Eupho Café Guestbook

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Eupho Café * Guestbook *

86.

Kris Hwang	URL E-mail Re. Edit Del 6/25/2006 11:20:11 AM
Wendy, I find your comments to your guest very contrary. Why?! I have visited your English site with no difficulties until lately. Why?! You told Miyuki and other guests of your web site that you've did 12 receipes when in fact most of them are already translated in English?! Why?! Many receipes that are translated in English are now deleted. Kris

Wendy	Edit Del
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.^^

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404.

Anita	Re. Edit Del 5/9/2006 12:54:28 AM
hi Wendy, i bought a pocket of Supreme Sponge flour (SRF) from a British shop here in Europe and i wonder if i can use this flour to make Chiffon cakes ? if i can must i omit or reduce the amount of baking powder in the recipe ? if i am not mistaken this is a low protien flour which has baking powder added...

Wendy	Edit Del
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.

276.

Milktea	Re. Edit Del 5/1/2006 11:41:10 PM
wendy, i was just wondering if you have another site other than this one? i know you have a chinese version of this site =P. by the way, i love your work! it must take a lot of time and effort. thanks!

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

160.

sharon	Re. Edit Del 4/19/2006 12:12:00 AM
Wendy, Just wanted to say that I really appreciate you taking time and effort to translate your recipes to English. It is really hard work trying to maintain both chinese and english version. Thanks for having the english version as my chinese is really poor. I really enjoy the cake photos and recipes at your website. Thank You very much!. :-)

Wendy	Edit Del
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!^^

138.

alicet	E-mail Re. Edit Del 4/18/2006 1:19:01 AM
Hi Wendy, I like your cakes very much. The satin bow on your sample wedding cake is really nice!!!

Wendy	Edit Del
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...^^

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70.

Anita	Re. Edit Del 4/9/2006 6:39:39 PM
hi Wendy, how are you doing ??? i am looking for some chinese baking books,do you know where can i buy them via online ? also can you recommen me a good Chiffon cakes books (chinese)? Thanks.....:))

Wendy	Edit Del
If you are also in USA or Canada, maybe you can try this: http://us.yesasia.com/b5/Chinese/Index.aspx I learned Chiffon cakes on internet, so don't know which book is good for that~:P

57.

Jessica	Re. Edit Del 3/24/2006 2:35:29 PM
Hello wendy, Do you have a chocolate mousse cake recipe? Thanks a lot.

Wendy	Edit Del
Yes, I have a recipe for chocolate mousse cake: http://www.euphocafe.com/recipe.asp?rid=314 If you like it, I can write the English recipe for you.^^
Jessica	Edit Del
Thank you, would definitely love an English recipe from you. :)

51.

Dawn	Re. Edit Del 3/22/2006 9:32:45 PM
Saw your delicious looking chicken with peking sauce and you have inspired me to cook it at the weekend instead of ordering take away. Thank you

Wendy	Edit Del
You're very welcome~^^ If you need other recipes, please let me know. Thanks for visiting!

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