Sentences with phrase «cake tastes so»

I imagine the cake tastes so good with a bit of nuts, raisins / chocolate chip and rosemary in addition a perfect holiday sweet, right?!

Not exact matches

But I can't help it — I'm so fascinated by this show that I've seen every episode twice (including the honeymoon special), researched fundamentalist Mormon wedding rituals, and dreamed of visiting the cake tasting bakery.

And after five days off real food I was really craving something deliciously sweet and filling so I dreamt up this awesome apple, pear and raisin cake last night and wow did it taste good!

Dear Ella, my ganache cake from book 2 came out very very dense and lacking, I've loved every other recipe I've tried so far and wondered if you knew why this was or what the ganache cake is supposed to roughly taste like: — LRB - thankyou for this book, continue to love your positivity that you spread every day.

It can be used for so many things, and tastes amazing on top of vanilla ice cream, apple cider, pies, cakes, brownies, apples, and more.

This cake were recommended to me by Kelli from Relative Taste blog — and I'm so glad she pointed me in your direction.

I was so excited to make this cake for my moms birthday tomorrow because its her favorite and she asked for it... I followed the recipe to the T. Everything tasted delicious but when after I cooled the cakes and took them out of the pan they crumbled to pieces... sigh...

It's so rich, fluffy and moist, that you won't believe your taste buds when you realize there isn't a lick of gluten in the entire batch of springy cake molecules!

I let these rise a bit too long and a bit too hot (I popped them into my oven which had not finished cooling from baking a cake) so they spread a bit too much, but the taste is awesome.

Of course having celiac disease can put an end to many favorite childhood treats, which is why this new brownie tastes so familiar, yet is made with natural ingredients unlike packaged cakes, cookies, and brownies that contain way too many chemical ingredients.

It's important to taste the frosting and adjust the ingredients so that it doesn't come out too sweet for the already sweet and tart cake.

The blueberries, strawberries, and cherries were so beautiful that I couldn't bring myself to cook them as I had originally planned, but using raw fruit makes this ice cream cake taste fresh and almost light, plus it cuts down on the prep time.

It definitely looks like the yummiest healthy cake, and I believe you when you say that it tastes so too!

You'll probably spend less on a DQ cake than you will on this, but trust me, it'll taste so so much better.

This moist and tender double chocolate banana bread tastes as good as chocolate cake, but it's so much healthier!

So I might not be the best person to tell you if these gluten free red velvet cakes taste like «real» red velvet.

To this day I still have a love for funfetti cake from a box that is unexplainable to me, and I find it to be so funny because I was just talking to a friend about how we both know our way around a kitchen and can make any cake from scratch with our eyes closed, yet cake from a box still tastes the best.

I have been using your Traditional Irish Soda Bread as my mainstay (use to be the carrot cake cupcakes with added grated apple, poppy seeds, dates...) and at Easter I was missing the taste of Hot Cross Buns so I added 1 / 4cup currants, 1tsp cinnamon, 1 / 4tsp nutmeg, dash of clove & allspice and 1 / 4cup diced candied peel to the soda bread and it was a great substitute.

The frosting definitely helps add sweetness to balance out the chocolate in the cake so I can see why it might taste more bitter with a chocolate glaze.

I'm also fairly certain that cake just tastes BETTER when eaten straight from the pan... there's something so forbidden about it.

Hi Sarah, sorry, I forgot to review my post, I actually tasted the cake after I ate some chocolate (I made chocolate glaze instead of your frosting, so it tasted very bitter, like I ate a spoon of raw cocoa:) When I tried it again in the morning it was really nice, my BF loved it!

This Clean Eating breakfast cake has just enough healthy sugars to taste good, but it's also full of whole grains, so you can feel good about eating it for brunch.

So naturally, I did what any young girl, incapable of decision making would do... I made as many as I possibly could — until one tasted good enough to by MY FAVORITE coffee cake recipe!

Full of great banana flavor, lightly sweetened with just enough sugar to keep it super tasty, but not so much that it tastes like cake, and lightened up with a little Greek yogurt to keep it nice and moist and a few tablespoons of butter to maintain that delicious flavor.

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I tried one warm from the microwave and one cold and they both tasted amazing, so no matter how you like your cake, warm or cold it works both ways.

I have used both wheat flour and all purpose flour in the ratio of 50:50, so you can safely say that this cake won't be dense enough to taste like chapathis or rotis.

Over the years, I've altered this strawberry cake recipe slightly to suit my tastes, including replacing milk with buttermilk, and adding a little lemon zest to the works, because lemon goes so with strawberries.

Whizzed tofu leaves virtually no taste, so it is an excellent replacer in cake recipes.

