Cup cakes for birthday
- Thread starter n2inpink
- Start date
precious_moment16
Member
Hello Bakers mummies
Have 2 questions to ask regarding bakings.
When a receipe states butter (100gm) do u estimate the amount to use of do you actually weigh the butter.
As for gm can I use the same measuring spoon that measures ml? are they the same?
Hello Chicken little
Wah.. you are superb.
Expert in Scrapbooking, Baking, oso doing BP and your work.
Wonder why your all have so much of the "excess" time beside taking care of your kids..
For me, I find it hard to manage. Had stop my digital scrapbooking for quite sometime
Have 2 questions to ask regarding bakings.
When a receipe states butter (100gm) do u estimate the amount to use of do you actually weigh the butter.
As for gm can I use the same measuring spoon that measures ml? are they the same?
Hello Chicken little
Wah.. you are superb.
Expert in Scrapbooking, Baking, oso doing BP and your work.
Wonder why your all have so much of the "excess" time beside taking care of your kids..
For me, I find it hard to manage. Had stop my digital scrapbooking for quite sometime
little_pony
Active Member
Thanks Bluey
I have replied and transferred funds too for 2 sets.
I have replied and transferred funds too for 2 sets.
SN,
I rem reading somewhere that it is due to the oven heat.
Over-mixing might be also the cause.
One of reference:
http://www.baking911.com/cakes/problems.htm#Peaked, cracked tops
I rem reading somewhere that it is due to the oven heat.
Over-mixing might be also the cause.
One of reference:
http://www.baking911.com/cakes/problems.htm#Peaked, cracked tops
little_pony
Active Member
Eileen
Ha ha now you are expert in fondant liao ha ha I can ask for help for my gal birthday liao ha ha
Ha ha now you are expert in fondant liao ha ha I can ask for help for my gal birthday liao ha ha
veronicachia
New Member
Bluey...got ur email & trf the funds already
Hi eileen
Did u take the course 2 & 3 b4 u move to fondant & gmpaste class? I understand some items used for the course 3 class wil be used for the fondant & gumpaste class but are not part of the fondant & gumpaste class' kit. So hw much additional u spent to buy those items? Tot of jumpg in2 fondant nw tat I've completed my course 1. Bt need 2 noe how much xtra to pay. Thks
Did u take the course 2 & 3 b4 u move to fondant & gmpaste class? I understand some items used for the course 3 class wil be used for the fondant & gumpaste class but are not part of the fondant & gumpaste class' kit. So hw much additional u spent to buy those items? Tot of jumpg in2 fondant nw tat I've completed my course 1. Bt need 2 noe how much xtra to pay. Thks
veronicachia
New Member
Happy Valentine's Day!
Hi,
Just to update ... these are the payment recieve.
In order of reservation:
Bluey - 3 sets
ixorarred - 1
Chicken Little - 2 (paid)
n2inpink - 1
sallyngsj - 1 (paid)
Eliz - 1 (paid)
Peng - 1 (paid-UOB)
Faitii -1 (paid)
wei - 1 (paid-ATM)
maro -1 (paid)
Kathy- 1
Eron - 1 (paid)
kl148 - 1 (paid)
mdl - 1 (paid)
As for the collection point ... I am FTWM so I will not be home most of the time but you can collect from my maid. It will be my house @ bishan.
If weekdays during lunch time, I can arrange 1 or 2 days @ Vivo or Ikea as I work near there.
Okie? Thanks!
Just to update ... these are the payment recieve.
In order of reservation:
Bluey - 3 sets
ixorarred - 1
Chicken Little - 2 (paid)
n2inpink - 1
sallyngsj - 1 (paid)
Eliz - 1 (paid)
Peng - 1 (paid-UOB)
Faitii -1 (paid)
wei - 1 (paid-ATM)
maro -1 (paid)
Kathy- 1
Eron - 1 (paid)
kl148 - 1 (paid)
mdl - 1 (paid)
As for the collection point ... I am FTWM so I will not be home most of the time but you can collect from my maid. It will be my house @ bishan.
