VeeGee's Mommy Profile - (13789889)

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VeeGee's Mommy

VeeGee's Mommy
Home Town: Memphis, Tennessee, USA
Living In:
Member Since: Jul. 2008
Cooking Level: Professional
Cooking Interests: Asian, Mexican, Indian, Southern, Nouvelle, Middle Eastern, Vegetarian, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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Ghiradelli Chocolate Torte with Marshmallow Fondant
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Recipe Reviews 2 reviews
Ukrainian Apple Cake (Yabluchnyk)
I loved this! I made it to celebrate my brother's recent return from Russia and Ukraine (he claimed to have hated all the food, so it was kind of a practical joke to serve him ONE more Ukrainian dish). He actually loved it, as did everyone else at the party. I used fresh pears instead of the apples, and I didn't really measure them (I think it was probably about 3-4 cups). It was really yummy, though I'm thinking that the pears (or, rather, the amount of fruit) made the cooking time a bit longer. I also used a nine-inch springform instead of the 8x8 dish (I really don't think that would have served as nicely). I think next time I make this (and I WILL!), I will bake the bottom layer just a few minutes before adding the fruit so that it's a tad easier to slice into wedges. I served it with really good vanilla bean ice cream, which helped to even out the spiciness of the cinnamon. If you're not a big cinnamon fan, you might want to reduce it a bit. The flavor on the whole reminded me a bit of when my mother made cinnamon toast for me as a child. Yummy!

8 users found this review helpful
Reviewed On: Aug. 12, 2009
Marshmallow Fondant
This was my first time making fondant and I did a ton of research on it. I decided to make this recipe because I didn't need to go purchase a candy thermometer. I'd definitely do this again. I followed the suggestion that I use marshmallow fluff (though mine didn't add up to the same volume, so I melted a few ounces of regular - large - marshmallows). It worked really well. I also followed the suggested to heavily grease (I used butter) every surface that the stuff touched, particularly my Kitchenaid mixer. I probably added two times (at least) the amount of confectioners sugar when I was starting to roll it out, but that may be because I live in an extremely humid area. The toughest part really was transferring the sheet of fondant to the cake. My husband suggested I roll it out on bakers' paper (the best I've found is called Non-Stick Baking Liner - far superior to any parchment or wax paper that I've found), and then transfer it to the cake that way - peel it off the paper. That worked really well. I cut polka dots out to cover the "problem" areas, and it turned out cuter than I'd even thought. Someone, somewhere, suggested using vodka to adhere the embellishments to the fondant-covered cake and that worked splendidly. One recipe yielded a whole lot and I had leftovers. I covered a two-tiered 10" and 6" cake with it and probably have enough to do another of the same size.

17 users found this review helpful
Reviewed On: Jul. 9, 2009

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