Sentences with phrase «much as cake»

You'll have to try them and give them the credit they too deserve just as much as that cake.

I have determined that I love the thought of cake as much as cake itself.

Not exact matches

Jos. Louis and 1/2 Moon snack cakes have long been as much a staple of the Quebec diet as Pepsi.

Make as much as you can yourself: flag cakes are pretty easy to make at home and are fun to see and eat.

We understand that elegant presentation matters as much as the taste, and we take pride in beautifully packaging and crafting every cake by hand to ensure they meet the highest standards.

Sure, I love a celebration cake as much as the next party goer, but on a day to day basis, unfrosted, simple cakes are my jam!

This is more of a bar than a cake as it doesn't rise very much and it's fairly dense.

Press the hazelnut crumbs onto the icing around the edge of the cake (you've got more than enough hazelnut crumbs and much of it will fall off as you press it on the sides).

As much as I'd like to start each day with cake, I know that it's an indulgence for every once in a whilAs much as I'd like to start each day with cake, I know that it's an indulgence for every once in a whilas I'd like to start each day with cake, I know that it's an indulgence for every once in a while.

My issue wasn't so much the crust as always getting a crack in the middle of the cake... even with water baths, etc..

I hope you enjoy this cake as much as we do and everyone who tries this cake.

Hope you love this cake as much as my family does!

The cake was really easy to make as you don't need a mixer and the layers did not dome very much.

I'm with you on your passion for candy... and I'm not too much of a sharer as well when it comes to them:)... the bread / cake looks gorgeous with all those wonderful things in them.

I like cinnamon apple zucchini muffins as much as this banana cake and alternate between the two when I am baking «gifts» for friends and family.

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

That's how we habe our typical german apple cake — basicalky a simple crust loaded with apple slices, spiced with a hint of cinnamon and topped off with as much streusel as possible — to die for!

For those of you that don't know me, I'm Chef Dennis and it's my great pleasure today to be here with you today and share a new cookie recipe with you.I have to start out by saying that while I'm not really a baker, it is something that I truly enjoy doing.While I have made my fair share of cakes and pies, cookies are one treat that has eluded me.I do have my one go to cookie, courtesy of Alice Medrich, but I've pretty much beaten that one into the ground this year, and I knew I needed to expand my cookie repertoire.I started going through my cookbooks looking for inspiration, there were so many wonderful cookies to choose from, but in the end I decided upon a cookie that I had seen in my wife's December edition of Real Simple.The cover of the issue simply stated «30 impressive make - ahead cookies» and as I looked through the magazine, nothing really grabbed me and then I turned the page to the last cookie, and there it was.......

It's not that I don't love frosting - it's just that I see it as a whole separate food group and I love frosting so much, it can overshadow the cake.

I don't do layer cakes very often, as they usually require too much fuss, but of course when I'm slammed with studying, I venture into the realm of cake baking.

As you can see in the last two pictures, it doesn't rise as much as, say, the light wheat bread, and the crumb almost looks like cake (but tastes chewier, and also like breadAs you can see in the last two pictures, it doesn't rise as much as, say, the light wheat bread, and the crumb almost looks like cake (but tastes chewier, and also like breadas much as, say, the light wheat bread, and the crumb almost looks like cake (but tastes chewier, and also like breadas, say, the light wheat bread, and the crumb almost looks like cake (but tastes chewier, and also like bread).

Also this week: prep for upcoming class, work on garden, harvest / preserve rhubarb as needed, get back into walking after being a sicky last week, make kimchee, finish GFCF cake packet, work 15 hours typing data entry (at least — 20 would be better, but doubt I can do that much), and work on getting clothes that are too small out of the girl's closets — maybe... We will see how much of that gets done, but it's good to have a goal!

You know, we hope you love these Vegan Carrot Cake as much as we do.

This is a baking blog and my day - to - day simply is not as interesting as this Plum Cake.I've never been much for cooked stone fruit (peaches, apricots, etc.) in my desserts, but I make an exception for this cake.

