Date: June 1st, 1998 11:14:47
From: Dolores
e-mail:
Subject: Re: flancake
...ate a lot of flan in Spain!
---------- Recipe via Meal-Master (tm) v8.02
Title: Rum Flan Cake
Categories: *p, Cakes
Yield: 8 servings
-LA TIMES CKBK
1 c Sugar
3 Egg yolks
2 Eggs
13 oz Can evaporated milk
1 ts Grated orange peel
2 tb Rum
-Chiffon Cake Batter:
3/4 c Sifted cake flour
1/2 c Sugar
1 ts Baking powder
1/4 ts Salt
2 Egg yolks
3 tb Oil
1 tb Rum
3 tb Orange juice
3 Egg whites
1/4 ts Cream of tartar
Whipped cream
"A food staffer from the Philippines shared this recipe from her
homeland. For Valentine's Day she bakes the cake in a heart-shaped
pan."
Caramelize 1/2 cup sugar in 9-inch (about 3 1/2- to 4-inches deep)
heart-shaped or round pan. Beat together 3 egg yolks, eggs, 1/2 cup
sugar, evaporated milk, orange peel & 2 tablespoons rum. Set aside.
To make cake batter, sift flour W/ 1/4 cup sugar, baking powder &
salt.
Place in sm bowl & make well in center. Place 2 yolks, oil, 1
tablespoon
rum & orange juice in well. Stir until blended, starting from center.
Beat egg whites W/ cream of tartar until foamy. Gradually add remaining
1/4 cup sugar, beating until stiff but not dry. Gently fold batter
into
whites.
Pour custard mixture into caramel-lined pan. Gently spoon cake batter
over flan mixture. Place pan in larger pan & pour hot (not boiling)
water into larger pan until it reaches half depth of cake pan. Bake
at
325F 50 to 60 minutes, or until cake is done. Cool on rack or chill
until ready to serve.
Invert onto serving platter & pipe whipped cream rosettes around
edges
of flan.
-----
Date: June 1st, 1998 11:18:47
From: Dolores
e-mail:
Subject: Re: Re: ISO eggless cake
Here are the ones I have:...never tried any:
---------- Recipe via Meal-Master (tm) v8.02
Title: Eggless Cake
Categories: Cakes, 1941
Yield: 10 servings
1 c Sour milk
1 c Sugar
2 c Flour
1/2 c Shortening
1/4 ts Salt
1 ts Baking powder
1/2 ts Baking soda
1 ts Cinnamon
1 ts Allspice
1 ts Nutmeg
Cream sugar and shortening. Sift flour, measure, and sift with baking
soda, baking powder, salt, and spices. Add alternately with milk to
first mixture. Beat thoroughly. Pour into well-oiled loaf pan. Bake
in
moderate oven (375 F) about 45-50 minutes. Mrs. F.M. Crasse, Logan,
IA.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Butterless, Eggless, Milkless Cake
Categories: Cakes
Yield: 1 servings
1 lb Raisins
1 qt Water
1 lb Brown sugar
3 tb Lard
1/2 ts Cloves
1/2 ts Cinnamon
1/2 ts Nutmeg
1 ts Baking soda
3 1/2 c Flour
2 ts Baking powder
Boil raisins in water and add other ingredients in order. Note: Bake
in 350 F. oven. Source: Mrs. Laura Mercer, Smith Grange, Mahoning
County, OH
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Eggless Chocolate Cake
Categories: Cakes, Desserts
Yield: 2 servings
3 c Flour
2 ts Baking Soda
2 ts Salt
2/3 c Cocoa
2 c Sugar
2 ts Vinegar
2 ts Vanilla
2/3 c Butter or Margarine, melted
2 c Cold Water
Preheat oven to 350oF.
Sift into an ungreased 9x13 pan, the flour, baking soda and salt.
Combine cocoa and sugar in a small bowl and stir into the flour mixture.
Make 3 holes in mixture. In the first hole, palce the vinegar. The
vanilla goes in the second hole. The third hole is filled with the
melted butter. Pour water over all. Stir with a fork, mix in flour
with
a spatula. Bake 35-45 minutes until done, test done.
*** Can be halved and placed in a 8 or 9 inch square pan.
Source: "The Yankee Kitchen" 03-24-93 (#1) [Marjorie from Conneticut]
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Eggless Cake
Categories: Cakes, 1941
Yield: 10 servings
1 c Sour milk
1 c Sugar
2 c Flour
1/2 c Shortening
1/4 ts Salt
1 ts Baking powder
1/2 ts Baking soda
1 ts Cinnamon
1 ts Allspice
1 ts Nutmeg
Cream sugar and shortening. Sift flour, measure, and sift with baking
soda, baking powder, salt, and spices. Add alternately with milk to
first mixture. Beat thoroughly. Pour into well-oiled loaf pan. Bake
in
moderate oven (375 F) about 45-50 minutes. Mrs. F.M. Crasse, Logan,
IA.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Butterless, Eggless, Milkless Cake
Categories: Cakes
Yield: 1 servings
1 lb Raisins
1 qt Water
1 lb Brown sugar
3 tb Lard
1/2 ts Cloves
1/2 ts Cinnamon
1/2 ts Nutmeg
1 ts Baking soda
3 1/2 c Flour
2 ts Baking powder
Boil raisins in water and add other ingredients in order. Note: Bake
in 350 F. oven. Source: Mrs. Laura Mercer, Smith Grange, Mahoning
County, OH
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Eggless, Butterless and Milkless Cake
Categories: Desserts, Cakes
Yield: 1 servings
2 c Sugar
2 c -Water
1/2 c Shortening
2 c Raisins
1 ts Cinnamon
3 c Flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Nutmeg
1/2 ts Cloves, ground
"This is fun to make and everyone who came to my house had a second
serving and might have had more but unfortunately by that time it was
all gone. This recipe came from a cookbook published in 1917 during
World War 1 when cooks had to skimp." Anne's note: this is also called
"War Cake" or "Victory Cake" in some cookbooks. It might be suitable
for
vegans (is
shortening derived from animals?)
Into a saucepan, measure sugar, water, shortening and raisins. Boil
for 4 minutes. Cool. Sift together and add remaining ingredients. Bake
at 350F for 40 minutes.
Source: _Cakes and Frostings with Schmecks Appeal_by Edna Staebler
posted by Anne MacLellan
-----
Date: June 1st, 1998 11:11:58
From: Dolores
e-mail:
Subject: Re: ISO white chocolate macadamia cake and cookie dough
icing
Cookie dough icing::::marzipan maybe?
Here is what I have:...never tried either:
---------- Recipe via Meal-Master (tm) v8.02
Title: Macadamia Chocolate Torte
Categories: Cakes
Yield: 1 servings
-JAMES MAC DONALD (XKMP03A)
-orange county register
Served/ PREGO in Irvine
Crust:
1/4 c Unsalted butter
4 tb Sugar
1 Egg
3/4 c All-purpose flour
FILLING:
1 lb Whole macadamia nuts
1 lb Dark belgian choclate
2 c Whipping cream
2 tb Frangelico liqueur
Opt. garnish: shaved
- white choc.
Opiontal topping:
Whipped cream
Additional nuts
PRELIMINARIES: Chill a 10-inch pie pan for 30 minutes. Preheat oven
to 350 degrees.
PROCEDURE FOR CRUST: Beat sugar & butter until light & fluffy.
Add
egg. Mix well. Add flour & mix well. Roll the dough over wax paper
&
transfer it to the chilled pan. Use fork to crimp edges of crust. Bake
in a 350 degree oven until crust gets golden brown -- about 10 minutes.
Cool.
PROCEDURE FOR FILLING: Roast nuts in oven at 200 degrees for 5 to 10
minutes. Melt the choc.. Heat the cream & add to the choc. . Mix
well.
Add 2 choc. of Frangelico. Add nuts & stir to blend.Pour into crust
&
cool.
PRESENTATION: Decorate W/ shaved white choc. or whipped cream topped
W/ chopped macadamia nuts. MAKES 10 TO 12 SERVINGS.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Craig's Macadamia Cake
Categories: Desserts, Cakes
Yield: 12 servings
----------FOR THE CAKE--------------------------------
1 1/4 c Macadamia nuts
1/4 c Cake flour
6 Egg yolks
3/4 c Sugar
3 dr Vanilla
1 ts Kirsch
7 Egg whites
1/8 ts Salt
1/2 ts Cream of tartar
------------FOR THE FILLING------------------------------
2 c Macadamia nuts
1/2 c Sugar
3 tb -Water
2 tb Corn syrup
1 tb Unsalted butter
1 tb Whipping cream
---------------FOR THE ICING-------------------------------
2 c Flaked unsweetened coconut
1 c Whipping cream
2 tb Sugar; to taste
1 ts Vanilla extract
For the CAKE: Butter and flour a 9-inch springform pan. Toast the nuts
in a preheated 325 F oven for 5 to 7 minutes, or until they smell nutty.
Cool.
Grate the nuts fine with a hand nut grater and stir in the flour, or
grind them fine with the flour in a food processor.
Beat the egg yolks with half the sugar, the vanilla, and the kirsch
to
a 3-second ribbon. Warm the egg whites over hot water or swirl them
over a gas flame until barely warm, then beat them with the salt and
the
cream of tartar to soft peaks again. Spread the yolk mixture over the
whites and sprinkle with a quarter of the nuts. Fold until partially
mixed, sprinkle with another quarter of the nuts, and fold. Repeat
until
all the nuts have been folded in. Be careful not to overwork the batter
and deflate the eggs. Pour into the prepared pan and bake in a
preheated 325 F oven for 30 to 40 minutes, or until the sides of the
cake just begin to pull away from the sides of the pan. Cool.
For the FILLING: Toast the nuts in a preheated 325 F oven for 5 to 7
minutes, or until they smell nutty. Cool and chop coarse. Shake the
nuts in a coarse strainer to remove any dusty particles.
Put the sugar in a small non-corroding saucepan, add the water, and
cook over medium heat until light gold. Remove from the heat and
carefully add the corn syrup, butter, and cream. Stir over low heat
until the caramel has dissolved, then stir the caramel into the nuts
to
bind them. Slice the cake into two layers and spread the warm filling
between them.
For the ICING: Toast the coconut in a preheated 325 F oven for 5 to
8
minutes, stirring often until pale golden brown. Cool. Whip the cream
with the sugar and vanilla until it holds soft peaks and is just stiff
enough to spread on the cake. Ice the cake with the cream and press
the
coconut all over the surface of the cake.
This cake is delicious served with kumquats poached in honey. This
recipe was developed by Craig Sutter, a pastry assistant for several
years at Chez Panisse.
Source: Chez Panisse Desserts - by Lindsey Remolif Shere Random House
~ New York (ISBN: 0-394-53860-9) Typed for you by Karen Mintzias
-----
Date: June 1st, 1998 11:19:36
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Re: Re: Re: Carolyn, your buttercream recipe?
Hi Carolyn,
You are so right! I'm always learning, especially from you pros who
know the ins and outs and when to short cut and when not to. In fact
my
buttercream recipe is just a combination of several elements and other
recipes from this web page. I think it was Lynn who first brought up
the idea of using dry cake mix in a buttercream recipe. I really liked
the flavor along with the creamer so I put them together.
I just want to thank you very busy professionals for answering us
"semi's" questions and I'm glad I can return the favor.
Renee
Date: June 1st, 1998 11:21:14
From: Dolores
e-mail:
Subject: Re: ISO fuzzy navel cake
Here are one with a cake mix and one from scratch too:
---------- Recipe via Meal-Master (tm) v8.02
Title: Fuzzy Navel Cake
Categories: Cakes
Yield: 1 servings
-JANET WATSON (FMSJ94B)
Preheat oven to 350 deg
16 oz Can sliced peaches
1/2 c Peach Schnapps
1 c Sugar
1/4 c Orange juice
1 pk Yellow cake mix
1 sm Pk vanilla pudding
4 Eggs
2/3 c Veg oil
1 c Chopped pecans
GLAZE
1/4 c Peach schnapps/orange juice
- liquid
1 1/2 c Powdered sugar
Combine first 4 ingredients in glass container. Cover for 24 hours.
Combine cake mix, pudding mix, eggs, oil, pecans, 1 c soaked chopped
peaches, 1/2 c liquid. Pour into greased and floured bundt pan. Bake
at 350 deg for 40 min. Glaze cake while warm. Mix and pour over warm
cake.
-----
---------- Recipe via Meal-Master (tm) v8.02
Title: Fuzzy Navel Cake
Categories: Cakes
Yield: 10 servings
-xwcg89a
1 pk Yellow cake mix
1/2 c Vegetable oil
1 pk 6oz instant vanilla pudding
4 x Eggs
1 c Peach schnapps, divided
1/2 c +2T orange juice, divided
1/2 ts Orange extract
1 c Confectioners sugar
Beat cake mix, oil, pudding mix, eggs, 3/4 c. schnapps, 1/2 c. orange
juice, and orange extract together. Pour into greased and floured
bundt pan and bake at 350F for 45-50 minutes. Do no remove from pan.
While cake is still hot, combine remaining 1/4 c. schnapps, 2 T. orange
juice and conf. sugar. Poke holes in cake and pour mixture over. cool
cake in pan 2 hours, then turn out.
