Hi, JC~
Thanks for stopping by!

For piping little dots, you need to release the pressure when you're about to finish the piping, so that the icing won't come out too much and leave a small "tail" to the dot. Also, you need to pause for 1 second while your tip is still attached with the dot, and then turn the tip a little bit and then slide and remove it to avoid the forming the tiny "tail". This way, the icing inside of your tip is not pushing out, and it will keep the closure clean and neat.
These are just some tips I have for piping. If you have any questions, feel free to let me know.

Happy decorating! ^^

When do you need the cake? Where are you now?
I'm in NJ of USA. So, if you're in the same state, maybe it will be easier to deliver the cake.
The price will vary greatly according to the design... normally, I would ask for the budget first, and then design the cake within your budget.

But, as a reminder, this kind of cake is normally more expensive than butter-cream or whipped cream cake because of the higher material costs.

I just sent you an email~ ^^

Thanks for stopping by~^^

Currently, I translate the recipes by requests.... if anyone requests for recipes to be translated here, I will do it first because translating ALL recipes will be a hugh work for me, so I'll do it gradually.... not all at once.

Since you asked, I will translate the two recipes for you. Please come back in few days~^^

Just try it~~ It's VERY yummy~^^
Home made stuff is always better than what you can have in a restaruant, right? :-)

Yup. Home made food always the best. :) At least can control the amount stuff going into it. Wendy, Thanks again for the recipe. :)

Are you saying that you have problems visiting this site? What kind of problem is that?

Currently, I have 14 recipes translated to English here. Most of them are under Western Desserts.
As for other recipes categories, you might see an error message when you click the category, if there is no recipes inside.

I didn't delete the recipes.... Or you may scroll the "updates" block on home page to see the recipe links for an easier access.

Sorry if this causes any inconvenience for you.^^

You're welcome~^^

yes, Supreme Sponge flour is a kind of cake flour that contains baking power, which could be named "self-rising flour" too.
You may just use this flour, and forget about the baking powder in the recipe. It should be enough because the egg white foam plays a more important role in Chiffons.

Yes.
If you can read Chinese, please click on the button "中文" on top frame.
Or click here:
http://www.euphocafe.com

Thank you for stopping by, sharon~^^

Well, my English is poor too. So, please bear with my translation... :P
If you need any recipes translated to English, please feel free to let me know. Hope I could make this site better and more helpful to everyone!^^

Thank you!
It's not difficult at all, just need to roll out the fondant and pick up carefully~ It's very easy to break the rolled fondant...^^