BakeCake Recipe Reviews (Pg. 1) - (10669906)

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Strawberry Cake II

Reviewed: Mar. 22, 2011
nom nom nom. This is such an easy yummy recipe. I brought this to work and everyone couldn't believe this started from a white cake mix. I used fresh strawberries since they are in season, about 8 ounces. Since strawberries can sometimes have a slight tart taste to them, I cut them into slices, threw them in a bowl, tossed about 1-2 tsp sugar over them, gave it a quick stir and toss them into the fridge for about an hour or so. I then pureed the strawberries and added it to the cake mixture. I didn't want chunky strawberry pieces. Instead of a cake I made cupcakes instead. 350 degrees F at about 22 mins. This recipe made exactly 24 perfect cupcakes. I didn't use the frosting though. I used the cool whip frosting on this website because I wanted an overall light fluffy cupcake. This is a perfect combination for spring/summer fun.
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5 users found this review helpful

Dessert Crepes

Reviewed: Nov. 7, 2010
mmm these were yummy. I messed up on the first batter because I added all the ingredients at once and it was super lumpy. I suggest mixing all the ingredients together except the flour first. When its well combined then add the flour. This recipe didn't say to flip the crepe but I had to b/c I couldn't spread by batter thin enough and it wasn't cooking all the way through and was burning on one side. When the crepe could move in the skillet without the spatula I knew it was okay to lift and flip. Once flipped I spread some nutella evenly and added a mixture of berries and folded the crepe over. To finish it off I placed the crepe on a plate and topped it with some whipped cream. Delicious!!!! (If you wanted to add some powder sugar and/or a drizzle of chocolate would be good too.)
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3 users found this review helpful

Curried Egg-white Salad Sandwich

Reviewed: Sep. 29, 2010
OMG! I just made it and it's dee-lish. I kept the yolks in and used 100% whole wheat bread. Yummy!
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7 users found this review helpful

Red Velvet Cupcakes

Reviewed: Sep. 16, 2010
OMG!!! My search for the perfect Red Velvet Cake is over. The cupcake and frosting combination was perfect. It took every ounce of will power not to devour all the cupcakes myself. I shared with coworkers and they thought these cupcakes were heaven. I was unsure what kind of flour to use so I just used all-purpose flour. I didn't look at the recipe fully and realized while I was mixing that I didn't have any milk so I used buttermilk powder I had on hand. I used the same amount that the recipe called for milk. The end result= FABULOUS Red Velvet Cupcakes.
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1 user found this review helpful

Iced Pumpkin Cookies

Reviewed: Oct. 22, 2007
This cookie is awesome!!!! I followed the recipe exactly. I was nervous to make this cookie because some of the reviews that the batter is very sticky but I had no trouble at all since I used a cookie scooper, thank goodness. It looked exactly like the picture. Also, the frosting is very very sweet so I suggest using as much or as little as your tastebuds desire. The fork technique mentioned in the recipe to cover the cookie with frosting doesn't work very well. I placed the frosting inside a zip lock bag and cut a small hold, then drizzled it over the cookies. Worked like a breeze.
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1 user found this review helpful

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