-----
Date: June 1st, 1998 11:23:00
From: Renee V
e-mail: rvolak@drew.edu
Subject: Re: Jeff Arnett's Recipe?
Hi Kate,
No problem, I'll post it when I get home. I'm at work now. I don't use
his exact recipe, I change and add, but I'll post my changes as well.
Hope you like it.
Renee
Date: June 1st, 1998 09:00:36
From: Debbie
e-mail: Tha503@aol.com
Subject: Wow-Thank-you for all the recipes!
Thank-you Maggie and Dolores, I am going to make a "practice cake"
to see how it turns out before I make one for my customer. I will post
and let you all know how it turns out.
Date: June 1st, 1998 10:58:28
From: Alexandra
e-mail: momma66@aol.com
Subject: ISO Cookie Bouquet icing recipe
I am trying to identify the ingredients in the icing used by the Cookie
Bouquet or Cookies by Design. I know its a royal icing, but there's
one other ingredient that seems to be missing. Corn syrup? Shortening?
Please help!
Date: June 1st, 1998 11:32:32
From: Renee
e-mail: reneelschl@aol.com
Subject: stabilized whipped creme
I've noticed that in the '98 Wilton yearbook, the recipe for Stabilized
whipping creme has changed and now includes piping gel instead of the gelatin.
Is there a big difference? I have noticed that sometimes when I make the
old recipe with the gelatin I get lumps in the whipping creme even though
I am careful not to let the gelatin set while it is cooling. Any thoughts
on this? or anyone have a better recipe for whipped creme icing. Thanks!
Date: June 2nd, 1998 12:20:41
From: Maggie
e-mail:
Subject: Re: stabilized whipped creme
Perhaps you prefer making your own whipped creme icing, but if you
are open to other possibilities you might consider Rich's Bettercreme.
It is a stabilized whipped creme icing which is shelf stable. You refrigerate
the creme until ready to whip. Once whipped it is easily piped and requires
no refrigeration.
Date: June 2nd, 1998 11:12:11
From: LindaMay
e-mail: lindamay@erols.com
Subject: Icing question
First I just want to say I love all the info from this board. It helps
those of us who are new (3 years) to the cake business make less
mistakes.
I've seen several people talk about the need to chill butter cream
frosting and I see that the powdered sugar works as a preservative.
What
I wanted to know is... I use the butter cream recipe that contains
both
the crisco and butter and I was wondering if a recipe has butter in
it
does it need to be chilled and how long do you think this icing can
be
good for? I have been keeping this icing chilled, although when I do
a
wedding cake I do let the cakes sit out on my counter over night till
I
deliver them the next day. If I refrigerate my cakes and it's warm
out
they tend to sweat when I take them out of the fridge and I worry about
losing swags, etc.. Any input would be appreciated...
Date: June 2nd, 1998 10:54:35
From: Millie
e-mail: millie-martha@worldnet.att.com
Subject: Wilton's Whipped Icing
I just wonder if anyone has tried this and what they thought of it.
I think its interesting that it does not have to be refrigerated (big plus, no). Is it worth it to buy or should we just make our own and refrigerate.
Also can use whipped icing as filling or just for frosting and decorations?
Thanks, again
Millie
Date: June 2nd, 1998 11:06:18
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: Carolyn, your buttercream recipe?
I use box mixes almost totally! This week I have 6 weddings and some
24 or so sheet type cakes so when you have a tried and true recipe with
mixes, why change? I've built my reputation on Betty Crocker for years.
The only change I make to the mix are that for 5 mixes that I mix at once,
I add 3 whole eggs and 12 egg whites. This still gives the whiteness of
the cake and yet the whole eggs help with the texture, I think. I also
underbake my cakes. To me, this is the key to any good, moist cake - not
to dry it out. You could add more vanilla or other flavorings, but I don't.
When you are getting compliments, why mess with a good thing? I might add
that a week or two ago, I had a red velvet groom's cake to do. Not wanting
to put the time into a scratch cake as I usually do for the red velvet,
I took the recipe Dolores has and used it - box of yellow cake mix prepared
according to directions (I did use Duncan Hines for this one as she said
she liked the one that you add the butter in the best), add 2 Tlbsp. cocoa
and enough red food color to color it a pretty red. It was so moist and
delicious as I made enough so I could test it out! I also used a package
of cream cheese (8 oz.) and beat it right into my buttercream and it was
wonderful - not so soft - and tasted good, too. I was able to put the groom's
fraternity insignia on this buttercream, but the cream cheese regular icing
would have been too soft.
Date: June 2nd, 1998 10:50:51
From: Dolores
e-mail:
Subject: Re: Re: stabilized whipped creme
I just add conf. sugar to stabalize whipped cream. I didn't measure
(LOL) but I probably add about 2 TB to a tub. It isn't too important.
It
should be VERY cold when you whip in the conf. sugar.
Date: June 2nd, 1998 10:38:18
From: lea
e-mail: queencafe@aol.com
Subject: Re: flancake
thank you so very much for the flancake recipe;I am from the Philippines
too. I am for ever grateful for the recipe. Can or how do i add fresh fruit
to the bottom of the cake?
Date: June 3rd, 1998 12:15:38
From: lynne
e-mail:
Subject: Re: Wilton's Whipped Icing
i think making my own icing is best :) but then i have over the yrs
created my own recipe and like the taste better than anything i have
been able to buy.
mainly i answered to say you can *always* use any icing/whipped
cream/whipped topping as filling. no reason to save such good tasting
stuff for the outside of the cake :)
lynne
Date: June 3rd, 1998 12:20:05
From: lynne
e-mail:
Subject: Re: Icing question
hi lindamay;
i also use a recipe that uses butter and crisco. i do the same as you.
once it is on a cake i do not refrig, but do keep the icing in the
frig
until i use it.
if you can take the time to review the archives, there was a *very!
heated* discussion on this some time back( around the end of the yr
i
think). different people have different ideas on the subject.
i guess we have to say, read all you can on the subject and make up
your
own mind.
lynne
Date: June 3rd, 1998 01:33:59
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: ISO: Edible Glitter
I am in search of instructions on how to make your own edible glitter
or sparkling sprinkles. I know I read it somewhere on this message
board, but can not find it in the archives. I'm gratful for all the
help this board has given me. You all are a great bunch! Thanks!
Date: June 3rd, 1998 08:27:08
From: shelly
e-mail:
Subject: cookierecipe.com
kellyanne I tied to find this web set but I can't seem to find it.
Is it down right? shelly
Date: June 3rd, 1998 07:29:15
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Air Bubbles in Cakes
Also, after doing what Jeff has told you, I also spin the pan a few
turns which helps the batter not bake into much of a hump. What little
hump I get, I just take a clean terry towel and press down and usually
never trim a cake.
Date: June 3rd, 1998 05:34:30
From: Maggie
e-mail:
Subject: Re: chocolate cookie with macaroon filling
Hi Roxie!
I don't have a recipe for the chocolate cookie with macaroon filling,
but I have bought them frozen and unbaked from my local distributor - Sysco/Robert
Orr. I believe they are made by Karp's.
Date: June 3rd, 1998 04:30:35
From: Jeff Arnett
e-mail:
Subject: Re: Air Bubbles in Cakes
One way to help reduce those "tunnels" is this: after filling the pans
with batter, raise the pan about 2 to 3 inches above the counter top and
drop it. Repeat this several times to help eliminate air trapped in the
batter which leads to the tunnels you describe. Hope this helps.
Jeff
Date: June 3rd, 1998 03:50:36
From: Susan
e-mail: smckey@hcclaywers.com
Subject: Air Bubbles in Cakes
Why do I keep getting air tunnels in my cakes? I have baked for years
-- only started decorating last two years -- and I have never had this
problem. Now that I am making cakes for other people every cake I make
has air tunnels. I have tried not to mix my batter too long. I usually
use a stand mixer but have even tried my old hand-mixer -- the problem
is better but not gone. I know this has probably been covered before
--
but I'm new to this website. So, please, any help will be appreciated!
Date: June 3rd, 1998 02:49:16
From: Dolores
e-mail:
Subject: Re: ISO: Edible Glitter
(I think) we also did that oin a chat long time ago (near the bottom
of
the list). This would be a structured recipe with info.
I made that << Date: June 3rd, 1998 11:01:13
Date: June 3rd, 1998 09:54:19
Check out their sister site, too--www.cakerecipe.com for some good
Date: June 3rd, 1998 10:37:29
80 cups sugar
Good luck! I'll keep looking for the Cookie Bouquet recipe.
Date: June 4th, 1998 05:39:00
I always use Duncan Hines cake mix except for the white cake. I use
Tami
Date: June 4th, 1998 05:48:28
I think you are pretty sure that you will have a good cake by just
I use a lot of pineapple fillings in my cakes so I use pineapple juice
I'm sure some of the "Pro's" have tried it all at one time or another.
Date: June 4th, 1998 02:56:34
Date: June 4th, 1998 03:16:15
Date: June 4th, 1998 07:56:08
...another opinion :)
For a special cake I always add 3 eggs, oil etc.
Date: June 4th, 1998 08:00:00
Date: June 4th, 1998 09:04:50
Another idea I learned from this site is the "dream cake" using pudding
Good luck.
Date: June 4th, 1998 10:34:23
Date: June 5th, 1998 11:01:07
I use DH white all the time with 3 WHOLE EGGS. I have never had a complaint
that the "white" wasn't "white" enough! The DH white, in my opinion, has
the best flavor, texture and volume of any of the white mixes on the market.
Date: June 5th, 1998 10:54:01
Use 1 cup of BUTTER FLAVORED CRISCO and 1/2 cup regular crisco and use
the FRENCH VANILLA Creamer....the results are a beautiful ivory buttercream
that tastes as good as it looks!
Date: June 5th, 1998 07:46:06
I'm going to do a chocolate scratch with some sort of chutney,tonight.
thanks,bye.
Date: June 5th, 1998 07:16:33
Date: June 5th, 1998 05:14:18
I also think you could add a box of the jello white chocolate pussing
Date: June 5th, 1998 04:13:56
Try strawberry/banana with Boggs cranberry liquer.
This is a very informative and groovy site.
Date: June 5th, 1998 03:28:17
I haven't seen any white chocolate cake mixes in my area, but I just
bought a white chocolate pudding mix and I bet that could be incorporated
into a plain white cake mix. I believe I just read a recipe for white chocolate
cake and they added a good quality white chocolate, melted to the batter.
Hope this helps you-good luck!
Date: June 5th, 1998 02:52:43
Date: June 5th, 1998 10:18:01
Date: June 5th, 1998 10:12:40
Date: June 5th, 1998 10:13:48
Sorry about that! Pressed the wrong key. Here is my version of Jeff's
Coffee Cream Buttercream
Dissolve non-dairy creamer powder in the 1/4 c of boiling water. Cool
Jeff says that you can substitute flavored coffee creamers for a
Hope you enjoy this!
Renee
Date: June 5th, 1998 09:34:08
Date: June 5th, 1998 09:49:14
Date: June 5th, 1998 02:35:00
Date: June 6th, 1998 06:31:25
Date: June 6th, 1998 05:26:43
Date: June 6th, 1998 06:04:05
I had someone tell me that the white was the best "homemade" cake they
had ever tasted.
Good luck,
Millie
Date: June 7th, 1998 09:47:02
Date: June 8th, 1998 07:18:17
Date: June 8th, 1998 06:10:46
Date: June 8th, 1998 02:14:04
Date: June 8th, 1998 08:32:35
Date: June 8th, 1998 08:34:23
Date: June 8th, 1998 08:44:51
Thanks, Lin
Date: June 8th, 1998 09:34:33
Date: June 8th, 1998 09:59:26
Date: June 8th, 1998 10:19:39
Date: June 9th, 1998 09:06:07
Date: June 9th, 1998 09:19:28
Heat over to 350-F. Line two 15x10x1 inch pans with parchment or foil.
Combine cake mis, cocoa and water. Beat at low speed until moistened.
We like this recipe because it tasts good and we have to watch our
Date: June 9th, 1998 08:59:07
Date: June 9th, 1998 08:28:23
Date: June 9th, 1998 10:08:06
Date: June 9th, 1998 10:11:24
Date: June 9th, 1998 10:16:08
Date: June 9th, 1998 10:24:32
Date: June 9th, 1998 10:26:16
Date: June 9th, 1998 12:13:13
If you scoll down to "My Version of Jeff's Buttercream", that's it,
only
Date: June 9th, 1998 12:23:30
This sounds like a great way to do petit fors without so many crumbs!
I
Date: June 9th, 1998 01:34:10
Date: June 9th, 1998 03:39:09
Shannon :o)
Date: June 9th, 1998 03:41:14
Date: June 9th, 1998 04:58:55
Date: June 9th, 1998 07:04:12
I use equal part of crisco & flour, 1/2 part of oil.
Put the mixer in plastic container. I cut a hole on the lid that big
Other people may have diffrent recipes.
I hope this help.
