Bethany Profile - (11775804)

cook's profile


Home Town: Boston, Massachusetts, USA
Member Since: Sep. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Hiking/Camping, Biking, Walking, Photography, Reading Books, Music
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Recipe Reviews 34 reviews
Heavenly White Cake
I used this cake as the middle of a three-layer wedding cake (sandwiched with chocolate). Per other reviews, I increased the milk to 1 1/2 cups, and threw in a dash more almond extract. This has a lovely silky-soft crumb, just sturdy enough to hold its own against a denser chocolate cake, and froze/defrosted beautifully.

1 user found this review helpful
Reviewed On: Jul. 25, 2013
Fluffy White Frosting
This recipe saved me when I discovered at the last minute that my mixer beaters hadn't survived a move. Buttercream was therefore out, but hand-beaten egg whites were perfectly fine for this recipe. It'll take longer, so make the sugar syrup after the whites are done - stir sugar and water together (per another review, I left out the cream of tartar and instead put a pinch of salt in the whites before beating), then heat without stirring until a candy thermometer reads around 235F. Pour slowly (against the side of the bowl) into whites while stirring. Continue to beat until desired consistency is obtained. Marshmallowy, delicious, and still soft and good a couple days later!

2 users found this review helpful
Reviewed On: Sep. 1, 2012
Strawberry Bread
I halved this recipe but kept the full amount of strawberries; this was a good ratio. Also reduced the oil to 1/2 cup (so 1 cup if I were making the full recipe). Very cinnamony; might consider toning that down a bit next time.

4 users found this review helpful
Reviewed On: Jun. 20, 2012

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