Sentences with phrase «cake has a better texture»

this cake has a good texture and is soft and fluffy.

However, I keep organic sugar on hand for making kombucha and I've found that the finished flourless chocolate cake has a better texture when made with granulated organic sugar than when it's made with coconut sugar (my top choice of baking sweeteners).

Not exact matches

I know its not GF, but I love subbing out about 1/2 of the flour for rye flour when I want the cake to be extra sticky and gooey:) In addition to being better for you, rye flour has less elastic glutens in it and as a result its awesome for gooey textured desserts!!

So the experimenting began to find the World's Best Cinnamon Coffee Cake: I decided that a great coffee cake must: Have a great texture It should be irresistible - everyone who tries it should want a second piece ICake: I decided that a great coffee cake must: Have a great texture It should be irresistible - everyone who tries it should want a second piece Icake must: Have a great texture It should be irresistible - everyone who tries it should want a second piece It...

I like using olive oil in cakes, as well as the oil been ready to use right away cakes made with olive oil seem to have a really nice bounce to the texture.

I have baked countless Paleo banana cakes from all the best known chefs, each with the promise of a traditional banana cake flavor and texture.

I don't have good memories of food served by a gluten - intolerant friend, especially cakes... also gritty texture in desserts that should be smooth... but she always said she loved her creations.

I've made this cake once before and it was great, but my icing was a little off in texture and appearance, I think because I don't have a standing mixer (did the best I could with my hand held one).

I also had the layers sliding about a bit, but it held together better once it had been in the refrigerator several hours The texture was not what I expected, more like a sweet bread than a cake, and one of my guests thought it was zucchini bread.

For what it's worth, I've tried several different versions over the years, sometimes side - by - side for comparison, and this one, based on Joy of Cooking «s «Dairy - Free Chocolate Cake,» has consistently turned out the best, in terms of both flavor and texture.

Cake has a beautiful texture and stays good for few days which is great for me.

The cake is moist and has a lovely velvety soft smooth texture, it goes really well with the cream cheese frosting.

Plums and pluots — a hybrid that blends the color of plums with the flavor and soft texture of apricots — have a natural tartness that flatters the accompanying pound cake (which tastes even better if made a couple of days ahead).

This one actually rose well and filled an entire ramekin, and actually had a cake - like texture.

This apple meringue cake is one of the best apple desserts, the meringue has a crispy exterior while the cake is soft and apples bring such a wonderful flavor and texture, a delightful and comforting fall dessert indeed.

We use glace cherries in our which are obviously super naughty and don't really bear any relation to real cherries, but they are just right in a pineapple upside - down cake — and have a much better texture than tinned ones — bleugh!

Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking).

Best fruit dessert is peach - cornmeal upside down cakes — they have such a good texture and are so delightful!

The cake keeps well in the fridge for up to three days, but it will have a denser texture after being refrigerated.

The outer ring of the cake was cooked through and it tasted great and had good texture.

By far the best homemade honey cake I have tasted based upon both flavor and texture — but how can I reproduce the exquisite honey tops from the Green's and Schick's honey cakes which are sold in New York (and which are both really excellent products)?

To thicken these oats up a bit, I used ground chia seeds instead of whole (which adds a better texture, in my opinion), a touch of coconut flour to thicken it up and add a cake - like texture (almond meal would also work), a little bit of vanilla, a dash of cinnamon, some NuNaturals pure stevia (without any fillers — just stevia), and finally, creamy non-dairy unsweetened almond milk.

This one actually rose well and filled an entire ramekin, and actually had a cake - like texture.

Hello Jocelyn your cake looks amazing the texture looks fantastic, I have just wrote down your recipe and i know for sure I'm going to love it, Im going to read up on more of your recipes I'm sure they will be every bit as good thank you so much for sharing.

Melted chocolate would significantly change the texture of the cake, but it could be good.

Thanks Erica, that's what I love about this cake, too, I've always been averse to separating and whipping egg whites... plus, I think this has a better texture... so glad you liked it!