Date: June 9th, 1998 09:23:35
Date: June 9th, 1998 09:27:39
Date: June 10th, 1998 12:56:57
Date: June 10th, 1998 01:13:00
interesting that this subject came up again. i was just asked today
to
i have 7 sq cupcake pans......2 in sq on bottom, but w/sloping sides
so
i also have an order for 30 full eggs (cupcake size) for sat. (they
will
Date: June 10th, 1998 01:18:14
i use equal parts of flour, crisco, and oil. usually make 1/3 cup ea.
i have also heard in some areas (high humitity?) they need to add an
Date: June 10th, 1998 09:30:56
Date: June 10th, 1998 09:29:22
Date: June 10th, 1998 02:01:43
Date: June 10th, 1998 01:22:00
Does anyone have a good recipe for the filling that is in the tiramasu
cake?
Thank-you
Date: June 10th, 1998 07:47:56
Date: June 10th, 1998 07:54:08
Date: June 10th, 1998 10:30:29
Date: June 11th, 1998 12:46:27
TIRAMISU FILLING:
In a medioum heatproof bowl, beat on high speed until thick and pale
5 large egg yolks
whisk in:
1/3 cup sweet Marsala wine
Set the bowl in a large skillet of barely simmering water and whisk
on
1/2 cup heavy cream
In YET ANOTHER bowl place:
12 to 14 oz. marscapone cheese
Fold in the whipped cream and cooled egg yolk mixture.
Combine in a small dish: 3/4 to 1 cup espresso or extra strong coffee,
Date: June 11th, 1998 07:18:36
Sorry no one posted this earlier. Here it is.
Duncan Hines Pound cake
Follow normal mix directions, only add dry pudding mix to dry cake mix
That's it. For orange pound cake, I think I would use a yellow or
Date: June 11th, 1998 04:53:30
Recipe Notes: Marscapone cheese is available in Italian markets and
some specialty stores. Ladyfingers are fat finger-shaped cookies.
Date: June 11th, 1998 01:36:16
Laura
Date: June 11th, 1998 12:53:31
TIA,
Date: June 11th, 1998 07:56:33
Thanks for the recipe. I'm using it to duplicate a layer cake we had
in a restraunt. It was made with a yellow cake, two layers,that were soaked
in an expresso, filled with the tiramasu custard, and covered with a coffee
icng, (some sort of a very light buttercream the consistency of a boiled
icing) the top of the cake had dark chocolate on it, and the sides had
ladyfingers standing up all around, and it was soooo delicious.
Will let you know how it comes out, My daughter would like me to make
it for her birthday Sunday!
Date: June 11th, 1998 11:23:02
Date: June 11th, 1998 11:25:24
Date: June 12th, 1998 12:09:59
Date: June 12th, 1998 12:12:38
Date: June 12th, 1998 12:26:12
Date: June 12th, 1998 12:51:17
Date: June 12th, 1998 12:54:10
Date: June 12th, 1998 03:20:14
Date: June 12th, 1998 03:11:46
Also, if anyone has a good recipe, for a cooked yolkie frosting that
Date: June 12th, 1998 02:41:46
Date: June 12th, 1998 10:11:41
Date: June 13th, 1998 11:10:24
Date: June 13th, 1998 04:32:04
Date: June 14th, 1998 12:16:44
Date: June 14th, 1998 12:57:59
Date: June 14th, 1998 01:04:36
Date: June 14th, 1998 01:10:50
petal dusts can be used as is for very light color accents or mixed
Date: June 14th, 1998 01:20:30
Date: June 14th, 1998 10:43:36
Mix per normal directions. Stir in nuts and coconut.
This is all she posted. It would certainly make a lot of cake! Maybe
If you use this, let us know how it worked for you.
Date: June 14th, 1998 11:56:01
Date: June 15th, 1998 03:07:31
Date: June 15th, 1998 03:38:31
Date: June 15th, 1998 05:52:47
Date: June 15th, 1998 07:23:23
Date: June 15th, 1998 09:43:19
Chocolate-Hazelnut Whipped Cream
75 grams (2 large tablespoons) Nutella
Melt the Nutella over low heat, stirring constantly until smooth. Let
cool a little.
Beat the cream until stiff (a pkt of cream stiffener can be added now,
if desired). Carefully fold in the nutella.
That's all! Enjoy!
Date: June 15th, 1998 10:55:06
I use 3/4 ts vanilla to 1/4 ts butter flavoring to 1/4 ts almond
Another good combo I think is butter,rum,vanilla in equal strengths
as I
Date: June 15th, 1998 10:58:31
I think I figured it out. I believe they MUST need a means to keep the
This is similar to pulled candy. Mixing the stripes is tricky. I saw
it
Date: June 16th, 1998 12:04:12
Date: June 16th, 1998 12:08:16
Date: June 16th, 1998 12:53:09
Date: June 16th, 1998 07:50:44
Date: June 16th, 1998 02:44:32
Date: June 16th, 1998 12:24:52
Try Rose Levy Birenbaum's "Cake Bible". There are some incredible
Date: June 16th, 1998 09:40:56
Date: June 16th, 1998 09:51:19
Date: June 16th, 1998 10:01:16
rhubarb upside-down cake
topping:
batter:
sprinkle rhubarb in a greased 10-in heavy hkillet. combine sugar, flour
Date: June 16th, 1998 10:07:38
Date: June 17th, 1998 12:31:19
Date: June 17th, 1998 01:16:03
If you find any recipes, please share them with us! I TOO am
Good Luck and keep us informed.
Shirley C.
Date: June 17th, 1998 10:12:12
Date: June 17th, 1998 09:37:23
I think you might be able to make 1/2 batch.
Oh shucks...just throw the rest in your buttercream! It won't be wasted
Date: June 17th, 1998 07:33:15
Date: June 17th, 1998 02:38:16
Date: June 17th, 1998 07:46:28
Date: June 18th, 1998 08:25:00
Date: June 18th, 1998 08:27:02
You can add some other product to it...I have no suggestions as to what.
Date: June 18th, 1998 12:28:07
Date: June 18th, 1998 10:06:30
That being said, I think there is an easier way to form these baskets.
P.S.
Date: June 18th, 1998 09:47:19
How about a carmel icing? I know that the recent Pillsbury Baking
Date: June 18th, 1998 06:51:35
(However, I'll throw this tidbit in if you're considering a large
Date: June 20th, 1998 01:12:00
Date: June 19th, 1998 10:08:07
Date: June 19th, 1998 06:55:07
Makes 1 cup:
Whisk the half-and-half, cornstarch and sugar tog. in a large micro.
Date: June 19th, 1998 02:33:36
Date: June 19th, 1998 11:51:34
Date: June 19th, 1998 11:57:07
Date: June 20th, 1998 10:48:09
Date: June 20th, 1998 10:53:18
Date: June 20th, 1998 10:04:06
Some pros and cons I've noticed--generally easier to repair than
Just a few things off the top of my head--go ahead and give it a try!
Date: June 20th, 1998 09:40:02
Thanks for the information. Would you please e-mail me with the complete
title of the book that you got from the antique store along with the publisher.
There is a bookstore around my house that deals in old books. Hopefully
I can get my hands on one.
Thanks again,
Date: June 20th, 1998 05:45:47
Date: June 21st, 1998 10:53:59
Date: June 21st, 1998 03:09:46
Whip up light whipping cream and add 1/2 to 1 package of sugarfree pudding
mix (any flavor). Tip from Sharon Meadows. She says it makes a great icing
that is thick enough to pipe. It can be a little rich, but you may find
that it tastes better than sme mixes.
I haven't tried it yet, but it sounds good.
Cheryl
Date: June 21st, 1998 05:08:31
Date: June 21st, 1998 05:09:42
Date: June 22nd, 1998 08:28:31
Date: June 22nd, 1998 07:49:23
Date: June 23rd, 1998 11:04:45
Date: June 23rd, 1998 08:47:37
Date: June 23rd, 1998 09:08:10
Date: June 23rd, 1998 08:30:32
The second thing to check is the bouquet. Since taste begins with
I prefer clear vanilla from Mexico. Unfortunately, since I no longer
Date: June 24th, 1998 02:47:06
Thanks!
Date: June 24th, 1998 06:24:54
Date: June 24th, 1998 12:28:38
Date: June 24th, 1998 08:19:22
Date: June 25th, 1998 09:27:20
Date: June 25th, 1998 08:39:02
Date: June 25th, 1998 08:37:39
Stir all warmed ingredients together and pour into a buttered 8" square
You can use milk chocolate, dark, peanut bitter flavored, white...or
we
This won't keep over a few weeks, so its best to keep it very cool (its
Date: June 25th, 1998 03:42:43
Shannon :o)
Date: June 25th, 1998 03:51:01
Date: June 25th, 1998 01:48:35
Date: June 25th, 1998 01:39:10
Date: June 25th, 1998 12:54:43
Since getting a hold of this recipe I never bake anything else. It is
2 cups all purpose flour
Place all of the ingredients together in a large bowl and beat with
a
Bake in a greased and floured pan for approximately 1 hour in a
Topping:-
Mix cocoa and milk together in a double boiler.. Stir often over medium
Apply the topping with a knife or spatula.
This cake is the best!!!!!!!
All the best
Date: June 25th, 1998 12:41:34
I have been experimenting with lots of things and they all become too
Any help would be greatly appreciated.
Thanks
Date: June 25th, 1998 07:29:23
CARAMEL APPLE CAKE
1 3/4 c. flour
Beat 3 minutes at medium speed. Stir in 1 1/2 cups apples and 1 cup
Date: June 25th, 1998 07:14:36
TWELVE YOLK COOKIES
3 sticks of butter
Blend the butter and sugar thoroughtly. Then add egg yolks, vanilla
and
Date: June 26th, 1998 11:34:20
Now, to totally confuse you. This is a very flexible recipe. I have
Date: June 26th, 1998 07:43:30
Date: June 26th, 1998 11:20:39
Date: June 26th, 1998 09:41:53
Date: June 27th, 1998 08:50:06
Date: June 27th, 1998 11:33:15
Date: June 27th, 1998 11:07:40
Date: June 27th, 1998 06:48:28
Date: June 28th, 1998 05:11:11
Date: June 28th, 1998 07:52:05
one of the recipes provided cal
P.S. Wants a sample cake by Friday , July 3rd
Date: June 28th, 1998 06:17:45
Date: June 29th, 1998 09:59:03
Date: June 30th, 1998 01:43:39
Thanks
Date: June 29th, 1998 06:22:32
Date: June 29th, 1998 04:43:01
Date: June 29th, 1998 03:40:17
I don't know if you are friends with these people or just really need
Another question, since blood oranges are winter fruit, how are you
I think I would tell them that they need to be realistic, that this
cake
Renee
Date: June 29th, 1998 10:14:14
Gee, maybe I'm not doing something wrong. All the cakes that went out
Date: June 30th, 1998 11:54:31
lynne
Date: June 30th, 1998 03:19:42
Congratulations on your petit fours- just got back home, couldn't find
your e-mail address.
Date: June 30th, 1998 01:35:26
After filling it, I froze it. After frozen I cut it into 1" square pieces
and dipped it into Wilton's dark chocolate candy melts. Here's the trick
I read somewhere on this message board: Using a toothpick, dip the cake
into the melted chocolate then pull the toothpick down through a cooling
rack and the petit four will then sit on the rack. I put a large phone
book at each end of the cooling rack to sit on, so that I was able to do
this. Of course I had wax paper underneath the rack as well. They are delicious!!!
the cost LOL
From: kellyann
e-mail: kellyann@writeme.com
Subject: Re: ISO Cookie Bouquet icing recipe
I've been in search of this recipe as well. I did however find a web
site (cookierecipe.com) that has many icing recipes - I just haven't
had
the time to try them. If you happen to come across a great recipe would
you mind sharing it??? I'll do the same!
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: cookierecipe.com
This is correct--maybe you forgot the www in front of it?
www.cookierecipe.com
recipes!
From: Alexandra
e-mail: momma66@aol.com
Subject: Re: Re: ISO Cookie Bouquet icing recipe
I kept calling different places trying to get them to "spill the beans".
I finally got someone at Clever Cookie to give me a recipe. I haven't
had time to try it yet. th emeasures are pretty big, but you can cut
it
down to equivalent measures.
4 cups shortening
"a few ozs" Karo Syrup
4 cups meringue powder
2 cups water
flavor to taste
From: Tami
e-mail:
Subject: Re: Duncan Hines white cake mix
Hi There!!
betty crocker white cake mix. I also use whole eggs and it always
comes out really moist. Just make sure you don't overbake the cake
and
it should come out moist. Also, decrease the baking temp to 325 and
it
should come out moist!! I learned that on this bb!! Good luck!!
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: Duncan Hines white cake mix
I have used both DH and BC white cake mixes. But not enought to notice
a real bag differance. There has been hours of discussion over the
pro's and con's of each. I believe for a ture white cake, you should
only use the egg whites. In this case you might need a little extra
oil. Most call for 1/3 cup of oil with 1 1/4 cup water. I have others
that call for the whole egg and up to 1/2 cup oil, but the water is
lowered to only one cup. How much water do they want?
following the box directions. When you have time, try adding more or
less of the differant items and let us all know what happens. I'm sure
I'm not the only one who looking for a moister cake!
instead of water. I also use a little lemon juice mixed with the water
in the cake mix if I'm using lemon filling.
I'm looking forward to their answers. Good Luck!
