Rosie4540 Recipe Reviews (Pg. 1) - (11423317)

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Lemon Cupcakes

Reviewed: Jun. 3, 2011
EXCELLENT! I did lower the baking temp to 350, but otherwise, I followed the directions exactly and these were great. They were a big hit in my house. My mother ate a 1/2 dozen of them the first night I made them. They're more of a "grown up" cupcake because they are not overly sweet and the lemon was very subtle, one might consider adding more for a stronger lemon flavor. The icing was DELICIOUS. I ate a lot of it before it could make it onto the cupcakes. I've made a lot baked goods from this website and have only been moderately impressed. These cupcake have been the best recipe I have found on here so far. Really superb.
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31 users found this review helpful

Four Egg Yellow Cake

Reviewed: Jul. 1, 2010
I followed the recipe exactly with the only modification I made was replacing the shortening with 1/2 shortening 1/2 butter. I was very pleased with the consistency of the cake, very light and fluffy. Not corn bread like at all like some of the reviews said. Make sure to cream the butter, sugar and egg mixture really well. I am a relatively novice baker, but I was able to get this right. I made this into cupcakes which I clearly overfilled. If you are making cupcakes, fill only 1/2 way. My biggest problem was something that made me question remaking this recipe. Once the cupcakes were cooled, I realized that there was a sticky film on top of each cupcake. It was thick and gooey and caused each cupcake to have a sheen to it. It appeared very plastic-y. I was able to successful conceal it with icing, but I still found it gross that I was eating that. I assume that it was because of the shortening. If I remake this recipe again, I think I will try with all butter. It's a shame about the goo on the top of the cakes because this recipe is fabulous in every other way.
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Butter Cake

Reviewed: Jun. 25, 2010
I followed this recipe exactly and I agree with the other reviewer that the batter should look like yellow cool whip when you are finished. I made these into cupcakes, they made about 14 cupcakes for me and took about 17 minutes to bake. I was concerned about them tasting like cornbread as other reviews had mentioned and when serving them for my friend's birthday, the first thing out of his mouth was indeed... "they taste like cornbread." Figures. In my opinion, the taste is quite good, moist and buttery. But the texture it what makes them appear to be cornbread-y. They were not smooth but instead had a lot of places where air bubbles had formed and caused a course texture. Also, they did not form domes like most attractive cupcakes do which was disappointing. Maybe they would make a better cake then a cupcake but I would not recommend making this recipe. It's very easy to make but the pay off is not good. All in all an okay recipe, but defintely DO NOT make cupcakes with it. You will be disappointed.
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4 users found this review helpful

Creamy Chocolate Frosting

Reviewed: Jun. 25, 2010
DELICIOUS! I followed the recipe exactly and found it to be extremely yummy. When first made, it had a very whipped consistency, very light and airy. Not overly sugary or chocolatey. I would describe this as a "grown up" frosting although I'm sure kids will love it too. For all of those who found it to be too thin to spread, keep it in the refrigerator for it a bit and it will become more solid and less whipped tasting. I had extra which I found too good to throw away that I stored the the fridge. A few hours later when I when back to have a taste it was such more solid, creamier and more or the consistency you would find in pre-made icing. So much better that store bought and very easy. This was my first time making icing from scratch and I was able to do it with out any problems. Great pay off for little work. I will continue to make this again and again.
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