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  Topic: FONDANT
Linda

Replies: 14
Views: 2177

PostForum: Cake Decorations 101   Posted: Thu Jul 24, 2008 1:48 pm   Subject: FONDANT
May

I have only kept my fondant covered cakes at room temperature till the point of presentation e.g. 2 days. After the cake has been sliced, the recipients or I have always kept the cake in the f ...
  Topic: FONDANT
Linda

Replies: 14
Views: 2177

PostForum: Cake Decorations 101   Posted: Thu Jul 17, 2008 2:23 pm   Subject: FONDANT
May

Yes, I do. I always crumb coat my cakes. As I absolutely dislike butter cream, marzipan, I will use either piping gel or chocolate ganache.

Choice of cakes and filling used is important if ...
  Topic: FONDANT
Linda

Replies: 14
Views: 2177

PostForum: Cake Decorations 101   Posted: Wed Jul 16, 2008 1:48 pm   Subject: FONDANT
May

The purpose of doing that (buttercream/jam/piping gel/ganache) is to crumb coat the cake, so as to have a smooth finish. When you lay your fondant over the cake, there will not be any bumps. ...
  Topic: Thank You KC - Walk Through Memory Lane
Linda

Replies: 10
Views: 5269

PostForum: Gifts from the Heart   Posted: Tue Apr 29, 2008 3:47 pm   Subject: Thank You KC - Walk Through Memory Lane
Thank you for enjoying. Hopefully these has motivated everyone that you too can do these, if not better. If I could, surely everyone else can.
  Topic: Thank You KC - Walk Through Memory Lane
Linda

Replies: 10
Views: 5269

PostForum: Gifts from the Heart   Posted: Sun Apr 27, 2008 11:26 pm   Subject: Thank You KC - Walk Through Memory Lane
euniceface

My blog is currently undergoing major "renovation" works, as I no longer have the time to do some of my previous activities.

Thank you ladies to appreciating some of my crea ...
  Topic: Thank You KC - Walk Through Memory Lane
Linda

Replies: 10
Views: 5269

PostForum: Gifts from the Heart   Posted: Sun Apr 27, 2008 4:40 pm   Subject: Thank You KC - Walk Through Memory Lane
Even though I may not actively post here, there will always be a place in my heart for KC, as it is here that I discovered my passion for baking and cake decorations.

Here's sharing some of my crea ...
  Topic: My First Wedding Cake Order
Linda

Replies: 11
Views: 5341

PostForum: Gifts from the Heart   Posted: Tue Feb 12, 2008 3:53 pm   Subject: My First Wedding Cake Order
nora

It is the moisture in the air that is causing the problem. When the weather is hot, there is less moisture. In air con room, the cool air is dry, also less moisture.
  Topic: My First Wedding Cake Order
Linda

Replies: 11
Views: 5341

PostForum: Gifts from the Heart   Posted: Tue Feb 12, 2008 3:04 pm   Subject: My First Wedding Cake Order
nora

On the assumption that the cake is neatly stacked and filled, to have smooth fondant covering your cake, you have to ....

(1) Crumb coat your cake and rest it a while till the crumb coatin ...
  Topic: MMF (Melted mashmellow fondant)
Linda

Replies: 27
Views: 6790

PostForum: Candy & Chocolate Factory   Posted: Tue Oct 09, 2007 9:29 am   Subject: MMF (Melted mashmellow fondant)
Gina

NEVER put fondant and the likes in the fridge, unless you don't intend to take it out to room temperature. Putting it in the fridge and then taking it out will definitely cause sweating.

F ...
  Topic: MMF (Melted mashmellow fondant)
Linda

Replies: 27
Views: 6790

PostForum: Candy & Chocolate Factory   Posted: Mon Oct 08, 2007 10:57 pm   Subject: MMF (Melted mashmellow fondant)
Gina

The recipe for gum paste is available in the Wilton's website. Although from trying both home-made sugar paste and gum paste and Wilton's ready made ones, I personally use the ready made ones ...
  Topic: MMF (Melted mashmellow fondant)
Linda

Replies: 27
Views: 6790

PostForum: Candy & Chocolate Factory   Posted: Mon Oct 08, 2007 5:13 pm   Subject: MMF (Melted mashmellow fondant)
Edith

No. MMF is not for making figurines. When I say figurines, I'm referring to those 3D type. If you are doing like flat shapes, they are ok. Just keep in mind the MMF doesn't dry like sugar ...
  Topic: MMF (Melted mashmellow fondant)
Linda

Replies: 27
Views: 6790

PostForum: Candy & Chocolate Factory   Posted: Mon Oct 08, 2007 2:38 pm   Subject: MMF (Melted mashmellow fondant)
fattybombombom

Just to share with you some of my past successes/failures.

For covering cakes/cupcakes - sugar paste (aka fondant) and/or MMF. MMF is more sensitive than fondant.

