Christine Alling Profile - Allrecipes.com (18241245)

cook's profile

Christine Alling


Christine Alling
 
Living In: Denver, Colorado, USA
Member Since: Dec. 2005
Cooking Level: Expert
Cooking Interests: Baking, Asian, Indian, Dessert
Hobbies:
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About this Cook
I am half Caucasion and half Korean. I love all types of food.
My favorite things to cook
Cheesecake, pies, layer cakes, cookies.
My favorite family cooking traditions
My Korean mother is an amazing baker and she taught me how to bake. Holiday baking is a big tradition!
My cooking triumphs
I walked into a restaurant with a slice of cheesecake and chocolate bread pudding and told them I should be their part time pasty chef. They agreed!
My cooking tragedies
I've been fairly lucky, but living in the high altitude makes it a hit or miss!
Recipe Reviews 8 reviews
Cream Cake
I live in a high altitude city, Denver, so trying new recipes can be tricky. This cake was a great success. I did make some changes - I used 1 1/2 tsp. of baking powder and 1/2 tsp. of baking soda. I also used cake flour (1 1/2 cups), doubled the vanilla and added 2 tbs. of sour cream. I actually doubled the recipe (3 9" layers) and baked it at 350 degrees for 18 minutes. If you don't live in a high altitude, I'm not sure if you should follow my changes - but if you do live in high altitude, you know how a good cake recipe can go wrong, just because. This is the best white/yellow cake (it's not quite yellow b/c there's no butter and not many eggs) I've ever made. It came out moist, tender, fluffy, delicate and flavorful. I am a seasoned baker and not using butter or oil was concerning to me (which is why I added the sour cream), but I think the heavy cream makes for a wonderful texture (along with the cake flour). This recipe is a great find!!!

1 user found this review helpful
Reviewed On: Dec. 31, 2012
David's Yellow Cake
I love this recipe. I do use 4 yolks and 2 eggs instead of 8 yolks. I also use sour cream instead of milk. It comes out great. The sour cream adds some extra moisture and the whole eggs lighten it up a bit. I think the key to this recipe is to mix the ingredients correctly and for the right length of time. DO mix the butter and sugar for a long time. DON'T overmix in the dry ingredients.

2 users found this review helpful
Reviewed On: Oct. 21, 2012
Sugar Cookie Icing
I love this recipe because it hardens quickly (and completely) and it tastes good too. I've used clear vanilla as well as lemon extract to flavor it. You may have to adjust the amount of milk you use, depending on you thick you want it, but if it gets to thick, try warming it. You can buy cookie icing and it's so expensive. This tastes better and it works well. I put the icing in a squeeze bottle and warm it up in the microwave. It's so easy to work with.

3 users found this review helpful
Reviewed On: Nov. 27, 2010
 
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