Lulzers Profile - Allrecipes.com (11304850)

cook's profile

Lulzers


Lulzers
 
Living In: Singapore, East Region, Singapore
Member Since: Dec. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Indian, Italian, Vegetarian, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Camping, Walking, Photography, Music
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Me.
About this Cook
Just an average 13 year old girl with a fetish for baking.
My favorite things to cook
Cake and cookies! I love baking.
My favorite family cooking traditions
The thing is, I never actually liked what my family made. Maybe that's why I started cooking my own meals.
My cooking triumphs
My cookies. I make a big batch of them each time and take them to school, and they get snapped up before school even starts! Nobody believes me when I tell them I made them. Even my dad, who doesn't usually like confectionary items, makes an exception for them.
My cooking tragedies
I've had loads! I think the worst was when I had a go at making macaroons. The eggs wouldn't peak, the almond paste was runny, and I ended up adding lots of flour to the mixture to make an almond cake, which didn't really turn out that bad but took a really long time to bake.
Recipe Reviews 6 reviews
Fresh Strawberry Upside Down Cake
This recipe was even better after it had been refrigerated overnight.I just gave the strawberries a while in the food processor, and they were nice and juicy. Since I couldn't find a 6 ounce (170 gram) package of strawberry jello, I got two 80 gram packages and used it all ;) I made my own cake mix from scratch (see Socttley's Basic Yellow Cake Recipe on AR). Thanks so much for this recipe!

0 users found this review helpful
Reviewed On: Jun. 15, 2010
Scottley's Basic Yellow Cake
The only changes I made to this recipe were using 1 1/2 cups icing sugar instead of the white sugar, and adding 1/4 cup milk to the batter. When I made this cake, it turned out pretty heavy. I really didn't expect that, as it is VERY humid where I live. Anyway, I was going to give this 4 stars because of the heavy batter, but I had a slice the next day, and OMG, it was SOOO good that I just had to give this 5 stars! I'll definitely make this again, maybe with an extra egg along with the 1/4 extra cup of milk. Thank you Scottley!

1 user found this review helpful
Reviewed On: Jun. 15, 2010
Authentic French Meringues
I used 2 cups of sugar instead of 2 1/4 cups according to my preference, and I did without the wooden spoon, but I baked it for 30 minutes less, at 100 degrees C. They turned out great, and they melt in your mouth so nicely!

5 users found this review helpful
Reviewed On: Apr. 4, 2010
 
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