JubanMama Recipe Reviews (Pg. 1) - Allrecipes.com (11154438)

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Red Velvet Cake

Reviewed: Dec. 24, 2012
I've made this cake for Christmas every year for 10 years now, and it's always a huge hit! Some notes I've made over the years: *For the frosting, do not use a whisk for the flour and milk mixture. Stir it until the texture is a thick paste, like the consistency of mashed potatoes - about 10 minutes. Do let it cool completely before continuing with the frosting. *The frosting may not seem like a lot, but it is! I use some for a crumb layer and some for decorating. *This recipe makes approximately 22-24 cupcakes. For cupcakes, baking time = about 25 minutes. *For two 8" pans baking time = about 35 minutes. *For a bundt baking time = about 45 minutes.
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Red Velvet Cake I

Reviewed: Sep. 23, 2010
I've been making this cake for YEARS, and everyone just loves it. My mom makes it, too! She puts her mixer on high and mixes the final batter for a good long time to get the cake nice and fluffy. I've also made this into cupcakes, which are delicious. For the frosting, you really do have to get all the flour dissolved into the milk first, otherwise it won't get that nice, frosting-like texture. At the Holidays I add green food coloring to the frosting. It contrasts most festively with the red cake for Christmas!
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Brownie Frosting

Reviewed: Sep. 23, 2010
This was very delicious and easy. However, it was so gooey that I really can't recommend it for a layer cake, unless you put massive amounts of wax paper underneath - when this is warm, it's just too runny. I would, however, definitely use this over a sheet cake or brownies!
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Thirty Minute Yellow Cake

Reviewed: Sep. 23, 2010
This was very easy to make and came out delicious and fluffy. I wouldn't say it's exactly like a box-mix yellow cake, but it is quite good. I did follow the advice of the other commenters and added a third egg, plus baking powder and salt to my flour. I used two 8-inch pans, as that's all I have right now, and the cooking time was 35 minutes exactly. I would definitely make this again. It's an excellent recipe for making a quick and easy cake with few ingredients.
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Champagne Cookies

Reviewed: Jan. 23, 2010
These aren't bad cookies; but they aren't great. They taste like sweet bread, really. I followed the advice of the other reviewer and added an egg, but that made the dough too sticky to roll into balls and press flat. Instead, I used a spherical tablespoon scoop and then pressed them flat with my (clean) fingers, and THEN I put the sprinkles on them. Also, they were done baking after just 10 minutes, not 12-14. Still, there just isn't much to these cookies other than their fun and festive colors. Like I said, they're not bad. But they're not good, either. I probably won't make them again.
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