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810.
Momo's mom      E-mail     Re.    Edit    Del     12/2/2006 6:34:33 AM

Wendy,

I am one of your fans and I really like the birthday cakes you made for friend and your daughter. My daughter 's first birthday is coming, and I am wondering you can take the order to make a cake for her. If you like to take the order, can you give a price list for the birthday cake if possible?

Thanks.

Momo's mother.

  Wendy          Edit    Del

When do you need the cake? Where are you now?
I'm in NJ of USA. So, if you're in the same state, maybe it will be easier to deliver the cake.
The price will vary greatly according to the design... normally, I would ask for the budget first, and then design the cake within your budget.

But, as a reminder, this kind of cake is normally more expensive than butter-cream or whipped cream cake because of the higher material costs.

I just sent you an email~ ^^


674.
Jasmine      E-mail     Re.    Edit    Del     11/8/2006 7:22:31 PM

Oh wow Wendy your cooking is marvellous~~!! I'm really Really happy to know that all your recipes is going to be in English aren't they going to be English ? Wow! Really can't wait to leanr from you! Oh yes..can I request the Yam Layer Cake and Strawberry Mousse cake recipe in English please??...^_^..Thank you!! Love your site alot!!! or send to my email pauyee84@hotmail.com

  Wendy          Edit    Del

Thanks for stopping by~^^

Currently, I translate the recipes by requests.... if anyone requests for recipes to be translated here, I will do it first because translating ALL recipes will be a hugh work for me, so I'll do it gradually.... not all at once.

Since you asked, I will translate the two recipes for you. Please come back in few days~^^


611.
sharon           Re.    Edit    Del     6/29/2006 2:58:07 PM

wah..Wendy....the crispy taro dumpling looks so yummy! This remind me that I haven't eaten this in ages. I have to try out your recipe. Thank you so much for posting this recipe.

  Wendy          Edit    Del

Just try it~~ It's VERY yummy~^^
Home made stuff is always better than what you can have in a restaruant, right? :-)

  sharon          Edit    Del

Yup. Home made food always the best. :) At least can control the amount stuff going into it. Wendy, Thanks again for the recipe. :)


86.
Kris Hwang URL     E-mail     Re.    Edit    Del     6/25/2006 11:20:11 AM

Wendy,
I find your comments to your guest very contrary.
Why?! I have visited your English site with no difficulties until lately.
Why?! You told Miyuki and other guests of your web site that you've did 12 receipes when in fact most of them are already translated in English?!
Why?! Many receipes that are translated in English are now deleted.
Kris

  Wendy          Edit    Del

Are you saying that you have problems visiting this site? What kind of problem is that?

Currently, I have 14 recipes translated to English here. Most of them are under Western Desserts.
As for other recipes categories, you might see an error message when you click the category, if there is no recipes inside.

I didn't delete the recipes.... Or you may scroll the "updates" block on home page to see the recipe links for an easier access.

Sorry if this causes any inconvenience for you.^^


411.
Anita           Re.    Edit    Del     5/9/2006 9:34:28 PM

thank you Wendy for the reply !!!

  Wendy          Edit    Del

You're welcome~^^

404.
Anita           Re.    Edit    Del     5/9/2006 12:54:28 AM

hi Wendy,
i bought a pocket of Supreme Sponge flour (SRF) from a British shop here in Europe and i wonder if i can use this flour to make Chiffon cakes ? if i can must i omit or reduce the amount of baking powder in the recipe ? if i am not mistaken this is a low protien flour which has baking powder added...

  Wendy          Edit    Del

yes, Supreme Sponge flour is a kind of cake flour that contains baking power, which could be named "self-rising flour" too.
You may just use this flour, and forget about the baking powder in the recipe. It should be enough because the egg white foam plays a more important role in Chiffons.


276.
Milktea           Re.    Edit    Del     5/1/2006 11:41:10 PM

wendy, i was just wondering if you have another site other than this one? i know you have a chinese version of this site =P. by the way, i love your work! it must take a lot of time and effort. thanks!

  Wendy          Edit    Del

Yes.
If you can read Chinese, please click on the button "中文" on top frame.
Or click here:
http://www.euphocafe.com


160.
sharon           Re.    Edit    Del     4/19/2006 12:12:00 AM

Wendy,

Just wanted to say that I really appreciate you taking time and effort to translate your recipes to English. It is really hard work trying to maintain both chinese and english version. Thanks for having the english version as my chinese is really poor. I really enjoy the cake photos and recipes at your website. Thank You very much!. :-)
  Wendy          Edit    Del

Thank you for stopping by, sharon~^^

Well, my English is poor too. So, please bear with my translation... :P
If you need any recipes translated to English, please feel free to let me know. Hope I could make this site better and more helpful to everyone!^^


138.
alicet      E-mail     Re.    Edit    Del     4/18/2006 1:19:01 AM

Hi Wendy, I like your cakes very much. The satin bow on your sample wedding cake is really nice!!!

  Wendy          Edit    Del

Thank you!
It's not difficult at all, just need to roll out the fondant and pick up carefully~ It's very easy to break the rolled fondant...^^


85.
Anita           Re.    Edit    Del     4/11/2006 7:41:12 AM

thank you Wendy !!!

  Wendy          Edit    Del

You're welcome! ^^


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