Recent content by sarahconstw

  1. sarahconstw

    langues de chat

    I see, thanks so much for all your advice! And no, @Fablesable  haha I haven't. But I guess that means the recipe was an accurate one then, thank you (: 
  2. sarahconstw

    langues de chat

    Hi!  I just tried out a langues de chat recipe (http://allrecipes.com/recipe/10899/langues-de-chat/) and I followed the recipe completely. And it ended up tasting rather chalky. Is it supposed to taste like that? I have never tasted this biscuit before so I have no idea.  Thank you! 
  3. sarahconstw

    How To Fix Soft Runny Cream For Tiramisu

    Hi everyone! I'm thinking of making a tiramisu - my grandma's favourite dessert for her birthday on sunday :)  I've previously made one but the cream came out rather too soft unfortunately. Even after chilling it for a day!!  I used this recipe (I think it came from FN)  6 egg yolks ¾ cup...
  4. sarahconstw

    angel food cake

    Ahhhhhh whoops haha. I live in a hot environment though, so I doubt warming the egg whites willl even be necessary!
  5. sarahconstw

    chocolate nemesis

    Ahhhh thanks so much! @French Fries  haha but I've already watched the video though :)  @rpooley  are you referring to the queen of sheba or the chocolate nemesis cake? :) 
  6. sarahconstw

    chocolate nemesis

    http://drizzleanddip.com/2010/08/15/chocolate-nemesis-the-river-cafe I recently came across this recipe on the blog and I was so mesmerised by this cake I had to give it a go. But when I made it, it failed.... completely. It refused to bake. I left it in the oven for hours, doing exactly as...
  7. sarahconstw

    angel food cake

    Yes, definitely! Thanks so much :-) so uhmmm is wayne gisslen's recipe similar to making an italian meringue???? 
  8. sarahconstw

    Rugelach cookies

    I've previously made a batch of rugelach cookies using this recipe  227g cream cheese @rtp   ¾ cup butter @rtp 2 cups plain flour ¼ cup white sugar ¼ cup brown sugar ¼ tsp salt 1 ½ tsp cinnamon ½ cup strawberry jam ¼ cup apricot jam/marmalade ½  cup raisins, soaked in juice overnight...
  9. sarahconstw

    angel food cake

    Ahhhh okay thank you so much! Sorry I guess I don't quite understand the science behind baking very much (esp in the area of egg whites). May I know why your recipe says beat to stiff peaks and wayne gisslen's says beat to soft peaks though? I don't understand why there is this difference esp...
  10. sarahconstw

    angel food cake

    I didn't change this recipe, I just wasn't using it at all to begin with. And the only reason why I didn't was because I didn't have my phone with me at that time as I said above. I did vaguely rmb someone recommending wayne gisslen's recipe though so I used that one since I happened to have the...
  11. sarahconstw

    lemon butter sauce

    Hmmm @Someday  may I know how lemon butter sauce gets broken? Sorry, I've never heard of such a term before.. @Pete  I used a fresh lemon!!! hmmmm would you mind sharing with me your lemon butter sauce recipe? 
  12. sarahconstw

    angel food cake

    Hey, thanks so much!!! but btw, I actually did follow wayne gisslen's recipe completely haha. I was just pointing out the differences between the cookbook's recipe and yours! oh I actually don't have an oven thermometer oops... perhaps you misread my statement. I'm just a home baker so I don't...
  13. sarahconstw

    angel food cake

    oh, one more thing I did was use cake flour instead of all purpose flour!!
  14. sarahconstw

    angel food cake

    Hi, I just tested out this recipe (sort of) but it didn't turn out very well.... I used the recipe from professional baking by wayne gisslen cause I didn't have internet at that time oops. But anyhow, the recipes were nearly identical except that the egg whites had to be beaten til soft and...
  15. sarahconstw

    lemon butter sauce

    Hi, thanks so much for all of your responses! Sorry for the late reply, I used this recipe  http://www.food.com/recipe/bonefish-grill-lemon-butter-sauce-349189
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