Comments for Sugar Coated Kitchen

Comment on 2004 – 2007 My Sweets Collection by Alexa

Alexa — Sat, 13 Mar 2010 05:28:04 +0000

Hi, Natasha,

I just found out that I didn’t answer to your questions. Sorry about that. I must find shipped cream stabilizer and try it. If sounds awesome as whipped cream icing has always the problem that I can’t leave it out in a room temperature. About the smooth surface on my birthday cake, I spent more than 20 minutes smoothing it out. Keep doing over and over again…Haha It’s still not perfectly smooth to me but I guess I can only do what I can do best.

Bests, Alexa

Comment on Fresh Berry Fruit Tart by Alexa

Alexa — Sat, 13 Mar 2010 04:59:22 +0000

Hi, Susan,

I’m glad that you found my kitchen. How is settling down in IOWA? I hear you about having a hard time finding good bakeries that sell good quality of fresh fruit tarts. I lived in Kansas for 4 years and I don’t think I ever saw bakeries where I used to live other than one in WalMart.

If you could, I think making at home is the best way to enjoy fruit tart. As I said on the post, it started getting soggy even after 6 hours after you put everything together.
Let me know how they turned out!

Bests,
Alexa

Comment on How to make Tart Dough (Short Dough) by Alexa

Alexa — Sat, 13 Mar 2010 04:46:45 +0000

Hello Mariam,

There could be many different reasons that baking problems occur. I am not sure when your tart crusts dried, so I will guess in a couple of different ways.
If tart dough was not wrapped tightly, it can be dried while it’s chilling. If wrong type of ingredients (not enough fat or liquid, wrong type of flour) were used for making tart dough, it can be dried. If tart dough was mixed to long or rolled too think, or tart shell was over baked, tart shell can be dried out or shrink. The key point of making a good tart dough is not mixing too long.
Weather or altitude where you live could be a reason, too. This requires us (bakers) to adjust baking time, temperature, and/or sometimes ingredients as well. For example, I used to live on a high altitude / desert weather area and I had to add a little more liquid to original recipes when I make dough.

Hope this could give you some ideas to find the reason and let me know if you have further questions.

Comment on Fresh Berry Fruit Tart by Susan

Susan — Thu, 11 Mar 2010 05:54:43 +0000

Hi Alexa,
I was looking online for a fruit tart recipe, since moving here to IOWA their is not that many bakeries that sell them, actually I only found 1.
Your website and your fruit tarts look delicious I will be making them tomorrow and let you know how they turn out
Thanks so much for sharing!

Susan

Comment on How to make Tart Dough (Short Dough) by mariam

mariam — Sat, 27 Feb 2010 04:54:11 +0000

I have made tart as written in the recipe but the tarts crusts dried, would you please let me know why this happened.
Thank you
Mariam

Comment on Sugar Coated Almond and Chocolate Marble Cookies by johara

johara — Sat, 09 Jan 2010 13:09:11 +0000

it look like very nice ..

Comment on Heart Shaped Molded Chocolates for Valentine’s Day by rawr215

rawr215 — Fri, 20 Nov 2009 20:28:57 +0000

love this, this is how girls does it in Japan but since we’re in america… “guys” are supposed to do this! lol

Comment on Sugar Cookies with Royal Icing for Valentine’s Day by Becky

Becky — Wed, 11 Nov 2009 16:48:52 +0000

I add 1/3 cup white crisco to my royal icing . . . 1 2lb bag of psugar with 4 T. meringue powder and 2 T. flavoring. This will make a softer icing yet it will set up like the royal icing without the crisco.

Comment on 2004 – 2007 My Sweets Collection by Natasha

Natasha — Sun, 25 Oct 2009 19:52:54 +0000

Hey ^_^ thanks k take a look at my cake =D http://www.flickr.com/photos/tashakitty15/4040077311/ if only i had a camera like yours this was my first perfect cake
and i think you should try using whipped cream stabilizer its AWESOME doesn’t change the taste or anything all it does it doesnt let the whipped cream get watery u can leave the cake out for hours and it wont melt ive tried it and it works great =) u can find it in the baking powder/baking section in any grocery stores right now im looking on how i can make my cake smooth, just like your birthday cake how did u make it soo smooth? ^_^ oooh i ask so many questions dont worry take you time im in no hurry

Comment on 2004 – 2007 My Sweets Collection by Alexa

Alexa — Thu, 22 Oct 2009 08:12:07 +0000

Natasha, I’m sorry it takes a while to get back to you. I have a full time day job and I just get exhausted when I get home on weekdays. Enough excuses…=) If I leave my whipped cream out in a room temperature, it will definitely melt or get watery. That’s the one thing that I don’t like about whipped cream, but can’t do anything about it. (I haven’t researched why yet.) You just have to keep it in a refrigerator right before your serve or keep it in a cooler while you are delivering your sweets. So, I usually can’t make a cake with whipped cream icing for outdoor party or where I have to leave it in a room more than 15 minutes.

I haven’t heard about whipped cream stabilizer, so haven’t used it. I’m wondering how it will work without changing whipped cream flavor and texture. Have you seen this product at a regular grocery store? Heavy (whipping) cream is basically fat (which is butter that we eat) and milk. So, you will see these two different ingredients when you over whip this cream. And, it’s an interesting process. I accidentally did it when I was working at a restaurant. I didn’t get a perfect whipped cream, but I had delicious butter that I can spread on my bread. =) I will show you what it looks like one day.

Thank you so much for loving my sweets. Please ask any questions you have. I’m not an expert, but I will answer and we will discuss about any topics! I will get back to you as soon as I can. Have a great day, Natasha! =)