tag:blogger.com,1999:blog-30137456.post115139280717841671..comments2023-10-18T21:37:18.624+08:00Comments on Yochana's Cake Delight! : CHOCOLATE MINT CAKE WITH FUDGE TOPPINGAunty Yochanahttp://www.blogger.com/profile/07265525349059979821noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-30137456.post-3032762949656576302014-09-25T15:11:22.390+08:002014-09-25T15:11:22.390+08:00Hi Yochana,
Shouldn't I add baking powder or ...Hi Yochana,<br /><br />Shouldn't I add baking powder or baking soda into this cake? Please advise.<br /><br />Thanks<br />IndiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-59952521814904832942011-05-17T19:40:20.697+08:002011-05-17T19:40:20.697+08:00Hi Yochana,
Can I replace the peppermint essence...Hi Yochana, <br /> Can I replace the peppermint essence wih something else ? If yes, such as what ?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-65055559765609109992009-10-29T09:37:12.745+08:002009-10-29T09:37:12.745+08:00Congrats Rina.
rgds.Congrats Rina.<br /><br />rgds.Aunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-73819395896174324272009-10-28T23:05:17.111+08:002009-10-28T23:05:17.111+08:00Hi,
My daughter wanted a mint cake for her coming...Hi, <br />My daughter wanted a mint cake for her coming birthday in November, I came across your recipe in "MYCakeDeco Club" I tried the recipe two days ago, it turned out very well and the whole family and my friends love it. It is very kind of you to share your recipe. I will definitely try all your other recipes. Thank you Yochana.Rina de Ronhttps://www.blogger.com/profile/11257519205665013697noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-84975645719708163922009-05-27T16:01:03.911+08:002009-05-27T16:01:03.911+08:00Hi Kathryn
I used a fixed cake tin..no loose bott...Hi Kathryn<br /><br />I used a fixed cake tin..no loose bottom tin. Since you lost the bottom plate, I guess you have to buy another one cos putting in a wooden board will not help.<br /><br />rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-30216775914803052312009-05-27T09:59:12.033+08:002009-05-27T09:59:12.033+08:00Hi Auntie, i have a question about the baking tin....Hi Auntie, i have a question about the baking tin. This cake suppose to use a loose base baking tin or one that has a fixed base? <br /><br />I have a loose base cake tin which the base is missing. is it safe to use a cake board to be the base and bake it in oven?Kathrynhttps://www.blogger.com/profile/13544713281073110887noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-15872997773402366922008-11-07T19:08:00.000+08:002008-11-07T19:08:00.000+08:00Hi Chris,spongy means fluffy..rgdsHi Chris,<BR/><BR/>spongy means fluffy..<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-82295289410100465482008-11-07T17:05:00.000+08:002008-11-07T17:05:00.000+08:00Aunty Yo, you mentioned that the sugar and the egg...Aunty Yo, you mentioned that the sugar and the egg are to be beaten till spongy, what is "spongy"? If using good stand mixer, on what speed to use and beat for how long (roughly) to achieve that spongy stage? How do I tell it's spongy or not? Thank you for your time! ChrisAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-38924815885366440032008-10-03T15:26:00.000+08:002008-10-03T15:26:00.000+08:00Hi Angeline.For double recipe, you need to use a 1...Hi Angeline.<BR/><BR/>For double recipe, you need to use a 10" rather than a 9". When the cake is too high, it takes a longer time to cook and that is why your middle part is uncook.<BR/><BR/>Tube pan is like a chiffon pan but without the loose bottom. Loaf pan is just a rectangular tin.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-82814384187148774952008-10-03T13:04:00.000+08:002008-10-03T13:04:00.000+08:00Thanks aunty.Is tube pan the same as loaf tin? I u...Thanks aunty.Is tube pan the same as loaf tin? I used 9" square for double recipes. Maybe due to my oven, i used elba and it tends to have a high temp so i always reduce to lower heat when baking.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-56328091810290189302008-10-02T17:49:00.000+08:002008-10-02T17:49:00.000+08:00Hi adeline,this recipe is by Blue Key. frankly sp...Hi adeline,<BR/><BR/>this recipe is by Blue Key. frankly speaking, I tried the recipe for the first time and it came out so delicious and beautiful.