oli

Also, remember if you didn't already know this, but add your rum when you take it out of the refrigerator, and beat it down.

That's the secret, it has to be at just the right temp. After you've done it awhile you will get a feel for it as far as it being too cold or too warm.

I made Alice's Chocolate Ruffle cake a number of years ago,after seeing it on PBS with Julia Child, and the ruffles came out perfectly. I've been pretty lucky with making ruffles, with her instructions, it has not failed yet.

Lemon torte Looks wonderful. I love anything lemon. Would I be able to find the recipe on line? Thanks

Do you remember what the frosting like - whipped cream or buttercream consistancy?

Thanks, that makes me feel somewhat confident.

Here's a link to a slice of the cake My link

Thanks, I saw that one and it did not look like it, similiar idea though.

Thanks, but what I am looking for is seen as a traditional cake and sometimes it is a wedding cake.

I am looking for a recipe for this Italian cake that we called a rum cake. We would go to this bakery, Sarno's, for a birthday cake for someone at work. We always picked this particular cake. I think they called it a Chocolate Rum Torte or maybe a French Chocolate Rum Torte, but I am not sure that is the technically correct name. The frosting was was very dense, a buttercream consistancy. It had a couple of white cake layers soaked with some solution probably rum and a couple of fillings, one a chocolate and the other a vanilla with the consistancy of pastry cream or pudding. If I saw a picture of it I would know right away that is the one.

No I may not. I have assembled elaborate cakes over a period of a couple of days, so I don't know if that qualifies.

A big WOW on that one. Is that a creation of your own and is there a actual name for that cake? It just knocks my socks off. Great job.

Has anybody done the dough recipe from Julia Child's book in the bread machine? I have done it as the recipe in the book suggests, but I was curious since I have a bread machine, that I used only once, would it come out just the same?

I followed Patrick's suggestion of using lemon creme and so far I am letting things cool. My question is, after I inverted the cake on a bottle, 12 minutes had passed and while I making the lemon creme, the cake fell out of the pan. Not too much damage, just a bit of the side of the cake, stuck to the side of the pan. Is this normal?

I guess I will add some gelatin, which will aid in transportation. Thanks

Patrick, I have a question for you. When you use Herme's lemon creme on the Chiffon cake, isn't the lemon creme a little too runny to be applied as a frosting?

Wow, now that looks yummy.

I think we should call you the leaf lady. Outstanding work.

I hope you haven't forgotten about us?

Just gorgeous, not to mention the eye watering pictures. I like your name, the same as what the fellow students useto call my mother.

I took a look at your work and they look so wonderful, simply fantastic. Any chance you could share the recipe and the chestnut sour cherry? I know it would create a,"wow, you made that?" at my work place.

I'm with you, I avoid printing or writing whenever possible.

This one is well worth at least taking a look at. http://www.seriouseats.com/recipes/2009/05...lls-recipe.html

Now,I am wondering after all that, will it still taste the same as what she gave you a sample of?

Does anybody know how dependable the recipes are and does any body subscribe to this magazine http://www.dessertsmag.com/