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Shell, since you have tried the sweet cherry almond cake...did you have trouble getting it to rise at all? My cake was so flat and thin when I made it.
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Heather
"Quod me Nutrit me Destruit"
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Shell, since you have tried the sweet cherry almond cake...did you have trouble getting it to rise at all? My cake was so flat and thin when I made it.
OK, I have to confess here... I did not make it personally...but the Chef at Imperial Palace in Las Vegas did for Fall Sprawl... 2004 it was really really yummy but 2005 I think it was a different Chef and it LOOKED undercooked, but it tasted yummy...LOL I will let you know when I personally make it with the plums... 
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Chocolate silk pudding - chocolate
Almost like Cheesecake with lemon - reminds me of a key lime pie or lemon meringue pie
Lime pecan cinnamon bread - I like the flavor combo
Corn bread - so moist, not dry like most other receipes I've tried.
Lime mint sorbet - very refreshing
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IBS-D
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Dangit! All the more reason to go to Fall Sprawl!! Hehe 
Do you remember how thick the cake was? Was it like only 2-3 inches thick? Or had it risen to normal size? You guys didn't happen to take a picture of it did you?
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Heather
"Quod me Nutrit me Destruit"
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Dangit! All the more reason to go to Fall Sprawl!! Hehe
Do you remember how thick the cake was? Was it like only 2-3 inches thick? Or had it risen to normal size? You guys didn't happen to take a picture of it did you?
Here is from 2004 Fall Sprawl
Here is from 2005 Fall Sprawl
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Thanks!!
#220272 - 10/19/05 11:35 AM
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steather
Reged: 01/29/03
Posts: 345
Loc: Phoenix, AZ
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Wow, you're speedy, Shell! Thanks for the pics...and I must have done something terribly wrong...because that cake looks so much taller (and more appetizing) than mine did. Mine tasted fine...it was just a puny little flat thing.
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Heather
"Quod me Nutrit me Destruit"
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My sweet cherry almond cake was about one inch high.
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Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.
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My sweet cherry almond cake was about one inch high.
Alicia did you like it??
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I have a recipe for a cookie that's almost like a meringue. I tried making it with packaged egg whites (not from fresh eggs) and, although the cookies tasted great, they looked like little flat puddles. I then read the side of the egg white package and it said that since the whites were pasteurized, they might not be suitable for stuff like meringues. I took a look at the cake y'all are talking about and it looks to me like the only thing that would give it any height is whipping the egg whites - I don't see anything that would make it rise. So, if you're using packaged egg whites, maybe they just won't whip up enough.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Glad to know I'm not alone in making flat cakes 
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Heather
"Quod me Nutrit me Destruit"
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