Monday, June 11, 2007

Pink Lady Cake

Raspberry Mascapone Cheese mousse with heart jelly in the middle.



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16 comments:

  1. AnonymousJune 11, 2007 8:10 pm

    hi Aunty,

    juz curious, what is the flower made of?

    regards
    feifei

    ReplyDelete
  2. Aunty YochanaJune 11, 2007 8:12 pm

    fei fei,

    the flowers are made of marshmallow fondant.

    rgds

    ReplyDelete
  3. yummybakesJune 11, 2007 8:30 pm

    Aunty,

    Do u have pics on how you made the flowers using the fondant ?

    Thanks
    Maha

    ReplyDelete
  4. AnonymousJune 11, 2007 8:40 pm

    hi Aunty,

    remind me of those claymaking experience.. :)

    regards
    feifie

    ReplyDelete
  5. Aunty YochanaJune 11, 2007 8:43 pm

    Maha,

    I used my hands to mould into a rose. There are lots of books which shows step by step in making roses. Go to kino and you can find it there.

    rgds

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  6. AnonymousJune 11, 2007 9:27 pm

    I am truly amazed :)

    rgds
    AmyT

    ReplyDelete
  7. AnonymousJune 11, 2007 9:43 pm

    hi aunty,

    I would like to try out this cake. Could you share this recipe?

    Thanks.

    regards,
    vada

    ReplyDelete
  8. AnonymousJune 11, 2007 11:03 pm

    any idea what is the book name aunty yochana for the rose making..it looks very nice :)
    -Ivy

    ReplyDelete
  9. AnonymousJune 12, 2007 12:02 am

    Hi Aunty,

    Pretty!!!
    Took you long to master the moulding of rose?? Its impressive ...

    How I wish we are neighbours :-)

    Rgds,
    angeline

    ReplyDelete
  10. AnonymousJune 12, 2007 12:12 am

    Hiii.. i search Google for tips on Konnyaku jelly n stumbled upon ur site. Lovely cakes!.. But I hope you don't mind if I side-track a little and ask if you think keeping Konnyaku jelly too long out at room temperature (~30deg), will it turn watery again?

    Thanks, hope to get your advice on this!

    -SY

    ReplyDelete
  11. Mommy DearestJune 12, 2007 2:39 pm

    HI Aunty

    Just so LOVELY, would be so nice for Mother's Day...

    ReplyDelete
  12. Baby YCJune 12, 2007 4:46 pm

    Hi!!! i have to leave u a compliment.....just simply i think u r a legend...u amaze me....i hv read so many food blogs and i came across yrs n i couldn't stop reading it from yr first post to your last. u bake n cook nearly everything. and yr jelly they are look so delicious till i am drooling in the office.

    anyway, would like to know if you hold classes as i am looking to learn cooking and baking but courses available in singapore are rather expensive or it does not suit my working hours.

    Thanks....Great job!!!! Yochana...

    :)

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  13. Aunty YochanaJune 12, 2007 8:36 pm

    Hi SY,

    If you get good quality konnyaku powder then it won't turn watery.

    rgds

    ReplyDelete
  14. Aunty YochanaJune 12, 2007 8:39 pm

    Hi,

    Those roses are small roses so it doesn't take a long time to mould it.

    Try buying wilton year books, they have pictures of how to mould a rose.

    rgds

    ReplyDelete
  15. AnonymousJune 13, 2007 2:42 pm

    Oh my! This is soooh pretty! Such a gu-niang (girlie) cake, the little girls would love this a lot. Aunty Yo, would you mind sharing this beautiful recipe with me? :) Thank you.

    ReplyDelete
  16. AnonymousJune 13, 2007 4:16 pm

    Oh Aunty Yo, on a closer look, I noticed that this pretty dessert is cake-based (cake on bottom). Can we also do a biscuit-based variation for this?

    Is there a default recipe you would use for biscuit-based cakes like cheese cakes or mousses that you can share?

    ReplyDelete