tag:blogger.com,1999:blog-12790784.post114149412152244898..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Black Forest Cakelilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-12790784.post-72882470797966778102010-07-13T20:29:49.423-06:002010-07-13T20:29:49.423-06:00gonna try this today :)gonna try this today :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-48404372780045246682009-12-01T14:05:49.258-07:002009-12-01T14:05:49.258-07:00Thanks so much!! for this wonderful recipe I never...Thanks so much!! for this wonderful recipe I never tasted something as good than this I thought that the on on www.recipebuddys.com was the best but yours is so much better thanks again!!! :DUnknownhttps://www.blogger.com/profile/05927603712859978343noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-40898148617390875292008-02-03T17:16:00.000-07:002008-02-03T17:16:00.000-07:00hello lilymy housemate and I tried your recipe tod...hello lily<BR/><BR/>my housemate and I tried your recipe today but we didnt have all the ingredients so we excluded the liquor and replaced the icing sugar with normal sugar. The recipe turned out great though.The cake was light on the stomach.Easy steps to follow to baking a good birthday cake!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-69746326731831078512007-10-12T13:36:00.000-06:002007-10-12T13:36:00.000-06:00mrunalkirsch is cherry liqueur and i bought my bot...mrunal<BR/><BR/>kirsch is cherry liqueur and i bought my bottle from the duty free shop at the airport. <BR/><BR/>perhaps you would have to buy it online if your liquor store do not carry itAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-6376485406926894942007-10-11T22:24:00.000-06:002007-10-11T22:24:00.000-06:00hey lily,i searched for kirsch in most of the stor...hey lily,<BR/>i searched for kirsch in most of the stores in wine section...ppl working oover thr are unknown with this kirsch word...cn u pls tell me wht is tht and in which store or in which section will i get tht....i stay innortheast part of US...i dunno whr to search for it..help plsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-81788243396858400322007-10-06T07:25:00.000-06:002007-10-06T07:25:00.000-06:00mrunalredi whipped cream is meant for topping and ...mrunal<BR/><BR/>redi whipped cream is meant for topping and might be too soft for frosting. i think it will be better to use whipped topping and add in a tsp of gelatin which needs to be bloomed(1 tbsp of water added and let it sit/bloom) and then melt the gelatin over doubleboiling.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-4338736413458103972007-10-05T23:21:00.000-06:002007-10-05T23:21:00.000-06:00hi lily can whipping cream be replaced by reddi wi...hi lily <BR/>can whipping cream be replaced by reddi wip made with real cream...the bottle says it is whipped cream (ultra pasteurized sweetened)<BR/>also it is 14 oz9(396g) per serving 0g trans fat less than 1 gram sugar<BR/>...what type of changes will i need to do with icing sugar if i use ready whiiped cream..will i need to whisk tht too?...will it stay on the cake?,,also whr will i get kirsch..in wine section?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-47731819360459174612007-10-05T14:29:00.000-06:002007-10-05T14:29:00.000-06:00mrunalyes, you can use canola or vegetable oilmrunal<BR/><BR/>yes, you can use canola or vegetable oilAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-40843399778140189792007-10-05T14:26:00.000-06:002007-10-05T14:26:00.000-06:00mrunalcake flour can be replaced with all purpose ...mrunal<BR/><BR/>cake flour can be replaced with all purpose flour - for 1 cup all purpose remove 1 tbsp and replace with cornstarch there is no chances in the leavening agents<BR/><BR/>use the biggest whisk available and put the cream, bowl and whisk to chill till very cold in the fridge before whisking Whisk until very thick<BR/><BR/>you can get maraschino with stems in the supermarket but cherries without the stems are just as attractive<BR/><BR/>simple syrup is just sugar and waterAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-30226201927584258352007-10-04T23:15:00.000-06:002007-10-04T23:15:00.000-06:00can corn oil in ur balck forest cake be replaced b...can corn oil in ur balck forest cake be replaced by canola or vegetable oil?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-40040339711213152712007-10-04T23:11:00.000-06:002007-10-04T23:11:00.000-06:00hi lily,i read ur cake recipe and the comments.......hi lily,<BR/>i read ur cake recipe and the comments....m very eager to try the recipe..well b4 giving it a start ..i have few questions to ask..pls forgive for some stupid questions coz m a beginner :)<BR/>well u said cake flour ..can i replace te cake flour with all purpose flour which i use to make muffins and if i replace the cake flour with all purpose flour ..do i hv to make ne replacements in bakin g powder and baking soda<BR/>Also will u pls tell me how to whip the cream ..sorry for such a silly qt..but i really dunno and need to know to get through the recipe<BR/>About the cherries i hv maraschino cherroes but they are not with the stem<BR/>i would like to ask ...once i trie doing cake which has a layer of whipped cream in between two layers and my whipped cream was running over the layers ..i mean it did not for a layer<BR/>so before proceedingfor this reipe pls tell me how to whip a cream..i dun hv ne special electrical apliance to whip the cream ..i do hv a normal electrical hand grinder ..iff possible pls tell me if i can whip the cream with tht or not<BR/>Also wht is simple syrup<BR/>i guess lots of questions<BR/>but pls help me lily since m a beginner..i searched a lot for this recipe and i liked ur recipe the bestAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-77030567979556467792007-06-25T07:52:00.000-06:002007-06-25T07:52:00.000-06:00ling2you did get through with this comment. i had...ling2<BR/><BR/>you did get through with this comment. i had to moderate it before it can be published.