tag:blogger.com,1999:blog-6341370753279032047.post6041675511470198140..comments2024-03-28T17:00:11.379+07:00Comments on dailydelicious: Cappuccino Coffee entremets: I can't stay away from you.dailydelicioushttp://www.blogger.com/profile/00201162105770207061noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-6341370753279032047.post-78468034937832510572013-05-01T12:39:25.763+07:002013-05-01T12:39:25.763+07:00Hi, Anh Thu Dao
T.P.T is the mixture of icing suga...Hi, Anh Thu Dao<br />T.P.T is the mixture of icing sugar and almond in equal weight. ^^dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-83803182216512113142013-04-30T20:53:07.181+07:002013-04-30T20:53:07.181+07:00please advise me the meaning of T.P.T?
120g ........please advise me the meaning of T.P.T?<br /><br />120g ............................... T.P.T (60g icing sugar/60g almond powder). Thanks. I love your blog with all the detailed instructionlisadaohttps://www.blogger.com/profile/13951253372450856277noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-80191923214511718342013-01-06T01:54:44.686+07:002013-01-06T01:54:44.686+07:00I'm addicted to entremets me too and I love th...I'm addicted to entremets me too and I love this one you propose. I'll try it as soon as possile!nonnapaperahttp://blogthatsamore.blogspot.it/noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-44032157070537635292012-10-14T18:56:41.599+07:002012-10-14T18:56:41.599+07:00Thankyou for ur reply ! i will try again :D amazin...Thankyou for ur reply ! i will try again :D amazing blog ! keep it up !yummiki24https://www.blogger.com/profile/07943530286418315972noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-40723431973771373372012-10-07T20:53:31.514+07:002012-10-07T20:53:31.514+07:00Hi, yummiki
It can come from the percentage of the...Hi, yummiki<br />It can come from the percentage of the whipping cream or the white chocolate that you use, so if you have that problem you might have to adjust the amount of the whipping cream.dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-65386945101234935112012-10-07T16:25:24.121+07:002012-10-07T16:25:24.121+07:00Hello !! i made this the other day, but the cream...Hello !! i made this the other day, but the cream was waay to runny, when i removed it from the mold everything fell apart :((<br /><br />BUT, the chocolate cake was AMAZING! <br /><3yummiki24https://www.blogger.com/profile/07943530286418315972noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-38992790004521486832012-10-06T21:52:08.454+07:002012-10-06T21:52:08.454+07:00Hi Pook, I finally used the Thai Black Tea that yo...Hi Pook, I finally used the Thai Black Tea that you sent to me. :) THanks so much again ขอขอบคุณคุณSwee San @ The Sweet Spothttp://thesweetspot.com.mynoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-5578209464264308442012-10-06T16:22:38.744+07:002012-10-06T16:22:38.744+07:00Hi,
I just finished making the mousse but it'...Hi, <br />I just finished making the mousse but it's kindda runny. What should I do? Will refrigerate help? It definitely does not look firm like yours.Hahttps://www.blogger.com/profile/11659724509286893007noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-74822396623410145812012-10-05T10:01:26.975+07:002012-10-05T10:01:26.975+07:00Hi, Swee Foong Choo
I use dairy whipping cream. An...Hi, Swee Foong Choo<br />I use dairy whipping cream. And for the paper I think remove it before it coool will prevent this ( the cake shrink after cooling).<br /><br />Hi, Anonymous<br />I orders it from amazon UK.<br /><br />Hi, Tini<br />Thank you.<br /><br />Hi, Anonymous<br />You will need to double (or make about 1.5 quantity,) of the mousse but for the cake, just bake it it the 9 inch pan and slice it. dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-43162881265252551342012-10-05T02:29:07.675+07:002012-10-05T02:29:07.675+07:00Hi,
I'm planning to make this on Friday. I&#...Hi,<br /><br />I'm planning to make this on Friday. I'm using 9" round cake pan. What's your recommendation for the quantity of the ingredients? double?<br /><br />Thanks a lot,<br />HaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-90808281478753354842012-10-04T22:18:01.013+07:002012-10-04T22:18:01.013+07:00Ouh they look gorgeous and irresistable. Will make...Ouh they look gorgeous and irresistable. Will make them for a dinner party, thanks for sharing the recipe!<br />TiniTinihttps://www.blogger.com/profile/07361386446750394840noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-30905159487963396202012-10-04T05:47:06.078+07:002012-10-04T05:47:06.078+07:00Hi,
Thank you so much for sharing the delicious re...Hi,<br />Thank you so much for sharing the delicious recipe the cake look beautiful! I was wondering where do you purchase the mousse ring/cake ring? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-52900421557755143542012-09-29T12:43:33.875+07:002012-09-29T12:43:33.875+07:00Hi, i'm always a fan of yours. Just wondering ...Hi, i'm always a fan of yours. Just wondering if you could help clarify some questions on baking?<br />1. Do you use dairy whipping cream or non-dairy ones?<br />2. I've always been using parchment paper while baking. But i always face a problem. After the cake was cooled and the parchment paper removed from the base, i noticed that there's always dented lines appearing on the base of the cake. Is there any way that i can prevent that? <br /><br />Your help would be greatly appreciated. Thks^_^Anonymoushttps://www.blogger.com/profile/00774931399844247033noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-45157059986045112652012-09-28T19:49:35.602+07:002012-09-28T19:49:35.602+07:00Hi,Marsita yahya
Thank you.
Hi, Nisha
I cover it...Hi,Marsita yahya <br />Thank you.<br /><br />Hi, Nisha<br />I cover it with the plastic warp and keep it at room temperature, but if I want to keep it longer, I will cover with another layer of aluminium foil and freeze it, keeping it for 2 weeks is Ok, but longer the taste and the texture is not good (in my opinion).<br />^^, I'm happy to answer, the only reason that I don't answer is my forgetfulness.haha, dailydelicioushttps://www.blogger.com/profile/00201162105770207061noreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-82142428607923879872012-09-28T07:19:39.270+07:002012-09-28T07:19:39.270+07:00Hi, when you said you bake the cake and then decor...Hi, when you said you bake the cake and then decorate the next day ... how do you store that cake until next day before decorating? At room temperature inside a box without ventilation? Or inside refrigerator? Have you also tried freezing and thawing cakes before decorating them? You think that works well and doesn't spoil the cake texture & taste?<br /><br />Lots of questions I know, but I've been following your blog since a long time and felt you're quite an expert and can help answer a beginner's curious questions! Khob khun kha ^_^Nishahttp://spusht.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6341370753279032047.post-83928548773800908112012-09-28T07:14:12.549+07:002012-09-28T07:14:12.549+07:00Hi,
blogwalking & join this blog...very nice v...Hi,<br />blogwalking & join this blog...very nice view and recipe indeed.Marsita Yahyahttps://www.blogger.com/profile/11992777448361598830noreply@blogger.com