magicbaker1 Recipe Reviews (Pg. 1) - (19893214)

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Red Velvet Cookies

Reviewed: Jul. 1, 2012
These were actually quite easy to make and they tasted just like red velvet cake :) I thought the cookie had a great consistency and was really moist. I didn't have any sour cream at my house, so I substituted with vanilla yogurt instead, and it works perfectly fine. The frosting is also great, very creamy and excellent tasting. I will definitely be making these cookies again. Thanks for the great recipe!
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2 users found this review helpful

Soft Christmas Cookies

Reviewed: Dec. 24, 2011
Baked these cookies for Christmas eve. I halved the recipe as we only have a couple of people over at my house. They were absolutely amazing. I made the dough and chilled it for three hours yesterday. I then baked the cookies, and today frosted them. The frosting went right on and they were probably the best looking and tasting cookies I've ever made. They tasted heavenly and were soft all through. We have not yet served them but me and my aunt tried a few and they were really really good. Thanks so much for the recipe!
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Simple White Cake

Reviewed: Aug. 25, 2011
I thought this cake was great. It was very dense, but I didn't think it was as dense as I thought it would be (according to other reviews). I made tye-dye miniature cupcakes using this batter. They were absolutely delicious and everyone has been gobbling them up! It definitely tasted like a sugar cookie and the taste was unique and, of course, yummy! Tips to get the cupcakes a little fluffier: I read what some other users said and used their tips, which worked great. Don't add in the egg yolks, make sure to add in egg whites. Also, after adding in the flour/baking powder mixture and 1/2 cup of milk, the cake batter was still very dense and almost "doughy" like. I added in approximately 3/4 cup all together and the batter got to a perfect consistency. I will definitely make this again! Btw: tasted great with a little bit of vanilla frosting on top :)
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3 users found this review helpful

Dark Chocolate Cake I

Reviewed: Jun. 20, 2011
This cake tasted amazing. I was making cake pops with it, and I tried the cake pop recipe, which did not turn out whatsoever. The balls fell apart and didn't work. So, since I had the other cake, I frosted it with some buttercream frosting, threw on some sprinkles, and took a slice. It tasted great, was easy to bake and frost, and had just the right amount of chocolate. Not too sweet, but not lacking any flavour. I did not find the cake dry at all; I found it to be very moist. A quick tip: let the cocoa powder/boiling water mixture cool thoroughly. I waited an hour before mixing in the other ingredients. I also added a special little twist to the cocoa powder/water mixture that made the cake fudgy and a little more chocolatey: 1 square of unsweetened chocolate. I melted it, no butter with it, just completely by itself, and added it into the mixture. I also kept the exact 1 cup of cocoa, and it turned out great. I will definitely be baking this again. (I also made mini muffins that are just about the best muffins I've ever tasted!) I'll be recommending this recipe to anyone who wants to bake an amazing chocolate cake, that's super easy to bake.
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5 users found this review helpful

Royal Icing II

Reviewed: Jun. 19, 2011
I thought this icing was great. It tasted yummy, had the perfect cookie-decorating consistency, and was very easy to add food colouring into, it absorbed the colour nicely. This will now be my go-to frosting recipe for when I bake cookies!
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6 users found this review helpful

Pancakes I

Reviewed: Jun. 12, 2011
These pancakes were very good. I thought that they were nice and fluffy. Next time I make these, I will have to add in probably another teaspoon or two of vanilla as the flavour was a little dull. All though they weren't the absolute best pancakes I've ever tasted, I thought that they were very good and I would definitely make the recipe again!
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2 users found this review helpful

Butter Cream Frosting I

Reviewed: Jun. 12, 2011
This frosting was awesome. Some of the most delicious frosting I've ever made. For me, I thought that 4 cups of the confectioners sugar seemed to make the icing a little dry. I used about 3 cups, and also added in an extra teaspoon of milk. I warmed all of the milk before adding it, because it seemed to help as well, and make it easier to mix in. For an extra twist for the cupcakes I was making, I tinted the icing green with just four drops of neon green food dye, and I also added in 1.5 teaspoons of peppermint extract. The result was the best icing I've ever tasted. Much better than the store-bought type! I managed to beat the eggs into the frosting smoothly and then add in the milk that restored a whiter colour, so that the icing didn't turn yellowish, and ended up off-white, which is definitely better than yellow frosting! Another things is to make sure that you beat the frosting well, so that it turns out light and fluffy. To me it seemed that the consistency was a little off, and after about 2 minutes of beating, it was perfect consistency.
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7 users found this review helpful

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