tag:blogger.com,1999:blog-7220817411171527781.post2019102983790379843..comments2023-10-14T20:24:00.103+08:00Comments on The Bush Gourmand: Serious CakesThe Bush Gourmandhttp://www.blogger.com/profile/12945246224186178188noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7220817411171527781.post-88572392197322112402010-09-25T10:58:12.602+08:002010-09-25T10:58:12.602+08:00Thank you :D Let me know how it turns out!Thank you :D Let me know how it turns out!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7220817411171527781.post-75164870828723915432010-09-24T09:14:36.236+08:002010-09-24T09:14:36.236+08:00OK, I'll take the challenge, sugar and all!
I...OK, I'll take the challenge, sugar and all!<br /><br />I do admire your skill and talent and adore watching your videos. Keep up the fantastic work and thanks for taking the time to look at my blog.The Bush Gourmandhttps://www.blogger.com/profile/12945246224186178188noreply@blogger.comtag:blogger.com,1999:blog-7220817411171527781.post-82771518622958738822010-09-24T04:39:05.059+08:002010-09-24T04:39:05.059+08:00Yep, I've been using this recipe for about 5 y...Yep, I've been using this recipe for about 5 years now and it hasn't failed once, only when my oven went berserk and started baking things 100 degrees hotter than it was supposed to :D <br />I wouldn't say this is a really sweet cake, it's more like a pound cake. There's a difference though in tastes from country to country, both the frosting and the cake are typical of American cakes. lol-we like to have our cake and lots of frosting too! The only people I've had say the combination was too sweet are people from other countries, which is fine, it's our differences that make the world go around right? :D<br />-Serious CakesAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7220817411171527781.post-46708789547497364722010-09-23T15:54:17.265+08:002010-09-23T15:54:17.265+08:00I guess I was too chicken! I've tried so many ...I guess I was too chicken! I've tried so many cake recipes over the years that haven't worked out, so I tend to be dubious with new recipes.<br />Will give it a go, but I just can't bring myself to use that much sugar! <br /><br />I do understand that baking is a science, I have Michael Ruhlman's book called 'Ratio' which I swear by and that's why I was unsure that this recipe would work. Obviously it does as you make it all the time!The Bush Gourmandhttps://www.blogger.com/profile/12945246224186178188noreply@blogger.comtag:blogger.com,1999:blog-7220817411171527781.post-18393811944894462862010-09-23T11:15:48.128+08:002010-09-23T11:15:48.128+08:00lol-at least try it once as it's listed! Bakin...lol-at least try it once as it's listed! Baking is a science, if you start playing around with the amounts of the ingredients the recipe won't work the way it's supposed to. <br />This batter does look curdled when you start adding the milk but it's not truly curdled, it's the fat of the shortening not blending with milk, it works out though in the oven :D<br />-SeriousCakesAnonymousnoreply@blogger.com