tag:blogger.com,1999:blog-8119606156568656098.post7896699157425295207..comments2022-11-15T22:34:19.959+08:00Comments on Cooking Memos: Japanese Strawberry ShortcakeRonnihttp://www.blogger.com/profile/00440712341370025168noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8119606156568656098.post-73164196375731880492010-09-09T12:08:13.382+08:002010-09-09T12:08:13.382+08:00Hahaha! I'm just as "naked" then ;-)...Hahaha! I'm just as "naked" then ;-)Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-8119606156568656098.post-76272466291974598852010-08-21T23:50:13.585+08:002010-08-21T23:50:13.585+08:00Hehehe BlessedHomemaker, now I don't feel so &...Hehehe BlessedHomemaker, now I don't feel so "naked" without the gadgets. ;)Ronnihttps://www.blogger.com/profile/00440712341370025168noreply@blogger.comtag:blogger.com,1999:blog-8119606156568656098.post-77204780542477017852010-08-13T17:39:43.547+08:002010-08-13T17:39:43.547+08:00I don't have a palette knife too, in fact I d...I don't have a palette knife too, in fact I don't have many gadgets at home. I used my bread knife to slice the cake into layers, then using the same knife to spread the cream. As long as the cake looks presentable and most importantly, taste good, look is secondary.Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-8119606156568656098.post-54957462491276043702010-07-24T22:55:07.010+08:002010-07-24T22:55:07.010+08:00Hi Bakertan, I tried using the toothpick technique...Hi Bakertan, I tried using the toothpick technique but then it didn't work. Ok.. I admit, I haven't bought the serrated knife yet. Yeah.. really starting out in this. Thanks for the tips.Ronnihttps://www.blogger.com/profile/00440712341370025168noreply@blogger.comtag:blogger.com,1999:blog-8119606156568656098.post-51506994022437064922010-07-24T01:07:13.397+08:002010-07-24T01:07:13.397+08:00Hi,
The cake looks really good for a maiden attem...Hi,<br /><br />The cake looks really good for a maiden attempt, good job! <br /><br />For a genoise cake, the cake tin needs to be properly lined. If not it will stick to the bottom of the tin. Usually I will skip lining the sides for round pans and only line the bottom. So after baking I just run a spatula round the sides of the cake. <br /><br />For smoothing of cream, Some people use a turntable to help them achieve a smooth finish. To cut the cake nicely into layers, i use a cake leveller. You can use toothpicks to help cut the layers: http://www.baking911.com/decorating/cakes_cut_layers.htm <br /><br />cheersBakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.comtag:blogger.com,1999:blog-8119606156568656098.post-14880384238524235562010-07-17T01:39:50.052+08:002010-07-17T01:39:50.052+08:00Ahhhh I might have stuffed too much on the insides...Ahhhh I might have stuffed too much on the insides. Thanks Pook.Ronnihttps://www.blogger.com/profile/00440712341370025168noreply@blogger.comtag:blogger.com,1999:blog-8119606156568656098.post-12891922820403093222010-07-16T05:45:49.093+08:002010-07-16T05:45:49.093+08:00Hi
I use only 400ml, but you might use less cream ...Hi<br />I use only 400ml, but you might use less cream when frost inside the cake and more on the outside.<br />Pookdailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.com