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Birmingham, Staffordshire, England

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teenagechef

Cooking Level: Intermediate

Living In: Birmingham, Staffordshire, England, U.K.

About me:
I'm 18 and i've been cooking since i was 10 or 11 i think. I always cook for my family nearly every tea time exept if i've got lot's of revision and homework to get on with. I enjoy cooking almost anything and love cooking programmes and health and fitnaess programmes i can't miss them!

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the matrix girl

Cooking Level: Intermediate

Living In: Birmingham, Staffordshire, England, U.K.

JeniG

Cooking Level: Expert

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Austin, Texas, USA

About me: I'm a Brit abroad who enjoys combining Texan and UK flavors.

Sammy

Cooking Level: Expert

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Clacton-On-Sea, Essex, England, U.K.

About me: I am learning to play the guitar. I like watching Britcom like, Red Dwarf and Blackadder and my favourite band is Nickelback.

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Newest Reviews

Key Lime Daiquiri Pound Cake

Reviewed on Jun. 30, 2007 by JeniG

While this cake certainly had it's good points, overall I was a little disappointed. The flavor was certainly delicate, and would have appreciated a stronger lime taste. Maybe next time I will double the amount of lime zest I put in. The glaze was delicious, but I think I would also double the amount of glaze to make the cake more flavorful overall. As per other reviews, the cake was actually ready after about 75 minutes. It was a little dry I felt also. Sour cream as a replacement for milk may remedy this. I think I will try again and make some alterations as the cake does have potential.

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German Sweet Chocolate Cake I

Reviewed on Mar. 28, 2007 by JeniG

This cake turned out really well. I had gotten sick of paying $2.50 per slice at the grocery for German Chocolate cake so thought it was about time I made my own. The sponge is light and moist. The frosting is yummy and I had to be careful not to eat it all before it went on the cake. Just a word of warning, make sure you seperate the egg yolks really well for the frosting. I got a little white in the mix and ended up with boiled egg type lumps in the frosting. Fortunately they were big enough to pick out and didn't spoil the frosting. The recipe is a little fiddly compared to a standard sponge and take a little while, but the texture makes it worth the time investment. I would recommend making this recipe.

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