jillytuile Profile - Allrecipes.com (10868290)

cook's profile


Home Town:
Living In:
Member Since: Nov. 2006
Cooking Level: Professional
Cooking Interests: Baking, Asian, Italian, Mediterranean, Dessert
Hobbies: Scrapbooking, Walking, Reading Books, Music
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White Pizza a la Chick Lit
pastillage roses topper
birthday cake using 'butter pound cake' recipe
About this Cook
i am a writer who happens to be good at baking.
My favorite things to cook
i love baking breads, making desserts, as well as making any pasta dish.
My favorite family cooking traditions
In my family, pasta is always present. No matter that the food theme of any particular party is say, Filipino, or Chinese. There's always spaghetti with meatballs, or classic carbonara, or spinach lasagne.
My cooking triumphs
I've made and decorated five (three-tiered) wedding cakes all on my own in one summer when the only previous experience I've had with wedding cakes was a stacked styrofoam model in cooking school wherein I worked with two other people.
My cooking tragedies
two years ago, i decided to try making an angel food cake without knowing anything at all about whipping egg whites. needless to say, my angel food cake collapsed.
Recipe Reviews 3 reviews
Pumpkin Roll II
this was a really good pumpkin roll recipe, though i agree with one reviewer that the sponge has a tendency to crack, and it is not as soft and "roll-able" as the usual jelly roll-type sponge is. also, there really is no need to unmold the sponge onto a linen towel and roll it up and store it in the fridge and all that. i work in a pastry kitchen and all we do is unmold the sponge onto a cooking rack, let it cool for a bit, then peel off the parchment paper and let it cool completely. and you could do the filling while this is baking and since it cools down pretty quickly, you could be done with everything in and hour or less. this really does not take two hours to make.

2 users found this review helpful
Reviewed On: Jan. 23, 2008
French Silk Chocolate Pie I
i used powdered sugar instead of granulated sugar to ensure a smooth and silky end product (sift it 2-3 times until very fine) and i used dark chocolate instead of the unsweetened kind (i decreased the amount of sugar as well). and yes, as many have noted, double the recipe for a 9" pie. this was completely delightful.

1 user found this review helpful
Reviewed On: Jan. 22, 2008
Butter Pound Cake
I was asked to make a fondant birthday cake for a friend's mom so I needed a heavy, and of course delicious, cake to carry the weight of the fondant. I looked up every "pound cake" recipe, saw this one, tried it and it was fantastic--rich and dense. I had no lemon extract so I subsituted lemon zest and it worked just as well, giving it a nice fresh taste amongst the buttery richness. I filled it with white chocolate-almond buttercream and it actually complemented the cake. I'm going to make this again, this time I'd fill it with chocolate ganache. :D

81 users found this review helpful
Reviewed On: Nov. 8, 2006
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