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You're welcome! SO glad you enjoyed it ☺

Hello, yes you can. The coconut milk is to compliment the pandan flavor. So if you don't want to put any milk, you can replace the 45g Coconut Milk with 35g more of pandan juice, making it total of 60g Pandan juice. Or, you can replace the 45g Coconut Milk with 35g of water. Reducing 10g of the original coconut milk content in the recipe because other liquid has no fat in them. Hope this helps 😀

Hope it works out for you 😉

That's Wilton #1M Open Star Decorating Tip 🙂

@@tse_bakery_9582 thank you 💕

@@kmb7707 You're welcome 😀

(1) Yes you can. Adding nuts to the paste is to give it a more flavorful profile. (2) Yes you definitely can. 🙂

Yes I have! Many many times over the last few years ☺... the cake will be secure during transportation because the hardened buttercream also acts as a "glue"... I only go up to 2-tier in all of my custom cake orders so this is very secure.

I use large eggs. They weigh about 60-65g each, with shell.

Hello, if you want to make the cake only, it will take 5 eggs, so you can use the 5 eggs recipe above. If you want to make the roses as well, then you will need 7 eggs: • 7 Eggs • 75g Lychee syrup from the can • 65g Veg. Oil • ¼ cup Edible rose petals (optional) • 70g Lychee puree • 1-1/2 tsp Rose extract • 115g Cake flour • 70g Sugar • 1/2 tsp Cream of tartar or lemon juice/vinegar 🙂

Icing sugar 🙂

@@tse_bakery_9582 i just tried with fine sugar in the batter and it comes out great! will try the next time with icing sugar. thanks!

@@anniewey Oh it's good to know fine sugar will work too! Thanks for sharing!! 😀

For the cake, you can replace coconut milk with regular milk. For the whipped cream frosting, if you don't like coconut flavor, you can just use Heavy whipping cream. 🙂

I will try 😄! Thank you, I'm so glad you enjoyed the video ☺

Thank you!! ☺

Also, if I were to bake this in a 7-inch pan, how long would u recommend baking for? Thank you !

6" 😀

@@gissellreyes9899 Baking time and temperature will be the same for 7".

For a 8" cake, you'll need 5 eggs, so here's what you will do: • 5 Eggs • 50g Veg. Oil • 75g Cake flour • 9g Coffee • 85g Milk • 75g Sugar • 1/2 tsp Cream of tartar Baking time and temperature will be the same. *Whipped Cream Frosting* : • 1-1/4 cup of heavy whipping cream (1-1/4 杯浓奶油) • 3 tablespoons of powdered sugar (3汤匙糖粉) *Chocolate Whipped Cream Frosting* : • 1-1/2 cup of heavy whipping cream • 1/2 cup of semi-sweet chocolate chips

Thank you so much! ☺

No you don't need to. Chiffon cake is very light and airy and moist. The syrup may make it taste "wet" instead of moist. 🙂

Thank you! ☺That cooling method is the key factor in making chiffon cake. By cooling it upside down, the cake will hold it's shape and not sink in. Same reason about removing it from the pan before it's completely cooled. The cake may collapse slightly and won't give you the height. It will still be tasty though, this is all about preserving the fluffy and airy structure. That's why I used pan with a removable base. DO NOT use non-stick bakeware. It will not work. Do not grease the mold. The chiffon cake is very delicate and need to cling on the sides and center of the tin for support as it rises or it will collapse. Same thing when it cool, it needs to stick to the pan so it won't fall out of the pan when you turn it upside down. 😀 The pan I bought was non-stick, so I use a coarse Sponge to scrub it to get rid of some of the non-stick coating before using.

Thank you for replying. I just found your video about baking chiffon cakes and watched it.

@@angieg7257 You're welcome! 😀

Is it possible to make a chiffon cake in a regular cake pan? I don’t currently have one with a removable bottom.

@@angieg7257 It is possible for sure. The tricky part is, if it is a non-stick pan, you will have a hard time cooling it upside down because the cake will fall out of it. The solution to this is just to take the cake out and let it cool just like a regular cake will be. It won't hold the height and will be less airy. But texture should still be moist and soft. The other thing is, if you pan is not non-stick, then will be hard for you to remove it because the bottom will stick as well. The solution will be add a small piece of parchment paper at the bottom. Diameter doesn't have to be as big as the pan, a little smaller. This way after you loosen cake, with a little press on the side, the cake can be remove easily.