If weekdays during lunch time, I can arrange 1 or 2 days @ Vivo or Ikea as I work near there.
Okie? Thanks!
ernietanster
New Member
Hi n2inpink,
Great to hear from you. I reckon you have a blog?
Been reading blogs listed here! Gosh, u gals are amazing! Clap clap!
Thanks for the reco of school, shall check it out!
Cheerios,e
Great to hear from you. I reckon you have a blog?
Been reading blogs listed here! Gosh, u gals are amazing! Clap clap!
Thanks for the reco of school, shall check it out!
Cheerios,e
ernietanster
New Member
Hi n2inpink,
Its me again...
Gosh, the course is really very exp... *Sad*
Its me again...
Gosh, the course is really very exp... *Sad*
Morning all,
Hi cat,
hm... i'm not sure for your bread recipe need more than 480gr... perhaps u can increase abit.
from your "after" pic, seems not proof enuf leh.. perhaps fermented time not enuf? my advise might be not right.
too much dough will result more compact bread. maybe you can try 600gr?
1-0,
a very beautiful cake! BIY muz be very proud of u
very welldone. lookforward to see your finale creations.
tulip,
by jumping class, you missed alot of a very valueable method, especially course 2 & 3, which will teach you to make many flowers etc.
wilton is very famouse with their flowers methods, it's their world class methods, classic and all time favourite methods. and all of this method are in course 2&3.
however, if you don't prefer flowers methods, you may jump class.
sugarpaste/fondant and gumpaste is indeed more on self improvised. with some basic method and using imaginations and some scatch, you can do a beautiful cake/s.
for flowers, especially royal icing flowers, can't anyhow do. if use diff methods, the flower result will be totally diff.
juz my two cents worth
bluey,
a very yummy looking malay koh leh! me saliva liao!
i receive nothing from you leh!
quick quick quick.... i wanna make payment liao! later u kick me out from the list
hi ernie,
my blog: www.myhumblearts.blogspot.com
haha! me oso very tempted to get their professional course....
beside very exp, gotta study fulltime !
i'm not ready yet to convert from FTWM to FTSM.
if you got good lobang, let me know ya? me oso will let you know if have.... kekeke
takecare!
Hi cat,
hm... i'm not sure for your bread recipe need more than 480gr... perhaps u can increase abit.
from your "after" pic, seems not proof enuf leh.. perhaps fermented time not enuf? my advise might be not right.
too much dough will result more compact bread. maybe you can try 600gr?
1-0,
a very beautiful cake! BIY muz be very proud of u
tulip,
by jumping class, you missed alot of a very valueable method, especially course 2 & 3, which will teach you to make many flowers etc.
wilton is very famouse with their flowers methods, it's their world class methods, classic and all time favourite methods. and all of this method are in course 2&3.
however, if you don't prefer flowers methods, you may jump class.
sugarpaste/fondant and gumpaste is indeed more on self improvised. with some basic method and using imaginations and some scatch, you can do a beautiful cake/s.
for flowers, especially royal icing flowers, can't anyhow do. if use diff methods, the flower result will be totally diff.
juz my two cents worth
bluey,
a very yummy looking malay koh leh! me saliva liao!
i receive nothing from you leh!
quick quick quick.... i wanna make payment liao! later u kick me out from the list
hi ernie,
my blog: www.myhumblearts.blogspot.com
haha! me oso very tempted to get their professional course....
beside very exp, gotta study fulltime !
i'm not ready yet to convert from FTWM to FTSM.
if you got good lobang, let me know ya? me oso will let you know if have.... kekeke
takecare!
pink, noted... maybe i'll try more dough or proof longer and see how... what will be the general guide for proofing? ... put in wheel pan liow... must PONG till how tall or BIG before i can cover and bake it? ... i proof till about 80% height of closed pan leh... still cannot leh... when i close the pan arh... two of the PONGed buns 'lose wind' ... does it matter? thanks.
