Strawberry Sweethearts Take III
Take III, and I promise it’s the final take of strawberry sweethearts, for a while. In a week, I’ve made it 5 times (and one more order to go on Monday). I do think it’s quite enough. As a matter of fact, I think I’m overdosed to the point of being indifferent to it now.
You know how people always have differing comments when you let them taste something new like “Oh, it’s too sweet” or “It can afford to be a litte sweeter” et cetera? I always take such generic comments with a pinch of salt because, seriously, tell me how to tweak a recipe not to be so sweet, yet let it be slightly sweeter at the same time? However, this is the first time everyone who gets to taste something I make and has nothing but praises for its taste.
Therefore, I conclude it must be good. I casually did a quick survey with some friends and they were all quick to urge me to sell my bakes. Within one day, I received 3 orders for my 9 x 9 inch strawberry sweethearts from friends and friends’ friends. I am so grateful for the overwhelming response.
Slowly, I’ll make more of my stuff available for sale. I need time to build up my confidence, so I’ll only pick the bakes I am confident in first. If you’re interested in getting strawberry sweethearts from me, please email to cadenze[at]decadenze[dot]com for further discussion and I’ll try my utmost to work things around my own schedule.
Have a great weekend!
hi decadenze,
remember me? i did attend her class in the end and had a great time! in fact, i went for another 3 more classes
my attempt at the hearts were not quite as successful, especially the demoulding part. can i ask how you transfer the whole “cake” to a serving tray? i have no problems with the tin foil showing creases but the base broke when i tried to pull the cake out of the container. same thing happened when i tried to transfer the demoulded ones from the aluminum foil to a plate.
even if you use a spring form pan, the problem of transferring from base to plate would still be there yar?
thanks!
Hi pinkconfetti,
I put cakeboards in the springfom pan so I can just lift the cake with the cakeboard when it’s done.
thanks for sharing
does the cakeboard have to fit into the springform pan perfectly?
i wonder if we can use a cake ring instead…
*wince* either way, i have to invest more into this hobby of mine.
Hi pinkconfetti,
Yes I think the cakeboard has to fit the springform pan perfectly. I think a cake ring is also feasible.
Oh yes, I agree with you. Baking is an expensive hobby!
Hi there, i’ll be interested to make an order however, how can
i contact you as it’ll be faster to talk on the phone than via
email. Pls let me know how i can get in touch with you cos i’ll
be interested to order the strawberry sweethearts.
Pls email me asap.
Hi,
Where did the square shape cake pan? I like the shape, don’t seem to see it in S’pore.
Jen
Hi Jen,
My colleague got it for me from Hong Kong last year. As far as I know, Singapore doesn’t have it as yet.
Hi Cadenze,
Is the cake pan non-stick one? can ask you friend what’s the shop name that she got the cake pan?
Thanks for sharing the info the heart cutter as well.
Jen
Hi
I saw the non stick square shape pans at PH AMK. The 9×9 squares cost about $36.
A bit pricey, but they’re made in Germany.
Hi
May I ask how much are u selling your strawberry Jelly heart? Im keen…kindly contact me at ng_ophelia@hotmail.com
Thanx
Hi Cadenze,
Where did you get the heart shape cutter and the pooh bear shape baking pan from?
Jaime
Heys there,
I’m interested in ordering. Do contact me at junellekoh@hotmail.com
Thanks!
HI,i like to order the jelly for my son’s bod
please contact me. tks
Hi cadenze,
Can I ask you how and what do u use to cut the cake into squares? I use the normal knife and the jelly got a bit messy..then the presentation doesnt look so nice already.
Jaime
Hi,
Can i have the recipe for your strawberry sweethearts?
Hello,
What is the fees for the Baking class?