jenncc's Reviews
15 recipe(s) reviewed. Showing 1 to 15Sort by: Title 
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Website: Sally's Baking Addiction
Good vanilla flavor and pretty moist. I used 2 6 inch cake pans instead of 3 (3 would have very thin layers). For the buttercream I subbed some of the butter with cream cheese, used a little less sugar and added some lemon zest. My favorite is still a recipe I found on Food 52.
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This is a really nice buttercream - tastes good and pipes well. Not super chocolatey (which I prefer) and not as sweet as many ABC.
Update: This continues to be my fave! I especially like it with the Moist Vanilla Cake from sugargeekshow.com!
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This is a nice, typical buttercream that is easy to put together, highly pipe-able but can also be spread smooth. Like most buttercream, I found it too sweet for my taste. I think it worked best on my dark chocolate cupcakes (which offset the sweetness a bit). Made half a recipe to frost 14 chocolate cupcakes.
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No complaints at all - this is a really nice cake! May not be quite as moist as the white layer cake from the "mycakeschool" blog, but this is a great cake with nice crumb and good flavor. I made 2 8 inch layers, filled with lemon curd and frosted with lemon whipped cream frosting.
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I was craving coconut cake and had 5 egg whites taking up space in my fridge so this is the recipe I settled on (and because Sally's recipes are great). This cake delivered! Fluffy and moist for sure! Between each coconutty cake layers I spread a layer of lime curd (allrecipes) and frosted the cake with ermine frosting. I did replace the sour cream with Greek yogurt (thinned with a bit of milk) and used unsweetened coconut in the cake - it was still plenty sweet and perfectly moist. I baked in 3 6 inch cake pans for about 28 minutes or so.
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This had excellent strawberry flavor!! I did add freeze dried strawberry powder (about 1/3 cup) to the batter but I truly believe the punch of strawberry flavor came from the reduced strawberry puree of which I had about 3/4 cup (and used all of it). I made the frosting and crumb coated the cake the night before. The next day I allowed the frosting to come to room temp, gave it a quick spin in the kitchen aid and finished frosting the cake. The cake was moist and tender and the frosting is AMAZING!
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Mine were "Four Stars" but this recipe deserves 5! I made the mistake of not covering with foil halfway into the bake (as is recommended in the recipe) and they got too brown. Still delicious, just a little drier than they should have been. These are easy to make, have great fluffy, soft texture and taste delicious. I made the dough the night before, allowed to rise 2 hours and then refrigerated overnight. The next morning they sat out about 1 1/2 hours (in a very cold kitchen) and then I shaped as directed. While I like this shaping method for its ease and speed, I may roll them into a more traditional round roll next time. And don't skip the honey-butter topping!
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It's easy and yummy. This curd is slightly less tart than my usual (more sugar sugar, less citrus juice here). I made this as lime curd for a coconut cake (also on this site). Consistency was perfectly spreadable without being runny and worked well making a couple days before. I did not notice any eggy bits, but opted to take the extra step to strain just in case, also I prefer to skip the zest when filling a cake. Almost exactly enough for my 2 layers of filling in a three layer, 8 inch coconut cake.
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This was a tasty little loaf. It's a bit dense and mine could have used an extra pinch of salt (could have been my error?) but was certainly hearty and delicious. I let this rest overnight in the fridge and it looked collapsed when I took it out, but bounced back nicely in the oven. I baked this in a preheated Dutch oven for about 35 minutes with the lid and 14 minutes without.
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Another great cake from this site! I made 6 standard size cupcakes and used an ermine frosting flavored with some left over chocolate ganache for a wonderful chocolate on chocolate treat.
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These were as promised, soft and chewy, flavor is good and easy to throw together. My first batch spread a little too much perhaps because my dough got a little warm. I refrigerated the rest of the dough overnight and will update once baked. A note on baking time mine were still a little underdone at 12 minutes but didn't need more than a minute extra.
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Loved this sweet/tart pie! The crust was easy to work with but the edges did slump a little while baking:( The beautiful lattice top crust and flooding of filling bubbling up around the edges distracted from any shortcomings. I did add a good pinch of sugar to the crust, accidentally forgot to top with butter and, next time I may leave out the vanilla. I also baked for an extra 10 minutes or so and did not have to shield the edges. Let cool for four hours and the filling set up perfectly.
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Great flavor, creamy, light texture, with a nice amount of spice. I let my filling sit a few hours before baking and used Foolproof Pie Crust from the NY Times. Mine did crack quite bit (perhaps over baked?) but tasted delicious.
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These were lovely - soft and fluffy with great flavor. I was afraid they may be too sweet with the topping but they were perfect - don't skip it! I made 12 larger rolls (a little smaller than a burger bun) and only used about half the honey butter. Perfect for our Christmas dinner of smoked brisket, creamed corn, beans and mac n cheese. Perfect for our brisket sandwiches!
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The flavor of this cake is very good, it is a little dense however. I paired this with a chocolate ermine frosting and the two worked well together. I made this the day before serving, wrapping the layers tightly in plastic, before frosting the next day - cake stayed moist for 2 days before beginning to dry out a bit.
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