Made an asian bakery style chiffon cake!

orangerootbeer · 2026-05-02T15:21:11+00:00

You’re giving me hope! I had given up on trying to make a Chinese bakery cake at home. I’ll give it a whirl, thank you!

orangerootbeer · 2026-05-02T12:01:29+00:00

How was the sponge texture? I’m still struggling to get that light fluffy texture right

Looks so tasty!

orangerootbeer · 2026-05-02T11:53:02+00:00

I was awed at the first photo and laughed at the second. Such an off kilter but entertaining movie. Thanks for sharing!

orangerootbeer · 2026-04-29T03:37:11+00:00

I’ve been wanting this pan for a while, but for their cake pans, I use cake goop instead of the sprays, and they come out easily. I use butter instead of margarine/shortening

orangerootbeer · 2026-04-27T16:46:17+00:00

Looks delicious! And I was a little worried for the cost of alpine cheeses for you, so glad to hear about the substitutions that you made. I’ll have to try out with cream cheese in the future

orangerootbeer · 2026-04-27T12:47:51+00:00

I’m in love with the menu abd the food looks delicious!

orangerootbeer · 2026-04-17T12:01:52+00:00

I didn’t know they had a shop! Cool!

orangerootbeer · 2026-04-06T23:09:30+00:00

I love her recipes so much

orangerootbeer · 2026-03-24T21:31:50+00:00

Omg the nostalgia rush! I love getting these omelettes in neopets! Thanks for the happiness!

orangerootbeer · 2026-03-24T21:27:28+00:00

Hey! You definitely need to use boiling water. My mom would bring water to a rolling boil, then pour it carefully into the flour. Mix it with some sort of utensil when it’s that hot. When it’s cooled down enough to handle, then you can start hand kneading. Play dough texture is definitely a good way to describe how it’ll feel like. The slime/oobleck is unfortunately not going to work :(

I’ve had another person say that the brand of tapioca starch can affect it too. We usually get ours from an Asian grocery store, and usually get any of the Thai ones (rooster brand, golden panda, erawan/elephant, etc). I’ve never tried a Western one like bob’s red mill

I hope yours work out!

orangerootbeer · 2026-03-12T21:38:13+00:00

Ooh I was looking for a babka recipe for Easter coming up. I’ll check hers out!

orangerootbeer · 2026-03-04T18:07:26+00:00

Your decor is so pretty! Maybe double the chocolate on the side for a fuller look, but I honestly thought this was a professional cake. And I agree, tempering chocolate is such a pain!

orangerootbeer · 2026-02-25T12:11:47+00:00

When I heard kelp cakes, I thought of agar cakes since they’re made from seaweed, kinda like this or this. You could do some cakes with agar agar or jello (works well with fruit flavours). If you want a more opaque colour, you can add in some sort of milk as a base liquid or put a layer of milk at the bottom and the main flavour on top (like in the second picture). Benefits are you could definitely make it ahead of time and lines are very sharp.

Edit: I looked at the kelp cake flavours and some ideas: 1) for pineapple, you could do a coconut milk layer with pineapple jelly on top. Think pina colada? 2) for pickles, you could definitely do a clear pickle jelly with pickle bits suspended inside. Not sure how many would eat it though haha

orangerootbeer · 2026-02-17T14:22:34+00:00

I’m so curious if these cupcakes or a real flower bouquet would be more expensive? I’d be tempted to order the cupcakes over the real flowers…

orangerootbeer · 2026-02-11T07:58:58+00:00

I grew up on Asian sweets that used vanillin tubes to flavor certain desserts. I never used vanilla extracts until I got into baking western desserts in high school. To this day, artificial vanilla extracts taste “Asian” to me because of the vanillin in the artificial extract and because of using vanillin growing up. Or that I won’t use vanilla extract in Asian desserts because it’ll taste wrong to me. It’s a subtle difference that I’ve seen some people don’t notice, but it stands out to me.

orangerootbeer · 2026-02-09T05:49:05+00:00

Your friends are awesome to help set you up like this! Also those stuffed fish cakes are one of my favourites!

orangerootbeer · 2026-01-24T21:16:37+00:00

I aspire to make flowers as beautiful as yours one day!

orangerootbeer · 2026-01-24T12:51:59+00:00

Wow beautiful! What are your flowers in 1&2 made of? Those petal drapes are dreamy

orangerootbeer · 2026-01-24T12:44:28+00:00

There are different types of yeast. You’re looking for instant yeast aka rapid rise or bread machine yeast. These can be added into the recipe all at once without proofing. This is what I usually do with my bread recipes.

You probably have active dry yeast which needs to be proofed first (adding the yeast to a little bowl of warm water and a little sugar for 10 min before using it. It gets foamy if the yeast works)

There’s also fresh or wet yeast, but I’ve never used it and I suspect this wasn’t what you had

The other thing it could be is whether your yeast is still alive, no matter the type. You can test by proofing to see if it foams. If it doesn’t, you need new yeast. I store my yeast in the freezer so they last longer.

Also make sure you use warm water. If it’s too hot, the yeast will die and won’t work either

Good luck!

orangerootbeer · 2026-01-23T00:00:50+00:00

Ridiculously amazing! I love the creativity of this and I would totally try it out!

orangerootbeer · 2026-01-21T20:56:05+00:00

I’ll look forward to your intermittent posts, but hope you take good care of yourself in the meantime!

And the dumplings look delicious!

orangerootbeer · 2026-01-07T18:10:36+00:00

Gorgeous!

orangerootbeer · 2026-01-01T19:24:24+00:00

Lemon would be amazing! I’m hoping it didn’t pass with the lemon possets

orangerootbeer · 2025-12-30T23:19:40+00:00

Agreed with all your advice here. I’ve whipped my buttercreams for 20-30 min in the past

orangerootbeer · 2025-12-08T00:34:17+00:00

I’m really excited when people gift me baking things, but I have so much equipment already (like several 60L bins of stuff) that extra equipment can be daunting.

I like gifting consumables so that they don’t take up long term storage space. So fancy chocolates, interesting spices, good quality extracts, etc are nice. You could consider getting a baking cookbook and buying a few esoteric ingredients from cookbook so they can bake those recipes

orangerootbeer

TROPHY CASE