jenncc's Profile

Joined: September 3rd, 2011

Light, Fluffy and Rich Pancakes from The New York Times

I love these! They are fluffy and thick, definitely rich, and some how a little custard-y without feeling undercooked. I used cottage cheese and Greek yogurt which I processed, along with the egg yolks,... read more >

recipe reviews (1256)
book reviews (1)
useful review votes (213)

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jenncc's Reviews

6 recipe(s) reviewed. Showing 1 to 6Sort by: Title | Date | Rating

Sky High: Irresistible Triple-Layer Cakes

By Alisa Huntsman, Peter Wynne, Tina Rupp
Chronicle Books - 2007

Light cake with tender crumb. The ginger flavor is very slight and I would in fact add more grated ginger next time. I used my own lime curd recipe and skipped the buttercream as well. Being such a light cake I wanted an equally light icing, so I used a the Lemon Cream Frosting (p. 113), which is basically a whipped cream frosting with lemon (or in this case lime) curd.

useful (1)  

As usual with this book - delicious success! Used this as the filling for a Vanilla Buttermilk cake with lime -meringue frosting.

useful (1)  

This cake is moist and flavorful. The blackberry (I was out of blueberries), lemon, and hint of ginger combined beautifully. A layer of cake batter ice cream paired with layers of lemon curd and the blackberry jam made this into a luscious, over the top New Years Celebration Cake.

useful (1)  

Made just the frosting which was light and delicious with good raspberry flavor. This is a whipped cream frosting and cannot withstand much time out of the fridge.

useful (0)  

This cake was not only delicious, it was drop dead gorgeous! I filled the cake with the lemon curd recipe (page 126) rather than the called for cream cheese buttercream. Don't get me wrong the buttercream was delicious and I was very generous when frosting the cake but I also had 5 egg yolks left after making the cake -- hence the lemon curd.

useful (4)  

This was a delicious, moist cake with a tender crumb. I used it with a cheesecake ice cream, raspberry puree and buttercream frosting for a decadent "sky high" ice cream birthday cake. I did not make the frosting that accompanies this recipe but I'm sure it would be as tasty as everything else I have made from this book.

useful (1)