I am liking this recipe! Made them with my cookie press, and a flower die, just added a little more flour to stiffen the dough, worked great. I did follow someone else's suggestion and added 2 tsp vanilla and a pinch of salt. Made red rasp, now am going to make a batch with black rasp and one with home made peach jam..... Mmmmm!! :) Thanks for the good recipe~!

Reviewed On: Dec. 18, 2011

I followed the recipe except for using French Vanilla Pudding blended with a brick of softened cream cheese for a little more flavor. It looks totally authentic! I had "sparkling sugar" (large sugar crystals) in blue that really added something. I was asked to bring this for a cookout hosted by a 21 yr old co worker....I think it's going to be a big hit! It tasted just ok while I was making it last night, hoping more flavor will have developed overnight. Will update tonight after cookout. My pic is #135.

Reviewed On: May 28, 2011

Good cake, simple to make. Tastes great, very tender crumb, moist and flavorful. Made a 9 X 9 pan first and a dozen cupcakes the second time. Both times I had problems with the middles sinking, even though I was very careful not to disturb them. I think the next time I will add just a tad bit more flour to give it a little more structure and see if that helps. Definitely worth making again though!

Reviewed On: May 19, 2011