<BR/><BR/>I can't understand why your cake's centre is undercooked. Try using a tube pan the next round and it will improve. It might be due to your oven.<BR/><BR/>I bake at 175C.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-45934424698751189882008-10-02T11:24:00.000+08:002008-10-02T11:24:00.000+08:00I’ve tried this recipe for 3 times in a day with t...I’ve tried this recipe for 3 times in a day with the same prob. I tends to overbaked even I’ve reduce the temp to 150’C. The surface cracked, when I inserted a stick into the cracked surface.. it came out really wet. But the strange part is that those without cracking is firm and the stick came out clean and dry. So I continue baking and end up with a dry cake. ( Only the cracked part caused the prob) Please tell me what’s my prob? Thank youAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-43317224472917581592008-04-21T22:00:00.000+08:002008-04-21T22:00:00.000+08:00Hi againYou are really really wonderful and just d...Hi again<BR/><BR/>You are really really wonderful and just don't know how to compliment u.. FANTASTIC !<BR/><BR/>Any chance I can see the recipe from your blog for the 'Xiao long pau'??<BR/><BR/>Next, I baked the choco mint cake but without fudge again. My mum and sis-in-law like it so much. This time the cake is a bit crumbly and bit dry. Is it not enough milk or butter ?<BR/><BR/>Thanks.<BR/><BR/>CatherineMsCakehttps://www.blogger.com/profile/14073822682806944567noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-86615771162994026082008-04-20T21:51:00.000+08:002008-04-20T21:51:00.000+08:00Hi mscake,yes I do xiao loong pau. It must be eat...Hi mscake,<BR/><BR/>yes I do xiao loong pau. It must be eaten on the spot because they have soup in the dumpling, so I'm always put off with the immediate eating and you have to make it on the spot otherwise the skin will stick to the base as the skin is very thin and soft.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-67234663887817388192008-04-20T21:25:00.000+08:002008-04-20T21:25:00.000+08:00HiThanks so much. By the way, do you have any reci...Hi<BR/><BR/>Thanks so much. <BR/><BR/>By the way, do you have any recipe or have you tried out 'siao long pau', hk tim sum ? Seemed to be selling expensive outside and rather difficult to do.MsCakehttps://www.blogger.com/profile/14073822682806944567noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-91155234265710059342008-04-20T15:33:00.000+08:002008-04-20T15:33:00.000+08:00Hi mscake,You can use any milk you like. No parti...Hi mscake,<BR/><BR/>You can use any milk you like. No particular preference.<BR/><BR/><BR/>For all chiffon cakes, You can use any flour you like even plain flour will work as well.<BR/><BR/>For the choc. mint cake, it should be dropping consistency but not dropping very quickly.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-51377941630700343302008-04-18T16:56:00.000+08:002008-04-18T16:56:00.000+08:00Hi Aunty LucyAppreciate yr help on some doubt :-1)...Hi Aunty Lucy<BR/><BR/>Appreciate yr help on some doubt :-<BR/><BR/>1) when u mention fresh milk or <BR/> UHT, can I use the box type<BR/> of full-cream milk ?<BR/><BR/>2) For orange chiffon, it calls for<BR/> cakeflr/hk flr BUT mango chiffon<BR/> call for top flr. Can I use cake<BR/> flr instead ?<BR/><BR/>3) Re choco mint cake again, I <BR/> really need to know how is the<BR/> final finishing batter before<BR/> putting into the oven - the<BR/> 'the dropping' from spoon type<BR/> of consistency/texture ????<BR/><BR/>4) If 50 GM milk, is it same as<BR/> 50 ML milk ?<BR/><BR/>Thanks very much for yr help !MsCakehttps://www.blogger.com/profile/14073822682806944567noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-2350138652349846392008-04-16T21:07:00.001+08:002008-04-16T21:07:00.001+08:00Hi catherine,this cake is not lumpy nor a thick ba...Hi catherine,<BR/><BR/>this cake is not lumpy nor a thick batter. <BR/><BR/>This cake has a very fine texture and it's simply delicious.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-89368031674817866102008-04-16T21:07:00.000+08:002008-04-16T21:07:00.000+08:00Hi catherine,this cake is not lumpy nor a thick ba...Hi catherine,<BR/><BR/>this cake is not lumpy nor a thick batter. <BR/><BR/>This cake has a very fine texture and it's simply delicious.