From: Debbie
e-mail: ibf@web-town.com
Subject: Duncan Hines white cake mix
I have always used the Duncan Hines cake mixes, but have always used
the
yellow cake mix. Tomorrow I am going to bake with the white cake mix
for the first time. I was wondering if most people prefer the white
or
the yellow, and also the package directions say to add 3 egg whites
and
only 2 Tbsp. of oil. Is the cake moist enough with only 2 Tbsp.? The
directions also say that whole eggs may be used. Would that change
the
taste or the color of the cake? Which would be better? Thank you for
your opinion!
From: Debbie
e-mail: ibf@web-town.com
Subject: Re: stabilized whipped creme
Renee, I have tried gelatin and had the same problem as you describe.
I
think the cold whipping cream can cause the gelatin to congeal before
it
is totally incorporated. I know piping gel is supposed to work, but
I
haven't tried it. I use a powdered whip cream stabilizer called Whip
It. The brand name is Oetker. I have no difficulty finding it in my
local grocery stores. It comes in a small blue envelope usually in
the
baking aisle. You simply add the entire envelope to the cold cream
and
whip to the desired consistency. It works well. I also add some
powdered sugar to sweeten the taste (the Whip It has no sugar in it).
From: Dolores
e-mail:
Subject: Re: Duncan Hines white cake mix
have always used the Duncan Hines cake mixes, but have always used
the
yellow cake mix. Tomorrow I am going to bake with the white cake mix
for the first time. I was wondering if most people prefer the white
or
the yellow, and also the package directions say to add 3 egg whites
and
only 2 Tbsp. of oil. Is the cake moist enough with only 2 Tbsp.? The
directions also say that whole eggs may be used. Would that change
the
taste or the color of the cake? Which would be better? Thank you for
your opinion!
Some people don't want or don't dare to eat yellow cake containing
the
yolks. So I offer white, yellow and chocolate cake.
If you add the whole egg, the cake won't be as white. Adding extra
egg
makes a cake more tough too. I like to stick to 'the best' unless I'm
'doctoring' a cake up....with what I know works of course.
From: Dolores
e-mail:
Subject: Re: Re: flancake
The only flan I ever ate had only the brown syrup sauce over it. I
don't
know if fruit would make it as you envision or not. Sometimes they
DO
add raisins
From: Susan
e-mail: MrandMrsB@worldnet.att.net
Subject: Re: Duncan Hines white cake mix
I usually use Betty Crocker, but Duncan Hines is also good. The white
cake turns out good and moist . Just follow the directions. Using egg
whites. One thing I always do, I don't know if others will agree but
instead of water I always use milk. This makes it nice and moist and
because your baking with it no it wouldn't have to be refrigerated.
Hope I was of some help. I prefer white cake to yellow.
and dream whip. I did it with a white cake. If you had a box of
dramwhip the recipe is on the package. The recipe says chocolate or
yellow. I used white and no egg yolks and it worked. It nearly doubled
the size of the cake. And tasted oh so good. Using the vanilla
pudding won't keep it white so you would have to find a flavor that
is
white (I'm not sure what flavors there are) I used vanilla and it was
a
lot lighter than yellow but not white. I did get rave reviews though.
From: lea
e-mail: queencafe
Subject: Re: Re: Re: flancake
thank you for your response, truly appreciate your time.
From: Jeff
e-mail:
Subject: Re: Re: Duncan Hines white cake mix
I agree with Dora!
From: Jeff Arnett
e-mail:
Subject: Glad you like my recipe
Try this one:
From: dawn
e-mail: dknight@wbfa.com
Subject: Re:R:Baby cakes
Hi...Well usually i wing it, depending on who will be eating the cake.
But usually, i put one tall jar of baby food in my measure,put some
alcohol in there (a blindfolded over the shoulder splash)and fill to
liquid measure called for with water(or other) So like, i'd do baby
food,liquer,fill with water to one and one third cup! Thats it. I used
devils food. Duncan Hines. Note:Albertsons has the mixes on sale often
at 99 cents.
Hopefully i'll find walnut chutney....has anybody got any suggestions?
From: Jeannine
e-mail: Norder@prodigy.net
Subject: Re: baby cakes
Dawn,
Do you substitute liquer for all the water in the cake mix? And add
just one jar of babyfood?
From: Marida
e-mail: binsted@erols.com
Subject: Re: iso white chocolate cake made from mix
I have a recipe using a cake mix. 1 white cake mis, 1 1/4 c. water,
1/3
c. oil, 1 tsp. vanilla, 2 eggs and 3 0z. melted white choc.
mix to a white cake mix and it would be good. I haven't tried that
yet,
but we really like the Jello white chocolate pudding. We are now using
it for white chocolate mousse by whipping 1 pt. of whipping cream to
one
box of the jello white chocolate and all of my customers really like
it.
We use to make the mousse with white chocolate and whipped cream but
like this much better.
From: Dawn
e-mail: dknight@wbfa.com
Subject: baby cakes
I have always been interested in experimenting with different
ingredients. How it all works,the mystery... I usually do scratch cakes,
but when I use mixes I often make what i call a baby cake,because i
use
a jar of baby food in the mix. Not the meat and vegie type !!! If I
don't tell anyone they never know. And when I do tell it may take a
few
minutes before they try it. But whichever approach it's always moist
and yumshish! Oh yeah, I also use a liquer most of the time as well.
Its the strange ones that are the most challanging....
Thanks everyone.
From: Cathy
e-mail: ThinkChoc
Subject: Re: iso white chocolate cake made from mix
Hi Lisa!
From: kate
e-mail: kathrynbadge@hotmail.com
Subject: Re: My version of Jeff's Buttercream
Thanks Renee, this sounds good! I haven't broken Carolyn's recipe down
into measurements that I can handle yet, so I will try this one first.
I'm a chocoholic, so adding the chocolate sounds good. Thanks again.
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Posted the recipe at top of page (NT)
From: Lisa
e-mail: rsm1@airmail.net
Subject: iso white chocolate cake made from mix
I'm looking for a white chocolate cake recipe that uses a cake mix
for a
base. Or if anyone has a good recipe that is quick, easy and good!!
Thanks in advance.
From: Renee V
e-mail: renchuck@yahoo.com
Subject: My version of Jeff's Buttercream
HI All
coffee creamer buttercream. I was too busy to post it before now and
kept forgetting to bring it to work.
1 1/2 c Crisco
1/2 c non-dairy creamer powder
1/4 c boiling water
1/4-1/3 hot tap water
2 t vanilla extract
1/2 t butter extract
2lbs confectioner's sugar
1/3-1/2 c dry white cake mix
slightly. Cream shortening thoroughly. Add creamer mixture and
extracts and mix in well. Sift sugar and cake mix together. Add to
creamed mixture, a little at a time alternately with with about 1/4
c
of tap water. (I add it 1 tablespoon at a time until correct
consistency.) Beat on LOWEST speed for about 5 minutes, scraping bowl
frequently. This recipe will keep for about 2 months refridgerated.
variety of flavors. ( I used hazelnut and it was fabulous!) I also
made it with plain creamer and added 8oz of melted white chocolate
and
it was very yummy. I haven't tried this, but I suppose you could use
different flavor cake mixes as well for just a hint of flavor.
From: Dora
e-mail:
Subject: Re: Duncan Hines white cake mix
I almost always use DH cake mixes. The new white is great. It seems
to produce more volume than the other flavors. Ex.-1 box is almost too
much for a 10" round pan - I usally take about 1/2 cup of batter out so
it doesn't bake too high. I use whole eggs in the white mix and everyone
loves the moistness. I also use terry cloth strips around my pans and bake
at 325. It takes a little longer (about 50 min) but the cakes raise more
evenly and are really moist. The two tbls. of oil works fine. I tell my
customers, esp. for wedding cakes, that I use whole eggs so they know the
cake will be more cream color instead of white. I have never had anyone
object.
From: Renee V
e-mail: renchuck@yahoo.com
Subject: My version of Jeff's Buttercream
From: lynne
e-mail:
Subject: Re: Duncan Hines white cake mix
hi debbi;
i just wanted you to know that adding the yolks along w/the whites
will
give you a slightly off-white (some call it candlelight; ivory, etc.)
color. it does not (in my opnion) change the flavor.
personally i do not add *any* oil to any of my cakes. the best way
to
get a moist cake is to bake at a lower temp for a bit longer. this
way
you also do not get that hump in the middle cakes are famous for :)
lynne
From: Laura S
e-mail:
Subject: Re: My version of Jeff's Buttercream
Renee,
Is it the powdered coffee creamer? Can you use the liquid or will it
change the consistency?
I have only made the Wilton's class buttercream recipe. I am wanting
to try different buttercream
recipes because not too many people eat the icing off of my cakes.
Your recipe sounds good.
Thanks,
Laura
From: Laura
e-mail: smech@webtv.net
Subject: Re: Glad you like my recipe
Jeff,
Could you please post your complete recipe?
Thanks,
Laura S
From: millie
e-mail: millied2@aol.com
Subject: Re: Duncan Hines white cake mix
The only flavor I like more than the white is the French Vanilla White.
From: Pam
e-mail: PjW10
Subject: Re: Wilton's Whipped Icing
Hi Millie,
I've used it, They gave us free boxes of it at our last teachers meeting.
It's okay, certainly nothing to rave about and no comparison to the real
thing. I thought it had a bit of an aftertaste, but hey, it was free so
I used it. Don't think I would go out of my way to buy it. Pam
From: Carolyn
e-mail: Bridal1
Subject: Re: Marble cake
I use Betty Crocker, but don't think that would matter. I use the white
and put it in the pan first (not as much as for a normal cake) and then
I use dollops of chocolate batter on the top of the white and then take
a knife and swirl it through the white mix. Everyone loves it. I've never
tried it with yellow.
From: jen
e-mail:
Subject: Marble cake
I need to make a marble cake using Duncan Hines mixes. So my question
is does anybody know if the devil's food mix goes better with the white
mix, or the yellow? I didn't think it would be so good with the french
vanilla. If anybody knows I'd appreciate it!
From: Debbie
e-mail: ibf@web-town.com
Subject: The Duncan Hines white cake was great!
I just want to thank everyone who responded to my question about the
Duncan Hines white cake mix. I ended up using egg whites only for one
of the cakes I was doing this weekend, and whole eggs in the others.
Both turned out wonderful. Both were moist (2 Tbsp. of oil worked fine)
and seemed to taste the same. The color of cakes using whole eggs was
slightly more ivory, but still looked good. I baked them at 325 degrees
but I didn't use baking strips, so I had to cut off the crowns of the
1/2 sheets! I'm definately going to start using the white mix more
often. This is such a wonderful message board, I almost feel like I'm
meeting new friends. Thank you Dolores!
From: Dolores
e-mail:
Subject: Re: Re: Marble cake
I do it the way Carolyn said. I use white or yellow, whatever they
prefer. But isn't 'real' marble cake yellow and chocolate? Don't they
add the yolks to the light colored batter in a scratchrecipe...I think
I
did. This makes it yellow/chocolate. Been a long time since I had to
make this one from scratch.
From: Dolores
e-mail:
Subject: Aren't cake decorators nice people? :D (NT)
Aren't cake decorators nice people? :D
From: lin
e-mail: 604@aol.com
Subject: sugarpaste frosting
I just found a book about Inlaid Icing. This looks like Fondant using
cut-out templets. Is sugarpast the same as fondant? The pictures have me
really interested.
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: Re: Marble cake
Pillsbury use to make a wonderful Marble cake. Then they stopped making
it. We use yellow cake (more yellow than chocolate) and pour dollops
of
chocolate over it and swirl it around and everyone seems to like it
that
way. We also use a lot of chocolate mousse with that cake. The Duncan
Hines marble does not seem to get done enough in the large pans. If
you
are useing large pans Duncan Hines suggests that you cut the oil to
one
tablespoon, but we still like mixing our own.
From: Nannette
e-mail: nghenderson@erols.com
Subject: Yes, sugarpaste = rolled fondant (NT)
From: Dora
e-mail:
Subject: Re: Marble cake
I have a lot of requests for marble cakes. Most are either 9 x 13 or
11 x 17. I use the ready packaged Duncan Hines and really don't have any
trouble with it. One package doesn't fill a 9 x 11 pan enought to suit
me, so I use and extra 1/3 box of mix (increase other ingredients accordingly)
to make a full 2" cake.
From: Laura S
e-mail: smeech@webtv.net
Subject: petite fours
I absolutely love petite fours. Can anyone tell me how to make them,
or where I can find out how to make them?
Thanks,
Laura S
From: Marida
e-mail: binsted@erols.com
Subject: Cherry-filled chocolate Angel Food Cake roll
I want to share with you a great recipe I found in one of Pillsbury's
little books. The best thing is that it has 0 fat and 0 cholesterol
and
takes about 10 minutes to make two. I usually keep one and give one
to
one of my neighbors. CAKE: 1/2 c. powdered sugar, 1 pkg. Pillsbury
Angel Food Cake Mis, 1/4 c. unsweetened cocoa and 1 1/4 c. water.
FILLING: 1 (21oz) can cherry fruit pie filling; 1 tsp. almont extract.
Sprinkle 1/2 cup. powdered sugar onto 2 clean towels.
Beat one more minute. Spread batter in each lined pan. Bake for 10
to 14 minutes. Invert onto sugared towel and roll up. Combine filling
ingredients and spread on cake and re-roll. I usually let the cakes
cool for about 20 minutes before putting in the filling.
cholesterol. Most non-fat foods taste awful.
