Thursday, June 19, 2008

Blueberry Torte



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10 comments:

  1. AnonymousJune 19, 2008 9:03 pm

    Hi Lucy, long time no leave message on your blog. Lovely cakes from you, as usual. Can I check with you, for all these creations of yours, are most of your frosting used on these from your Buttercream recipe? It always look so nice and yummy!

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  2. Aunty YochanaJune 19, 2008 10:01 pm

    Hi LiLee,

    it all depends....for this Blueberry torte, I used Whipped Cream.

    rgds

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  3. cHeRyLJune 20, 2008 1:58 am

    hi was just wondering, the filling for the cake is just whipped cream? how do you manage to make it so thick and stable ?

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  4. Aunty YochanaJune 20, 2008 1:19 pm

    hi cheryl,

    I added in some gelatine mixture and on top of it I spread with some blueberry pie filling.

    rgds

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  5. AnonymousJune 20, 2008 4:25 pm

    hi again! thankyou for your speedy reply! i hope i can learn to bake as well as you. i'm 16 at the moment and i've only recently become interested in baking. sometimes it is hard to bake things because i can't find ingredients here in australia. i would love to go overseas to learn how to cook and bake, but maybe when i'm a bit older.
    by the way i love your blog! thankyou!!!

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  6. Aunty YochanaJune 20, 2008 10:32 pm

    Hi Min,

    You're still young. You will have a lot of opportunities to learn baking.

    Take care and study hard.

    rgds

    ReplyDelete
  7. MsCakeJuly 08, 2008 4:56 pm

    Hi Lucy

    Can I use the 'dairy' whipped cream for this cake? Any difference does it make by using non-dairy type and dairy ? I kept my dairy whipped cream in freezer but that means I would hv to thaw it, then measure correct amt and put balance amt back in freezer again ...? Thanks !

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  8. Aunty YochanaJuly 08, 2008 9:22 pm

    Oh Gosh....Please do not put your
    Dairy cream in the freezer. You noticed that all supermarkets put their dairy cream in the cold section and not at freezing point. Once it's freezed, the dairy cream is spoilt. It cuddles and cannot beat up again.

    For decorating cakes, please use Non-Dairy whip cream. Dairy cream cannot whip up into stiff peak and it will melt off at room temperature.

    rgds

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  9. MsCakeJuly 08, 2008 10:03 pm

    Hi Lucy

    Oh no ! I bought this dairy-whip cream from a shop selling just cake ingredients to bakeries. The lady took the box from the freezer and told me must be kept in freezer.

    Will try on this dairy-whip and see whether it works...

    Thanks for yr detailed info.

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  10. Aunty YochanaJuly 08, 2008 10:21 pm

    Hi Mscake,

    What brand is it? For Elle Vire , Candia, President and many more cannot.

    Phoon Huat has the Millac Cream...I think this should be o.k.

    I hope your's is o.k.

    rgds

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