Comments on: Mad about a Orange Hazelnut Praliné Bûche

By: Paula

Paula — Tue, 02 Jun 2009 14:39:12 +0000

That looks delicious. Though I don’t know how you can do baking in the heat - I’ve taken an icecream only approach. Looking at these I might have to rethink that

By: ena

ena — Thu, 04 Jun 2009 15:54:45 +0000

Hi,Karen. It`s impressive cake!!
May I ask one question? I`ll visit singapore at 4th week June.
please recommend any baking cafe or shop and bookstore(which has lots of baking book)

thank you!
p.s: please send me e-mail, if you have chance to visit Korea.
and visit my baking blog ^^
macaron.tistory.com

By: Kathryn

Kathryn — Fri, 05 Jun 2009 02:29:12 +0000

Hi Karen,

May I know which book can I get this recipe from? Just looking at the creations is already a feast!

I am always awed to see someone with a full time job and yet able to create such gorgeous desserts from time to time. You are truly an inspiration!

Keep the desserts and bakes coming!

Cheers
Kathryn

By: Karen

Karen — Fri, 05 Jun 2009 13:06:53 +0000

Paula & Kathryn: Thank you!

ena: I just visited your blog; it’s lovely! I’d recommend that you visit Kinokuniya bookstore at Ngee Ann City. They have a large selection of cookbooks. PageOne bookstore at Vivocity also has a good range of cookbooks.

For shops that have baking supplies, try Phoon Huat or SunLik at Seah Street.

By: Lilly

Lilly — Fri, 05 Jun 2009 15:19:20 +0000

Karen, everything looks great, but how about some recipes? Do you mind sharing them?

By: Purple Dots Cupcake

Purple Dots Cupcake — Fri, 05 Jun 2009 22:12:46 +0000

I can’t believe this is the first time you’re baking these goodies! They look so professional! Usually my first attempt to anything is a disaster! I would’ve never thought of orange compote and hazelnut praline, yummie! Thanks for sharing!

By: Penny

Penny — Sun, 07 Jun 2009 03:31:26 +0000

WOW!!! This is AMAZING!! I’m hoping to attempt a buche de noel next christmas, but this one looks perfect year round!! LOVE!
and the macaroon blog topper?! …U and I need to be bloggy friends!

By: Belo

Belo — Tue, 09 Jun 2009 17:41:59 +0000

Hi Karen,

Your photos look great what lens and light r u using? Can you also send me your macaroon recipe? Thanks,

By: Karen

Karen — Wed, 10 Jun 2009 13:57:49 +0000

Purple Dots Cupcake & Penny: Thanks you very much!

Belo: Nikon D40, natural daylight. I’m afraid I don’t send out my macaron recipes because I teach classes. It wouldn’t be fair to my students if I sent the recipes out to anyone else. Please try Helen of Tartelette’s macaron recipes - I’ve used her recipes before and they work great!

By: Catalina

Catalina — Wed, 10 Jun 2009 19:13:32 +0000

You are such an inspiration! your cakes and desserts looks so great and perfect!
Please please do some more!
www.merkatu.blogspot.com

By: Stef

Stef — Mon, 15 Jun 2009 12:39:53 +0000

Hi ya Karen,amazing stuff!
I would love some of that raspberry tart!
Hope work life has been treating you well…just saw a picture of you and some ladies holding apples at L’s twilight party up on Fb….so cute!

By: Nat

Nat — Thu, 18 Jun 2009 03:10:26 +0000

Hi Karen,

I like to ask, what brand of chestnut paste (not spread) do you use and where can I get them in Singapore? Thanks!

By: Felicia

Felicia — Thu, 18 Jun 2009 21:50:51 +0000

Wow, that tart looks absolutely delicious and its so pretty!

What bk did u get the recipe from? Thanks!

By: Joyce

Joyce — Tue, 07 Jul 2009 09:15:16 +0000

Hi Karen,

Wow! I am awed by everything you have on your website. They are just so beautiful. Could you email me details of the classes you currently running? Many thanks!

By: Anonni Miss

Anonni Miss — Mon, 13 Jul 2009 20:23:36 +0000

Oh, I’d kill (^_^) to learn the name of such a cookbook! Please do share, Karen!

By: Theresa

Theresa — Sun, 19 Jul 2009 07:43:32 +0000

Hi Karen, stumbled upon your website by accident. I’m amazed that you’re holding a full time job yet have time to do all these lovely things! You’re truly amazing. I love how your macarons work. I’m having a hard time with macarons in Singapore because of the humidity though Italian method definitely works better than french. Yours are picture (and I’m sure taste as well) perfect. So is everything else!

By: Theresa

Theresa — Sun, 19 Jul 2009 09:21:42 +0000

Hi Karen, one more thing. Where do you get your almond flour from for macarons? I’m sort of tired sifting through those normal store bought once and attempting to process each batch. Do you know anywhere in S’pore that sells finer ones? Thanks!

By: Karen

Karen — Mon, 20 Jul 2009 13:26:38 +0000

Thank you very much, Theresa. I’m afraid I don’t have an easy answer for you. I use ground almonds from Phoon Huat, but it still needs to be sifted to eliminate the larger pieces. I usually process the bits that don’t make it through the sieve and sift again after they’ve been processed. I’ve been told that Sun Lik has finer ground almonds, but I’ve not tried them myself.

By: Natalie

Natalie — Mon, 17 Aug 2009 05:15:43 +0000

Hi Karen,

Firstly, I have to pay you a compliment for putting up a lovely website showcasing your talent in baking beautiful cakes. I am a fan.

May I know where I can buy your cakes from? How do I go about placing an order for a cake? Also, do you conduct baking classes?

Thanks and look forward to hearing from you soon.
Cheers,
Natalie

By: maruska

maruska — Thu, 01 Oct 2009 15:13:50 +0000

Hi Karen!
I work for a Specialty Foods Distributing Company in Miami, FL, and I was wondering if you had a phone number to be reached at.
He would like to know where you stand in pricing for the macarons.
Could you give us a call or send me an e-mail???
Thank you thank you…
And Gread Job!!!!
Maruska

By: Bernice

Bernice — Sun, 18 Oct 2009 04:30:42 +0000

Hi Karen,

My fiance and I will be hosting a wedding solemnisation on the 12th December 2009. The color of the theme would be maroon and ivory. We would like have a simple wedding cake for the occasion that matches the theme. We are looking at catering to about 40-50 pax of guests.

We would be grateful if you could advise us typically how much will the below 2 options cost.

1) macaron tower on a cake

2) a simple 2-tier cake.

Hope to hear from you soon.

Thanks and regards,
Bernice

By: Jaded

Jaded — Mon, 07 Dec 2009 09:12:18 +0000

Hi there,

Do you take macaron tower/cake order? If yes, could you contact me as I would like to order one for a wedding on 20 Dec.

Thanks!

By: baking newbies

baking newbies — Wed, 27 Jan 2010 06:09:22 +0000

Hi Karen,
simply swept away by the pics. i can imagine the amount of hardwork u put in yr baking.
my colleagues & i are very interested in yr ‘creative materpieces’. pls fwd us details of yr classes.

bunch of baking newbies

By: Jo

Jo — Wed, 07 Apr 2010 15:12:22 +0000

Hi
when will u be holding classes for the macarons? Pls send me details.
Also, how much is 1 croquemboche?