TheBakeress Profile - (19073767)

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Member Since: Jun. 2011
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Recipe Reviews 4 reviews
Heavenly White Cake
This is an amazing recipe!! Like other reviewers, I used 1.5 cups of milk and made the meringue right before folding it in. I did not have cake flour, so I subtracted 2 tbsp of flour per cup (but I still sifted it before measuring and then three times more with the other dry ingredients); I also 1.5x the recipe, which made an 8 in round, a mini loaf pan, and a 10'' x 2'' round (don't ask, it was for a french project). Additionally, I really wanted to try to make rainbow cake (first time!) and this worked beautifully! I divided the batter to make orange, red, green, blue, purple, and yellow, then dropped globs of batter into the pan. Next, I used a toothpick to swirl the colors together, which made a nice marbled effect. I baked the cakes at 325 and just eyeballed the time (I always bake at this temp because my cakes cook more evenly this way). The color was great, and after cooling, I wrapped them in plastic wrap to keep them moist. Thank you so much, Carol! (P.S. I'll add a photo once I finish decorating!)

0 users found this review helpful
Reviewed On: May 11, 2014
Best Ever Crab Cakes
These were really good! I didn't have tarragon on hand, so I used fennel instead, and I also broiled them instead of making them in a skillet. I also substituted crushed garlic croutons for the buttery round crackers and the crab cakes held together nicely. I served baked sweet potato fries as a side. Delish!

3 users found this review helpful
Reviewed On: Sep. 18, 2011
French Silk Chocolate Pie I
Taking the recommendations of other reviewers, I doubled the recipe. I attempted to rid the pie of its grainy texture by separately beating the egg whites; sadly this didn't work for me, but because of this pie's great flavor and richness, it is still five stars to me! I used a 9-in pastry shell. I let the pie chill for four hours in the fridge, then decorated it with cool whip, two squares of Ghirardelli dark chocolate, and cocoa powder. yummy :)

2 users found this review helpful
Reviewed On: Aug. 10, 2011

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