CakeDiva1913 Recipe Reviews (Pg. 1) - Allrecipes.com (13245441)

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Plain Eggless Cake

Reviewed: May 1, 2010
This cake was OK but came out tasting more like a greasy pancake. Definitely didn't have much flavor and I even increased the vanilla in it to 2 tblsp. My 7 year old liked it but it's not a cake I'd put my name or stamp on. I won't be making this one again. I'll keep looking!
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5 users found this review helpful

Kentucky Butter Cake

Reviewed: Apr. 8, 2010
I didn't love this cake. My husband however, thought it was great. The batter ended up looking like pancake batter and while it baked beautifully, it just tasted so so. The butters sauce was OK but as it settled, the cake just started looking like it was streaked with grease. I won't be making this again...
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2 users found this review helpful
Photo by CakeDiva1913

Carrot Cake V

Reviewed: Feb. 11, 2010
This cake is pretty good. I didn't have any of the issues others reported with the batter not cooking through. I did modify the recipe as follows: 1) Used 2 3.5 oz cartons of carrot baby food 2) Added one finely grated carrot 3) Added 1 cup of crushed pecans I made them into cupcakes and frosted with a simple cream cheese frosting. Will make again!
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4 users found this review helpful

Grandma's Eggless, Butterless, Milkless Cake

Reviewed: Jun. 27, 2009
This cake was good. It didn't really taste like anything was missing. The texture was almost the same as any box cake you can find. I used this as a cake for little girl whose birthday cake I had to make. She's allergic to eggs, and milk products so this was perfect. I had some trouble getting it to release from the pan so that I could decorate it. I baked it again though and used parchment paper as a liner and had no issues the second time. Everyone loved the cake and raved about it! I used a traditional buttercream icing to decorate it. This was the little girl's first time tasting cake (6th birthday) and she loved it!
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French Pastry Pie Crust

Reviewed: Jun. 27, 2009
This crust is great. I've tried a lot of crusts but this crust was great. I loved the ease of making this crust and the fact that it only needs to rest for 10 minutes before you move on with the process. I used this to make a peach pie. I didn't pre-bake the bottom but brushed it with a beaten egg before adding the filling and it stayed flakey during the baking process. I also brushed the top with a beaten egg and it came out shiny and browned to perfection. I will add this to my arsenal of recipes and will definitely use it again.
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Photo by CakeDiva1913

Peach Pie the Old Fashioned Two Crust Way

Reviewed: Jun. 27, 2009
I thought this pie was fabulous! I modified it a bit as follows: 1) I read the reviews of others and took the advice given to put the peaches in a colander before tossing them in lemon juice. Note: I used fresh peaches. 2) I also tossed the peaches in 1/4 tsp of pure almond extract. 3) I substituted 1/2 cup of white sugar for 1/2 cup of brown sugar. 4)I also didn't toss the peaches with the flour mixture until I was ready to pour it in the crust. I feel that's essential because it didn't have time to sit and make a lot of water before being put in the oven. 5) Last modification for me was that I left out the nutmeg. I don't really care for the taste of nutmeg and it's easy for nutmeg to overpower whatever it touches. I made this with the French Pastry Crust recipe found on this site. All these things together made this a wonderful pie that wasn't runny and looked great. In future pies, I may increase the amount of almond extract and lessen the amount of cinnamon in my next pie but make no mistake - this pie was a hit!
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24 users found this review helpful

Easy Chocolate Bundt Cake Glaze

Reviewed: Jun. 15, 2009
This glaze is as the name says - easy - but it was a lot thicker than I expected. I ended up cooking it too long and caused the sugar to begin to crystallize because I was trying to get it to pouring consistency. I ended up having to pour it through a sieve to get the sugar flecks out and then it was still very thick and ended up looking like I melted some icing to drizzle over the cake which isn't exactly what I was looking for. I think next time, I'll only use half the condensed milk, and add some evaporated milk to it. It tastes good though.
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Dark Chocolate Cake I

Reviewed: Apr. 20, 2009
I'm giving this 4 stars only because I haven't cut or tasted this recipe yet but so far it's perfect! The color is a rich dark brown. I followed the recipe exactly but creamed the sugar and butter for about 5 minutes before proceeding. I made a shiny chocolate glaze to drizzle over it and it's setting up now. Others reported having issues with the cake sticking and crumbling as it came out but mine came out perfectly! I baked in a heavy Nordicware non-stick bundt pan that was generously sprayed with bakers spray. No crumbs were left in the pan and the crust is tender, not tough. I baked it for about an hour to ensure that it was done all the way through. I almost don't want to cut into this cake because it looks so beautiful. If it tastes as wonderful as it looks, I will definitely be upgrading to a 5. I'm going to finish this with a dusting of powdered sugar when the glaze sets up a bit more. UPDATE: I finally had a taste of this cake and WOW - this one is definitely a keeper! I had to change my rating a 5! My family loves this and colleagues did too. I'll definitely file this one away and will bake frequently.
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