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Buttercream Frosting

Reviewed: Aug. 7, 2009

This is the PERFECT decorator's frosting. It's got the best consistency, and doesn't use shortening, so it tastes great!

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This buttery caramel coated popcorn melts in your mouth. It's so amazing. There is no recipe like it. It takes a while to bake, but it is sooo worth it. I wouldn't change a thing in this recipe, except maybe drizzle on a little chocolate over it or add peanuts, but it really doesn't need it. Yummy!

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1 user found this review helpful

Cake Balls

Reviewed: Aug. 7, 2009

These were soooo good! I used white cake and vanilla frosting with white almond bark coating. They were absolutely amazing. They were really rich, and milk is a must while eating these. They taste the best if refrigerated overnight.

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Vanilla Glaze

Reviewed: Aug. 7, 2009

This glaze was exactly what I was looking for! I also added more milk, because I wanted a thinner consistency for my pound cake. This was perfect for it.

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Raspberry Sauce

Reviewed: Aug. 7, 2009

It's really yummy sauce. Especially on ice cream and cheesecake. I made a few adjustments though. I used frozen raspberries. I cut the cornstarch in half, which was fine, but next time I'll leave it out altogether. It was a little thick, and I swear I can taste it. I also used pure lime juice instead of orange juice, which was AMAZING! I did add a little more sugar to cut the sour of the lime juice, though. I ended up just eating the sauce off my cheesecake, because I loved it so much! Everybody loved it.

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Old Fashioned Pound Cake II

Reviewed: Aug. 7, 2009

there could be definite improvements to the recipe, but it's a good base. I left out the lemon, adding almond extract and vanilla instead. If you like the butter taste, I would recommend adding some butter flavoring as well. I did, and it really added to the recipe. Turned out pretty good, but I was expecting a denser cake. I also iced it with a thin vanilla icing, which really made the cake. It tasted better after letting sit for a day or two. All in all I just wished it was heavier. It helped to not mix the batter too long.

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White Sauce

Reviewed: Aug. 4, 2009

This is a great base for any white sauce. It's just like what my mom used to make. I made cheese sauce with it by adding salt, pepper, and cheddar cheese. It turned out great over my breaded chicken! Yummy!

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