From: Laura S
e-mail:
Subject: Jeff Arnett's Buttercream
Can someone post Jeff Arnett's Buttercream recipe please? If anyone
else has a good tasting buttercream, I would love to try it.
Thanks,
Laura S
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Scratch Marble cake
Yes, the recipe for a scratch marble cake that I have is a yellow /
chocolate combination. Actually, you make all the batter yellow, then
pour 1/3 of it in a different container and add chocolate to that
part. I imagine the same approach would work for box mixes. You could
use all yellow mixes, and then just save out some of the batter to
add
the chocolate to. Might be a good idea if you're worried about having
two different textures/baking times if you combine yellow and chocolate
box mixes in the same pan.
From: Carolyn
e-mail: Bridal1
Subject: Re: Cherry-filled chocolate Angel Food Cake roll
Hm, sounds wonderful. I am having a Home Interior party next week and
that sounds like something new and good to serve! Thanks.
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Re: My version of Jeff's Buttercream
I believe that Jeff said you could substitute liquid creamer slightly
warmed in the micro. I don't know how much, maybe 1/4 to a 1/3 of a
cup
instead of reconstituting the powder.
Renee
From: Carolyn
e-mail: Bridal1
Subject: Re: petite fours
I helped a friend last week with some petit fours (I hate making them!),
but she does a simplified version and weren't so hard to do. She does a
sheet cake, splits it after freezing and fills it with raspberry filling,
cuts small size pieces (maybe 1" squares) then freezes it again and when
we started dipping, we only took out a few at a time as they are easier
to dip when frozen. She uses either chocolate or white candy melts (Wilton,
because she is a Wilton teacher trainer) and microwaves this and adds just
about a tablespoon or so of regular crisco (not the liquid as I had always
heard to do). Stir the crisco in the microwaved candy melts and then using
skewers in the bottom of the cake pieces, dip this down into the candy
melts mixture. It worked wonderful and is very tasty, too!! Then we decorated
each one with a rosebud and leaf. If I ever do them, this will be the preferred
way for me.
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: petite fours
I forgot to tell you after we dipped them, we had racks set up and
set the petit fours on there and the skewer was pulled out from under the
rack so we could skewer the next one. We let them dry on the rack and then
put them in either cupcake or large candy liners.
From: Carolyn
e-mail: Bridal1
Subject: Re: Jeff Arnett's Buttercream
I believe you will find Jeff's and my buttercream recipes further down
this page. If not, let me know and I will be glad to post mine again.
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Jeff Arnett's Buttercream
HI!
I add the dry cake mix and Jeff doesn't. Just leave that out and you
have Jeff's Buttercream. He also has posted other versions of his own
buttercream with flavor variations using flavored creamers. Check the
archives.
Renee
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Any condensation problems?
Hi Carolyn,
was wondering of the chocolate "sweats" as the cakes defrost? Do you
need to put them right back in the fridge as you dip to so that they
defost slowly? Thanks,
Renee
From: Linda
e-mail: lsh322@hotmail.com
Subject: Re: Duncan Hines white cake mix
Hi: I always use Duncan Hines cakes. The white one is delicious and
what I do is use 1 whole egg with 2 egg whites, the 2 tbs. of oil and whatever
amount of water the box says. I always get complimates on the cake. They
can't believe that it is so good.
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: pan grease
Hi everybody! Long time no see! :o) Could someone please give me the
'recipe' for pan grease. I'm not sure of the ratios. Is it equal parts
crisco, flour and oil? I usually just grease and flour my pans but would
like to try this. Does it work as well? Thanks for your help!
From: kate
e-mail:
Subject: Re: Re: petite fours - white chocolate?
Carolyn, I would like to make petite fours as well, but have been a
little intimidated. This sounds much easier than fondant, but instead
of candy melts could I somehow use white chocolate? Could I just
substitute it for the candy melts? (I have never used them before,
but
I am a chocoholic and would love to try this). Thanks. Kate.
From: Debbie
e-mail: ibf@web-town.com
Subject: Re: petite fours
I also make a "short cut" version of petite fours. (The real version
has
a poured fondant coating) This is how I do mine: I start with a one
layer yellow cake, split and fill with raspberry jam or pastry filling,
then cut into small squares. Holding each little cake between my thumb
and forefinger on the top and bottom, I spatula ice each of the 4 sides
lightly with buttercream. Then I immediately dip the frosted sides
into
finely chopped nuts, non-pareils, finely chopped coconut or jimmies
to
completely coat. Then I set each cake into a muffin paper and on the
tops of each I do a zigzag with a star tip to completely cover the
top
of each cake with buttercream. To that I add a rosebud and leaf.
From: Noi
e-mail:
Subject: Re: pan grease
Hi Shannon
Cream cream crisco & oil together in the mixer using flat beater.
Add flour when you cannot see the oil. Mix about 10-15 minutes or until
fluffy. It depends on the quantity you make. This will looks like
whipped cream :)
enough to fit the brush handle. This way I have only one brush for
greasing pan and I don't have to wash it everytime I use it. However,
I
washed the brush & container when I make new batch. It keeps well
in
the refrigerator for several months (for those who do not use it as
often).
Noi
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: petite fours - white chocolate?
I'm no authority on this, but was surprised at how easy my friend's
method was. I don't see any reason you couldn't use the white chocolate
in the same way as the candy melts.
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Any condensation problems?
No condensation problems at all. We left them to set out on the rack
and they hardened up with no problem and pretty quickly, too. Then we slipped
a knife under each and slipped it onto the cupcake liner and set them in
boxes. We did this on Wednesday and they served them on Saturday for a
dedication at the church of some sort. These were so much faster than any
I ever attempted with that poured fondant stuff and the taste is so "yummy"
with the chocolate or white candy melts!!
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Thank You! [NT]
From: lynne
e-mail:
Subject: Re: petite fours
hi debbi;
make 25 small cakes for friday. customer has box approx 3 in sq.
i'm not sure weather to dip as carolyn mentioned or to ice as you do.
top is about 2 3/4. i figured to use these.
would appreciate input *oh,carolyn!*
with the size of these things i don't think dipping w/work as well
as
icing. it sure would be easier to make a sheet cake and cut except
i
sure don't like icing cut edges :(
btw: i quoted $1.50 ea. customer suppose to come in tomorrow to pay.
be iced.) these are for a baby shower and will have a stork pick on
each :)
lynne
From: lynne
e-mail:
Subject: Re: pan grease
good to 'see' you again. you've been missed.
i keep mine in the frig. otherwise it ends up seperating at the bottom.
equal part of cornstarch.
i just put it all in the mixer bowl and whip until very light and fluffy
like whipped cream.
lynne
From: Dolores
e-mail:
Subject: Re: petite fours...those are on my web site
I have petite fours with all the recipes and hints for making them
at:
RECIPES / Icing Recipes...see on the list.
From: Dolores
e-mail:
Subject: Re: Re: pan grease
...when I did this (now I use Karp's commercial pan spray - even
faster!)...I used equal parts flour & Crisco then 'dumped' in cooking
oil until it was the texture I liked. I liked it soft, but not runny.
I
just spread it in the pans with my hands but I know some people used
a
pastry brush...whatever. I just have to hurry and this was faster.
The
pan spray costs more...raise your prices a little to make that up.
Its
well worth it.
From: kate
e-mail:
Subject: THANKS C. !! (I'll let you know how they turn out)
NT
From: Cathy
e-mail: Think Choc@aol.com
Subject: ISO Tiramasu recipe
Hi!
From: Carolyn
e-mail: Bridal1
Subject: Re: ISO Tiramasu recipe
Am interested in knowing what a Tiramasu cake is? I've never heard
of it in all my years!
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: petite fours
Lynne, I'd make a couple extra and try dipping, I think. I was amazed
at how fast we made 200 of those things. There were 4 of us working and
we did it in less than 2 hours so I felt like that was a record!! That
was decorated, finished, good-bye, etc. If you don't like the dipping,
then you can do the icing with a knife, but I'd think it worth a try to
dip. I'd also try dipping those eggs - can you imagine icing those?? I
hope you are charging at least $1.50 for those, too! Have fun! Let us know
what you finally did do and how it worked for you.
From: Debbie
e-mail: ibf@web-town.com
Subject: Re: Re: petite fours
Hi Lynne, Dipping the cakes sounds like a good idea too, but I think
it
would cost a lot more money to use all that chocolate or candy melts,
as
opposed to buttercream. I also don't like to frost cut cake, but in
making my petit fours, I use a slightly thinner buttercream, and it
doesn't have to go on perfectly because I dip the freshly iced sides
into sprinkles or nuts to cover the icing.This petit four would be
softer to eat (like a decorated cake) as opposed to dipping in chocolate
which would give a candy shell to the cake (unless the addition of
the
crisco softens the chocolate a lot. I usually don't add crisco to my
candy melts unless they are old and thick!)
From: kate
e-mail:
Subject: Re: ISO Tiramasu recipe
Hi Cathy. I haven't tried this one yet, but awhile ago I went on a
search for Tiramisu recipes and this one sounds like the best (from
The
Joy of Cooking New Revised). To Carolyn, Tiramisu seems to be like
a
trifle, but with layers of cake soaked in espresso mixed with something
boozy. Marscapone cheese is a key ingredient, which is sort of like
a
combination of cream cheese and whipping cream. Good mixed with honey
as a dip for fruit!! Here goes:
yellow (about 2 minutes):
1/3 cup sugar
1 tbsp. water
low until the mixture thickens (reaches 160 degrees). Remove and cool,
stirring once in awhile. In another bowl beat to form soft peaks:
2 tsp. vanilla
2 to 3 tbsp. rum or brandy, 2 to 3 tbsp. sugar. Dip ladyfingers or
strips of cake into espresso mixture and arrange in a serving dish,
leaving a little space in between each. Spread half of marscapone
filling over and between. Sprinkle with grated chocolate, dip
remaining ladyfingers into espresso mixture, layer w/rest of marscapone
and sprinkle more grated choc. Cover and refridge. at least 1 hr. and
up to 24 (this is important, I didn't do it with mine and it was too
runny). I think you could leave out the Marsala and tbsp. of water
if
you don't have it. Hope this works out well for you. Please let me
know.
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: R: Orange Pound Cake from a mix
Hi Carolyn,
1 pkg Duncan Hines Moist Deluxe
1 pkg(4 serv. size) instant pudding and pie filling
4 eggs
1 1/4 cups water
Oil called for in mix. (Usually 1/3 or 1/2 cup)
then add other ingredients as regular recipe calls for. Mix for 2
minutes on medium speed and bake at 350 degrees until tooth pick
inserted in the center comes out clean. (or when touched in center
it
barely springs back)
lemon cake mix and either vanilla or lemon pudding. I would replace
1
cup of the water with orange juice and the other 1/4 cup of water with
Triple Sec. I would also add the zest of one medium orange *finely*
grated or chopped. I think that this would give you a very orangey
pound cake. You probably could use this with any leading brand mix,
although I have only used DH. Hope this does the trick for you.
Renee
From: Laura S
e-mail:
Subject: Tiramisu recipe
Tiramisu
1 thin (10-inch) vanilla sponge cake layer
1 pound,2 ounces marscapone cheese
1/2 cup sugar
4 egg yolks
Pinch of salt
2 cups lightly sweetened whipped cream
5 (1/2-ounce) lady fingers
1/4 cup Amarretto liqueur or coffee brandy to mix with simple syrup
2 cups stiffly whipped cream, slightly sweetened
Cocoa powder for garnish
3/4 cup Simple Syrup:
1/2 cup water
1/4 pound white sugar
Place 10-inch vanilla sponge layer in a 10-inch spring form pan. (since
I use the ladyfingers, I use a square corning ware instead). Blend marscapone
cheese, sugar, egg yolks and salt. Fold in 2 cups whipped cream. Place
half of this mixture on sponge cake, spread evenly.
To make simple syrup, boil sugar and water over very high heat until
sugar dissolves. Blend with Amaretto. Put ladyfingers on marscapone filling
and moisten with simple syrup mixture. Refrigerate for 4 to 5 hours.
Frost cake with stiffly whipped cream. Dust with cocoa powder.
Makes 8 servings
Locating a ready-made 10-inch vanilla sponge cake may be a challenge.
Some bakeries will sell them as special-order items. (I just use another
layer of ladyfingers instead of the sponge cake)
This traditional recipe uses uncooked egg yolks Pasturized egg substitute
may be used, if preferred. Enjoy!
Laura
From: Laura
e-mail: smeech@webtv.net
Subject: Re: Re: ISO Tiramasu recipe
Tiramisu is an Italian dessert made with lady fingers soaked in expresso
or coffee liquor, marscapone cheese (only the real stuff will taste the
best in this recipe and it can be found at specialty shops or some authentic
Italian restaurants/bakery. I get mine at a specialty meat market) and
heavy whipping cream.
