[crazybabe]

wow thanks for sharing,, really a big help, now it's time to bake !! ahahaha

[Millou]

i'm not familiar with sponge cakes but steaming it might have been a better alternative. And maybe becase you opt out on not using too much oil, that might have contributed to the dehydration of the cake.

I tried to make another sponge cake with more oil, but it's as bad as my previous attempts...

My take on the cake problem, is that there may be too much liquid in this recipe. You have 6 eggs, 2/5 cup of oil, and 1/2 cup of milk, and possibly the added butter. Most sponge cake recipes that I've looked through limit the liquids to 2 (excluding flavorings/extracts). That involves eggs and water, or eggs and milk, or eggs and oil. So you can give that a try or just find a new recipe ;

Yea, i think i'm going to look for anohter recipe...

Btw, sometimes i see some ppl wrapping the cake form in some alluminium foil. Will the cake cook faster if i do that?

[__CHINA.DOLL]

This is my first time using fondant.. i was just wondering I made a cake and put butter-cream frosting on it and it has now been in the fridge for 2 days. I had already made the fondant however it wasn't really turning out like its suppose to so i decided to throw it away, so therefore i still don't have fondant yet and I'm going to make it tomorrow? will that still work? will my cake be okay even though its been in the fridge with the frosting already? should i let it stand to room temperature before putting the fondant on?

[suki_*]

This is my first time using fondant.. i was just wondering I made a cake and put butter-cream frosting on it and it has now been in the fridge for 2 days. I had already made the fondant however it wasn't really turning out like its suppose to so i decided to throw it away, so therefore i still don't have fondant yet and I'm going to make it tomorrow? will that still work? will my cake be okay even though its been in the fridge with the frosting already? should i let it stand to room temperature before putting the fondant on?

it's okay once you make the fondant... well.. i suggest you to just buy the pre-rolled fondant from the bulk barn it's way more convenient, but if you have sugar fans who are willing to eat the fondant with it, you should make it. just heat up the fondant in the microwave for 10 seconds color it and mold it, then roll it out and lay it on the cake, that way the warmth and the cold will mesh together nicely to form a strong hold onto the cake

[__CHINA.DOLL]

haha i think my friend is going to end up NOT eating the fondant..
i think im just making it so the cake looks nice and clean?
i dont have any bulk barns near me T_____________T;
Michael's was like a 1 and a half drive for me! haha

[suki_*]

haha i think my friend is going to end up NOT eating the fondant..
i think im just making it so the cake looks nice and clean?
i dont have any bulk barns near me T_____________T;
Michael's was like a 1 and a half drive for me! haha

oyy vayy
yeah that's a little hard huh...
well if you are up to making some then the best of luck!!!
fondant does really make a cake look delightful ^___^

a ssaeng cream cake doesn't look too bad too if you know your friend isn't a fan of fondant

[cozyhj]

wow

this tread is amazing! O.O

someone would go through the trouble of all this 4 other people is jst amazing!

thnQ u!

bookmaked!

[Pseudonym]

Great thread, thanks for making this.

One question: some cookies/cakes call for vanilla extract and I'm wondering if it's actually needed? Is there a big different between adding it and not adding it?

[suki_*]

Great thread, thanks for making this.

One question: some cookies/cakes call for vanilla extract and I'm wondering if it's actually needed? Is there a big different between adding it and not adding it?

HUGE Difference!

well.. to me i can taste and smell the vanilla if it's added and it just makes the cookie more delectable and tastier!

Vanilla happens to be a very soothing scent and very attractive one too when it comes to desserts~~ but if you don't have it you can still make the cookie and it will be fine

But yes there is a difference~ i wouldn't say tremendous but i just love the smell of vanilla in desserts!

[Pseudonym]

HUGE Difference!

well.. to me i can taste and smell the vanilla if it's added and it just makes the cookie more delectable and tastier!

Vanilla happens to be a very soothing scent and very attractive one too when it comes to desserts~~ but if you don't have it you can still make the cookie and it will be fine

But yes there is a difference~ i wouldn't say tremendous but i just love the smell of vanilla in desserts!

Ah, okay thanks for replying so quickly. Is there a substitute for vanilla extract?

