CherylM Profile - (10885085)

cook's profile


Home Town: Land O'lakes, Florida, USA
Living In: Fresh Creek, Central Andros, Bahamas
Member Since: Oct. 2006
Cooking Level: Expert
Cooking Interests: Baking, Indian, Southern, Dessert, Kids
Hobbies: Scrapbooking, Reading Books, Music
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About this Cook
I was raised in Florida, but have spent half my life in the Bahamas. The islands are my true home and where I feel I belong. We live on a family-island, away from the tourist and crowds. Life is slow and leisurely. I have a terrific husband and 3 great kids. It's sometimes very challenging to find ingredients so I'm a master at subsitutions. Most of my clients are so happy to have someone to make a cake for them that they give me creative license.
My favorite things to cook
I love baking and I love creating something special for people. I especially love doing kids cakes, like cartoon characters and 3D cakes. I like doing wedding cakes, too, although I've only done a few.
My favorite family cooking traditions
I always say "my kids will eat anything that won't eat them first", and that's the truth. They love anything I cook and they love anything their father cooks. My husband is Bahamian so he cooks great seafood and native dishes. He loves my 'southern American' style and I love his 'island style'.
My cooking triumphs
My first wedding cake. 4 tiers, 5 layers. It was huge. I don't think I took a breath for hours while I was assembling it! When it was delivered and set up I stepped back and almost cried!
My cooking tragedies
I had to run to the store and my husband took a cake out of the oven when the timer went off...not realizing that I always set the timer for the lowest amount of time and then test the cake. I knew exactly what time I had to be back to take the cake out so I didn't think to tell him to test it. It was still raw and uncooked in the center!
Recipe Reviews 10 reviews
Key Lime Daiquiri Pound Cake
I have been using this recipe for years and it's really one of the best ever. I bake and decorate cakes and the basic recipe (without the lime juice or zest) is my standard vanilla cake. It's perfect for all types of pans, carves easily and stacks well. It's versatile and can be altered to all sorts of flavors. That said, there are a few key points that I'd like to make. One is that when you cream the shortening, butter and sugar together it takes at least 5 minutes. Light and fluffy doesn't happen quickly. The beating incorporates air into the mix and that's what gives you a moist and tender cake. Turn the mixer on medium (4 on a Kitchen Aid) and walk away, clean up, mix your dry ingredients, whatever. Two is mixing according to the recipe, dry ingredients and then liquid, beginning and ending with dry. Beat at medium-low speed (3 on a KA) for about 40 seconds in between, and be sure to scrape down the bowl at least once. Third, you don't have to stir the juices and zests in at the end, you can just mix them into your milk after you measure the milk. The juices added to the milk will make the milk curdle and get thick (like buttermilk) and this is fine. Lastly, bake your cake at 325F with the oven rack in the center position and 65 minutes is the maximum. If your cake isn't done then you need to get an oven thermometer and test your oven. Hope this helps.

12 users found this review helpful
Reviewed On: Dec. 26, 2012
Marshmallow Fondant
I have been using this recipe for a very long time and it is as easy and tasty as all the earlier reviewers have said. One note: I add 2 Tbls of glycerin (available at cake decorating stores or use 2 Tbls corn syrup) to the melted marshmallows and 1/2 tsp of popcorn salt (very fine grain salt). The glycerin (or corn syrup) will make the fondant more pliable and the salt just makes the flavors more intense. Also, you do not need to refrigerate this at all. Wrap it in greased plastic wrap and then place into a ziplock bag with all the air squeezed out. It will keep for a long time at room temp.

12 users found this review helpful
Reviewed On: Jul. 15, 2011
Bahamian Chicken Souse
My Bahamian mother-in-law and husband make chicken souse on the weekends (right here on the island) and they have thrown in carrots and peppers before, among other things. They key is lots of lime and pepper. This is my favorite Sunday brunch food. If there are leftovers I will bring it to a boil and then throw in some egg noodles and cook till the noodles are tender. The first time I did this my husband thought I was crazy...Bahamians take their souse very seriously!! Then he ate it and loved it and he thought it was a great use of the broth! Our kids love it too, but their favorite is when Dad puts dumplings in it.

33 users found this review helpful
Reviewed On: Oct. 31, 2010

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