Hi Wendy, I luv 流沙 包 very much. Can u teach us. The ' gravy' for mash potato need 火鸡 .Can I replace with '鸡'？ Appriciate in advance.

Hi, I just want to let you know that I love the recipes you've posted. They are so authentic and tasty.

I linked back to your page here:http://makejanemake.blogspot.ca/2012/05/recipe-review-taro-sponge-cake.html
Thank
you!

I would like to ask about the honeycomb taro dumplings. I've tried several times but the result doesn't have the honeycomb flakes. What did I went wrong?

Thankyou.

Regards,
Dave Bunce
MXNDOG
MEXICANskateboards.com
+27790365309

Sorry I would also like to ask what is the approximate % butter fat in the heavy whipping cream ? Unsure because cream names varies across countries . Thank you

Hey Wendy,

I would like to bake a taro cake, & your recipe is the one I have choosen from many recipes. It looks delicious ! I was wondering if the coffee creamer used in the recipe is in liquid or powder form ? Thank you so much (:

Lisa

Hi, Wendy
I tried to clicked Chinese Link but the system always told me that link is not available. I am just wondering whether it is because you are updating the Chinese version or some other reasons. Thanks

WENDY，请问一下， 我按照网页上的中文去打开中文版本，可是每次都提示说这个LINK找不到了，请问是为什么呢？

Hi Wendy, I recently made your Chiffon Cake Roll recipe, and the cake turned out amazing. I wanted to try to use the same recipe and make a six layer cake but I was wondering if the bottom layer would be able to hold this. I know the cake is really soft so will the cake collapse or flatten out? If so, could you recommend another recipe that has the same taste but is more well suited for many layers of cakes?
Thank you,

Hi Wendy. I love the strawberry mousse cake. It's chilling at the moment- fingers crossed it turns out as nice as yours. Beautiful website. Well done!
All the best,