I have an excellent recipe for Tiramisu that is to die for! I will
post it later on this afternoon. My husband loves it. So if your (italian)
man likes it, you know it's good!:o)
From: Dixie Belz
e-mail: DixieBelz@aol.com
Subject: ISO - Icing for Ice Cream Cake
What at fantastic message board! I'm in awe of the wonderful ideas
that you share. Does anyone have a recipe for icing that would be suitable
for an ice cream cake? Something similar to what you would get on a Baskin
Robbins cake or better
Dixie Ü
From: Cathy
e-mail: ThinkChoc
Subject: Re: Re: ISO Tiramasu recipe
Hi Kate!
From: Carolyn
e-mail: Bridal1
Subject: Re: R: Orange Pound Cake from a mix - Thanks so much!
(NT)
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: Re: ISO Tiramasu recipe
I learn something new every day! Would you believe that I was checking
out cake mixes at the store today and on the back of a mix was a recipe
for this very cake! Isn't that coincidental!!
From: Marlene McCann
e-mail:
Subject:
From: Marlene McCann
e-mail: JNMCCANN@AOL.com
Subject: carrot cake recipes
Hi. I need a good carrot cake recipe. I need to make it a sheet
'cake. I have a pan that holds 12 cups of cake mix. Can
anyone help me. Thanks
From: Marlene McCann
e-mail: JNMMCANN@aol.com
Subject: icing
ISO: Have another ?. Instead of a cream cheese frosting on a carrot
cake, can I use any of the Whip Cream recipes. Thanks.
I need these recipes by Saturday, June 13.
From: lynne
e-mail:
Subject: Re: icing
marlene; sure you can use any type icing on your carrot cake.
i have not read that post yet, but i make my carrot cakes *cake-like*
as oppose to the usual more sweet bread type. my carrot cakes are the
texture of any white or yellow cake.
this will have a slight effect on the type of icing used. the heavier
type bread/cake might not be covered well enough w/a whipped cream
type
icing.
lynne
From: lynne
e-mail:
Subject: Re: carrot cake recipes
are you wanting a 'doctored' cake mix or a scratch recipe?
have you ck'd the archives as several carrot cake recipes have been
posted.
lynne
From: SusanM
e-mail: smckey@hcclawyers.com
Subject: ISO Italian Cream Cake from box mix
Is it possible to make an Italian Cream Cake from boxed mixes? If
so, could I please have recipe. Also, would I use a cream cheese
frosting for the icing? One more question... has anyone else ever had
the problem I have -- cream cheese frosting too soft to stay on cake
--
by the time I get it stiff enough by adding powdered sugar it is toooooo
sweet!! I love you people!!!
From: dawn knight
e-mail: dknight@wbfa.com
Subject: yolkie frosting?
Hello every one! This is a wonderful place to come and visit.
My question is this...I make my icing with cream and butter,sugar and
usually liquer. And, variations of this. I have been afraid to make
any
frostings with egg yolk because i'm afraid that it may get someone
sick.
I bring cake every friday to work, (the best guiena pigs) so alot of
people eat them...
I do like frostings that are smoother and on the not too sweet side.
Although everyone loves the ones i use, i'm not too thrilled. I'd like
to know if i'm being silly in being scared to do the yolkie thingie.
isn't too sweet, i'd really love to try it. But i would only like one
with scratch ingred. Not prefab anything. Every one is so knowledgable
and giving, here. Thanks!!
From: kate
e-mail:
Subject: Re: Glad you like my recipe
Thanks for the recipe Jeff. The French Vanilla is such a coincidence,
I was going to try it for my sister in law with International Coffees,
because she loves the flavour, but I will use this one instead.
From: kelly
e-mail: cakegoddes@aol.com
Subject: ISO rhubarb upside down cake
I have seen a recipe for rhubarb upside down cake before...but now
I can't find it. Does anyone know how to make one? thanks
From: Marida
e-mail: binsted@erols.com
Subject: Re: how to use wafer paper
We use wafer paper a lot. You can get it from CK products also Delores
probably has it. We use it for images on the top of cakes, especially
when they are intricate. We lay a piece on top of whatever we are
copying, outline it and then fill it in with piping gel. We accidently
found an easy and cheaper way to fill in our images one night when
we
had a big job for the top of a cake and no time. After we outlined
what
was to be on top of the cake, we took a small amount of piping gel
and
colored it and then used a small paint brush to fill in the outlines.
It is real easy to do and looks great. You don't use much of the gel.
From: Angel
e-mail: angel@cakeland.com
Subject: how to use wafer paper
can someone please tell me how to use wafer paper and where I can get
it? Also what is silver dust and what are it's uses? Looking for
decorators in the Mississippi area. What happened to Mississippi "Day
of Sharing?"
From: Carolyn
e-mail: Bridal1
Subject: Re: Re: petite fours
So, Lynne, how did these work out for you this weekend? Hope they went
smoothly whatever way you decided to do them. I am going to some hearts
in the morning to go with my granddaughter's 4th birthday standup Barbie
cake (doll in cake) and she wanted hearts around the skirt. I'm going to
do actually icing hearts on the skirt, but thought the little cake hearts
might be fun with it, too. Not sure yet how I'm going to ice them. They
are hearts that are from a pan that has 6 heart cavaties and are not very
thick. Will see what I come up with when I get up - have 6 other cakes
to do first!
From: lynne
e-mail:
Subject: Re: ISO Italian Cream Cake from box mix
hi there: i don't know tooooo much about cream cheese icing, but i
remember hearing a chef (?) say the more powdered sugar you add the
more
it will be runny. the suggestion was to use only a couple of spoonfuls.
this of course mean using *lots* of cr ch -- almost straight.
and yes, it can be used on most any cake.
hope this helps yhou some.
lynne
From: lynne
e-mail:
Subject: Re: how to use wafer paper
wafer paper is sometimes called rice paper. it is a special edible
paper that can be use in many ways in decorating. i often make drawings
by tracing color book pics etc and filling in w/non-toxic felt tip
pens.
to put on a cake, coat the back w/a light film of piping jel and lay
on
cake. use your hand or spatula to smooth. if any bubles form, prick
w/a pin. some people have used it to actually build churches, etc.
and
butterflies are beautiful colored as above.
your local supply shop should have some, or you can order from dolores.
lynne
From: lynne
e-mail:
Subject: silver dust
silver dust is one color of petal dusts used mostly to color gumpaste
flowers. it can be used on other things, but the main use is gp.
w/mineral oil, vodka, or lemon extract and paint it on.
lynne
From: lynne
e-mail:
Subject: Re: petite fours
hi carolyn; well, the ones for fri (sqs) never ordered. i think she
didn't like the price.
as for the eggs i found the customer didn't want full eggs so i just
starred the 1/2s w/the triple star tip, pipped a zigzag line on it
and
pulled out some yellow 'straw' then stuck in the pick. she was very
happy.
now does anyone know what i can do w/34 1/2 egg marble cupcakes?? :(
btw, don't try making marble cupcakes --- what a time robber. the
reason for marble is because she is chineese and he is white. this
was
a baby shower.
lynne
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: ISO Italian Cream Cake from box mix
Hi,
This was posted in March by Leigh. I haven't tried it yet.
2 boxes of white Cake mix
1 box of yellow cake mix
Oil (as mixes call for)
eggs (as mixes call for)
Liquid as mixes call for: 1/2 water and 1/2 buttermilk
1/2 c crushed pecans
1/2 c shredded coconut
you could scale it down and use 1/2 box of each yellow and white.
Also, whenever I have had Italian cream cake, it also contained white
raisins. I suppose you could add these too. I would probably bake at
the normal temps and times for any other cake.
Renee
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: ISO: Champagne cake and icing
Hi,
I know it's on the board somewhere but it's almost midnight and I can't
keep my eyes open another minute. If anyone would please send me the
recipe, it could be from scratch or doctored cake mix..I'd appreciate
it...It's for a friend and the recipes I have are for large
quantities....(bakery formulas...)(I've cut it back for her but this
way she has something to compare it with.)Thanks
From: Kelly
e-mail:
Subject: ISO: Recipe for homemade yellow cake
Hi Everyone,
I was wondering if anyone has any tried and true recipes for a yellow
cake. I want to make my husband a homemade cake for his birthday and
thought I'd try to do it from scratch instead of from a mix. Any help
would be appreciated!
Thanks!
Kelly
From: Julie Caballero
e-mail: worknlong@aol.com
Subject: Pepermint basket
ISO: Recipe for Pepermint Candy Basket/How to make?
From: michelle
e-mail: michelle_gann@mgh.com
Subject: vanilla extract ;it's purpose??
I would like to know is there a purpose for the vanilla extract in
the
wilton icing recipe? What if you wanted to use lemon or almond? My
teacher had told us to mix the almond and the vanilla, but what if
I
wanted to make it with almond and lemon will this affect the recipe
is
there a puropse for the vanilla?
From: Carolyn
e-mail: Bridal1
Subject: Re: vanilla extract ;it's purpose??
The taste is all that I know it will affect. The almond supposedly
cuts down on the sweetness of the powdered sugar somewhat. I use almond,
vanilla, butter and a creme royale in mine which is a combination of flavors
such as lemon, orange, etc. Some only use almond, but I am not fond of
just almond only. I like a mixture - especially like the butter and vanilla.
You will probably want to try several combinations to get what you like
best or what your customers prefer.
From: Daila
e-mail: daila@balista.com
Subject: R: Chocolate-Hazelnut Whipped Cream (Nutella)
I just wanted to share this delicious recipe I found in a German cookbook.
Measurements don't have to be exact. Nutella is a brand of chocolate-hazelnut
nougat that is usually found in the jam section in supermarkets, and at
German food stores. Military commissaries also sell it.
250 grams whipping cream
From: Dolores
e-mail:
Subject: Re: Re: vanilla extract ;it's purpose??
I was told that mixing 3 flavors is the best. They should be combined
in
such a way that no one can decide exactly what flavors are used...a
perfect blend.
extract. You see, the vanilla isn't as strong of a flavor...re adding
more of that one.
said above.
From: Dolores
e-mail:
Subject: Re: Pepermint basket
I have one! Given to me as a gift.
hard tac hot for a longer time. There are heating devices. But they
used
hard tac (as my recipe on my candy recipe page). I think they wove
the
basket, then added the handle afterwards...attached with hot candy.
done but never tried it. One thing first, experiment and see what all
you can do with hard tac. Its fun.
From: lynne
e-mail:
Subject: Re: vanilla extract ;it's purpose??
as has been said the purpose is flavoring. i really agree w/dolores
in
using a combination of 3 so noone can figure out what it is :)
i have some students who use almond, lemon and butter. to them it is
much less sweet than vanilla/butter.
personally i use a combination much the same as dolores. i just don't
care much for lemon.
lynne
From: lynne
e-mail:
Subject: Re: ISO: Champagne cake and icing
mara; i use a white cake mix and use champagne for the liquid. for
filling i mix some frostin pride a bit on the thick side then thin
down
w/champagne. this can also be used to ice the cake.
lynne
From: Bonnie Preston
e-mail: pbpreston@voyager.net
Subject: Re: R: Chocolate-Hazelnut Whipped Cream (Nutella)
Thanks so much for sharing this recipe. I bought my first jar of
Nutella today and I am delighted with the taste. I am making a 2-layer
birthday cake tomorrow. Bottom layer is chocolate cake, top layer is
Dolores' recipe for peanut butter crunch cake and I'm using Nutella
as a
filling.
From: Marida
e-mail: binsted@erols.com
Subject: coco-cola cake
Have any of you ever done the cococola cake in a round pan? We have
always done it in a rectangular pan and iced it in the pan. A lot of
my
friends really like this cake but I always hate having to take it in
the
pan. I have never seen a recipe saying you could bake it in a round
pan.
From: michelle
e-mail: michelle_gann@mgh.com
Subject: 1/2 recipe or 1/4 recipe for colorflow
I don't want to use a full recipe, I would only be wasting it, does
anyone have the correct measurements for a 1/2 recipe and a 1/4 recipe?
How long will it keep and do I need to refridgerate the left overs
until
I use them?
Thanks
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: ISO: Recipe for homemade yellow cake
Hi Kelly,
scratch cakes in that book. She has a whole section on butter cakes
and
her recipe for basic yellow cake it really tastey. Try your library
for the book. Most libraries seem to have it.
Renee
From: Amy D.
e-mail: asdinc@clover.net
Subject: Re: ISO rhubarb upside down cake
I have an excellent recipe for Rhubarb Coffee Cake. It's easy too.
Let
me know if you would like it Just email me.
From: Amy D.
e-mail: asdinc@clover.net
Subject: Diabetic Cake & Icing Recipies & Pie Crust
No one in my area offers Diabetic Cakes and I happen to know a lot
of
people who are diabetic and cannot eat my lovely creations. If anyone
has any recipies it sure would be helpful. I would like to do a cake
for my Grandmother's Birthday that she can eat. Thanks!
P.S. I am also looking for a pie recipie, my great grandmother use
to
call it amish pie crust, I know it took eggs and that it was real moist
and flaky.
From: lynne
e-mail:
Subject: Re: recipe for rhubarb upside down cake
i came across this today. i have not made it. found it in 'taste of
home' magazine (april/may'93).
