Comments for Suzette Cooks

Comment on Tips: What does ‘steam bake’ mean? by The End Of ‘The Crack’ Horrification « Go Bake Yourself

The End Of ‘The Crack’ Horrification « Go Bake Yourself — Wed, 25 Jan 2012 07:29:12 +0000

[...] Place springform inside another tin which doesn’t have a removable base *psst – this is how I have no more fear for cracks – this was a wonderful idea from here* [...]

Comment on Tips: Crushing Biscuits Easily by Jme

Jme — Wed, 18 Jan 2012 17:16:26 +0000

Thank u so much:)
so far I’ve baked marble cake & banana cake.. Taste was super delicious!!
Next I will try to baked cheese cake..
Love trying your recipes:)

Comment on Tips: Crushing Biscuits Easily by Suzette

Suzette — Wed, 18 Jan 2012 12:21:54 +0000

Yes, of course! But cream crackers may not that suitable due to the saltiness of it. I use marie biscuits a lot, for some rich cheesecakes.

Comment on Tips: Crushing Biscuits Easily by Jme

Jme — Tue, 17 Jan 2012 16:53:02 +0000

Suzette, can i use marie biscuit or cream crackers biscuit ?

Comment on Chocolate Cookies by Linda B

Linda B — Mon, 05 Dec 2011 02:52:01 +0000

To balance this recipe you need two full cups of sugar… 1-1/2 cups brown sugar, 1/2 white sugar. Because of the large amount of flour and oats in relation to the creamed sugars and eggs and chips and nuts, this dough doesn’t spread so as Jacklyn says, the size of the unbaked balls should be small. Here’s a cookie tip… after removing the baked cookies from the cookie sheets, sprinkle them with a shake of coarse sea salt, this really brings out the sweet/salty flavor.

Comment on Japanese Light Cheesecake by Suzette

Suzette — Sat, 26 Nov 2011 11:09:26 +0000

You can do that, but the texture would not be match with the filling. The filling is quite fluffy when ready, which goes very well with the sponge cake or angel cake layer.

Comment on Japanese Light Cheesecake by Lx

Lx — Fri, 25 Nov 2011 11:08:47 +0000

Hi, is it possible for me to replace the sponge cake base with graham crust?

Comment on Chocolate Cookies by Suzette

Suzette — Fri, 25 Nov 2011 09:15:17 +0000

Jaclyn: Usually for those who got it wrong with this recipe, the most likely culprit is the size. How big is your dough before you put into oven? It should look like a lollipop, not bigger than that.

Comment on Japanese Light Cheesecake by Suzette

Suzette — Fri, 25 Nov 2011 09:13:58 +0000

Dina: Yes! You are so sharp to notice that.
I used apricot glaze. Just take a tbsp of apricot glaze, add about 1-2 tbsp of water, over double boiler melt it completely, and then glaze on top of the completed cake. It gives a shiny surface – apart from making it looks nicer and keeps it moistured, no other benefits I think. LOL!

Comment on Japanese Light Cheesecake by dina

dina — Thu, 24 Nov 2011 07:29:29 +0000

hi ,

your cake looks lovely.by the way i noticed that your cake seem to have a very shiny surface.Did you glaze the cake? If so, may I know how you do it? thanks ^.^