I loved your idea of transporting the cakes in pizza boxes, so I did the same (we travelled 8 hours, and both cakes arrived without as much as a crumb out of place!).

When I was growing up outside of Detroit there was a company called Sanders and they made the best pre-maybe caramel cake and icing I've ever had in my life... This comes right underneath that... The only thing that I will do differently is I would make the frosting the day before and let it sit out in a cool place at least 24 hours... Because this allows the frosting to stiffen up even more... Putting it on when I did, which was like An hour or so after I made it, it's still kind of went down the sides and onto the plate but when I went back today to get another piece and I pulled it up off the plate and re-frosted it then it stay this time... Thank you so much for this recipe... I'm going to make this as much as I can... I tried to rated 5 stars but it would only let me Rate 4

Because it is less alkaline than other cocoas (i.e. everyday cocoa, like Hershey's, sometimes a.k.a. «natural» cocoa) if you use regular cocoa where Dutch cocoa was suggested by the recipe, your cake may not rise as much / the leaveners might be off because some require acidity to activate.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

I hope you guys love love love this cake as much as I do.

As much as I love carbs combined with sugar (cakAs much as I love carbs combined with sugar (cakas I love carbs combined with sugar (cake!

So I played around with the concept myself (a.k.a. crammed as much pumpkin into the recipe as possible) and ended up with this delightfully decadent pumpkin + chocolate flourless mug cake.

Many years ago now a woman from my church made this cake as her contribution to a «birthday cake potluck» for our pastor (I did not actually contribute a cake myself, just ate as much as I decently could while dodging sugar - high children flying around the folding tables.)

As the cake doesn't rise much, a shallower baking dish is best for individual servings.

I have a bit of cake stand addiction (much to AJ's consternation as we have no storage space in our apartment).

Flax egg might work, but you won't get as much of a rise in the cake.

I bet that, in a lineup with a regular «carrot cake» cupcakes (particularly those abominations found at coffee shops that are pretty much just sugar with an inch of faux - carrot on top), they'd be picked out as best - tasting by most people.

I wasn't about to tackle a full on armadillo cake, as much as you all mean to me.

I shared some of this coffee cake with the neighbors and they loved it as much as my family did.

The problem with bundt cakes, as much as I love them, is that they take forever and a day to bake and you always have that anxiety if the cake will come out cleanly from the pan or not.

It was miserable for them and my grandma would eat as much cake or sweets as she wanted as long as they were, «sugar free».

One, it's a muffin, which, unlike a cake, doesn't have as much large surface area to bind together like a cake might, so the binder doesn't have to be as strong.

As much as I love to bake from scratch, I do stock up on cake mixes when one of the stores sells them for 99 cents eacAs much as I love to bake from scratch, I do stock up on cake mixes when one of the stores sells them for 99 cents eacas I love to bake from scratch, I do stock up on cake mixes when one of the stores sells them for 99 cents each.

So if you're a red velvet fan, you'll like this green version just as much: Green Velvet Cheesecake Cake

My idea of the perfect birthday cake Hope you like it as much as me!

The cupcakes weren't as fluffy and cake - like as store bought cakes, but for how much effort it took, it was good.

If you love Kit Kat's, M&M's or just chocolate, you will love this cake as much as I do!

for all of you out there... which it sounds like a lot that do nt fancy cake as much as other desserts, try making your cake / cupcakes in a muffin top pan-less thick cakeyness and more surface area for FROSTING!!

This one bowl recipe makes the Southern classic cake so much easier ~ but don't worry, it's every bit as decadently delicious!

Tiger cake, as it is known in Finland, didn't used to be my favourite growing up, but I've finally discovered the joy of these simple «coffee cakes» Finns love so much.

You want as much room for dirt cake filling as you can get, so cut the end off of the cone so you're left with a disc to pop on top of the filling.