So at first I didn't realize I had to bake the cheesecake later for 45 min then freeze it so I had to make the time then I had to go back to the store for ingredients I thought I had then got ready to get started again and realized I needed a spring pan which I don't have so I had to go back to the store so I get ready to make it and I have no parchment paper I called my neighbor and thank god she had some so I make the layer after redoing it once then I realize I can't make the cake layer because I have only one egg left so back to the store I go now I'm finally finishing it and I think the cake batter is to stiff I measured the ingredients so carefully and my daughter doesn't make it any better she tasted it and said it isn't good lol well I'm pushing through come hell or high water I am gonna finish this doggone cakeSo at first I didn't realize I had to bake the cheesecake later for 45 min then freeze it so I had to make the time then I had to go back to the store for ingredients I thought I had then got ready to get started again and realized I needed a spring pan which I don't have so I had to go back to the store so I get ready to make it and I have no parchment paper I called my neighbor and thank god she had some so I make the layer after redoing it once then I realize I can't make the cake layer because I have only one egg left so back to the store I go now I'm finally finishing it and I think the cake batter is to stiff I measured the ingredients so carefully and my daughter doesn't make it any better she tasted it and said it isn't good lol well I'm pushing through come hell or high water I am gonna finish this doggone cakeso I had to make the time then I had to go back to the store for ingredients I thought I had then got ready to get started again and realized I needed a spring pan which I don't have so I had to go back to the store so I get ready to make it and I have no parchment paper I called my neighbor and thank god she had some so I make the layer after redoing it once then I realize I can't make the cake layer because I have only one egg left so back to the store I go now I'm finally finishing it and I think the cake batter is to stiff I measured the ingredients so carefully and my daughter doesn't make it any better she tasted it and said it isn't good lol well I'm pushing through come hell or high water I am gonna finish this doggone cakeso I had to go back to the store so I get ready to make it and I have no parchment paper I called my neighbor and thank god she had some so I make the layer after redoing it once then I realize I can't make the cake layer because I have only one egg left so back to the store I go now I'm finally finishing it and I think the cake batter is to stiff I measured the ingredients so carefully and my daughter doesn't make it any better she tasted it and said it isn't good lol well I'm pushing through come hell or high water I am gonna finish this doggone cakeso I get ready to make it and I have no parchment paper I called my neighbor and thank god she had some so I make the layer after redoing it once then I realize I can't make the cake layer because I have only one egg left so back to the store I go now I'm finally finishing it and I think the cake batter is to stiff I measured the ingredients so carefully and my daughter doesn't make it any better she tasted it and said it isn't good lol well I'm pushing through come hell or high water I am gonna finish this doggone cakeso I make the layer after redoing it once then I realize I can't make the cake layer because I have only one egg left so back to the store I go now I'm finally finishing it and I think the cake batter is to stiff I measured the ingredients so carefully and my daughter doesn't make it any better she tasted it and said it isn't good lol well I'm pushing through come hell or high water I am gonna finish this doggone cakeso back to the store I go now I'm finally finishing it and I think the cake batter is to stiff I measured the ingredients so carefully and my daughter doesn't make it any better she tasted it and said it isn't good lol well I'm pushing through come hell or high water I am gonna finish this doggone cakeso carefully and my daughter doesn't make it any better she tasted it and said it isn't good lol well I'm pushing through come hell or high water I am gonna finish this doggone cake!!

I have been tasting way too many cookie and cake recipes for the upcoming christmas — so this recipe is definitely one i will be making this week.

This cake is so moist and tastes so fresh with a splash of lemon glaze.

But my whole family and a number of friends have tried and raved, so I am going out on a limb and hoping it tastes as good assembled as it did on the back of a spoon when I was making it My blender honestly did die a bit in the making of this cake, but I have lamented here often that raw desserts can be tricky in my kitchen.

I know there are ways how to cake them with gluten free but, the real ingredients are not their anymore so it means the real taste is not perfect at all!

Made once brownies with beetroot and everyone loved them so I'm very curious how this cake would taste.

This chocolate truffle cake tastes even better the next day, so I recommend making it the day before the party and keeping it covered in a refrigerator.

They tasted so good that I decided to give them another try as a layer cake and the layers sunk so badly that it looks like a pie crust.

I know I post a lot of chocolate recipes, but I really do prefer vanilla over chocolate when it comes to cake... it's just so pure and gourmet tasting.

So, although this does not taste like OG's cake, it as still AMAZING and worth the time to make.

This was a deliciously citrussy cake, but it tasted of real orange, rather than that horrible synthetic taste you so often get with some commercial offerings, which neither CT nor I can abide.

So, rest assured that this coffee cake won't taste like coconut.

With the nut base maybe I will actually like the way this tastes... unlike any other gluten free, non chocolate cake that I've found so far.

It somehow tastes even better on the second day, so you can make it ahead (just leave the meringues off until before serving)-- this is the perfect spooky party cake!

The only whisky I had to hand was a high quality Scottish malt, so these cakes really did taste extra special.

I LOVE the taste of coffee though, and sitting down with a flat white and a slice of whatever cake I have lying around is my favourite thing — so I've gradually managed to cut down to about 3 coffees a week — no headaches or dependency, but I still get to enjoy them when I have time to!

I absolutely enjoyed the delicious taste of this cake, and so did my family.

Moist Banana Cake with Cream Cheese Frosting tastes best served chilled so cover and store in the refrigerator until ready to serve.

Wait 10 minutes for it to thicken, then use the whole mixture in your recipe *** if I were to make this cake again I would use a lot more ginger; I am a ginger addict so adjust the amount according to your taste Serves 16

My kids did not think this tasted overly pumpkiny so a whole can is fine and have you tried my Browned Butter Cream Cheese Frosting - it would be perfect for this cake!

The funny thing about photographing cakes is that you basically have to photograph the entire thing and then HOPE it tastes edible [preferably better than edible] so you can post the recipe without having to remake it.