Dailey

don't feel bad, my pies stink too! the last one i made was not edible! i've been meaning to try the pie crust from "brownie baker" on this site, seems to get desirable results. also, i used Smart Balance shortening because i refuse to used regular crisco due to the trans-fat, maybe your wife would be okay with that. good luck!

well, i first read this thread awhile back and always planned on making this cake but really never got around to it, plus i really love the "perfect all-american chocolate cake" from the cake bible and usually used it for all my chocolate cakes. anyways, i made scott's cake (followed the recipe to a tee) a few days ago and tried it today, it's sooo darn good! the first thing i thought of when i cut it was that it reminded me of velvet. the crumb was tight and incredibly moist. it really amazed me considering some people said theirs came out dry. i had the opposite results, it came out so moist that if it were any more moist, it would have been overkill. at any rate, i am thrilled with the results and i will definitley be making this cake again. *just wanted to add that i always used the powered buttermilk

i was gonna give sarah's butter cake a try in the near future but am a bit hesitant. did i read correctly that this cake is best made in 9 inch pans? does it not bake well as a sheet cake or as a 12 inch cake, for example? i would love to hear anyone's experience with it.

beautiful job, the flowers are amazing! i would love to know which brand of cutter you used, if you don't mind sharing.

thanks for the great suggestions! i can't wait to get baking!

i just picked up some blueberries at a local farm yesterday and now i'm anxious to make some muffins, anyone have a really good recipe? last time i made them, they turned out so-so, thanks!

thanks everyone for the suggestions and recipes! ludja, i'm afraid i threw the recipe away, so i can't tell you exactly what was in it. i did used frozen sour cherries, and i think 3-4 TB of tapioca, a bit of almond extract and sugar. like i said before, it was bad, pratically rubbery! lastly, i didn't do a lattice crust, thought it would be too much trouble!

i made a homemade cherry pie last week but it turned out awful. the filling was gummy and unappetizing. i used tapioca in it. anyways, i would like to try to make it again, does anyone have a foolproof recipe? thanks!

thanks everyone! i forgot to ask, does anyone know about SMBC? i've heard it can stay out from 4 hours, all the way to 2 weeks! anyone know for sure? also, here is the recipe for sour cream ganache, very easy. 12 ounces of bittersweet chocolate and 14 ounces of sour cream. in a double boiler set over hot water or in micowave on high, stirring every 10 seconds, melt the chocolate. remove from heat and add sour cream, stir with a rubber spatula until uniform in color. if the pan feels warm, transfer to a bowl. use at once or store, and when ready to use soften by placing the bowl inn a water bath or microwave for a few seconds.

i'm looking for some new and delicious cake fillings that don't need to be refrigerated. i don't have alot of space in my refrigerator/freezer, and i would like to be able to leave out my decorated cakes for a 2/3 days room temp. does anyone have a cake filling that they would like to share? one of my favorites is RBL's sour cream ganache, it can be left out for 3 days! thanks!

ling, yes, i meant the peninsula recipe, sorry, i should have said that! anyways, i too, noticed the crispy edges, that part tasted pretty good, kinda like a sugar cookie.

i made the cake as well! i let my husband try it and he said it tasted good but had a bit of "cornbread" taste to it, darn! i noticed when i took it out of the oven that it had that "cornbread" smell but hoped it would fade, it didn't. so i landed up making another coconut cake recipe. this one called for conf. sugar and i substituted coconut milk for regular milk, turned out great! very good crumb and nice coconut flavor. i'm still going to used the filling from the other recipe though, it sounds like a winner. i measure all my ingredients so i'm not sure why i got poor results with the cake, anyone else notice the cornbread flavor?

i'm thinking about trying patricks cake recipe (the third one) for a cake i'm doing at the end of the month. i really was looking for a recipe that didn't call for jello but that is a very rare thing! about a year ago, i tried about 6 different strawberry cake recipes and none of them were what i would call "great", hmmm, i wonder why its so hard to find a good recipe?

wendy, thanks for the kind words! for the stripes on the shoebox, i just used 2 different sizes of masking tape. i spaced them out to create the pattern, then airbrushed them 2 different colors. for the purse, i put the fondant on the cake first because if i didn't, i'm sure the fondant would have stretched and distorted the logos. i painted them on with a combo of brown and white gels until i got a light brown color. it took forever, about 2 1/2 hours! i used gold luster dust/everclear to paint on the buckles and zipper. i used to used vodka but everclear is so much better because it dries faster, thus, less steaks!

i'm new at posting pictures, thanks grub and tepee, so i haven't figured out how to post more than one at a time yet! anyways, this is the LV purse i made for my mom for mother's day. btw, love all your cakes, look great!

tepee, your teapot is beautiful! how ironic, i'm making a teapot tonight for a customer, hope it turns out half as nice as yours! wendy, your shoes are amazing! i made a shoebox/shoe for my grandmother out of fondant with a pound cake underneath it, i wanted to put a "back" on the shoe but couldn't figure out how to do it. i especially love the pink shoes! care to explain how you did it? here is my picture

i've used it before and thought it tasted pretty darn good! then again, it could have been a really good chocolate cake recipe, who knows! i just bought a 15 pound bag of cocoa from Gordon's food, it was pretty cheap so i couldn't resist. i never tried the black cocoa before, do you think there really is a noticable difference? thanks!

racheld, thanks so much for the recipe! do you weight the sugar/flour or just used a measuring cup? thanks!

thanks! i'll do a search

thanks patrick for the links, can't wait to go through them! wendy, thanks for the warm welcome, glad to be here! great tip about blending the zest with sugar. ling, sounds good, i can't wait to give it a try!

i was thinking about adding lemons to my favorite white cake recipe but am not sure if it will need adjusting. so, i was wondering if any of you have a very lemony, moist cake recipe that you would like to share. thanks!