Comments for

Comment on Mad about Decorated Cookies by Rebecca

Rebecca — Tue, 09 Mar 2010 22:17:15 +0000

You do beautiful work! Something for me to aspire to! Thanks for sharing.

Comment on Mad about Plaisir Sucré by Jordan

Jordan — Sun, 07 Mar 2010 20:31:07 +0000

Heyyy can I get the recipe? This looks amazing for a comp.

Comment on Mad about Fusion Cupcakes by Christiana

Christiana — Sun, 07 Mar 2010 18:21:03 +0000

I just came across your blog and its wonderful! I am now a follower! You have a great blog and your photos are great
I have my own blog too and would love to know what you think!
http://petittreat.blogspot.com/

Comment on Mad about Macarons Again by jen

jen — Sun, 07 Mar 2010 14:10:51 +0000

I second Shelly and Vivi’s questions! My macarons always are one giant air bubble on top of a pancake..I don’t know what to do. Also, how does one make them shiny? Is this from over mixing? under mixing? Thank you1!

Comment on Mad about Apple Pie by adriene (shugees)

adriene (shugees) — Fri, 05 Mar 2010 18:20:11 +0000

wow! that is the *most* beautiful, perfect apple pie i have ever seen!

Comment on Mad about Fusion Cupcakes by Cocotte

Cocotte — Wed, 03 Mar 2010 16:45:14 +0000

Love it!!

Comment on Mad about Fusion Cupcakes by Nikki

Nikki — Tue, 02 Mar 2010 17:54:59 +0000

Beautiful, Karen! My personal favourite (after a gazillion trials), is the Swiss meringue buttercream. But I do agree on the Italian meringue BC, it is gorgeous and silky! I wonder, how do you get that pretty BC swirl in the pics? Is it a particular piping tip?

nikki ^_^

Comment on Mad about Pineapple Tarts by Diana

Diana — Mon, 01 Mar 2010 19:36:00 +0000

Hey Karen,

I too would love to sample these cookies. My father has told me about them but we really don’t know where to go about purchasing them. Is there anyway you would share the recipe so I can recreate this treat for my father?

Diana

Comment on Mad about Fusion Cupcakes by Learner

Learner — Tue, 23 Feb 2010 05:37:27 +0000

Thanks for your patience. Do you have an email that I can email you, pl.

Comment on Mad about Kueh Lapis by Kroocrew

Kroocrew — Tue, 23 Feb 2010 04:45:49 +0000

Hello Karen,

You have certainly sparked an interest in this great confection. Think it has to be a contender for both long running and just long thread.

I too find the origin of recipes of interest especially when such a different culture affects the cuisine of another in this case the Dutch which was also apparent in Sri Lanka and the Portuguese in Ancient Siam. Both of these examples involved desserts. The question whether or not this was an existing base recipe or was a new concept is intriguing. My bet for not other reason is that it was brought in. Why? Ovens weren’t/aren’t a feature of SEA cooking. This recipe has minimum baking in an oven but still it seems important for that final round. The Dutch would have most certainly introduced baking and butter into this cuisine as they did in Sri Lanka.