The gelatin sheet I use is 200. The strength doesn't matter much at all in this case because we are just making a drip. So what you have will certainly work. I don't work with gelatin powder but I just did a quick search online, and looks like 1 sheet of gelatin = 1/2 tsp of powdered gelatin. So maybe you can use this as a reference and give it a try 😀

@@tse_bakery_9582 thank you so much for your answer

@@noviafitriani7728 You're welcome! 😀

Thank you ☺! I'm so glad you enjoyed and try them! I have a roll cake video: czcams.com/video/lFigFUwPIuk/video.html You can just skip the pattern part in this video and look at the sheet cake 😀

No I don't and shouldn't. One of the key factor in baking chiffon cake is that you do want the cake to stick to the pan once it's baked. This way, when we cool it upside down, it is not going to fall out of the pan. Cooling it upside down is the key success of keeping it fluffy and airy once completely cooled. The pan I bought is actually a non-stick pan. So before I use it, I use a coarse sponge to scrub it in order to take away some of the non-stick coating.😀

I use only Swiss meringue buttercream because it's silky smooth and a lot less sweet than American buttercream. Here's the tutorial: czcams.com/video/9gLxOmAh98o/video.html 😀

Thank you! I'm SO glad you enjoyed it! 🥰. For a 8" cake you'll need 5 eggs: *Cake* • 5 Eggs • 65g Veg. Oil • 80g Cake flour • 25g Cocoa powder • 80g Milk • 75g Sugar • 1/2 tsp Cream of tartar Baking time and temperature will be the same. *Chocolate Ganache* • 2/3 cup semi-sweet chocolate chips • 1/3 cup heavy whipping cream *Chocolate Whipped Cream Frosting* • 2 cups of heavy whipping cream • 1/5 cup of semi-sweet chocolate chips

Thank you so much.

@@LensaFita-ty3fq You're welcome 😀

Yes! definitely! That's what I always do 😀. Just keep it in the fridge 😄.

Yes! They are the same thing 😀

Thank you! ☺ Try to buy something that says "Heavy Whipping Cream" or "Heavy Cream" 😀

☺ I'm so glad you think so! 😀

I'm SO glad it works well for you! Thanks for letting me know ☺. Honestly I've never bake a 10" cake before 😅 but I think using 8 eggs should give you enough batter: • 8 Eggs • 120g Veg. Oil • 120g Cake flour • 90g Milk • 135g Sugar • 1/2 tsp Cream of tartar As for baking time, I want to say the same but to be on the safe side, try adding just 5 more minutes. Use a skewer to test if it comes out clean before taking the cake out. Since you made this cake before, you will be able to kind of tell what it should look like when done. As for the whipping cream frosting, I think 2-1/2 cups of heaving whipping cream should be enough, with 1/2 cup of powdered sugar. 😀

@@tse_bakery_9582 thank you so much.

@@LensaFita-ty3fq You're welcome!

Because I want to have almost the same amount of taro paste and cake in this one ☺more taro root flavor since I'm calling it a taro cake 🤣

You're welcome! So glad you enjoyed it ☺. For a 8" cake, you'll need 5 eggs, and here's the recipe: • 5 Eggs • 75g Veg. Oil • 75g Cake flour • 55g Milk • 85g Sugar • 1/2 tsp Cream of tartar Baking temperature and time will be the same. As for the whipped cream frosting, you can just double the recipe: • 2 cups heavy whipping cream • 6 tbsp powdered sugar ☺

Thanks

@@LensaFita-ty3fq You're welcome ☺

Yes you certainly can! Jam is entirely a preference ☺

Lemon curd will keep in the refrigerator for up to a month. 😃

@@tse_bakery_9582 thank you!!

The lowest temperature of my oven is 175°F (80°C) so that's what I used 😊

@@tse_bakery_9582 thank you!

You're welcome!! I'm SO HAPPY that it works for you! Thanks for letting me know!! ☺

You're welcome! For a 8" cake, you'll need to use 5 eggs, so it will be: - 5 Eggs (separated) - 50g Veg Oil - 75g Cake flour - 9g Instant Coffee - 85g Milk - 75g Sugar - 1/2 tsp Cream of tartar Then for the cream, just double the whipped cream recipe. ☺

Thank you so much.❤❤❤❤❤

@@fitsummulugeta6042 You're welcome!

Yes you do 😀 The process will be the same ☺

Aww THANK YOU for your comment! ☺😍 I'm SO glad you enjoyed this!

Thank you !! ☺

Baked in air fryer! That's great! 😀

Yes you can! You may want to cut them into small cubes or blend the strawberry first before cooking. 😀

Hello, mine is a conventional oven 🙂

Hello, this is a 5" on top and 6" bottom... a 6" will yield 6-10 servings, and 5" is about 6-8 servings. Depending on how large of a slice you cut. ☺

@@tse_bakery_9582 thanks

@@brendamonrreal7887 You're welcome!

You're welcome!! I'm so glad you enjoyed it! 😍

Thank you so much for your support! 🥰☺

Aww thank you so much! I'm so glad you enjoyed the video! ☺😍

Thank you! I love black sesame everything! Will try to think of other things to make 😄

Thank you so much! I'm so glad you enjoyed the video! 😍☺

Aww THANK YOU!!! 🥰☺