Jacqueline T Recipe Reviews (Pg. 1) - Allrecipes.com (19801725)

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Jacqueline T

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Chocolate Cappuccino Cheesecake

Reviewed: Jan. 5, 2013
Made this for my cousin's hubby's birthday and it was better than I expected. Almost followed the recipe as is...but had to make slight revisions. Considering the amount of cheesecake being used, i actually doubled the crust (used chocolate graham crackers instead). Also, I don't know why other reviewers had a problem with the chocolate seizing with the whipping cream as I did not have a problem at all. I used eight-1oz baker's semi-sweet chocolate (the ones that are in individual 1oz packages. i added the whipping cream (double the amount that's in the recipe) before melting it in the double broiler. I continuously stirred fairly fast and it just smooths out. As for the whipping cream for decorating the cake, i added the powdered sugar as directed, but also added coffee liqueur (1:1 ratio with the sugar) and food coloring. Everyone loved it. Decadent and smooth!
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Photo by Jacqueline T

Chocolate Cherry Upside Down Cake

Reviewed: Dec. 18, 2011
very moist! i put in raspberry instead of cherry, as more of the people liked raspberry. i didn't have powdered cocoa so i ended up substituting mini chocolate chips. the chips sank to where the pie filling is, but it still turned out great. though the baking time for me was actually 1 hour 25 minutes. i lined the pan with wax paper, and i had an easy time getting the cake out.
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Photo by Jacqueline T

Coconut Cream Cake I

Reviewed: Sep. 25, 2011
Followed the recipe almost exactly...except i forgot to put the coconut extract in the batter. So, i just put it in the whipping cream instead. Not overwhelming. Definitely let the cream work it's way throughout the cake and let cool at room temperature before placing in the fridge overnight. Then, next day, place the whipping cream and decorate. I did toast the coconut flakes lightly. I find that it gives the cake some texture and a slight colour. People absolutely loved it!
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Photo by Jacqueline T

Ube-Macapuno Cake

Reviewed: Jul. 25, 2011
this is a great cake! i made it for a friend's bday and everybody loved it. though i did make revisions as follows: 1. it says bake 30 to 35 minutes, but i only baked it for 25 minutes. The result is that it was moist and not dry as some of the other reviewers said. 2. I made my own coconut buttercream icing using 2 cups butter, 1 cup sugar, and about half a cup of pureed macapuno. I placed the buttercream on top of each layer then the macapuno. Then covered the whole cake. the buttercream keeps the moisture of the cake in. Thanks for this recipe!
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