Comments for Sugar Coated Kitchen

Comment on How to make Pastry Cream by Alexa

Alexa — Sat, 04 Sep 2010 23:29:25 +0000

Sai, you may keep your pastry cream up to 1 week in a airtight container.

Comment on How to make Pastry Cream by Alexa

Alexa — Sat, 04 Sep 2010 23:27:10 +0000

Lindsey, I am really glad that this helped you. I believe I reply back to you via email, but leaving a reply here as well…just in case.

Comment on Coconut Macaroons by clayto

clayto — Thu, 19 Aug 2010 03:02:42 +0000

The website was very helpful and i love desert so it helps out alot

Comment on How to make Pastry Cream by Peggy

Peggy — Sat, 07 Aug 2010 17:44:26 +0000

Thank you so very much for a beautifully written and so easy to understand recipe, You’re amazing!

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