Sevyn Tendam Kelly Recipe Reviews (Pg. 1) - Allrecipes.com (183614219)

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Sevyn Tendam Kelly

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Extreme Chocolate Cake

Reviewed: Aug. 7, 2014
The first time I made this cake, I followed the instructions to a tee. I baked for the full 35 minutes because they were still slightly soupy @ 30 minutes. Unfortunately, following the instructions led to me trying to remove the cakes from their pans 10 minutes after I pulled them from the oven, and they fell apart in a hurry - not a pretty scene. My second run was more successful. The only changes I made were changing out the hot water for hot coffee and making certain my pans were greased very thoroughly this time. I waited half an hour to remove them this time... success! This cake did not totally blow me away, but it was quite good. The icing is to die for, and while the cake itself is fairly tasty, I found it a tad dry - I was hoping for something a little more moist, especially from such runny batter. When I checked at 30 minutes, they weren't ready to come out, but the last 5 minutes seemed to take all the moisture out. I guess I just need to find my stride on this one. All in all, it's a good cake, but not something that I, personally, would write home about. It's a nice staple, but I will be keeping my eye out for new recipes to try out.
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Sugar Cookie Icing

Reviewed: Aug. 3, 2014
Not completely in love with the flavour, but the finish was perfect. Dried hard and glossy as promised.
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Sugar Cookie Frosting

Reviewed: Jul. 3, 2014
While this icing is delicious and easy to make, I was expecting, based on the reviews, for it to dry hard - mine did not. I will still use this icing for small batches that don't need to be stored long-term, but the fact that it prevents me from being able to stack my cookies is definitely a negative feature for me. I will try this recipe one more time with less sugar to see if that gives me the desired texture - otherwise, I will keep looking.
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Carrot Cupcakes with White Chocolate Cream Cheese Icing

Reviewed: Apr. 28, 2014
Made these yesterday and they were a HUGE hit. Everyone loved them and I had tons of compliments - definitely a keeper! Changes: I added 2 tsps of baking powder as well as the baking soda, and they rose just fine. For the icing, I left the orange extract out, and I only used 3 cups of icing sugar. It was perhaps slightly less thick than it should have been as a result, but it tasted amazing without being oversweet and was still plenty thick. Criticisms & Tips: I ignored the warnings about there being way too much icing because I suspected people might be going light on it, and I do like lots of icing on my muffins - nope, it was at least double what I needed, and I was heavy-handed with mine. I will be making 1/2 batches of icing in the future - it will still be more than enough. Also, while the white chocolate was definitely a nice touch, be careful to stir it lots and give it as little time as possible. Use a double boiler if you have one - I burned mine (on minimum heat) twice before I got it right.
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