SUECIOETA Profile - (18826400)


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Member Since: Aug. 2004
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Recipe Reviews 5 reviews
Paul's Pumpkin Bars
Good recipe. I added a bit of ginger, and a hint of nutmeg as well as the cinnamon. Used 4 eggs, and got a great flat cake that was suitable for "stacking." I used a jellyroll pan as written, but greased it before pouring the batter in. After baking, I turned the cake out. When it was cooled, I cut it in thirds and made a three-level layer cake that my guests loved. It was beautiful, first of all, and they gobbled it up, so it proved to be delicious. Nothing was left. The icing: I used 8 oz of cream cheese, so it had that tangy "cream cheese" flavor to it. Otherwise did the icing as listed. Also had to double the recipe for the stacking. You want a nice amount of icing when doing that for the visual effect. Wish I had taken a picture. I only iced the tops of the pieces, so we could easily see the layers of pumpkin bar with the creamy icing.

2 users found this review helpful
Reviewed On: Nov. 23, 2012
Spooky Witches' Fingers
I used only half the amount of almond flavoring, and you still get a nice taste without too overwhelming almond-ness. I also used almond slivers instead of whole almonds, which look even more creepy because they are more nail-like. Also added some gel to the base of the fingers to make them look like they'd been cut off with some blood showing. Added a few warts, too. Love it!

1 user found this review helpful
Reviewed On: Oct. 31, 2012
Red Velvet Cake I
Traditional red velvet cake? This is it. I've made this recipe several times, and I tried to skip some steps in my first attempts. Don't skip steps. The swirls of cocoa will happen, among other things. I did add an extra heaping TBSP of cocoa powder, however, and only used one ounce of red food coloring. Because you really need two ounces to make the paste (that extra liquid is necessary), as the recipe calls for, I added a bit of extra vanilla to the paste so I could mix the cocoa properly. For those who say the cake is too dense - that is what it's supposed to be. It allows for baking a flat cake because you can really spread that cake batter evenly into the pan, which allows for slicing in half for making the traditional 4 layers. For those who say the icing is too goopey, they probably did not cook the flour/milk to a paste, or perhaps they didn't let it cool properly. Either would cause that problem. When making 4 layers, as I did, it's necessary to double the recipe for the icing. Substituting a cream cheese icing is fine for those who think that's what they prefer - but this is the authentic recipe. It's quite good. Thanks for sharing!! Oh, it really is best the next day. Try to make a day ahead. The moisture of the icing will help the cake, which can be dry at first. But upon sitting over night as an iced cake, this is really top-notch.

7 users found this review helpful
Reviewed On: Feb. 12, 2012

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