[suki_*]

Ah, okay thanks for replying so quickly. Is there a substitute for vanilla extract?

there is artifical vanilla extract... or other extracts that you can substitute it with... but vanilla extract is already as simple as it gets in the kitchen

[aeroshaastranger :)]

wow thanks (:

i don't know why but after i take out my cookies ffrom the microwave, they're soft and slightly uncooked?
then after they cool down, they turn hard...

any idea why?

thanks

[V A L XD]

^You cook your cookies in the microwave 0.0
It could do with the factor of baking soda and if you use shortening or not.
I'm not a professional when it comes to cookies either, 'cause that's the only thing I can't bake...Cookies = my enemy. haha

[suki_*]

wow thanks (:

i don't know why but after i take out my cookies ffrom the microwave, they're soft and slightly uncooked?
then after they cool down, they turn hard...

any idea why?

thanks

a microwave?

well usually when things come out of th microwave it's still in the cooking process you need to let your food cool for a bit before consuming it.

it's the same as baking cookies in the oven they're soft and harden as they cool....

not sure if this is right though... it can also be that you are not microwaving your cookies long enough hence why it's slightly cooked or you let it cook while it's cooling.

[simple*love]

THANKSS!!!!
for this threadddd =]]]]

[Pseudonym]

there is artifical vanilla extract... or other extracts that you can substitute it with... but vanilla extract is already as simple as it gets in the kitchen

Thanks once again. One more question: what's the difference between regular sugar and confectioner's sugar? I know that the latter is powdered but I'm mixing it together to make frosting, so if I use the regular one would it make a big difference?

[V A L XD]

Thanks once again. One more question: what's the difference between regular sugar and confectioner's sugar? I know that the latter is powdered but I'm mixing it together to make frosting, so if I use the regular one would it make a big difference?

Oh ho, you can't use regular sugar to make frosting! The crystal of regular sugar is way to big to mix in with confectioner sugar. And in confectioner sugar, those large crystals in regular sugar have been grounded down to a find powder hint sugar powder so that it is easily dissolve without using liquid and easily blended. And why would you do that? You might end up with a grainy frosting 'cause there's really no liquid to dissolve the regular sugar.
Frosting = butter + confectioner sugar and...maybe a little milk. You really don't need to double the sugar intake anyways.

[suki_*]

Thanks once again. One more question: what's the difference between regular sugar and confectioner's sugar? I know that the latter is powdered but I'm mixing it together to make frosting, so if I use the regular one would it make a big difference?

yes yes it would, you can only use confectioner's sugar to make frosting because it has corn starch in it that is what allows the frosting to thicken. Also, if you use regular sugar you'll just get a really dense and translucent watery solution. Confectioner's sugar is a vital ingredient to frostings because it's lighter in density and it has the corn starch to thicken up.

if you only have granulated sugar and you want to make some confectioner's sugar:

1 Cup of granulated (regular) sugar
1 Tablespoon of Cornstarch

put into BLENDER... (the mixer with blades) whisk until it's all powdery and there you have confectioner's sugar ^____^;;

[Raindeer]

Pseudonym, I did the icing with regular sugar the other day, trust me, it did not turn out well, had to throw out the whole batch and restart with confectioners sugar. It will be grainy and will not melt.

If you want to turn regular sugar into confectioners sugar, suki's suggestion would be good, but to be honest paying a dollar for a bag of confectioners sugar is a lot more easier

Question: Ok, for say cupcakes or muffins, when the recipe says white sugar, is it strictly white sugar? Or may I use raw sugar? Is there a specific reason for using white?

[Pseudonym]

Oh ho, you can't use regular sugar to make frosting! The crystal of regular sugar is way to big to mix in with confectioner sugar. And in confectioner sugar, those large crystals in regular sugar have been grounded down to a find powder hint sugar powder so that it is easily dissolve without using liquid and easily blended. And why would you do that? You might end up with a grainy frosting 'cause there's really no liquid to dissolve the regular sugar.
Frosting = butter + confectioner sugar and...maybe a little milk. You really don't need to double the sugar intake anyways.

yes yes it would, you can only use confectioner's sugar to make frosting because it has corn starch in it that is what allows the frosting to thicken. Also, if you use regular sugar you'll just get a really dense and translucent watery solution. Confectioner's sugar is a vital ingredient to frostings because it's lighter in density and it has the corn starch to thicken up.

if you only have granulated sugar and you want to make some confectioner's sugar:

1 Cup of granulated (regular) sugar
1 Tablespoon of Cornstarch

put into BLENDER... (the mixer with blades) whisk until it's all powdery and there you have confectioner's sugar ^____^;;

Pseudonym, I did the icing with regular sugar the other day, trust me, it did not turn out well, had to throw out the whole batch and restart with confectioners sugar. It will be grainy and will not melt.

If you want to turn regular sugar into confectioners sugar, suki's suggestion would be good, but to be honest paying a dollar for a bag of confectioners sugar is a lot more easier

Question: Ok, for say cupcakes or muffins, when the recipe says white sugar, is it strictly white sugar? Or may I use raw sugar? Is there a specific reason for using white?

Thanks for the replies! Good thing I asked before doing anything that I will regret