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-18544475742234108172008-04-16T19:39:00.000+08:002008-04-16T19:39:00.000+08:00Hi aunty Lucy,It's Catherine again. I went to SunL...Hi aunty Lucy,<BR/><BR/>It's Catherine again. I went to SunLik to buy the peppermint essence for the choco mint cake, also a round cake tray 8.1/2" BUT surprisingly the final cake result rose very nicely.<BR/><BR/>Not sure If my cake is a failure or half success. Like to post a few questions :<BR/><BR/>1) The final batter is very thick <BR/> and not the 'dropping' type of<BR/> consistency like what I used to <BR/> get.<BR/>2) 1/4 time thru baking, the top <BR/> layer has got lumps protruding<BR/> out from the surface..<BR/>3) It rose up quite nicely BUT <BR/> after 50 mins, I checked, the<BR/> middle part still wet, so I hv<BR/> to extend the baking time till<BR/> 1hr n 10 mins. Then the cake is<BR/> cooked.<BR/>4) Cake texture a bit coarse and it<BR/> looks oily in appearance BUT<BR/> my girl said it's nice and the<BR/> peppermint taste is good.<BR/>5) Can I change to cakeflour <BR/> instead ? notice using cakeflr<BR/> for sponge cake, it's so fine.<BR/>6) I hv to use 6 small eggs in <BR/> order to get 230gm. Bought fm<BR/> NTUC.<BR/>Very sorry for so many questions as I am hesitating now whether to bake the same cake again for my father's death anniversary. Thanks again.MsCakehttps://www.blogger.com/profile/14073822682806944567noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-60204181616907339312008-04-15T14:06:00.000+08:002008-04-15T14:06:00.000+08:00Hi mscake,It's so nice of you to make the cake for...Hi mscake,<BR/><BR/>It's so nice of you to make the cake for your father's death anniversary.<BR/><BR/>rgds.Aunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-14740257537485859272008-04-15T12:37:00.000+08:002008-04-15T12:37:00.000+08:00Hi aunty Lucy,Thanks so much for yr help. Will go ...Hi aunty Lucy,<BR/><BR/>Thanks so much for yr help. Will go and get the fresh cream and try out this few days. <BR/><BR/>Hope my cake will turn out nice as I want to use it for my father's death anniversary this coming Monday.<BR/><BR/>Thanks again !MsCakehttps://www.blogger.com/profile/14073822682806944567noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-27159836821204081602008-04-14T22:55:00.000+08:002008-04-14T22:55:00.000+08:00Hi Mscake,You can get all cake ingredients from Su...Hi Mscake,<BR/><BR/>You can get all cake ingredients from Sun Lik and Phoon Huat. For Whip cream - buy "Pour N whip" from Sunlik or Cold Storage. <BR/><BR/>Stir the butter till soft then add in flour little by little. It won't be lumpy this way.<BR/><BR/>Cheers!!<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-16039650158552687472008-04-14T17:55:00.000+08:002008-04-14T17:55:00.000+08:00Hi aunty,Thanks so much for yr advice. I tried usi...Hi aunty,<BR/><BR/>Thanks so much for yr advice. I tried using yr recipe baking the orange chiffon cake. At the start n midst of baking, the cake rose very nicely on a 8" x 6.5" rectangular tin (not the tube type). Towards 35 mins after baking, the top starts to turn dark brown and I am forced to open the oven to turn the tin the other way round.I think because of this, my cake subside a bit by abt 1". Also, when I slide the sides, the brown layers are stucked to the tin. Anyway, I am happy enough. The cake tastes very good .. Thanks again.<BR/><BR/>ps. one more thing, I want to try yr choco mint cake with fudge topping.<BR/><BR/>1) I could not find the peppermint<BR/> essence in NTUC.Where can i get?<BR/>2) What type of fresh cream?<BR/>3) To cream s.r.flour with butter,<BR/> will it be lumpy. Must we melt<BR/> the butter first ?<BR/><BR/>Thanks.MsCakehttps://www.blogger.com/profile/14073822682806944567noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-24686582960681123992008-04-13T18:48:00.000+08:002008-04-13T18:48:00.000+08:00Hi mscake,Most oven has an uneven temperature. So...Hi mscake,<BR/><BR/>Most oven has an uneven temperature. Some oven has a higher temperature behind while some is higher in front. Even top and bottom differs. I think your oven is having a major problem of having one side with a much higher temperature than the other side.<BR/><BR/>From baking cookies you will roughly know which part is hotter by seeing the colour of your cookies. Get to know your oven and when you bake a cake after 2/3 of the timing, turn the cake around and if your top is getting burnt, place a piece of aluminium foil on top and continue baking.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.com