Comments for Sugar Coated Kitchen

Comment on Mocha Chiffon Cake with Fresh Strawberries by Jean Madgwick

Jean Madgwick — Fri, 16 Jul 2010 14:15:56 +0000

Please could you tell me where to buy a chiffon/angel food cake pan 13 inches
I live in Hampshire, England. Thank you.

Jean Madgwick

Comment on How to make Pastry Cream by Sai

Sai — Fri, 11 Jun 2010 16:41:27 +0000

hey Alexa, i was wondering how long can you keep the cream after made?

Comment on Mocha Chiffon Cake with Fresh Strawberries by Avrel

Avrel — Thu, 03 Jun 2010 14:53:38 +0000

What causes the cake to fall out of the pan onto the cooling rack when its inverted? However the inside is throughly cooked like it should be and taste good too but it just doesn’t stick to the pan when its inverted. please help!

Comment on How to make Pastry Cream by Lindsey

Lindsey — Sat, 01 May 2010 21:51:01 +0000

Hi Alexa,
This was a life saver! I had to make pastry tarts for my little sisters first communion and this recipe really helped out alot! I love your site! Continue the good work!

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 ..