BooBear

I checked the bravetart book. Even bravetart uses the 1-2-3-4 cake recipe for it's yellow cake.

So, can being a 1-2-3-4 cake recipe can be trusted? I don't understand why some people on amazon say that the recipes don't work.

Thanks for the links.

I take medication so I can't drink anything with alcohol. I love Virgin Pina Coladas, and I'm wondering if there are other drinks that taste really good with no alcohol. Please post the names of the drinks below.

It just confuses me that no one is reinventing the wheel (to make it better).

Can I trust Books like The Sprinkles Baking Book or the Magnolia Bakery cookbooks? The cupcakes from the cookbooks all seem to use the famous 1-2-3-4 cake recipe. Do you guys think that these recipes are the real recipes from those famous bakeries? Thoughts?

thank you.

LOL. no.

Not a blogger. Just a cookbook collector.

Yeah, those are the types of foods I'm thinking about. Any good cookbooks that highlight those types of comfort foods?

What are the best Hotel Room Service type cookbooks more on the comfort food side of the spectrum? Anything too gourmet or fancy is not what I'm looking for.

What are the best SANDWICH cookbooks?

Yeah. California fruit cake looks like the cake in the video. Too bad there's no instructions and ingredients list.

The problem I have is that I'm currently overseas and the yeast here aren't classified like active, instant, rapid. I have no idea what yeast to get. So I read article on yeast on the website you posted. So my question is: if I don't know what yeast I'm using, I should just proof my yeast? Is that what I should do?

Martha Stewart Living Cookbook How to cook everything Joy of cooking The Essential New York Times Cookbook Cook's Illustrated/ ATK Please Keep adding to the List Above.

What to do when you don't have the right type of yeast? Does having the right type of yeast matter in baking? Can you substitute a certain type for another type?

California Fruit Cake is a lemon sponge or vanilla sponge cake, with vanilla whipped cream frosting (or some type of vanilla cream) and topped with fresh fruit and fruit glaze on top of the cake. I used to get the cake from a bakery but the bakery is out of business. Anyone got a recipe? There also used to be a pie version. The pie crust was filled with some kind of vanilla white cream and topped with fresh fruit and fruit glaze.

What are the best recipes for a really dense NY cheesecake?

Hi everyone. I want to scale down a recipe (CI's recipe) for ny cheesecake. My spring form pan is only 4 inches. The original recipe calls for a 9 inch spring form pan. It is supposed to be baked at 500 for 10 mins and then 200 for 1-1/2. How do I know how long to bake the cheesecake in a 4 inch pan? How do I scale down baking times? Thanks.