Comments on: Lapis Surabaya with Meringue Butter Cream

By: vonny

vonny — Wed, 21 Dec 2011 20:37:44 +0000

Thank you for your advices, next time i follow your advices…;)

By: linda

linda — Sun, 18 Dec 2011 11:42:15 +0000

Your question is kinda hard to be answered. I dont know… it is rising by itself hahaha.. I didn’t really do anything Maybe some of the advices I could give are:
1. Make sure you preheated your oven for at least 20-30 minutes. (I usually do 15 if I am rushing)
2. Make sure all the utensils used in whisking the egg yolks are oil free.
3. When you beat your egg yolks and sugar. Beat them for along time until it thickens and turned pale. maybe 20 minutes (sorry I never notice the time)
4. Do not be tempted to open your oven door in the first 15 minutes.
Good luck

By: vonny

vonny — Sat, 17 Dec 2011 03:01:56 +0000

Thank u Linda for your answer, i make this cake once, and the cake kind lumpy, and the second, it’s not lumpy but not to high, so i want to ask you, how to expanding the heights ? Thanks Linda

By: linda

linda — Fri, 16 Dec 2011 07:36:51 +0000

I used the standard size 700gr. Hope thus help.

By: vonny

vonny — Wed, 14 Dec 2011 11:45:22 +0000

Hi Linda, i want to ask you the size of the egg, are you use a large eggs for lapis surabaya.
Thanks Linda

By: linda

linda — Wed, 18 May 2011 02:36:11 +0000

Hi Irene,

I used 9″ round tin, you can use 19x 19 cm square pan. Don’t forget to line them with the baking paper Good luck
Another think that I found during my holiday at Indo, the cake rise really well when the heat of the oven come from the bottom. So, if you have the mode that allows you to only use the heat from the bottom part, then it will be great. The best temperature is around 170-180. It only takes about 20 minutes (could be a bit longer or less). But it is best to not open the oven door in the first 15 minutes. When the cake is ready, change the mode into grill (he heat from above) to brown the surface and you’re done.

By: irene

irene — Tue, 17 May 2011 20:15:56 +0000

Hi Linda,

Thank you for sharing this recipe and definitely i would like to try it and what size of your baking pan and can i use square pan. thanks.

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By: linda

linda — Fri, 13 Aug 2010 21:20:31 +0000

Hi Christine, sorry it took me a long time to answer your questions. I have been thinking how to answer your question so you could understand what I mean

Well.. to do the roses you have to use a rose nozzle. You don’t have to use a rose nail but it will make your life so much easier with a rose nail. Rose nail helps to turn your rose around while you are piping them. As for myself, I use the back of a small flat plate. Same as rose nail, you turn the plate around as you pipe the rose.

All the piping techniques will get better the more you practice, so keep practicing

Same as roses, leaves have a special nozzle as well. If you have one, it is super easy to make the leaves.

By: Christine

Christine — Mon, 09 Aug 2010 03:36:33 +0000

wow, how did you do the icing roses? do you have a rose nail? i’ve been looking to buy one in sydney but i have no idea where to find it..

love the icing border and around the sides of the cake… i find those sooo difficult to do, but yours look perfect! how did you learn to do it so well?

oh and how did you do the leaves?

thanks

By: linda

linda — Sun, 02 May 2010 11:09:20 +0000

You wouldn’t believe how many time I failed baking cakes if I told you .. I guess practice makes perfect. Just remember before you make this particular tricky cake:
1. You whipped the butter really fluffy, that is when you flip the bowl upside down, the butter should stay intact.
2. Make sure your bowl to mix the sugar and egg is completely oil free. When you mix the egg mixture, they should be really thick and pale in colour and also almost triple in amount.
3. When mixing the butter and egg mixture, mix it really well or otherwise they will not cook evenly and will go harden. However, do not overmix.
4. Preheat your oven at least 30 minutes before the cake in.
So, good luck on your next trial and hope it turns out OK

By: Helen

Helen — Sat, 01 May 2010 04:28:04 +0000

Hi Linda,

Thanks for your reply, i made this cake this morning without checking your reply first – silly me. So here is the result, the edges are cooked very well, but the center is uncooked. My oven is the standard one, i set the temperature 170 degree just 5 minutes before i put them in the oven.
Next time I’ll follow your advice to preheat the oven longer so the heat is even and set the temperature to 160 degree or i should probably just give it up.
Anyway, i tried the black sesame dumplings last night, yummy….

Thanks – Helen