Tepee

Separate the stems and the leaves. Blanch the stems longer....10 - 12 minutes. Leaves....around 3. To preserve the bright green color, on fishing out from the boiling water, dunk the vegetables in ice water to stop the residual cooking. Drain.

Hey, I do that too! I also write down for future reference beside the recipe the size of pan I used and the bake time.

Sherribee, I do admit that my original statement sounded a bit condescending on re-reading. English is not my first language...I do have problems with sentence structure, phrasing etc (on top of cake structures ). Would it sound better if I substituted the phrase in red with if the bride? Steve, I'm not that sure I understand what you don't agree with me about?? In my first post, I was expressing my concern that some of these people may not know what they're getting into. I said... What I agreed to was with Sherri's quote, in the context of my ownvery limited experience.

Looks as if I can't have both, huh? Crispiness and tea flavor at the same time.

First of all, Sherribabee, in my edit note, I said that I did not realize that the kit was targeted at 'savvy' bakers. As such, my main concern was the ability of someone who's never handled a project such as that to take it on with the added stress factors of an impending wedding. If you had read my post carefully, I did not make a general statement covering everyone being able to get a cheaper cake than $350. It is indeed true that in Malaysia, you can not only get 1 cake for that price, you can get 2! Sad - but true. We don't have cake-decorating classes here (I am fully self-taught), so, I can appreciate that you think that this kit is a 'somewhere' for these cakers to start. I just thought it wasn't the best of situation unless one has some experience. Maybe it's just me, but I don't take credit for a design (or flowers) which is not mine. When I first started decorating cakes 2 years ago, I did 'copy' some Colette Peters and Debbie Brown cakes. However, I always gave credit to them. BTW, I make my own fondant and gumpaste and cakes from scratch. This is not to censure those who do not (in case, you read that into what I said...you seem to be very hostile towards every word I wrote). The reason is, we do not have the convenience of ready-mades in our neck of the woods. I see we agree on one point...at least.

Just made a batch of Jason's cookies. Lovely! Reduced vanilla extract to 1/4 tsp and doubled the green tea powder. I didn't have any pine nuts, so I used sunflower seeds. Browned the cookies well because I prefer crisp cookies. The green tea flavor is quite subtle..will increase by one more tsp the next time. Thanks, Jason, for the recipe.

Thoughts running through my head...... 1. I can buy a fully-decorated wedding cake for the price of the kit! I suppose her name carries a premium. 2. I'm wondering what kind of bride would be happy to say that they 'made' their own cake, when: a. they didn't contribute design-wise, b. they didn't even make the flowers themselves. 3. For above said brides who are happy enough to brag that they made this air-fix cake themselves, I don't think I'll be wrong to place their decorating skills at the lower end...which begs the question of, "How on earth are they going to cover the cake with rolled fondant or buttercream?", which is no easy feat for a multi-tiered cake. There are other things to think of like structures, transporting, keeping, and etc. They already have a zillion other wedding things to stress about. This might just push them over the edge. However, this kit would work if: 1. People are happy to equate baking a cake to decorating a cake. I baked the cake, therefore I 'made' this cake. 2. The kits are bought waaaaaaaay in advance, and there is a lot of time for practice. Some where along the line, I'm thinking/hoping that the bride will want some real personal input, in which case, the kit has become an expensive practice tool. Duh. And, so, yes, I do think it's sheer business genius to come up with a wedding cake kit which makes assembling a cake sound as easy as playing with a toy. It will sell....I just don't want to think about how many basket case brides will turn up on the wedding day. edit: I missed the part where they said it's for the savvy baker, in which case, I agree with Josette that those with experience are not likely to use the kit, they might as well copy the cake and make it themselves.

Hector, would you be interested in recipes other than chinese (which has been covered upthread)? There are some Malaysian (mostly nyonya) kuih recipes, savory as well as sweet, which uses glutinous rice.

Thanks, Wendy. This is another 2 and a quarter.......inches, that is.

