[My Chinese New Year Cake *pics*]

your modelling skills is very impressive!!! GREAT cake!!!

[no pan for chiffon cake!]

I do bake my chiffon cakes in my regular pans...I have the 3" deep rounds, works great. The extra inch helps, gives the batter extra space to rise. Oh, don't forget to invert it into something.

[Demo: Topsy-turvy cake]

I second.

Thank you so much for doing this...it is really helpful to "visual" people like me. BTW, your chocolate cake is too die for!!! Perfect in texture...now I'm wishing my cakes would turn out as great as yours...hmmm, maybe in a million years.

[Stabilizing whipping cream]

can you decorate with this stabilized whipped cream?

[Golf cake]

Oh, I guess I'm too late...anyways, was going to add...on the golf clubs another option is using molded chocolates.