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861.
Wardah      E-mail     Re.    Edit    Del     6/11/2010 9:43:33 AM

Hi Wendy, I recently made your Chiffon Cake Roll recipe, and the cake turned out amazing. I wanted to try to use the same recipe and make a six layer cake but I was wondering if the bottom layer would be able to hold this. I know the cake is really soft so will the cake collapse or flatten out? If so, could you recommend another recipe that has the same taste but is more well suited for many layers of cakes?
Thank you,


860.
Caro      E-mail     Re.    Edit    Del     2/23/2010 5:17:48 AM

Hi Wendy. I love the strawberry mousse cake. It's chilling at the moment- fingers crossed it turns out as nice as yours. Beautiful website. Well done!
All the best,


859.
ching      E-mail     Re.    Edit    Del     8/22/2009 8:15:55 AM

Thanks for converting the measurement.

  Wendy          Edit    Del

maybe you can try using some measurement conversion table from the Internet.

I used to write recipes in volume measurements, but got complaints about failures because the way of measuring materials (especially flour) could cause huge difference comparing to weight measurements. Now, I only give out weight measurements to ensure that everyone can make and get the same result by following the same material measurements.

sorry if it caused any inconvenience for you!


858.
nc      E-mail     Re.    Edit    Del     8/22/2009 8:10:27 AM

hi! i love ur site! but i dont understand the chinese recipes =(

  Wendy          Edit    Del

sorry that I cannot translate my site word by word to English, but I will try to do as much as I can.


857.
Ching      E-mail     Re.    Edit    Del     8/22/2009 8:09:19 AM

Awesome site great, only site that I was able to get the taro cake recipe. Favor can you do the measurments in cup/tbsp/tsp. t.y.

  Wendy          Edit    Del

I'm glad that you like my site!
Though a lot of people requested to have the measurements transferred to cup & tbsp, I insist writing recipes in grams... this way, even beginners can follow the recipes strictly and succeed, leaves no room (less possibile) for failure.


855.
Mery           Re.    Edit    Del     8/22/2009 8:05:44 AM

Hi Wendy... Is Mery... remember with Paulina at JM... Hey I am trying to contact you e-mail me alexisymery@yahoo.com....

  Wendy          Edit    Del

I just added you to my facebook, hehe~^^


854.
Cathy           Re.    Edit    Del     8/22/2009 8:01:42 AM

Hi Wendy,
Do you have a recipe for Nao Yau bao? In wikipedia site, it said it's called cream bun. I used to have them in Macau. In the Chinese bakery, the cream filling on top of the bun is not as creamy and smooth. Thank you

  Wendy          Edit    Del

Nao Yau bao? Is it ⅳ뗌�]좭


853.
Hieu      E-mail     Re.    Edit    Del     8/22/2009 7:59:45 AM

Hi Wendy, Do you have a recipe for Peking style sweet and sour pork (I think the way it's said in Cantonese is "ging dong gwut")? Thank you.

  Wendy          Edit    Del

I'm sorry that I don't know which dish you're referring to.... I'm a mandarin speaker, don't speak cantonese.


852.
lemon           Re.    Edit    Del     8/22/2009 7:56:57 AM

Hi!! I really like your site... The pineapple table lace craft is absolutely beautiful~~
I'll try the pineapple cake recipe one day, I love those!!
Thank you!!

  Wendy          Edit    Del

Thank you!!^^


851.
OWERRI      E-mail     Re.    Edit    Del     8/22/2009 7:56:14 AM

OWERRI

this is an intresting site

  Wendy          Edit    Del

Thanks for stopping by!


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