CakeMadness! Recipe Reviews (Pg. 1) - Allrecipes.com (1603206)

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Strawberry Dream Cake I

Reviewed: Jan. 29, 2012
Rating the cake; didn't make the icing. Cake is wonderful, lots of flavor, moist, and dense.
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4 users found this review helpful

Mardi Gras King Cake

Reviewed: Feb. 7, 2010
Nice taste, fairly easy to make. Next time I'll cut the bake time down to 25 minutes, came out a little dark, and slightly dry.
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2 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Jan. 18, 2009
made the recipe in 2 9" pans for decorating. Was a great hit.
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1 user found this review helpful

One Egg Lemon Pound Cake

Reviewed: Jan. 18, 2009
used for a wedding cake with great success and reviews.
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1 user found this review helpful

Apple Pie by Grandma Ople

Reviewed: Jan. 18, 2009
Have made several successful pies in the past with this recipe, however I add the traditional seasonal seasoning mix like cinnamon, nutmeg and a touch of cloves. Helpful hit... if you're trying to protect your new oven from a mess, don't put a pan under this pie. You'll achieve a soggy uncooked mess. :-) I think next time I'll just line the oven bottom with foil.
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2 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 18, 2009
Not only are they thick and soft, but stay soft for days.
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1 user found this review helpful

Hashbrown Casserole

Reviewed: Jan. 18, 2009
Works better for my family with cream of mushroom soup, fresh onions, and lots of extra cheese.
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1 user found this review helpful

Banana Pudding IV

Reviewed: Jan. 18, 2009
Someone at work recommended a similar recipe. However I trust All Recipes users and found one very close (this one) with great reviews. I was right to trust All Recipes! I think I'll add more bananas next time though. It was more pudding and whipped cream than banana.
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1 user found this review helpful

Juicy Thanksgiving Turkey

Reviewed: Dec. 25, 2008
OMG! I screwed up and didn't even screw it up! :-) I bet it would have been juicer if I hadn't accidentally turned off the oven when checking the bird temp. :-) Followed recipe exactly. Awesome.
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4 users found this review helpful

Aunt Millie's Broccoli Casserole

Reviewed: Nov. 13, 2007
also great done in a crock pot on low for 2 hours - good for work pot lucks. Just sprinkle premade seasoned breadcrumbs on before serving
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1 user found this review helpful

Bake Sale Lemon Bars

Reviewed: Oct. 29, 2002
Definately yummy! However, crust got a little too dark; will shorten pre-bake time next time. Otherwise - a keeper! Venturing with lime juice next go round.
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3 users found this review helpful

Delilah's Frosted Cut-Out Sugar Cookies

Reviewed: Oct. 29, 2002
Good recipe, slightly bland, but better with the icing decorations. Definately bake only until the edges are slightly golden. Work fast when rolling/cutting. And, the thicker the better! Will keep recipe, but try out others as well.
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4 users found this review helpful

Restaurant-Style Hashbrown Casserole

Reviewed: Oct. 28, 2002
Very good - but I added a little bit more cheese and used Cream of Mushroom as I had that on hand. Leftovers are not all that great, as the oils seperate. So, I suggest make only what you know you'll need. Even better with salsa served on top.
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3 users found this review helpful

Spinach Dip I

Reviewed: Oct. 28, 2002
Was a tad boring - so I spices it up! I made a double batch for a larger party and instead of 2 packets of vegetable soup mix, I did one veg and one onion, and through in some all purpose seasoning. Turned out great! Also attempted a low fat version – I suggest you just run a mile after eating it, as low fat loses all body, texture and well, the flavor!
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62 users found this review helpful

Manicotti

Reviewed: Oct. 28, 2002
Definitely a hit... and I thought the leftovers tasted even better! However, I substituted the mozz and parm with a full bag of the pre-grated Italian Mix Cheese made by Sargento. Then added one additional cup of mozz. Instead of just salt, pepper and parsley, I used garlic salt, parsley, oregano, sweet basil and onion. YUM! The filling made enough for an entire box of manicotti noodles. Hint: Only pre-cook the noodles until they are slighty tender, the sauces and cheeses assist in cooking it the rest of the way. And, to fill, try using a pastry bag! Took me less than 5 minutes to prepare after I precooked the noodles. A keeper.
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540 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Oct. 28, 2002
This was a BIG hit! I bake from the home and received 4 new orders right off the bat from the party of the first cheesecake. My fiance was a tad jealous, so I made him one as well, but tried to hurry the process. DON'T!! It didn't come out as dense and it cracked more than the grand canyon. I DEFINATELY suggest the room temperature ingredients, be sure to keep in the oven for the 5 hours after baking, and I can’t put enough emphasis on the water bath! Good Luck! And bring a glass of milk!
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4 users found this review helpful

Best Carrot Cake Ever

Reviewed: Oct. 26, 2002
This came out AWESOME! Perfect amount of batter for the two 10" cake pans. It was moist, slightly dense and held together when decorating and serving. A big hit and added it to my retail cake recipe collection. For some more body, try adding a little bit of fresh coconut... yum!
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8 users found this review helpful

French Buttercream Frosting

Reviewed: Oct. 26, 2002
You CAN make flowers! I use this frosting recipe (slightly altered) on all my personal and retail cakes now. Not too sweet, light and fluffy and holds color and flavor well. To make flowers, etc, put the frosting in the fridge (best in a stainless steel bowl) for about 20 minutes, then beat on medium for about 15 seconds - viola! However, if you have warm hands like me, you need to be able to work a little fast. Once finished, refridgerate cake until an hour before serving. Unless drastic temperature change, colors won't bleed and decorations retain shape. HINT: add just a tad bit more flour to the cream mixture.
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95 users found this review helpful

Grandmother's Pound Cake I

Reviewed: Dec. 5, 2001
This recipe is awesome! Being a cake decorator by trade, the ease and denseness of the cake is ideal for weddings. So many ask for the recipe... but I keep it a secret! Too good to let go! Besides, would you want to admit you cheated? :-)
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90 users found this review helpful

 
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