I just went to Shanghai Street which is so amazing to me. I've never been there, but for sure I will be there so often in the coming future.
I saw a Kitchenaid mixer, but it is a big one, 5L, which is too big for me and out of my budget. The one I saw is HKD2,xxx. I just want to make a 9.5"cake and 5L may be a bit big for me. Am I right? What is the capacity of your mixer? Do you think a 2.5L to 3L is enough for me? I saw a brand called Asko, have you ever heard of this brand, any comment??? Too many ???, but thanksss.
You are so great to have a 6L mixer. No wonder your cakes look and taste so great. I really want to lick the monitor to taste your cakes. Right now, I just focus in making cakes. In fact, I know nothing about making bread. But for sure, will try later.
I got a question regarding the baking pan's material. The one I used is Baker's Secret, both 9.5"one and cupcakes one turn rusty after a while(grey/black and non-sticky one). I have already ask my maid to keep it completely dry before putting back to cupboard. But still, they turn rusty. I want to buy some new one. Is the "white iron" or the "aluminum" good? or any other suggestions/brands??
I want to buy a mixer with mixing bowl because I want to make angel food cake. I learn it from my sister-in-law in Canada, she used a Kitchenaid one, without a mixing bowl. I do remember I used one hour to mix the batter(of course including every steps).
All of my baking pan are bought in Canada. Some of them are Baker's secret and one is from Ecko. It is the edge of the baking pan and the buckle got rusty. If I use them to make muffin, it is still acceptable since I will put a paper cup inside first. But for a regular round cake.....Oh no no no!!!
I tell you a secret, my husband, my daughter and little son are all borned in May. I will make a three layers cake(just like a wedding cake) for them in coming May and that's why I would like to renew/upgrade my baking tools. Do you know where can I find a cake holder/stand to place the three layers of cake? I have found one in Shanghai Street, but too big for me. I want to have a 5", 7" and 9.5" one. Maybe I need to tailor make one, but I know nowhere.
Today I have to make a cake for my seven months baby. I celebrate with him at every month birthday. Maybe, a big muffin for him (a big muffin looks like a mooncake)
Wow, three layers, marvellous! I also used to celebrate every month birthday with my daughter with a cake shop cake. (your son is so good that he can have one that you bake for him) I have stopped doing this after my daughter reached one year old, 'cause my brother and sister say to much. :cry: :cry:
Can you tell me where is 專業烘焙?? I want to take a look of the cake layers.
I have tried your recipe of 雪紡蛋糕, the taste is really good. However, my problem is (same problem as I bake the sponge cake) ---- when the cake is done, it rises up so good, but after I take it out / let it cool down, it drops and the top surface is flat. The worst of all is the surface contract as some wrinkles. All these does not affect the taste, but just the outlook. I have seen some cake got a flat and smooth surface. What is the hint of that? (I have follow your recipe to turn if up side down right after the cake is taken out from the oven).
http://www.albumtown.com/data/dfd6d3e1cc00d58f69d8505479da0d6e/39794_p539042.jpg
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