3 cups fresh rhubarb, cut into 1/2 in slices
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine, melted
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 cup butter or margarine, melted
2/3 cup milk
1 egg
and nutmeg; sprinkle over rhubarb. drizzle with butter.
for batter, combine flour, sugar, baking powder, salt and nutmeg in
a
mixing bowl. add butter, milk and egg; beat until smooth. spread over
rhubarb mixture. bake at 350 degrees for 35 minutes or until the cake
tests done. loosen edges immediately and invert onto serving dish.
serve warm, topped with sweetened whipped cream if desired.
yeild: 8-10 servings. contributed by helen breman - mattydale, n y.
From: lynne
e-mail:
Subject: Re: coco-cola cake
of course you can make it in a round pan. depending on the size of
your
usual pan, pick a round near the same size.
one way to ck that is to use a measuring cup to figure out how many
cups
of water would fill the pan, then pour that into a round to see what
size is close.
example a 12 x 8 would be equal to a 10 in round.
9 x 13 about equal to a 12 round or 2 eight in'rs.
lynne
From: Carolyn
e-mail: Bridal1
Subject: Re: coco-cola cake
Why can't you just dump it out of the pan just like a regular sheet
cake and ice all sides? I guess I don't follow why a round pan would be
any different - are you icing it in pan, too?
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Re: Diabetic Cake & Icing Recipies & Pie Crust
Dear Amy D.
diabetic. I've tried and tried veriations in the recipes but have not
come up with any I would share. If there are conserns about all the
sugar, I use Bettercream for the icing and filling. That helps, but
is
not good enought if you have the blood sugar problems.
From: Carolyn
e-mail: Bridal1
Subject: Taste of Home Magazine
I noticed further down that Lynne gave a recipe out of the Taste of
Home magazine. If any of you don't know about this magazine, it is really
worth trying. I love it - mainly all recipes - one of the best magazines
out there, I think. If anyone needs an address to subscribe, I'll put it
on here.
From: Dolores
e-mail:
Subject: Re: 1/2 recipe or 1/4 recipe for colorflow
First, think of color flow just like royal icing. You COULD use the
rest
to make flowers or other decorations usually made with royal.
this way. Thats like somepeople adding meringue powder to buttercream.
It will enhance the buttercream.
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: coco-cola cake
This cake is loaded with oil, butter and coca-cola and all the recipes
say to use the sheet cake pan. The icing is poured onto the warm cake.
I'll give it a go the next time I make one. This turns out to be a
chocolate cake and a lot of my friends ask me to bring it when we attend
a gathering.
From: Andria
e-mail: Aebpooh@aol.com
Subject: ISO-Bavarian cream
I normally use a ready to use bag of Bavarian cream I buy at my local
supply shop, but I find it to be sweeter than I prefer. It also has a slightly
rubbery texture. Does anyone have a recipe that is not too dificult to
prepare and has a good taste as well?
From: Bea
e-mail: bstewart@accn.org
Subject: ISO-Caramel Filling
My daughter has requested a chocolate wedding cake with caramel filling.
I cannot find a caramel filling recipe (I would like one that freezes,
as I plan to make the cake ahead of time and freeze it.) and wondered
if
anyone had one that they're willing to share.
From: Dolores
e-mail:
Subject: Re: Re: Caramel Filling
If I were doing it, I'd make a small cake first and try our soft caramel
filling. It is superb! (On the CANDIES page under Filling) We use it
in
filled chocolate eggs etc.
From: Dolores
e-mail:
Subject: Re: ISO-Bavarian cream
TIP: Bavarian cream - or other fillings as well, get 'rubbery' when
they
are getting old....just like jelly would.
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Re: ISO-Caramel Filling
I just remembered that Dolores has several carmel recipes on her recipe
page of this web site. Check that out!
Renee
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Pepermint basket
Julie,
I think I know what you mean. I have seen these candy baskets made
in
books, usually in pulled sugar not crystal sugar (what they call a
sugar
syrup which is folded over on itself with a spatula or bench knife
and
allowed to harden to a pliable mass, but not pulled like taffy to become
satiny). They use this contraption to form the basket which has a flat
base with several spikes going around the circumference to literally
weave the sugar ropes you form from the pliable mass. Dolores is correct
that this sugar mass has to be kept warm to keep it pliable. The old
fashioned way was to put the sugar in front of a space heater with
the
grill removed. This always sounds dangerous to me.
I have an old, old decorating book by a man named Zenker. It deals
with
all aspects of sugar work and has a section on sugar pulled and poured.
He makes a crystal sugar basket free form by using the old clay coil
method. He pours the warm sugar syrup to form a base. Then allows the
rest to get pliable as described above and forms the ropes and just
coils them around the circumference of the base, one on top of the
other until you get the height you need. You could probably alternate
colors red and white for the peppermint stick look. Hope this helps
some.
Renee
This Zenker book is wild! I got it at an antique mall. He even has
a
section on making ladies hats out of Pastillage (pictures included).
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: ISO-Caramel Filling
Hi Bea,
Cookbook had a least 1 recipe for this. I think it is made with brown
sugar and butter, but has a texture more like buttercream than carmel.
If you are interested, let me know and I'll see if I can find it for
you
and post it.
Renee
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Caramel Filling
I've never tried it in a cake, but I do have several brownie recipes
where you melt down caramels and dilute them with cream or milk and
pour them across a middle section of brownie batter. You could
probably test to see how much caramel to liquid leaves the filling
soft
but not runny. (After you melt and mix, wait and test the mixture at
room temperature since that's how the cake will be served.)
I've frozen the brownies made like this, and they thaw back out and
are
fine afterwards.
quantity of caramel: my mom can't eat the brownies because the caramel
is chewey enough to loosen her dentures.)
From: Carolyn
e-mail: Bridal1@AOL.Com
Subject: Re: Hot weather/high humidity icing
Stew, you must be a new name to our board as I don't remember the name.
If you take the time and scan down the board and even back into the archives,
there are tons of icing recipes. One of them is mine and I use cornstarch
in mine. This helps cut the sweet taste as well as helps in the hot weather/humidity.
I have 2 wedding cakes outside tomorrow evening, but will not deliver them
until close to time for the wedding as I hate worrying about the humidity.
If you look and can't find them, let me know and I will send you mine via
e-mail, but there are others you might like, too. May take some time, but
these boards are so very interesting and you will learn lots.
From: Stew
e-mail: swsmith@snet.net
Subject: Hot weather/high humidity icing
got a good recipe?
From: kate
e-mail:
Subject: Re: ISO-Bavarian cream
This recipe is called confectioners cream, by Beatrice Ojakangas in
Baking with Julia. I have made it as a filling for danishes only and
haven't tried it to fill a cake, but I can tell you it is fast and
delicious (I can eat it with a spoon). I'm not sure if you would need
to adjust the consistency to fill a cake or not.
1 cup half-and-half or heavy cream
1 1/2 tablespoons cornstarch
2 tablespoons sugar
1 large egg yolk
1 teaspoon pure vanilla extract
safe bowl. Micro on full power for 1 min. Stir and micro for 2 to 3
more minutes (until it boils and thickens slightly). While this is
heating whisk yolk and vanilla in small bowl. Slowly whisk a little
of
the hot liquid into the yolk. Pour the yolk mixture into the boiled
mixture, whisk well and return to micro. Cook for 30 seconds more and
stir. Consistency should be like lemon curd. Can be made up to 3 days
ahead and kept in the fridge.
From: Carolyn
e-mail: Bridal1
Subject: Re: Merigue Powder
Are you talking buttercream icing? I never put it in my buttercream
so it won't make much difference if you don't have it. I think there was
a discussion on this back somewhere in the archives if you have time to
look through them.
From: Laura S
e-mail: smeech@webtv.net
Subject: icing flavors?
I am tossed between making a buttercream icing the Jeff Arnett way,
with the french vanilla coffee creamer, or making the regular buttercream
with melted white chocolate in it. Does anyone have a preference? I have
never tasted either of them, which is why I am asking all you pro's in
the business! Could I do Jeff's with the creamer and the white chocolate?
How would that taste?
Thanks so much everyone.
Laura S
From: Jodi
e-mail:
Subject: Merigue Powder
I ran out of meringue powder and I won't have time to buy more before
I have to make some icing. Will it make a difference if it's not in there?
What's the purpose for it in there anyway?
Jodi
From: lynne
e-mail:
Subject: Re: icing flavors?
hi i have not made jeff's recipe, but have made b.c. w/melted white
choco. so i cannot compare them. did you ever make this and how? why
don't you try both and let us know what you think.
lynne
From: lynne
e-mail:
Subject: Re: Merigue Powder
hi jodi; b.c. can be made w/ or w/o meringue pdwr. it helps make the
icing set up a bit faster and adds just a tiny bit of 'salt' taste.
you must remember wilton is in the business of *selling* things like
meringue pdwr so they recommend its use so you will buy it :)
hope bynow you have already made your icing and see for yourself it
is
o.k. w/o it.
lynne
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: Marsha Winbeckler's Rolled Buttercream Recipe
I think it tastes better than rolled fondant (although you can usually
flavor fondant to improve the taste)--her regular recipe tastes sort
of
like candy corn, and the chocolate one like Tootsie rolls.
fondant, most people seem to like the taste better, easy to make and
therefore cheaper for me (since I never make my own fondant), can make
ahead and freeze, and then defrost when you're ready to use it; can't
roll as thinly as fondant, looks very shiny unless you rub it down
with
confectioners sugar after you cover a cake, doesn't hold embossing
as
well as fondant, and can break down royal icing trim you may want to
put
on it.
From: julie
e-mail: worknlong@aol.com
Subject: Re: Re: Pepermint basket
Hi Renee,
Julie
From: kate
e-mail:
Subject: Marsha Winbeckler's Rolled Buttercream Recipe
Hi, I was just reading the latest chat and someone mentioned making
Winbeckler's (I think it was Marsha) rolled buttercream recipe. I
would like to try it. Does it taste better thank fondant? What are
the pluses and minuses? Hope somebody has the time to let me know.
Thanks.
From: Laura S
e-mail:
Subject: Re: Re: icing flavors?
lynne,
Well, I did what you said and made two cakes, one with Jeff's buttercream
and one with white chocolate icing. I personally liked the white chocolate
icing better.
For the white chocolate icing I just used the Wilton buttercream recipe
(from the course #1 book) and added 5 ounces of melted white chocolate.
I did have to add a little more water to get the correct consistency.
Laura S
From: Cheryl
e-mail: cheryljb@mindspring.com
Subject: sugarfree icing
If anyone is interested, I just got my cake magazine and there is a
tip for making sugar free icing.
From: Bea
e-mail: bstewart@accn.org
Subject: Re: Re: Re: Caramel Filling
Thanks a bunch for all of your help and suggestions!!!
From: Bea
e-mail: bstewart@accn.org
Subject: Re: Re: Re: ISO-Caramel Filling
Thanks for your suggestions! I appreciate it greatly!! :-) Bea
From: jen
e-mail:
Subject: different kinds of vanilla extract
I've been using the Wilton's vanilla extract until I found in a catalog
one that was half the price. It's by CK Products and it says vanilla
flavor. I know both of these are imitation flavors but has anybody
compared different ones. I think they both flavor the buttercream the
same but maybe the CK one changed the consistency some. It felt
different when I decorated with it.(Or I was just thinking it did?
So,
I need some opinions on what type of vanilla is best. Thanks a bunch!
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: Rolled Buttercream
If you want to read more on rolled buttercream (including recipe,
instructions & tips) check the April 3 archive. You should find
rolled
buttercream right near the end of the page.
From: Nannette
e-mail: nghenderson@erols.com
Subject: ISO: Jan's banana cake from a mix from 2/4/98
On or about February 4, there were a number of recipes posted for making
banana cake from a mix. I tried one posted by someone named Jan, and
it
was great!! Alas, it is no longer in the archives--seems to have
disappeared into a black hole of cyberspace (at least I couldn't find
it). Does anyone have a copy of it that they can re-post?? Thanks.
From: Andria
e-mail: aebpooh@aol.com
Subject: Re: Re: ISO-Bavarian cream
Thank you for posting the recipe on the bavarian cream. I have been
looking everywhere for it. It does taste as good as you said it did. I
do need to adjust it and experiment with it to use it for a filling...Once
again thank you!!
-Andria
From: Mindy
e-mail:
Subject: Re: Re: different kinds of vanilla extract
I have seen Mexican vanilla being sold on ebay several times. I have
never bought any of it though so can't give first hand knowledge of it.
Mindy
From: Sly
e-mail: skenney@rocketmail.com
Subject: Re: different kinds of vanilla extract
The first thing to check is the ingredient list. Some vanillas are
more affordable, but they have a much higher water content.
Consequently to get the same amount of flavor, you have to use twice
as
much. (and adding too much water can alter some recipes)
smell, I like vanilla that has a strong boquet. When I'm baking, the
entire house smells of cake, and when I take cake to the office, people
know to come by my desk and have some simply becasue they can smell
the
frosting/cake from that far away.
live in Texas, I have no way of replenishing my supply when my last
bottle is gone. (which will probably be this fall.) the vanilla that
I brought back from Mexico had such a high alcohol content that I was
only allowed to carry two bottles back across the border. Flavorwise,
I find it equivalent to the "double strength" extracts like Adam's
Best.
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: ISO Dark chocolate cake recipe from scratch
I'm looking for a home made recipe that would be similar to Duncan
Hines Dark Chocolate Fudge cake mix.
