Yochana's Cake Delight! : The Concorde

Friday, April 20, 2007

The Concorde

12 comments:

Anonymous said...: Very Nice! Yummy!

regards,
eileen; April 20, 2007 3:59 pm
Anonymous said...: wow! the concorde is simply delicious!! mind to share the recipe??

anyway aunt yochana, i've got a few questions about unmoulding cakes after baking. How do we remove cheesecake from our baking pan? If it's chilled then i would normally lay plastic cling wrap on my tin but for baked cheesecake what should we do?

thanks!; April 20, 2007 4:12 pm
Aunty Yochana said...: Hi anonymous,

to bake cheesecake, you need to use a springform tin, loose bottom or a cake ring wrapped with aluminium foil.

I would advise you to get a springform tin and most baker marts do sell these tins.

rgds; April 20, 2007 4:19 pm
Anonymous said...: thanks aunt yochana for your advice!; April 20, 2007 5:48 pm
Anonymous said...: Aunty Lucy,this looks so yummy..I think Sweet Secrets used to sell a good version of this cake,I loved it when I was a little girl.

Anonymous,if you don't wish to invest in a springform tin for baked cheesecakes,simply line the base and lightly grease the sides of your tin. After baking,let it cool COMPLETELY. Then run a butterknife around the edges,flip out onto a flate plate,remove the baking paper and re-flip onto another flat plate. There you are...; April 20, 2007 10:21 pm
Aunty Yochana said...: Stef,

The concorde are chocolate meringue and the chocolate mousse is so yummy.

Good tips for unmoulding baked cheesecake in a normal tin.

rgds; April 20, 2007 10:35 pm
Anonymous said...: Aunty Lucy,your bakes are my source of comfort in my exam fever hahahaaaa...yes yes I love the choc meringue curls on the cake...it was my favourite part... =); April 20, 2007 11:24 pm
Anonymous said...: hi:)

looks classy:)

may i know what is tepid water? is there another name for it? tq v.m.

my; April 21, 2007 11:34 am
Anonymous said...: hi:0 i googled "tepid water" and found that its a mixture of 2 parts cold water and 1 part boiling water. thanks anyway.

my; April 21, 2007 11:38 am
Aunty Yochana said...: Hi My,

If I'm not wrong, tepid water means lukewarm water.

rgds; April 21, 2007 12:47 pm
Anonymous said...: thanks stef!! thank you very much for your advice!! before i go and get a springtin, i shall use your way of unmoulding!; April 21, 2007 6:12 pm
Anonymous said...: Hi anonymous,you are most welcome. Remember that the cake must be COMPLETELY cooled...any impatience flipping a still warm cake can result in damage. Good luck!! =); April 21, 2007 7:38 pm

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