For making f ...
  Topic: Butter Hearts Cookies (Recipe & Pic & Story)
Linda

Replies: 18
Views: 3905

PostForum: C is for Cookie!   Posted: Mon Aug 13, 2007 1:35 pm   Subject: Butter Hearts Cookies (Recipe & Pic & Story)
Alannia

Thanks for answering the question. Yes, you are correct.
  Topic: Butter Hearts Cookies (Recipe & Pic & Story)
Linda

Replies: 18
Views: 3905

PostForum: C is for Cookie!   Posted: Sat Aug 11, 2007 9:45 am   Subject: Butter Hearts Cookies (Recipe & Pic & Story)
WhiteVeil

I've always used Lurpak's Slightly Salted Butter.
  Topic: Butter Hearts Cookies (Recipe & Pic & Story)
Linda

Replies: 18
Views: 3905

PostForum: C is for Cookie!   Posted: Wed Aug 08, 2007 12:25 pm   Subject: Butter Hearts Cookies (Recipe & Pic & Story)
WhiteVeil

I'm sorry. Never counted the number of cookies that I baked with this recipe, but it is definitely more than enough for a family of 4.

Yes. Please reduce everything by half, if you w ...
  Topic: Tiramisu (recipe & pics)
Linda

Replies: 279
Views: 80721

PostForum: Sponge & Chiffon Cakes   Posted: Sun Jan 28, 2007 6:39 pm   Subject: Tiramisu (recipe & pics)
Rocher

If you are in Singapore, you can get lady fingers from CS, Jasons, The Marketplace. They carry 2 brands - Boudoirs and Vicenza.
  Topic: Sharing My Cake Decor Attempts
Linda

Replies: 9
Views: 4872

PostForum: Gifts from the Heart   Posted: Mon Dec 18, 2006 8:49 pm   Subject: Sharing My Cake Decor Attempts
florissa

Very impressive castle cake, considering it is your first attempt. I take off my hat to you for doing this on your first try.

No worries about it looking DIYed. That's what makes it p ...
  Topic: Sugar Paste (rec & pics)
Linda

Replies: 203
Views: 35832

PostForum: Candy & Chocolate Factory   Posted: Wed Nov 29, 2006 1:06 pm   Subject: Sugar Paste (rec & pics)
Aiyo, you so slim still ask you to reduce amount. If me, then he will say "don't eat". :lol:
  Topic: Tiramisu (recipe & pics)
Linda

Replies: 279
Views: 80721

PostForum: Sponge & Chiffon Cakes   Posted: Tue Nov 21, 2006 10:06 pm   Subject: Tiramisu (recipe & pics)
Wow! Your heart-shaped tiramisu is so adorable.
  Topic: Sugar Paste (rec & pics)
Linda

Replies: 203
Views: 35832

PostForum: Candy & Chocolate Factory   Posted: Tue Nov 21, 2006 2:10 pm   Subject: Sugar Paste (rec & pics)
I do not know if it is correct, but I always sift my icing sugar. This is to prevent any lumps.
  Topic: Tiramisu (recipe & pics)
Linda

Replies: 279
Views: 80721

PostForum: Sponge & Chiffon Cakes   Posted: Tue Nov 21, 2006 10:40 am   Subject: Tiramisu (recipe & pics)
mystique_spiritus

Actually you can. You can also use a squeeze bottle.
  Topic: Tiramisu (recipe & pics)
Linda

Replies: 279
Views: 80721

PostForum: Sponge & Chiffon Cakes   Posted: Tue Nov 21, 2006 9:23 am   Subject: Tiramisu (recipe & pics)
mystique_spiritus

When I first started doing this tiramisu, I also had this same fear. Being somewhat of a perfectionist, this was what I did.

1. Pour half of the syrup (weigh to get half) in ...
  Topic: Tiramisu (recipe & pics)
Linda

Replies: 279
Views: 80721

PostForum: Sponge & Chiffon Cakes   Posted: Mon Nov 20, 2006 11:05 pm   Subject: Tiramisu (recipe & pics)
Sally

I use the paddle attachment when whisking the mascarpone.
  Topic: Cranberry Sauce
Linda

Replies: 35
Views: 10270

PostForum: Sauce/Jam/Paste/Dips   Posted: Mon Nov 20, 2006 11:02 pm   Subject: Cranberry Sauce
Very Happy See, now that you've done it, you know why I said it's a winner. Taste yummy doesn't it.
  Topic: Tiramisu (recipe & pics)
Linda

Replies: 279
Views: 80721

PostForum: Sponge & Chiffon Cakes   Posted: Mon Nov 20, 2006 2:55 pm   Subject: Tiramisu (recipe & pics)
Vi

Neh, I'm no pro. Still learning along the way e.g. I can't get neat and clean white creamed sides. Mine always have cocoa powder spilling over to the sides of the tiramisu. Any tips to share? ...
 
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