Philip Wong Recipe Reviews (Pg. 1) - (183905814)

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Philip Wong




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Black Forest Cake I

Reviewed: Sep. 17, 2014
I used the cake part of this recipe and the whipped cream part. The cake part is very easy to make, hence why I chose it. However I left out the cherry part as it doesn't seem very authentic. Instead I just use can/jar sour cherries just by itself in every layer. I use some of the light syrup the cherries come in, add a bit of sugar and kirshwasser to it and moisten each layer of the cake with it. The fact this recipe doesn't have kirshwasser mean it is NOT the original. Still the cake recipe is awesome, takes like 10 minutes to whip up and into the oven.
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Macaron (French Macaroon)

Reviewed: Jun. 6, 2014
Good recipe, but I recommend following the quantities under "Cook's Notes" if you want consistent results every time. Invest in a good electronic scale if you plan to bake a lot. Using "cups" for dry ingredients is generally not a good idea for highly technical recipes such as this. Also it took me 16-18 minutes to properly cook a batch using the recommended temperatures, so it will vary depending on your oven. If this is your first time making it like I did, they're cooked when they peel off the silpat effortlessly. if they crumble, they're nowhere near cooked.
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