tag:blogger.com,1999:blog-12790784.post112826038704917793..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Kim Possible Birthday Cakelilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-12790784.post-53362423512375399882009-03-23T21:54:00.000-06:002009-03-23T21:54:00.000-06:00peiyes, heavy whipping cream is liquid and not wh...pei<BR/><BR/>yes, heavy whipping cream is liquid and not whippedAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-91314550453286116142009-03-23T11:10:00.000-06:002009-03-23T11:10:00.000-06:00hello Lily,just to reconfirm, the heavy whipping c...hello Lily,<BR/><BR/>just to reconfirm, the heavy whipping cream here is liquid form, not the whipped cream ready to ice a cake right? thanks.<BR/><BR/>PeiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-45893005676250091642009-02-20T18:37:00.000-07:002009-02-20T18:37:00.000-07:00anonymousthe heavy cream will enhance flavor and m...anonymous<BR/><BR/>the heavy cream will enhance flavor and make the icing not so tight, easier for coating and pipingAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-91310837276655717892009-02-20T14:02:00.000-07:002009-02-20T14:02:00.000-07:00Hi Lily:May I know what happened if you put more h...Hi Lily:<BR/>May I know what happened if you put more heavy whipped cream when making icing, will it get thicken more or will it make the icing to soft?<BR/>Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-62174379616516568682008-08-17T02:45:00.000-06:002008-08-17T02:45:00.000-06:00hi, i love your site, gives newbies like me lots o...hi, i love your site, gives newbies like me lots of infos, and it sure is nice that you answer questions. =)<BR/><BR/>i am attempting to bake a cake for my daughter's outdoor party, and i am here in the philippines, makes me wonder if the buttercream would hold up in the heat. and then i saw your note. is it okay to use butter-flavored shortening so as to keep the buttery flavor?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-55598414065900384912008-07-16T20:18:00.000-06:002008-07-16T20:18:00.000-06:00katiesure you can double or in your case increase ...katie<BR/><BR/>sure you can double or in your case increase by 1 cup which will be an increase of 1/2, so all the other ingredients will be increased by 1/2 tooAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-38807801217640421832008-07-16T16:49:00.000-06:002008-07-16T16:49:00.000-06:00HiI was wondering.. if I want to make a bigger cak...Hi<BR/>I was wondering.. if I want to make a bigger cake and say if the recipe calls for 2 cups of flour, can I add another cup and increase all the ingredients 1x? <BR/><BR/>Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-64289872484764671132008-07-05T08:10:00.000-06:002008-07-05T08:10:00.000-06:00katiei think these cakes are either plain or choco...katie<BR/><BR/>i think these cakes are either plain or chocolate sponge cakes, cut into 3 layers, sandwich with buttercream and then iced the cake with buttercream and create whatever design you desire.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-64987386038187001172008-07-04T12:21:00.000-06:002008-07-04T12:21:00.000-06:00http://www.taipan-bakery.com/eng_orders/order_e6.h...http://www.taipan-bakery.com/eng_orders/order_e6.html<BR/><BR/>Their cakes are like that.. very soft and creamy.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-28323331928964557122008-07-04T07:45:00.000-06:002008-07-04T07:45:00.000-06:00katiewhat is a chinese bakery style birthday cake?...katie<BR/><BR/>what is a chinese bakery style birthday cake? can you send me a picture and i can try and guess what the ingredients for the cake and icing are.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-13796973791793104812008-07-03T17:41:00.000-06:002008-07-03T17:41:00.000-06:00Hi LilyCan you post up a recipe of a Chinese baker...Hi Lily<BR/>Can you post up a recipe of a Chinese bakery Style birthday cake?<BR/>If not, it's okay.<BR/><BR/>Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-88077203844526934642007-09-01T08:10:00.000-06:002007-09-01T08:10:00.000-06:00orang kgjelly powder has sugar added. if you coul...orang kg<BR/><BR/>jelly powder has sugar added. if you could get jelly without sugar you could give it a try.<BR/><BR/>Perhaps you could use agar agar powder and use more liquid to cook as agar agar is stiffer than gelatinAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-17556945361723784872007-09-01T01:25:00.000-06:002007-09-01T01:25:00.000-06:00lilymI cannot buy gelatine in coz not halal for me...lilym<BR/><BR/>I cannot buy gelatine in coz not halal for me.can I use jelly?tuan umahhttps://www.blogger.com/profile/09555947250587267584noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1129176630566127762005-10-12T22:10:00.000-06:002005-10-12T22:10:00.000-06:00Hi Lily,Thank you so much for your reply. Will try...Hi Lily,<BR/><BR/>Thank you so much for your reply. <BR/>Will try and let you know the outcome.<BR/><BR/>Thanks again for the tips given on drawing.<BR/><BR/>/JulieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1129136895079352802005-10-12T11:08:00.000-06:002005-10-12T11:08:00.000-06:00TIAlight Karo syrup is corn syrup which is clear. ...TIA<BR/><BR/>light Karo syrup is corn syrup which is clear. Karo has dark syrup which is used to make pecan pie filling.<BR/><BR/>Have a picture of the cartoon and cut it out. Place onto iced cake and trace outline. you would have draw the rest. Or cut the cartoon into puzzle pieces, draw the out line as you fit the puzzle. I added choco emulco to the icing for outline. Pipe the traced outline and sink piping nozzle or tip of bag into the icing, to form a more steady wall so that piping gel will not leak. Pipe over the first piped outline to form a higher wall. Leave in the fridge to harden before filling with gel.<BR/><BR/>I hope this help, you can email me anytime. would love to have a friend who shares the same interestAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1129082314368000632005-10-11T19:58:00.000-06:002005-10-11T19:58:00.000-06:00Hi Lily,Love your web-site. Same taste bud.My daug...Hi Lily,<BR/><BR/>Love your web-site. Same taste bud.<BR/><BR/>My daughter will be very happy too if mommy could bake a cartoon character birthday cake. <BR/><BR/>Wondering if you could share what is the syrup used in the pipping gel and any useful tips on handling the gel. Am going to attempt it. TIAAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1129082274589100422005-10-11T19:57:00.000-06:002005-10-11T19:57:00.000-06:00Hi Lily,Love your web-site. Same taste bud.My daug...Hi Lily,<BR/><BR/>Love your web-site. Same taste bud.<BR/><BR/>My daughter will be very happy too if mommy could bake a cartoon character birthday cake. <BR/><BR/>Wondering if you could share what is the syrup used in the pipping gel and any useful tips on handling the gel. Am going to attempt it. TIAAnonymousnoreply@blogger.com