I said I was making some more teapots...looks like it's just one more...change of plans. This one's for MIL. Lustre Dust put there to compare size. Oh, and this cake was covered in lustre dust, b'coz I know MIL will peel off all the fondant before eating the cake.

You are such a cake angel! 8 long hours. A labor of love, I must say. That's why I can't do cakes like that often...

Errr....don't think it's gai mei bao either. I think it's nai wong bao. No success in googling for recipe, but I found 2 recipes for the custard; one for steamed buns and one for deep-fried...none for baked buns. I'm sure the fillings can be used in baked bread. Will have a go at making them (don't hold your breath) because my girls love them. Very convoluted custard recipe...sounds good, though. Simpler custard...just use your own bread recipe

I apologise if this post is not directly related to the first post, but this is related to the title 'Respect for your food' in a way.... My 11-yo is having her birthday soon. Being born in the Year of the Dog, I made a doggie-theme cake for her last year. I told her then that this year I'll do a 3-d realistic-looking dog cake for her. I suppose both of us thought it was a great idea. But, now I'm thinking, when it comes to the cake/dog cutting part, will I be planting some sinister seed for the future? I mean, is it OK to be cutting into the adorable 'dog'? Would it teach her to be unkind? I don't know...I didn't take psychology in school. What should I do?

Behemoth, if tamales doesn't get the vote, you can always join us at the chinese tamales cook-off starting soon. Mole Poblano? Gosh, I haven't even heard of that before. All the more reason to try making it.

There are 2 schools of thought; some (actually, a lot of folks I know) say glutinous rice is tough on the digestive process, some say it actually aids digestion. I suppose it depends on your yin-yang make-up.

Ahhh...the perfect forum host acting above and beyond her job specs!

Dailey, am I thrilled that you can finally post your pix! Great cakes. Love the colors of your shoe box cake, and the leather effect of the LV bag. To post more than one image, simply click the IMG again, go to your image in ImageGullet, copy the string and paste.

Thanks, Wendy! I don't think I can squeeze in another cake this week, already have 5 to do! Besides, getting orders for cakes is the last thing I want. You're very right in saying that small cakes have their share of difficulty. The chinese have at least 3 ways of saying 'mother'. This is the most affectionate way, "Mah Mah". And I chose traditional chinese writing over the simplified one because my mom and I learnt the traditional one. Yup! Here they come..........

Thanks, Jason, for posting that scrumptious-looking cake and describing the components. As usual, it's food porn. Yum!!!! I love the rose abstract on white chocolate hearts. Cool idea.

Throroughly enjoyed your blog! Now, I'm more in awe of pastry chefs than ever.

Thanks, Sharon. (((Hugs))) Thanks, BKeith, for all the details on rolled BC. Don't think I should try it in humid Msia. Despite its tricky texture, you've managed to do very ornate details on your cake. Wow, your flowers certainly retained its color intensity even after 4 years! Josette, it hasn't been too long since you dove into cake-decorating and, from your beautiful cakes, you've really shot up the learning curve. Great job! Would anyone else treat us to more eye candies?

After you shared your blog with us, Wendy, I can certainly appreciate how tight your schedule is. Don't blame the ladies eyeing your shoes...they certainly look good (and pretty) enough to eat! Thanks, Michelle and Kate, for your very kind words. My mother loved it so much, she didn't have the heart to eat it. She says she'll bring it to her mahjong session next week to show her friends. Now, where are the Mother's Day cakes?

Would love to see your Mother's Day cake, whether it's for your mom, yourself, storebought, buttercream, fondant or dessert cake. Did this little 2 1/4-inch cake for my mother. She doesn't like cakes, but I'm sure she won't mind something pretty. The colors are a bit weird (and what's the huge flower doing there?) but I wanted to reflect a bygone era. Rich fruit cake inside. Will be doing a few more in this teapot series next week....

The joong festival will be celebrated on June 11 here. Guess I'll wait a couple of weeks.......unless I can't stand drooling over all your joongs.

A Malay recipe, for the pic, scroll up the thread.