msandra

Button Blade Roast Beef $2.97@Maxi

Sweet corn beef soup
Chinese pie
Beef in black pepper sauce

marie

我的蛋糕还是不行,我还会再做.

wishier

好诱人啊!你们的手艺也太好了.只能远观了.

montrealpost

Marie, how is your cake coming along  :confused:
Msandra, u must have done at least 10 Pate Chinoise by now,  try the Pate Choux when u have time.

Saw nice picture below, good idea in presenting desserts(http://seasons52.com/images/media/Desserts.jpg):

marie

非常感谢二位。我做的是海绵蛋糕。我检查了烤箱，没有问题，烤前也预热了，baking powder今年刚买的，蛋清也用机器打发了，所有材料都新鲜，用具绝对干净且无油无水。等下星期有时间按msandra的方子试一下，再来汇报结果。

montrealpost

Tricks, off cause . . .  . u know that was what I was asking . . . .  so . . . .

Playing with fondant . . . of cause it's fun, else I won't told u to buy it . . .  U start with box/package, just think about colour/paterns/etc.

Starting from scrach, first u decide on pot, cleanliness, hygiene (rub-a dub dub, 3 men in a tub)  .  .  .  . carefully watching the temperature of sugar . . .  cooling .  .  .  by the time u get fondant done, u want to sit on the floor .  .  .

Now u had fun, u can restart with the pain . . . .  Sugar is on sales $1.50/2kg at Metro      

Post by msandra
Of course it didnt fall. All you need is to do some tricks .    . . . .
. . . . playing with fondant is fun just it costs too much . . . . .

msandra

Recently I am practicing cooking not baking. Going to do the pate chinoise the 3rd time. haha..

msandra

Of course it didnt fall. All you need is to do some tricks .    日本棉花蛋糕 is too soft for my 3-tier and it uses too many eggs. The spongy cake I made is beating whole egg with sugar, cake flour then melted butter. I might bake too long . I notice playing with fondant is fun just it costs too much. This is the drape i made last time.

montrealpost

Did your 3 tiers cake dented in the middle?  Most times, spong cake shrink much more in middle, 3 tiers . . . .  then u added the heavy fondant . . .   :eek:

日本棉花蛋糕食譜- the recipe looks good, is this what u used for your spong cake? I thought u said u beated whole egg. If this is the recipe,
1. My "overbeaten egg white" - refers to 至硬 in step 4.
2. Also note 低粉 is cake flour, not all-purpose.
3. Step 5:
- 先將一小撮蛋白麵糊同蛋黃麵糊攪拌=stir whatever/however u want,
- 然後才與所有蛋白麵糊搞均=this u need to FOLD egg white into mixture GENTLY, not with any sharp edge utensil.

4. For cake/dessert - sometimes u cannot just multiply ingredients for bigger cake, it just won't work. Spong cake is one, but I don't have reciepe for big cake.

I didn't realize it's so much hassle in buying Fondant. When u have time, look for receipe and try it at home.

我也有许多问题要问/答，但没足够时间，亦不够耐心翻译汉语。manana, de manana manana, de de manana . . . .    

montrealpost

你找死!!  :mad:    .   .   .   .   .    .   .   你们3个M的找3个M, perfect la!   

Try something simpler, spong cake is not suitable for beginner.  Look for quick cake such as Coffee/Banana/Carrot Cake, etc. that reliant on baking powder+baking soda for rising.

玛丽安 - since u always has problem, first check basic steps:
1. 你有没有 预热你的烤箱？
2. 你的烤箱有没有问题? (从Dollar店 买的一个温度计 检查烤箱温度是否正确。)
3. 你的"材料" 是否"新鲜"？ 过期的发酵粉(baking powder)或发面苏打(baking soda) will never work。

(SORT OF 1/4 or 1/2 tsp. into ?ml hot tap water, see if it bubble.  Somebody talked about testing validity of bakingXX before, SEARCH this Cooking Forum.)