Comments on: Gourmet, Unbound: April

By: Joh

Joh — Wed, 21 Apr 2010 16:41:16 +0000

Mrs L. — the cake is DIVINE. I was a little nervous about the whole “Olive Oil Cake” concept, but seriously? I’ve had to fight the urge at least every 4 days to make it again.

By: Mrs. L

Mrs. L — Mon, 19 Apr 2010 21:44:05 +0000

I keep seeing recipes for Olive Oil cakes but have yet to try my hand at one. So glad this worked out, I’ll have to give it a try!

By: Joh

Joh — Tue, 06 Apr 2010 02:30:00 +0000

Adi – The folding is really really easy. The egg whites are really forgiving, and the whole thing is totally do-able. You come down and hang out in my kitchen – we’ll make the overnight chocolate chip cookies, we’ll whip eggwhites and fold them into things, it’ll be phenomenal!

By: Adi

Adi — Mon, 05 Apr 2010 18:04:46 +0000

I have a confession–you know how my cakes are never quite right? Well. I also can’t fold. I mean…I guess I CAN, but.. it never quite works. I hate it. I fold once a year or so and every time I do it I swear I never will again. I always feel like I’m flattening too much or not combining enough. There’s no in-between for me! So brava, darling. To make a cake which requires folding, and to have it come out divine, is my holy grail. And you, dear, have achieved it. (And dayyyyyyyyyyyum does it look good!)

By: Bakezilla

Bakezilla — Thu, 01 Apr 2010 19:53:24 +0000

Yum! Looks so good. Love the glaze!