very light cheesecake taste...creamy consistency, sets well in freezer for ~1 hour. used sugar to taste, and added lemon zest and lemon juice to filling mix to make a lemon cheesecake w/ a raspberry puree topping.

Reviewed On: Aug. 31, 2009

the carrot cake was wonderful...HOWEVER, using my better judgement, i only used 1/2 the sugar called for in the frosting and thought it was still was way too sweet (and i have a big time sweet tooth!) i added more cream cheese to equal out the sweetness until i ran out of cream cheese and had to settle for what i had, which i still thought was too sweet. I shared the finished product with our softball team for my bf's birthday and people were actually throwing away 1/2 eaten pieces stating it was too sweet! my recommendation? only add a little sugar at a time to get it to how YOU like it. you can always add more, but you cant take it out!

Reviewed On: Aug. 24, 2009

was VERY yummy! a quick warning...if you can find the reblochon like it calls for, it smells pretty nasty (a combo of sweaty feet and B.O) BUT the final product DOES NOT taste like you are eating feet! I loved it!

Reviewed On: Jun. 14, 2009