I got this recipe from another 'blue ribbon junkie' friend of mine years ago. It is very firm and very fine textured. It is the only cake I use when doing cake sculpting, and works very well in the 2 piece cake molds. The lowest ribbon it has ever worn, when entered into baking competitions is a Blue Ribbon, and it has gotten as high as Best of Show at a State Fair.
Posted: Dec. 20, 2014
| Cooks I Like
Posted: Oct. 6, 2014
Posted: Dec. 16, 2012
Posted: Oct. 13, 2010
Posted: Nov. 28, 2009
Posted: Dec. 15, 2005
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Read our allrecipes.com blog