Supercupcakes Profile - (19291927)

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Member Since: Sep. 2011
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Recipe Reviews 3 reviews
Healthier Chantal's New York Cheesecake
I made this recipe because I'm always interested in making recipes with nutrient modifications. I must say that it wasn't very good. I ended up freezing this blah-cheesecake and cutting it into little pieces to use as a topping for ice cream. If you want to make good ice cream topping, this recipe isn't so bad for that.

5 users found this review helpful
Reviewed On: Jul. 18, 2012
Tres Leches (Milk Cake)
To those who think that the cake will become "soupy" or "thin with liquid" are all wrong; clearly those people have never made a tres leches cake before. The cake will be saturated with the liquid and every crumb will absorb that liquid perfectly as you leave the cake to sit for hours. Don't worry, the texture only gets better over time. I guess you can think of it as letting the cake sort of 'marinade.' The longer the better, your patience will be rewarded.

2 users found this review helpful
Reviewed On: Sep. 14, 2011
Surprise Banana Cake
I did not care for this recipe. It didn't rise at all, it was dense and heavy and not cake at all. The recipe really needs an acid to react with the baking soda to help leaven it so it is not a leaden cake! Please listen to this review, because it'll mean a huge difference from dense banana behemoth and banana cake. Baking soda only reacts with an acid (remember those vinegar and baking soda experiments everyone?) otherwise it's useless in this cake. Buttermilk would've been a great addition somewhere in this recipe with the right modifications of ratios of course. Perhaps i'll edit it and come out with an improved version to help out all those banana cake lovers out there. Until then, don't make it without an acidic ingredient!

5 users found this review helpful
Reviewed On: Sep. 14, 2011

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