Yochana's Cake Delight! : Pitter Patter Bamboo Shoot Layered Cake

Thursday, March 22, 2007

Pitter Patter Bamboo Shoot Layered Cake

10 comments:

Anonymous said...: Hi Yochana,

When a cake calls for superfine flour, which type of flour are they referring to?

TIA

regards
kwa kwa; March 22, 2007 3:25 pm
Anonymous said...: Aunty,
Very beautiful cake. U r going to make all the cakes from the Sarawak layered cake book? Your cakes all looks more delicious than the photos in the book.; March 22, 2007 4:14 pm
Aunty Yochana said...: Hi delia,

I've finished baking all the baked lapis in the Sarawak Layered cake book. Still have the steamed ones to go. For bamboo shoot layered cake, I tweaked abit with the pitter patter raindrops.

rgds; March 22, 2007 8:19 pm
Aunty Yochana said...: Hi Kwa Kwa,

You can buy the Prima Superfine flour from NTUC or just use Hong Kong flour will do. It all depends on what you're making.

rgds; March 22, 2007 8:20 pm
Anonymous said...: Hi Yochana,

Is Superlite flour the same as Superfine flour. I can only find Prima Superlite flour in NTUC.

rgds
kwa kwa; March 22, 2007 10:54 pm
Anonymous said...: hello aunty yochana,

If the recipe need 200g of whipping cream for example, is it equivalent to 200ml?

regards.; March 23, 2007 10:23 am
Anonymous said...: Hi Aunty

I just saw your blog and wonder how you make the pitter patter bamboo shoot layer cake? Your cakes all look very tempting.; March 23, 2007 10:44 am
Anonymous said...: Hi aunty

I just saw you blog and the pitter patter bamboo shoot layered cake look very tempting.Can teach me how to do?

regards

cecilia; March 23, 2007 10:48 am
Aunty Yochana said...: HI anonymous,

200 gm is equal to 200 ml. They're the same.

rgds; March 23, 2007 3:27 pm
Aunty Yochana said...: Yes Kwa Kwa,

They're the same.
Superlite and superfine.

rgds; March 23, 2007 3:43 pm

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