Nazanin Profile - (13590987)

cook's profile


Home Town: Tehran, Iran
Member Since: Jul. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Biking, Walking, Reading Books, Music, Painting/Drawing
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Recipe Reviews 12 reviews
Orange Sponge Cake
I doubled this recipe to make a two tier cake. It made one 10" and one 7" cakes. The cakes came out nice and spongy, BUT I had to add more orange juice to the batter to make it workable. First I added as much orange juice as the recipe calls for. The batter came out as a stiff dough to which much of the flour could not be incorporated. So I added more orange juice, and then even more orange juice. I think I used 4 times more orange juice than what the recipe calls for. That's why I am giving this 4 stars. Everything else was perfect. I used rind of two large oranges but next time I will double this. This cake is much better than the pound cake that I used to make before. It is lighter and nicer for layered cakes. I cut both cakes into layers and filled them with whipped cream, chopped bananas, chopped pineapples and chopped walnuts. The guests loved the cake and everyone asked for more. So from now on I will use this recipe in the place of the pound cakes or simple vanilla flavoured sponge cakes.

2 users found this review helpful
Reviewed On: Nov. 12, 2012
Cranberry Sauce
A perfect recipe. I only used 1/2 cup of sugar. It came out a bit on the sour side which is perfect for my taste. But if you have sweet teeth, add all the sugar that the recipe calls for. So quick and easy to make. I'll make this any time that I find fresh cranberries in the supermarket.

2 users found this review helpful
Reviewed On: Oct. 6, 2012
Rolled Fondant
I wish I could give this 10 stars. I had never made a fondant before. I made this yesterday for a baby shower cake and wow! It was easy to make and rolled out so easy that I couldn't believe. It was so pliable and soft that couldn't believe. Everyone at the party told me that I was a pro and that I should open a bakery. The fondant didn't crack or tear at all. I used pineapple juice instead of vanilla for the flavor because I don't like vanilla. Awesome. I don't know how to thank you for this recipe. I will post the pictures of the cake here. Some tips: I greased the rolling surface with shortening and dusted it with icing sugar. As I was kneading the fondant, coloring it or playing with it, I kept greasing my hand with shortening. When the fondant was too stiff, I soaked my hands in water and it worked well. I think you should have a bowl of icing sugar, 2-3 spoonfuls of shortening and some water by your hand as you are working with this fondant.

40 users found this review helpful
Reviewed On: Mar. 26, 2011
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