Thursday, May 31, 2007

Chai Spice Cupcakes



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14 comments:

  1. AnonymousMay 31, 2007 7:47 pm

    Aunty, your muffin cups are very pretty. May i know where u got them?

    Regina

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  2. AnonymousMay 31, 2007 9:13 pm

    hi aunt yochana,

    I would like to ask if you have the recipe for kaya swiss roll where the cake is of pandan flavour?

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  3. Aunty YochanaMay 31, 2007 10:13 pm

    Hi anonymous,

    For the swiss roll, use coconut milk and pandan juice then roll with kaya. It's been a long time since I've made this. Ha...you're tempting me.

    rgds

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  4. Aunty YochanaMay 31, 2007 10:20 pm

    Hi Regina,

    I got them from www.Starnet.com (I hope I got the website right)

    rgds

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  5. AnonymousJune 01, 2007 9:25 am

    aunty, i have tried your chiffon cakes recipe lately. I used a 22 cm chiffon cake pan. when I tested the cake using a skewer, it comes out clean. When the cake is cooled, I remove it from the an and cut it. I realised that the inner part of the cake surrounding the tube is damp and moist. It looks as if the cake is not cooked. can i know what is the problem? the outer part seemes okay. is it the temperature is not high enough or I need to bake it longer? Coz i used 170c for the first 10 min and reduce it to 150 for the rest. because when i used 170 c throughout the cooking process, the top part got burnt a little. sorry for the questions... thank you

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  6. yummybakesJune 01, 2007 12:48 pm

    Opps, I doubt that's the correct web, cos that's my SAF website kekek ..:)

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  7. Aunty YochanaJune 01, 2007 2:14 pm

    Hi dogbaby_25

    Sorry....forgot the website.

    Star Net Marketing Pte. Ltd.
    No. 2 Jurong East Street 21
    IMM Building #04-33V
    Singapore 609601
    Tel: 65620438

    Perhaps you guys can call up for the website.

    rgds

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  8. Aunty YochanaJune 01, 2007 2:21 pm

    Hi anonymous,

    Baking chiffon cake with your method of setting is definitely wrong thus your cake is uncooked. Don't worry about the burnt top, when you see the top burning, cover it with an aluminium foil and continue baking at the correct temperature and timing.

    rgds

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  9. Home BakerJune 01, 2007 6:16 pm

    Hi Aunty,
    How do you make the "pattern" on the cupcake glazing?

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  10. Aunty YochanaJune 01, 2007 6:21 pm

    Hi cyndi,

    I made spider web design. Pipe into circles then use a skewer to draw lines, up and down movement.

    rgds

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  11. FlorenceJune 02, 2007 4:09 pm

    Lucy,
    Pretty pink cupcakes.
    What is chai spice?
    Just curious!!!

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  12. Aunty YochanaJune 02, 2007 4:16 pm

    Florence,

    Chai spice is a kind of tea leaves. It's sold in a box - Gryphon - with 20 sachets of tea. I used these tea leaves to infuse in either the warm milk or butter to give it a very fragrant taste and smell.

    I bought them from Shermay cooking school at chip bee gardens (opp Holland Village) - same row as Pantry Magic. If you like, you can quickly ask your sister to help you buy some.

    rgds

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  13. AnonymousJune 04, 2007 8:35 pm

    Hi aunt yochana,

    Thanks for your reply. I would like to ask. What type of cake base do we normally use for swiss roll? Sponge cake?

    hehehe...i hope u'll be making some time soon! So everyone will be able to see ur pretty bakes!!

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  14. Aunty YochanaJune 04, 2007 8:54 pm

    HI anonymous,

    I have posted some swiss roll recipes in my blog.

    rgds

    ReplyDelete