marie

你好啊LZ,看见你的漂亮蛋糕了，真是羡慕不已。我没事在家也老做，但烤完后总也不松软，硬硬的，口感不好，但我屡试屡败，屡败屡试。能不能给介绍一下经验，或帮我分析分析原因，谢谢了先。

msandra

i donno which recipe you are using. spongy cake? pound cake? angel cake? it really depends on what you are talking about so it can be more specific. Usually the problem is on the egg and on mixing. I ask advice from  "montrealpost ". She may also help you.

try this recipe and let us know your result
http://kennymelody.mysinablog.com/index.php?op=ViewArticle&articleId=505222

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.)

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 . . . .    

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.

msandra

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

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 . . . . .

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

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):

wishier

好诱人啊!你们的手艺也太好了.只能远观了.