Shannon
From: Connie
e-mail: rdh210@computerpro.com
Subject: Re: ISO Dark chocolate cake recipe from scratch
Shannon,This is my favorite dark chocolate cake recipe, hope you like
it.
1-3/4 cups unsifted flour, 2 cups sugar,3/4 cup cocoa, 1-1/2 teaspoons
baking soda, 1-1/2 teaspoons baking powder, 1 teaspoon salt, 2 eggs,
1
cup milk, 1/2 cup vegetable oil, 2 teaspoons vanilla, 1 cup boiling
water
Combine dry ingredients then add rest of ingredients except boiling
water and beat at medium speed 2 minutes.Stir in boiling water (batter
will be thin).Bake at 350 degrees for 30-35 minutes. This recipe makes
2- 8" layers or 1 9x13 sheet pan
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Re: ISO: Champagne cake and icing
Dear Lynne:
I found a recipe in one of my old trade magazines that I fowarded to
my
friend. It didn't have any champagne in it....it was just iced with
the
palelest pink icing........a french butter cream and filled with a
lightened custard.........I guess that "champagne cake" was just a
name
to describe the cake because of the slight pink color and delicate
flavor it has and those of us trying to duplicate it at home just
thought to add the champagne into it....??!?!?!?!?... I've always
wondered why waste good champagne to flavor the batter when the alcohol
cooks out and the flavor of the wine is so delicate that it doesn't
flavor the batter....??!!??!!???From now on I will suggest a white
cake
, served with the champagne in a glass to toast the honoree......LOL.
Thanks
From: Jeannine
e-mail: norder@prodigy.net
Subject: iso:caramel apple cake/chocolate turtle cake
Hi! I recently saw an advertisement for wedding cakes with these
flavors, caramel apple cake and chocolate caramel turtle cake. Anybody
have these? They sound delicious and I would love to try them. I have
made a turtle cake in a sheet pan before, but can't imagine it working
as a wedding cake! Any suggestions or recipes? Thanks!!
From: Nannette
e-mail: nghenderson@erols.com
Subject: Re: ISO NO EGGS ALLOWED CAKE
Go to www.cakerecipe.com and search under "eggless" to get a bunch
of
recipes. It looks like one of the three labeled
"eggless,butterless,milkless" or the "crazy cake" or the "wacky cake"
might work for you.
From: Dolores
e-mail:
Subject: More on my web site here (NT)
From: Dolores
e-mail:
Subject: Re: ISO.Soft fudge recipe
You would like that instant fudge recipe tat is so popular now. Its
just
1 stick butter, melted
1 pound coating chocolate, melted
1 can sweetened condensed milk, warmed
Nuts optional
pan
even carry a flavored kind too.
the sw. milk).
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Re: Dark Chocolate cake
Hi!
This recipe sounds really good! Do you think it would work if I mixed
up 2 cups of instant coffee or do I need to brew it? Thanks for the recipe
and I will let you know how it goes!
From: Shannon
e-mail: sboyd@mursuky.campus.mci.net
Subject: Thank You! [NT]
From: Amy D.
e-mail: asdinc@clover.ent
Subject: Re: sugarfree icing
Thanks Cheryl. I have been looking for something like this! I hope
it
works. I have a lot of diabetic customers.
From: AMY D.
e-mail: asdinc@clover.net
Subject: ISO NO EGGS ALLOWED CAKE
I have a customer who's daughter is allgeric to eggs. Please tell what
I need to do. Need this by Thrusday! Thanks for your help!
From: Anne-Marie
e-mail: charliex@caribsurf.com
Subject: Dark Chocolate cake
Hi Shannon,
fudgy and moist and tastes great!!!!
2 cups sugar
1 cup mayonnaise
3 eggs
1 cup cocoa
2 cups black coffee - cooled
2 tsp. baking powder
mixer on medium until smooth and the sugar is dissolved. It will be
a
thin mixture.
pre-heated 300-350 degree oven.
1 can condensed milk
3/4 cup cocoa
heat. The topping is finished when it becomes very thick and fudgy.
This usually takes about 20 minutes.
Please let me know if you try it.
Anne-Marie
From: Anne-Marie
e-mail: charliex@caribsurf.com
Subject: ISO.Soft fudge recipe
Please, can anyone give me a recipe for fudge that does not harden
but
but remains fairly soft after it sets?????
hard after setting. I am really frustrated......I tasted this kind
of
fudge a while back and really liked it but unfortunately no one sells
it
where I live (Barbados).
Anne-Marie
From: Sly
e-mail: skenney@rocketmail.com
Subject: R:caramel apple cake
Haven't tried this one yet, but it looks basic enough. It looks like
you could leave the apples chunky or chop them fairly fine. Odds are
it'd even work using applesauce since you aren't adding a lot of other
liquids. I'm assuming the final texture will be somewhat dense, like
a
pound cake. I was thinking of trying the caramel choco-pan with it
if
I ever got around to making it.
1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
1 1/2 c. brown sugar, packed
3/4 c. oleo
1 1/2 tsp. cinnamon
3 eggs
1 1/2 cups peeled & chopped apples
1 cup chopped nuts
nuts. Bake in a 13 x 9-inch pan 30 to 40 minutes in a 350 degrees oven
in metal pan or 325 degrees in a glass dish.
From: Sly
e-mail: skenney@rocketmail.com
Subject: R: Twelve Yolk Cookies
(Not sure where I originally got this recipe, it may easily have been
from this recipe board a long time ago.)
1 cup brown sugar
1 cup granulated sugar
12 egg yolks,
2 teaspoons vanilla
3 1/2 cups flour
2 teaspoons baking soda
mix well. Next add to the mix, the flour, unsifted, salt, and baking
soda, blend. Drop by rounded tablespoonfuls (or a cookie scoop) onto
a
greased cookie sheet. Press down with the bottom of a heavy glass,
that's been dipped in granulated sugar. Bake at 350 degrees for about
10 to 12 minutes.
FOR CHOCOLATE COOKIES: add 3 oz. of melted chocolate and 1/2 cup
additional flour.
From: Claudia
e-mail: cakeshop@galstar.com
Subject: R:Lemon Curd in the Microwave
6 large egg yolks
1/3 cup fresh-squeezed lemon juice, strained
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
1 teaspoon cornstarch
1 Tablespoon grated lemon zest
Combine the yolks and sugar in a microwave safe container. Stir the
cornstarch into the lemon juice and wisk into the yolk mixture. Add
softened butter. I microwave this for two minutes on full power and
then
wisk.I then continue to microwave and wisk in 2 minute intervals once
or
twice more and then one minute intervals until it is thickened. Stir
in
the lemon zest. Place plastic wrap over the top, pressing onto the
surface, and pierce with a knife to allow steam to escape. Refrigerate.
used only 5 eggs, and sometimes I use 1/2cup juice and 1cup sugar.
Also
I ususally make this in large quantities. 25-30 yolks and the remaining
ingredients increased accordingly. For instance, if I use 24 yolks,
I'll
multiply everything by 6, except I don't usually increase the butter
or
zest by 6; maybe only by 3. Freezes beautifully, so can be made when
you
have the yolks or surplus lemons, even if you don't need the curd right
away. Also mixes nicely with buttercream.
'
From: Marida
e-mail: binsted@erols.com
Subject: Re: Re: ISO NO EGGS ALLOWED CAKE
I wish I had been on this board last summer. I needed eggless cake
for
400 people and searched every library in the area and only came up
with
one chocolate recipe from A Piece of Cake. I just checked out the tip
Nannette gave and there are lots of eggless cake recipes there. Thanks!
From: kelly
e-mail: cakegoddes@aol.com
Subject: ISO seafoam icing recipe
I need a recipe for seafoam icing. How many batches will i have to
make to ice a full sheet cake ? thanks
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: ISO NO EGGS ALLOWED CAKE
Amy, there is a productI have used called Egg Replacer that I purchased
at a local Health Food store. I used it for a Vegan vegetarian
customer. I have used it with a scratch cake and with boxed mix. The
customers were pleased with the results. It is a dry product packaged
in
a box. Good luck
From: lynne
e-mail:
Subject: Re: Duncan Hines changed?
i have almost always used betty crocker so icannot comment on a
difference in taste in duncan hinse.
the only one of betty's i don't care for is sour cream white......and
only because it has a different *smell*......it tastes great! and i
sell a ton of it :)
lynne
From: kelly
e-mail: rh98@groupz.net
Subject: Re: ISO seafoam icing recipe
hi kelly there is a recipe in the better homes and gardens cookbook,if
you'd like it email me. kelly
From: Terri
e-mail: jrblanston@aol.com
Subject: Re: Duncan Hines changed?
I hadn't noticed a change, but I am aware that Duncan Hines was recently
sold by Proctor and Gamble to another company. The dramatic price hike
in mixes has been noticed in all areas of the country. Maybe the cake formula
has been changed, too!
From: Diana
e-mail: DM12420@aol.com
Subject: Duncan Hines changed?
I have always used Duncan Hines cake mixes, but lately they don't taste
as good to me and was wondering if anyone else has noticed this or if it's
just me. With some of the flavors I've noticed a very "chemical" taste
which I assume is the artificial ingredients or preservatives. Are Betty
Crocker or Pillsbury any better?
From: Lisa
e-mail: typeforfun@aol.com
Subject: Re: Duncan Hines changed?
I thought it was just me. I made a cake last weekend and was very disappointed
in the taste too. I too have always used Duncan Hines. I hate when things
change like that. I think I will try Pillsbury myself.
From: Pam and Amy
e-mail: PjW10
Subject: Martha Stewart for Al Bundy Price !!!
Please Help, have customer who wants big fancy Martha cake, yet expects
$1.50 a slice, yeah, yeah, laugh all you want. Does anyone have recipes
for the following that can be made from inexpensive substitutes, I.E. doctored
cake mixes etc...
1. Orange Chiffon Cake
2. Lime curd
3. Blood orange curd
4. Lemon curd
5. Swiss meringue Buttercream
led for 22 eggs for 1 batch !!!! AACCKK
Thank you for any advice......Pam and Amy
Thanks again
From: Dolores
e-mail:
Subject: Re: Re: ISO seafoam icing recipe
Try making one recipe for each cake recipe used
From: Claudia
e-mail: cakeshop@galstar.com
Subject: Re: Re: Martha Stewart for Al Bundy Price !!!
Dear Pam & Amy,
I completely agree with Renee. There is no way to duplicate the taste
of that particular cake using inexpensive ingredients. I wouldn't do
that cake for less than $5.00 a slice, minimum, and at that, it would
be
simply decorated. If it was anything intricate the price would go up
accordingly. Good luck, whatever you decide to do.
From: Neshia
e-mail: kgw68@msn.com
Subject: Storing cake mix
I am new to the business and I found a great sale on Duncan Hines cake
mix so I stocked up. I know have to find a place to keep all of these
boxes. Does anyone know the best place to store them? Can they be
refrigerated?
From: Sandy
e-mail: kdswart@midusa.net
Subject: Re: Re: Duncan Hines changed?
I too am a devote Betty Crocker fan. Love the taste. Customers do too.
Sandy
From: Laura S
e-mail:
Subject: Can Dolores' Milky Way icing...
Can Dolores' Milky Way icing be used for a filling in petite fours?
Thanks,
Laura
From: Renee V
e-mail: renchuck2@yahoo.com
Subject: Re: Martha Stewart for Al Bundy Price !!!
Hi,
the business, but there is NO WAY I would do this cake for that price.
Maybe you could find a doctored mix for the chiffon part, but there
is
no substitute for the various citrus curds. Also, this cake would
definitely need to be refridgerated because of the high egg content
of
the curds. They are HIGHLY perishable.
going to find them in July? Maybe you have access to them, but they
are
generally in season the same time as clemintines.
is out of their price range and if their budget only allows for a $1.50
a slice, I would show and decribe some cakes that fit into this
catagory. Let us know what you decide to do.
From: MaraTLee
e-mail: marajami@ptdprolog.net
Subject: Re: Re: Duncan Hines changed?
Hi:
of my shop this weekend...cracked! I've never had that problem before.
The only one that didn't crack was the 1/4 sheet. I've been using DH
for about 20 years now and I've never had a problem. Also, my hubby
the
veggie nut fanatic was O.K. with DH because he said they had the least
amount of preservatives. Now, I don't know what's going
on......."clueless in PA"......LOL
(Maybe we should e-mail DH en masse....what say all of you?)
From: lynne
e-mail:
Subject: Re: Storing cake mix
i'm not sure about refrigerating them, but they can be frozen.
From: Cathy
e-mail: Think Choc
Subject: Re: Petit four trial a success!
Hi Laura!
From: Laura S
e-mail:
Subject: Petit four trial a success!
I just thought I'd share my first petit four experience with everyone.
I started out small and baked a 9 1/2 x 13" devil's food cake, leveled
it, torted it, then filled it with this filling: 12 oz bag of Ghiradelli
(sp?) semi-sweet chocolate chips melted in 1 1/2 cups heavy whipping cream.
Then I whipped in 1/2 to 3/4 pkg instant chocolate pudding.
Better than Figi's!!! And soooo easy! Try it, you'll like it! I couldn't
believe how easy it was. Espcially after hearing a lot of people hating
to make them because it was so difficult. This way seems to be easy. I
hope it's easy for anyone else who wants to give petit fours a try!
Laura