Rea~
Thanks for stopping by!!
I'm sorry for being so lazy lately.....:P
My work has been very crazy recently, so I'm usually out of energy when I got home from the office.>_<

I planned to make a belated birthday cake at the end of April. If there is nothing wrong with my schedule, I will be able to do it.

ps. Glad to know that someone is actually waiting to see my cake~^_^

Hi~^^

For baking, I always use a kitchen scale to measure the weights.... especially for flour and all other kind of powder ingredients... believe it or not, I once scaled the weight of one cup of flour for 3 times (scooped a cup of flour and scaled, then put it back, and scooped another cup and scaled again...), but the difference between the heaviest and the lightest is 30g!!!
If making an 8" cake, the variance of 30g will definitely make a BIG difference~

So, I always encourge baking newbies to get a reliable kitchen scale first. If you have one, just follow the recipes, and I'm almost positive that you will get the same result as I did~^^

When is the wedding day? If you planned to make the wedding cake, I would suggest starting making the gum paste flowers about one month before the wedding day because these gum paste flowers can last more than few months, and will save you a lot of time and stress when the wedding day is approaching.

About the questions of attaching the bouquets... At first, I combined all flowers and taped them into one bouquet, then, used a piece of foil to cover the roots (the bottom end of the bouquet) . After the cake was delivered to the wedding hall, I just intserted the roots into the cake directly. Well, the key point is that, you'd better bend the roots into an "L" shape, so that it can stay the position after inserted into the cake.

If you need to make the sugar flowers ahead of time, I suggest using gum paste instead of fondant because colored fondant might lose the color if it's exposed to light directly, especially for pink, purple and blue colors.

You're very welcome! Let me know if you have any other questions, and I'll be more than happy to help!^^

I'm kind of lazy and busy..... Please let me know what kind of dishes you'd like to see here, and I will try to find the recipe for you.

Thanks for visiting!!
I'm sorry for the late reply..... I was away for vacation in Taiwan, and just came back to US~

Glad to know that you like my site!
I will try hard to make it better and better~^^

I'm not sure which kind of fried chicken you're looking for.... Do you have a name of the dish?

You'll get different kind of results depending on what kind of coating you use:
In this Taiwanese Salty-Crispy Chicken, I use yam starch (sweet potato starch).
http://community.webshots.com/photo/321346709/1321350689060913283EsbqsF In
this
fried chicken leg, I use all-purpose flour:
http://community.webshots.com/photo/34428230/1035179414035287291EpzfId Both
of
above are crispy~
Or if you have the name of the dish that you're learning to make, maybe I can have a better idea on how to make it.^^

Wendy, Thanks for your reply. Yes it looks like the tawianese crispy chicken. I didn't know can use sweet potato starch for coating. I learn something new today. Is it possible to share this recipe? Thanks. :-)

No problem!
I'll translate the recipe for you. ^^

Thank you, Flower!
I'll work hard to add more contents here~

Thanks for visiting!^^

Cakes using egg-separation method should be more fluffy in texture and easier to make as well. To beat whole eggs completely, it takes longer time and more efforts, but the texture will be silky and soft, I guess it's worth the efforts.^^

Thanks for visiting~~^^

I'm so happy to know that the translated recipes are helping someone!! :D
If you want to have any recipes translated here, please feel free to let me know, and I'll do it for you.
:-)

Thank you for visiting my site, Grace!
I'm glad that you enjoy the work I did for this site. If you have any improvement ideas, please feel free to let me know!

Thanks again for the comments~^_^