Yochana's Cake Delight! : Macadamia White Chocolate Cake

Tuesday, July 15, 2008

Macadamia White Chocolate Cake

26 comments:

Anonymous said...: Aunty, this cake is very nice! I like it. hee. =) yummy!

Cui; July 15, 2008 9:38 pm
Cher said...: Hi Aunty Lucy,

Saw your Rose chiffon cake, looks so fluffy and yumz. May I ask where I can find Damask rose syrup and rose hip jam in Singapore?
Is there any substitute for the rose syrup?; July 15, 2008 11:45 pm
Cher said...: Hi Aunty Lucy,

Saw your rose chiffon cake, looks so fluffy and yumz. May I pls ask where I can find Damask rose syrup and rose hip jam in singapore?
Will I be able to substitute the rose syrup?
Many thanks. :); July 15, 2008 11:53 pm
Anonymous said...: Hi aunty,

Can u pls give me the recipe? It looks so very nice n yummy....; July 16, 2008 1:28 am
Anonymous said...: Hi Aunty,

This is really an early morning inspiration just by looking at the lovely cake.

How I wish to have a slice for my breakfast :)-

Zainab; July 16, 2008 8:01 am
Anonymous said...: Wow..it seems that you make cakes/buns everyday.If I were you,my father will roll his eyes at me.

My little children said you're clever to make ice cream.Hee.Yes,I made strawberry yoghurt and coconut gelato last Mon.How do I make chocolate ice cream?; July 16, 2008 8:53 am
Anonymous said...: Aunty Yochana,

Need to ask you a question re making of lotus paste, Quote "Pour in blended lotus seeds, sugar, oil,salt and fry till water dries up." Unquote. Do we pour the oil in all at one go?

Sorry to have ask this question in the comments of Macadamia White Chocolate Cake.

Joann; July 16, 2008 9:52 am
Anonymous said...: Aunty Yochana,

I have a question on making of lotus paste, Quote "Pour in blended lotus seeds, sugar, oil,salt and fry till water dries up." Unquote. Do we pour the oil in all at one go?

Sorry to have this question in comments of Macadamia White Chocolate Cake.

Thanks
Joann; July 16, 2008 9:54 am
Aunty Yochana said...: HI Joann,

There are two ways of doing it:

You can either blend the oil with the lotus seeds or you can pour into the kuali gradually while frying it.

rgds; July 16, 2008 12:43 pm
Aunty Yochana said...: Hi Di,

Just add in some melted chocolate and cocoa powder.

rgds; July 16, 2008 12:46 pm
Aunty Yochana said...: Hi cheryl,

I bought my rose syrup from Anna Phua. It has some rose petals inside the syrup. I cheated...I did not use rose hip jam. I used strawberry jam instead.

rgds; July 16, 2008 12:52 pm
Aunty Yochana said...: Oh, I'm glad you like it Cui. Joanne loves it too...

rgds; July 16, 2008 12:54 pm
Anonymous said...: Hi Auntie Yochana

May I know if which brand of white chocolate do you use for this cake and where can we buy it?

I used the white chocolate from Phoon Huat and I end up adding more and more shortening to it because the melted chocolate becomes so coarse!!

Cheers
Olivia; July 16, 2008 3:11 pm
Anonymous said...: Aunty Yochana,

Thanks for your prompt reply. Will be making the lotus paste later, hope it turns out well.

Joann; July 16, 2008 4:27 pm
Anonymous said...: Hi auntie yochana

Sorry to leave this post here but i've got some questions to ask on egg tarts hope you can help me.

I have tried your egg tarts a few days ago, the taste was ok but felt that its a little too sweet, how much sugar can i reduce? Another thing was after baking there are bubbles on the surface is that normal? The tart also turn soft the next day although i store in air-tight container.

Another question do you know where can i get black seasame paste in Singapore?

Thanks for your time

Justina; July 16, 2008 5:38 pm
Cher said...: Thank you very much for your info Aunt Lucy.

Brgds; July 16, 2008 8:53 pm
Aunty Yochana said...: Hi Justina,

Taste is up to you to taste. The egg tarts taste just nice for me , so you have to judge yourself how sweet you want. Dip your finger into the egg mixture and taste it.

I think you whisk your eggs till bubbles appear and that gives your egg tarts all the bubbles. Just stir, don't whisk.

Egg tarts definitely turns soft even after a few hours...no way to keep it crispy till overnight.

You can buy black sesame seed powder from Medical shop. The brand is GREEN MAX. I bought mine from "Chong Hoe medical shop" in Serangoon Gardens.

rgds; July 16, 2008 9:38 pm
Aunty Yochana said...: Oh Hi Olivia,

Why do you add shortening to your white chocolate?

White chocolate is very sensitive and you must not over boil it. It will turn coarse. If it turns coarse, use it as a ganache. Add in some whipping cream.

I bought mine from Sun Lik. Varhorna white chocolate or mohrengland.

rgds; July 16, 2008 9:42 pm
MsCake said...: Dear Lucy

May I know where can I get a cake slicer in Singapore ? Is a cake leveller the same as a cake slicer ? Roughly what is the est cost of this ?

Thanks.; July 16, 2008 10:18 pm
Aunty Yochana said...: Hi mscake,

you can buy the cake slicer from Sun Lik.

rgds; July 17, 2008 4:19 pm
MsCake said...: Hi Lucy

Thanks for the info.

Catherine; July 17, 2008 9:22 pm
MsCake said...: Hi Lucy

Thanks for the info.

Catherine; July 17, 2008 9:22 pm
Anonymous said...: hi, i'm from sarawak. how does a cake slicer look like? is that the same as what wilton had? i noticed you cakes are so... even.; July 17, 2008 9:52 pm
Anonymous said...: Hi Aunty,
I've just came back from leave. Saw your macadamia white chocolate cake. Looks very yummy. Recipe from which book? My sister bought it once from Secret Recipe but the taste is not so nice. Tot of making it myself.; July 22, 2008 10:15 am
Aunty Yochana said...: Hi delia,

Recipe by Alex Goh. He got a new book that came out about 2 months ago.

rgds; July 22, 2008 10:33 am
Anonymous said...: sorry, aunty, what is the title of the book? I don't think i've seen it here in Kuching yet.; July 22, 2008 3:56 pm

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