Cake Lady Recipe Reviews (Pg. 2) - Allrecipes.com (10672129)

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Chicken Cordon Bleu II

Reviewed: Nov. 23, 2008
Great!!! I recommend not using unslted sweetcream butter like I did. It ended up needing salt.
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Creamy Rice Pudding

Reviewed: Nov. 14, 2008
This was really good! My husband loved it. Very creamy. I was a little hesitant to add the extra milk at the end- it seemed like it had enough milk already- but I put my faith in the reviews and stuck to the instructions. It firms up and thickens as it cools.
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Stabilized Whipped Cream Icing

Reviewed: Nov. 14, 2008
It must be the gelatin in it but this tasted just like Coolwhip to me. I love the way heavy cream tastes when it's whipped fresh but this had that weird after taste to it. For all the steps involved, and the cost of the ingredients, I will probably buy CoolWhip next time I need this. I was kind of disappointed! Also- you should note that this has a very lose consistancy until you put it in the fridge to firm up. I actually made it twice because I thought I did it wrong the first time since it was so runny. An hour later, both batches were like Jello.
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Orange Cake

Reviewed: May 13, 2008
The ongoing theme with the comments on this recipe seems to be to change it... I definatly don't think it's a 5 star recipe 'as is'. I did the original first and it was too lemony. Moist, light- but definatly not predominantly orange. I was looking for a very fresh, very obviously orange cake so my next try was to follow the recommendation of all the other bakers who tried it their way. I subbed vanilla pudding for the lemon and orange extract in place of the lemon. I added 3 teaspoons of the orange instead of 1. I also used a french vanilla cake mix with it. NOW it's a 5 star recipe! Very fresh- the orange lingers in your mouth! I didn't do the bundt cake with the glaze. I filled it with a coconut cream and mandarin orange filling and frosted it in almond buttercream. AMAZING! P.S. Add a little orange gel food coloring to it. You wouldn't expect a strawberry cake to be white would you?
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Butter Pound Cake

Reviewed: Sep. 25, 2007
I was looking for a heavy cake that I could use for fondant and this one was great! I didn't have any of the problems that some of the other reviews stated. No moisture coming out on top, no sugared egg flavor and no gritty texture. It was moist and dense and very good! I didn't use the lemon, just added another tsp of vanilla. FYI- it doesn't rise very much and it pulls away about 1/2 an inch from the sides. It's a lot of batter so if you cut the recipe in half, it's the perfect size for an 8 in. round. I will definatly use this recipe again
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Displaying results 21-25 (of 25) reviews
 
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