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-12189042549589363372007-06-24T15:55:00.000-06:002007-06-24T15:55:00.000-06:00Hi Lily,your black forest cake look delicious, i w...Hi Lily,<BR/>your black forest cake look delicious, i would like to have a try baking it but before i start can i ask " simple syrup plus 1tbsp Kirsch ?" Can you please explain?<BR/> Thank you<BR/>Ling2Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-21659399071954579852007-06-22T19:17:00.000-06:002007-06-22T19:17:00.000-06:00anonymousi have never attended any training of cla...anonymous<BR/><BR/>i have never attended any training of classes for cooking or baking. i have made many blunders in baking and i found out that having the proper utensils and a good oven helped alot to the success.<BR/><BR/>i too have not found any cake supply(ingredients) store in denver and have been patronising the Wilton products in the supermarkets or Michaels.<BR/><BR/>sorry that i can't help you about getting the frills.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-27191689904802247882007-06-22T19:00:00.000-06:002007-06-22T19:00:00.000-06:00hi Lily,you made many beautiful cakes .did you tak...hi Lily,<BR/>you made many beautiful cakes .did you take classes or are you a natural baker.do you know where i can buy cake frills here in usa . i found many on line shop in uk but none here .thanks !<BR/>dianeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-38939884001675100272007-04-01T02:23:00.000-06:002007-04-01T02:23:00.000-06:00Thks for the tips, Lily!Will bear them in mind in ...Thks for the tips, Lily!Will bear them in mind in my next attempt.<BR/><BR/>BeckyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-64732076377048631262007-03-29T08:16:00.000-06:002007-03-29T08:16:00.000-06:00beckyhowever to do it does not matter as long as t...becky<BR/><BR/>however to do it does not matter as long as the towel is hot. i will sometimes put a wet towel in the microwave and heat it up.<BR/><BR/>dark pans tend to cook faster and check your oven temp with an oven thermometer, it could be hotter than 170c. I would check my cakes to see if it is done 10 minutes before the specific cooking time, cos every oven differs. perhaps you should line the analon pan with foil, this way it will safe you the problem of cake not coming out in one piece. make sure the cake is left to cool at least 5 - 10 minutes for it to set before removing from pan.<BR/><BR/>a cracked cake is ok, after icing there is no evidence.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-72930384016409957482007-03-27T20:39:00.000-06:002007-03-27T20:39:00.000-06:00I baked this cake today at 170C on the 2nd shelf f...I baked this cake today at 170C on the 2nd shelf from bottom oven, in a 9 in ANALON tin. The top cracked badly, though the cake was soft and nice height. Do u think its cos of the analon - we should bake in a aluminium tin? My analon cake tin is very dark colour - mebbe have to bake in lower temp? Is ur cake tin the normal aluminium type, Lily?<BR/><BR/>Btw, i know its a silly question to ask - but does hot towel mean we have to soak towel in hot water to make it hot? <BR/><BR/>BeckyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-57716848120357205142007-03-27T08:45:00.000-06:002007-03-27T08:45:00.000-06:00Beckyi used a hot towel and leave it on the bottom...Becky<BR/><BR/>i used a hot towel and leave it on the bottom of the pan for awhile and then use a knife to scrape the sides. The hot towel trick works everytime. to ensure easy removal, line with aluminium foil and the lift cake out of pan, then peel off the foil.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-62592951623131729382007-03-27T03:20:00.000-06:002007-03-27T03:20:00.000-06:00Lily, please advise - ru using normal cake tin or ...Lily, please advise - ru using normal cake tin or springform cake tin? Since the cake tin is not lined or greased, how do we remove the cake if we use normal cake tin?<BR/><BR/>BeckyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-89727653913961490982007-02-28T07:59:00.000-07:002007-02-28T07:59:00.000-07:00deliathe cake can be in the refrigerator for awhil...delia<BR/><BR/>the cake can be in the refrigerator for awhile to allow the icing to harden and then if not serving, it should be covered properly and leave in the fridge. Remove from fridge and leave in room temp. at least(1/2 hr depends where you are) before servingAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-28492454823462153902007-02-27T16:56:00.000-07:002007-02-27T16:56:00.000-07:00Aunty,You mean i've to cover the cake when putting...Aunty,<BR/>You mean i've to cover the cake when putting in the fridge or else the icing will dried out?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-56350251736618494682007-02-27T07:01:00.000-07:002007-02-27T07:01:00.000-07:00deliayou could not have overbeat cos heavy whippin...delia<BR/><BR/>you could not have overbeat cos heavy whipping cream will turn into butter if you overbeat.<BR/><BR/>i presume that you did not cover the cake properly and the icing dried out.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-83454948396228411742007-02-26T21:25:00.000-07:002007-02-26T21:25:00.000-07:00Aunty,I would very much like to make this cake but...Aunty,<BR/>I would very much like to make this cake but the problem i'm facing is every time i make cake with icing, the icing will crack the next day. did i over whip it or what? can u help, please? thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1157573216822357482006-09-06T14:06:00.000-06:002006-09-06T14:06:00.000-06:00monicai think that either you have overbeaten the ...monica<BR/><BR/>i think that either you have overbeaten the eggwhites, therefore when you fold it in the batter, it has gone deflated resulting an unrisen cake. since the cake did not rise, it also affected the taste.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.com