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Recent Reviews

Re:Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze

This cake is far too dense and 'stodgy' for a layered cake application. Though the flavor is okay, it should be used in a fluted ring pan or as a single-layer cake. In addition the whipped cream is just trying to create something that isn't meant to be. Serve the whipped cream along side, and the caramel sauce on top. The amount of baking powder is ridiculous! It doesn't make the cake rise any higher and overall the ratio of baking powder cake mixture is excessive according to baking standards. This recipe really should be retested and does not play up to my expectations of fine cooking.

Posted: 05:26 pm on January 14th 2014