This was absolutely impossible to deal with and stretch out on a pizza pan. I just ended up with a sticky mess even after adding a lot more flour. Then it puffed up way too much in the oven and wasn't thin crust at all. Such good ratings on this recipe... I followed it to a t so I'm not sure what went wrong.

Reviewed On: Jun. 21, 2011

Fantastic! I used low fat mayo, swapped out 1/2 cup of wholemeal self-rising flour and added a dollop of honey to the batter and it was awesome. Very versatile.

Reviewed On: May 24, 2011

This was inedibly sweet and not "buttercreamy" at all. I followed the recipe exactly. It tasted like pure sugar. It was so overpowering I had to add way more butter and milk just to cut some of the sweetness. It also started going goopy after about a half hour so I had to refrigerate the cupcakes. I doubled this recipe based on the reviews, and it was twice as much as I needed for 14 cupcakes. I think it'd be more than enough as is. This was a really disappointing recipe - maybe others like tons of super-sweet icing, but I was hoping for something more buttercreamy.

Reviewed On: Apr. 17, 2010