:002016-03-20T01:59:38.929-07:00Thanks in step 2 =) thanksThanks in step 2 =) thanksSusanne Nghttps://www.blogger.com/profile/17037904717001121978noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-2999280867024317992016-03-19T19:37:49.705-07:002016-03-19T19:37:49.705-07:00Hi, I bought the Chiffon Cakes book. Just wanna ch...Hi, I bought the Chiffon Cakes book. Just wanna check your ingredient include water. However, water was not used in the steps. When do we add in the water?Unknownhttps://www.blogger.com/profile/09145828337158117554noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-74534901544973679632016-01-25T19:54:18.641-08:002016-01-25T19:54:18.641-08:00Lovely chiffon, totally impressed with all your cr...Lovely chiffon, totally impressed with all your creations and thanks for sharing them. May I know do you conduct Private lessons? is TSB located in Ubi? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-92089246387244260202016-01-25T16:36:47.902-08:002016-01-25T16:36:47.902-08:00It shouldn't as it's rather viscous. Thank...It shouldn't as it's rather viscous. Thanks WendySusanne Nghttps://www.blogger.com/profile/17037904717001121978noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-38047961318865534242016-01-25T16:31:06.553-08:002016-01-25T16:31:06.553-08:00Hi, with the pan on the table, how do you prevent ...Hi, with the pan on the table, how do you prevent batter of one colour from flowing into the other colour?I I can't imagine how to fill the pan verticallyAnonymoushttps://www.blogger.com/profile/15044524083462449083noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-27117451465299639192016-01-25T07:15:46.242-08:002016-01-25T07:15:46.242-08:00Do you mean when you add the sugar? Usually I stop...Do you mean when you add the sugar? Usually I stop but if you can manage you can continue to mix while you add. Yes you continue to mix after you add the sugar in 2 additions (1/2 each time).Susanne Nghttps://www.blogger.com/profile/17037904717001121978noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-57526712637380581312016-01-25T07:01:24.046-08:002016-01-25T07:01:24.046-08:00Hi. For pt 4 adding caster sugar, do you continue ...Hi. For pt 4 adding caster sugar, do you continue mixing using mixer? ~stArlitE~https://www.blogger.com/profile/00389991245584145172noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-12820067744649696622016-01-25T04:04:30.190-08:002016-01-25T04:04:30.190-08:00Just need to spoon each batter individually diagon...Just need to spoon each batter individually diagonally. If the meringue is of the right consistency, the viscosity will be such that they do not mix. ThanksSusanne Nghttps://www.blogger.com/profile/17037904717001121978noreply@blogger.comtag:blogger.com,1999:blog-4001189483359117348.post-2807679556103688012016-01-24T21:14:39.443-08:002016-01-24T21:14:39.443-08:00How did you manage to have the colors so straight ...How did you manage to have the colors so straight and did not mixed with the other colors?Anonymousnoreply@blogger.com