The recipe I got from joyofbaking.com and it was much better than the previous recipe I used. The flavour of orange came out beautifully without any artificial flavourings and the texture of the cake was moist and soft.
Sadly, during the removal of the cake from its mould, I was not careful and the cake looked terrible. :( Sigh. What a waste because it was a delicious cake. But they still enjoyed the cake and I hope it'll make her hospital days a little better.
Shall improve on the appearance next time. I always believe that food, like people, must not only have quality on the inside but also on the outside!
Speaking of which, I have since come to realise that in the face of competition, everyone is superficial. Such is a skill treasured and sought after by many. It can make or break you, and it can redefine you. In the face of all these, I must send a strong reminder to myself:
Remain true, remain strong and remain in the race.
8 comments:
what are you worrying about? How are your university applications?
hello fiona! thanks for the kenwood oven suggestion(: btw it'll be great if you have a tagbox haha more convenient for me/your other readers to comment!
I used to have one, but it got spammed so I removed it. Comments are more "private" I feel! Only problem is that everyone goes by anonymous so I can't figure out who is who.
hey fiona..i was just wonderingwhen you cut the sugar by half, wouldn't it affect the texture of the cake or anything...? btw your cake looks really good(: post more often! would love to see more of your bakes!
hello fiona! for your toppings and mousse, which brand of heavy cream do you use? im really confused about all the cream stuff...and they are so limited i can't find many brands around! and expensive too ><
The texture of chiffon cakes is determined mainly by the egg whites. So cutting the sugar does not affect much. For other cakes though, try and maintain the proportion of dry and wet ingredients in the recipe.
Heavy cream is typically expensive. My brand is Greenfields, but I bought it because it's priced reasonably, more than quality. For really quality products, they're more expensive and difficult to find, those found in phoon huat serves fine as well.
oh..thanks(: where did you buy your greenfield cream from? they don't have it at phoon huat right?
oh sorry, it's the millac brand. was confused with something else.
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