Re: Bailey Cream's Sugee Cake

by Amy on Sat Dec 06, 2008 9:28 pm

Hi Gina, I have tried again and this time it turns up very light and nice. Maybe the last time I didnt mix the egg white properly. This time I add the butter mixture abit into the egg white before adding all into the butter mixture and fold it. Here is the photos. Thanks alot and next time will try with fruits. Very Happy

by Jo on Mon Dec 08, 2008 9:49 pm

sharan, khatija,
I suppose you could make your own mocha solution as substitution to Bailey. Combine cocoa powder and coffe granules in warm milk. Good luck in trying.

by Nira on Thu May 14, 2009 4:50 pm

how much do guy's sell the sugee cake , coz i have a order which i have to gv the cake tmr

by Andrea on Thu Jun 25, 2009 3:27 pm

Dear gina,
i tried this recipe,is it a firm textured cake??it didnt turn out soft but was tasty.

by kitchencapers on Fri Jun 26, 2009 8:33 am

Andrea

yes its a firm cake..good for use with fondant work. Due to the seminola flour used.

by Madeline on Tue Sep 29, 2009 3:45 pm

Hi Gina

I'm new to this club.

I would like to know what Gred eggs do u use for your recipe's.

Thank You

by Jo on Tue Sep 29, 2009 3:54 pm

Welcome to the club, Madeline flower

by Madeline on Tue Sep 29, 2009 4:08 pm

thanks Jo

by Madeline on Tue Oct 13, 2009 3:21 pm

i would like to know abt the (100 g Ground almonds powder(Roasted almonds))do i roast the almond powder or do i roast the almond nibs and then blend them to powder.if i have to blend them,is the measurement after the blend or its the almond nibs measurement.

Thank You

Lin

by applemint_jackie on Tue Oct 13, 2009 3:49 pm

Madeline, you can get ground almond (in packages) in all bakery supplies. or powdered it 1st, then measure.

by Madeline on Tue Oct 13, 2009 4:11 pm

thanks..but do i have to roast it cause in the recipe it says (100 g Ground almonds powder(Roasted almonds)).Do i roast the ground almonds before pit in to mixture or i could just use them straight from the pacakge.

by applemint_jackie on Tue Oct 13, 2009 4:23 pm

oh! I'm sorry, not sure about that. Normally, I just use Prepacked fr stores. by looking at it, seems like not toasted (by the colour, actually). if toasted, it will be slightly brownish, rite..

by Madeline on Tue Oct 13, 2009 4:36 pm

thanks ya..im not sure as well..will try it out this weekend and see how it turns out without toasting it..

by Madeline on Mon Nov 02, 2009 12:33 pm

(Melted butter in microwave for 30 secs and mix in semolina flour. Set aside for 3 hours.)

Hi

I still haven't try baking this cake due to the first step because of the time.

Would like to know if i could soak it in the morning and use it at nite after work.

Thank You

by kitchencapers on Mon Nov 02, 2009 12:53 pm

hi Madeline

I am always strapped for time too. Smile

yes, you can soak morning, bake later. I soak at night, bake the next day.