oli

Oh, my, Oh, my. You're still knocking them out of the park, and with killer photos.

I wonder what that looks like when sliced? Boy you are such a busy body, a true energizer bunny.

Simply incredible. Some people are just so talented.

Here is the area of confusion for me: In top of a double boiler, beat until thick and lemon colored 6 EGGSAt the end of the recipe it says: to blend the grated nuts into the frosting after blending in the egg-yolk mixture.Is the egg-yolk mixture referencing the 6 eggs?

I have a recipe called, CHOCOLATE TORTE (SCHOKOLADENTORTE), that I am hoping there is a detailed explanation of the frosting.

I have a recipe I was given many years ago and would like to make it, finally. There are some parts in the recipe I am not clear on, that I need help. Thanks

I didn't know her like most of you guys, but its always a sad day when one of our own on this site, and also a fellow BCer, is hit with this terrible disease.

Oh, boy, finally a good bakery with pastry goodies. Can't what to try. Maybe my next car meeting in Spokane Valley. Thanks David.

What a bunch of lovely postings

Do you have a picture of a slice?

Sorry, but I don't see a recipe there, only a compaint.

I love the wow factor of this cake. May I ask where did the recipe come from, is it something I can look up?

Looks alot like Rigó Jancsi. http://www.zingermanscommunity.com/2011/12/rigo-jancsi-a-hungarian-cake-with-a-detroit-connection/

I've got to find a closer place to Hayden Lake than driving out past Wallace and up into the mountains for some Huckleberries. Took us just over an hour to get to the picking place.

This was with fresh baking powder

I baked Dorie Greenspan's cake, called the Perfect Party Cake, but it didn't rise very much. I am wondering if my problem is that I used powdered milk instead of the real deal? My wife thinks I over mixed it, but I did mixed it exactly the amount of time the recipe called for. In fact i used a timer. The other thing my wife said is that maybe I used too much butter when I buttered the pans. I just rubbed the sides on bottom with a stick of butter just enough to coat it.

Thanks for the clarification

In Baking, by Dorie, she has a recipe for "Perfect Party Cake" where she mentions in her ingredient list, that she prefers buttermilk with the lemon. What does that mean, I am not quite clear? As written in the book - 11/4 cups whole milk or buttermilk (I prefer buttermilk with the lemon)

I have my ingredients ready to go and would like to know how many eggs to use. The recipe appears to be 10 units, but I don't know. Thanks for the recipe suggestion, I have a couple of really good ones that I have gotten from this site when there was a carrot cake bake off some years ago. This is a recipe I received while on vacation in Costa Rica and it was very good, so I would like to make it.

This is a carrot cake recipe and I can't read the egg measurement. It was hand printed a number of years ago acquire while I was on vacation. The hand printing looks like 10/unit, does this look correct and do you have any idea about how many eggs should be used? 500g marg. 300g sugar vanilla 20ml eggs 10/units flour 600g carrot 500g orange juice 100ml

I am following this closely and will try it soon. When you say "Deeply caramalise sugar before use." are you saying caramalize the sugar and then add it to the "burnt milk"? Are you calling the burnt milk the "double cream"? Thanks

I am curious, since this is the best non-box cake recipe you have found so far, have you tried the "FINALLY!!!!!! That perfect homemade yellow cake" at Chef Talk? If so how do the two compare? Oli, I have been planning to bake the perfect homemade yellow cake from Chef Talk but have not baked it yet. Will definitely compare the two when I do. I have baked yellow cakes from the Cake Bible, Whimsical Bakehouse, Shirley Corriher, and Alton Brown. While they all have their merits, my current favorite is Sherry Yard's yellow cake. I will be standing by at the ready for your report. Thanks, this way I won't bother making one or the other when I have someone who did the leg work.

I am curious, since this is the best non-box cake recipe you have found so far, have you tried the "FINALLY!!!!!! That perfect homemade yellow cake" at Chef Talk? If so how do the two compare?

I am going to make your "popular cake", exactly when I don't know, but I am not familiar with quinua flour Is there a substitute? Thanks