Posts by rjcakes

You can put the unbaked pan of cookies in the freezer before baking, I've done that with shortbread type doughs with a high butter content and that helps to stop them from spreading. This might work for you - good luck! RJ

I made a half sheet cake for my BIL's birthday and put a football on top (it was decorated like a football field). I used the Wilton egg pan and there was plenty of room. I'm not sure if the football pan is the same size... good...

To infuse your cream with herbs or spices or other ingredients, try bringing it to a boil then strain. This may help to give you a stronger flavor.

I live in Boston and honestly I buy most of my stuff on-line. We just don't have any cake supply stores other than party type stores. AC Moore actually has some pretty good stuff. The best store that I know of is Lorraine's but its in...

I just wanted to chime in that, in my experience, many people think the cakes that are made by the reverse creaming method (which is the method Rose uses in her books) are dry. I think the crumb is much finer and denser than what many...

I've never used this recipe or doctored a cake mix, but couldn't you substitute a chocolate cake mix and then proceed with the recipe?

I heard this morning that it was an April Fool's joke so I think you can rest easy that youtube is not going away...! Fingers crossed just in case!

I'm using Cacao Barry cocoa powder at the moment which is a dutch processed and it does make my chocolate cakes and cupcakes a very dark brown - almost black. If you don't like this then you probably want to stay away from the dutched...

So glad it worked! The credit goes to the comfortably domestic blog - great recipes! RJ

This is a good yellow cake from epicurious. I've used it many times with great success. HTH! RJ   Ingredients: 3 cups (330 g) cake flour 1 tablebspoon baking powder 1/2 teaspoon salt 1 cup (8 ounces or 230 g) unsalted...