Yochana's Cake Delight! : Book Shelf Layered Cake

Wednesday, March 14, 2007

Book Shelf Layered Cake

13 comments:

Anonymous said...: Hello Yochana,
I hope you still remember me(I am the chinese indonesian lady/ fried nian go :)),one of your biggest fans.
You always make a beautifull layer cakes, I always even have problem making a simple one, I want to ask you how many spoons in one layer I have to put, because my cake sometimes is still not done in the middle,is it because I put 6 spoons of batter in every layer. If you dont't mine to share your recipes and the secret to make succesfull layered cake, thanks a lot. I send you a recipe that I always use if I have alot of egg white leftover from martha stewart is really yummy, hope you will like it.
Chocolate Chip Meringue Kisses
(from Martha Stewart)

Makes 30; Prep Time: 30 minutes; Total Time: 1 hour 30 minutes

4 egg whites, warmed in the shell (submerge whole eggs in warm water)

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1/4 teaspoon vanilla extract

1 cup sugar

12 ounces semisweet chocolate chips

1. Preheat oven to 225°. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.

2. Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.; March 14, 2007 11:15 pm
Anonymous said...: aunty yochana :) my helper and i counted your cakes of the day! how do you manage to handle 6-10 bakes daily? we just tried a cookie recipe and it took us about 2-3 hrs in total! hehe

office hours is only 8 a day! you're simply amazing :); March 14, 2007 11:28 pm
Anonymous said...: hi yochana,

monica here. Can I use normal oven to bake layer cakes? if i just use the upper fire i mean, will be the same with grill? Please advice on the difference if there is. :) thanks in advance.

rgds,
monica; March 15, 2007 2:39 pm
Aunty Yochana said...: hi monica,

To make lapis, we use a normal oven. For first layer I normally use normal heat (upper and lower heat), after that I will turn on the grill mode which is the upper heat only and bake layer by layer till finish. After the last layer, I will switch back to normal heat (upper and lower) and bake for at least 15 mins before removing from the oven.

rgds; March 15, 2007 3:42 pm
Aunty Yochana said...: oh god pink, 2 to 3 hours for cookies is really slow.

I think I can bake so fast is because I have a lot of oven and one commercial oven , so everything dump in and finish by lunch time or later. Once you get the hang of it, you'll become faster and faster. I have my 76 year old mum to help me though...

rgds; March 15, 2007 4:08 pm
Aunty Yochana said...: oh yes I remember you as the chinese indonesian lady...

thank you so much for your recipe and I have posted here for everyone to share.

Spooning batter into your tin depends on the size of your tin. I normally judge when I spoon into the tin. For 8" sq tin, I normally spoon about 4 tbsp. There again, it also depends on your batter whether it's thick or watery.

regards; March 15, 2007 4:24 pm
Anonymous said...: Hi Aunty Yochana

You mum is 76 years old, then I cannot call you Aunty, Sorry to make you feel so old.

Rgds
HSL; March 15, 2007 4:45 pm
Anonymous said...: wow! you can stir up all that batter in 1 morning! i would have to start at 12 midnight!

yes.. 2 to 3 hours *blush* the cookie we tried is considered "difficult" for us and actually it failed! haha. so we came to your blog to look at your pictures :)

i tried a chocolate cookie filled with peanut butter. the peanut butter just wouldn't stay in! i'm working on making jellies now - it's A LOT easier! the unmoulding is horror though - will have to work on that!; March 15, 2007 4:49 pm
Cranberry said...: wow, another beautiful layered cake. so amazing, Lucy. ke-tow to you.; March 15, 2007 5:05 pm
Aunty Yochana said...: Thanks cranberry for your kind words. Your bakes are not far from mine anyway...cheers!!

pink..you're so funny. Try making konnyaku jelly. Very chewy and delicious jelly. Loosen the edge before unmoulding the jellies.

rgds; March 15, 2007 5:46 pm
Aunty Yochana said...: Hi HSL,

Aunty here will be reaching 50 next year so ...it's Aunty. Hahaha...

rgds; March 15, 2007 5:48 pm
Anonymous said...: Aunty,
You r really amazing! Can do so many bakes in one morning. Yesterday i bought the Sarawak layered cake book. I think i want to try to make layer cake again. The other day I tried one recipe it was not so good. i use the top heat, i think it's not cook enough. After finishing, the cake taste more like kueh and not cake. It it suppose to taste like that?; March 16, 2007 8:16 am
Anonymous said...: Wow, Yochana, the layer cake sure is beautiful. I never have the patience for it. Well done. - Yvonne; March 16, 2007 1:10 pm

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