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Toba Garrett's Cake recipes - Page 4

post #46 of 80
Quote:
Originally Posted by CarolAnn

Okay, I found the book at a library about 30 min from home. They'll e mail me when it comes back in. Finally!!! This is a pain! I know I'm gonna end up ordering the book, but I have to take a look first.

Glad you found it!! Toba's book is awesome. I like the new one, Professional Cake Decorating too. Hope you enjoy it as much as I do!! icon_smile.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #47 of 80
Now Cindy, don't go planting more ideas in my head! I'm very impressionable about these things. LOL I've seen them both on a website where you can get a deal if you buy both. Not sure how much of a deal but I'll check it out. Thanks!
Carol
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #48 of 80
Quote:
Originally Posted by CarolAnn

Now Cindy, don't go planting more ideas in my head! I'm very impressionable about these things. LOL I've seen them both on a website where you can get a deal if you buy both. Not sure how much of a deal but I'll check it out. Thanks!
Carol

Well just remember that the second book, Professional Cake Decorating, is really a combined version of her cake and cookie books with a few extras thrown in. Definitely look it over before buying it! (But it is worth it...icon_rolleyes.gif)
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #49 of 80
Hi Everyone:
I just checked the book from my local library and had a craving for Toba's lemon coconut cake, has anyone made this cake? Was it good?
Thanks in advance.
Rosita Fresita
post #50 of 80
Rosityal Fresita, I made Toba's lemon cake three times.The first one had too much coconut in it for me. The cake was very moist and almost falling apart. The second time I used half of the coconut. It was much better. The third time I didn't use any coconut. It was the best. It's a very good cake.
post #51 of 80
Hi Steplite:
I really appreciate your comment. I haven't found the lemon curd so I was thinking of making Toba's recipe for it, but it yields to 5 1/2 cups, what am I going to do with the rest of lemon curd? Do you think I can substitute the lemon curd for lemon pudding?
TIA.
Rosita Fresita
post #52 of 80
Lemon curd is a variation of lemon pudding. Pudding is thickened with cornstarch whereas curd is thickened with egg yolks. If you have leftover sugar cookie dough, you could make little tiny tart shells out of it and fill them with the curd for mini-tarts. It makes a great filling for cakes and it's tasty just eating as a dessert. Basically anything that you can do with pudding you can do with curd.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #53 of 80
Hi Bob:
Thanks so much for the information about the difference between pudding and lemon curd, I really appreciate it.
I just realized about your birthday being on Nov. 1, in my religion that is All Saints Day, and also my Mother and Niece's birthday.
Cheers
Rosita Fresita
post #54 of 80
Quote:
Originally Posted by RositaFresita

Hi Bob:
Thanks so much for the information about the difference between pudding and lemon curd, I really appreciate it.
I just realized about your birthday being on Nov. 1, in my religion that is All Saints Day, and also my Mother and Niece's birthday.
Cheers
Rosita Fresita

Glad I could help! thumbs_up.gif And yes, I've always believed that Nov. 1st is the greatest day of the year to have a birthday -- you have the divine right to eat all your Halloween candy the next day, icon_razz.gif it makes for a heck of a party weekend when you get older, icon_confused.gificon_cool.gif and it's the unoffical start of the holiday season, icon_rolleyes.gif but the best reason of all -- it's in the Fall, my favorite season~! thumbs_up.gificon_biggrin.gif

Oh, by the way, welcome to CC!!! icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #55 of 80
Is this book mostly BC or fondant?
Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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Christi
(NO I am not a goat farmer LOL)


I get enough excercise just pushing my luck
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post #56 of 80
It's a combination of both buttercream and fondant. Chapters on both mediums.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #57 of 80
I also love Toba Garrett's book and have used many of her recipes. The only "problem" I have run into is that the color is not a "true" white. I e-mailed her a couple of weeks ago and asked her if she had any suggestions and she told me to reverse the recipe which would mean using more shortening and less butter and no vanilla. Of course this would change the taste which I don't want to do. Has anyone ever heard of white butter and if so, where could I find it? She had never done this(the recipe she gave me)she was just giving me ideas to work with. I do not like the Wilton BC recipe after trying Toba's. There is just no comparison.

Thanks, Cindy icon_smile.gif
post #58 of 80
I tried the Chocolate Fudge cake today after reading all of the excellent reviews. OMG! It is delicious, but I had a terrible problem.

One of my 8 inch layers crumbled into a million pieces. Plus I couldn't figure out how to do the parchment lining, so I just sprayed the pan with the Wilton Spray.

Would that have made a difference?

Do you place the parchment paper in the entire cake pan and then butter the paper?

NEED HELP. I'm making this again for a baby shower this weekend.
post #59 of 80
Quote:
Originally Posted by Tawana

I tried the Chocolate Fudge cake today after reading all of the excellent reviews. OMG! It is delicious, but I had a terrible problem.

One of my 8 inch layers crumbled into a million pieces. Plus I couldn't figure out how to do the parchment lining, so I just sprayed the pan with the Wilton Spray.

Would that have made a difference?

Do you place the parchment paper in the entire cake pan and then butter the paper?

NEED HELP. I'm making this again for a baby shower this weekend.



put your pan on a sheet of parchment and draw around it - then cut it out and line the bottom of the pan, then grease the parchment lightly. I love her chocolate fudge cake, but I find it handles much better if you put it in the fridge (wrapped, either in or out of the pan), and chill it overnight - it has time to rest and settle then. Hope that helps!
AKA: bonjovibabe
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AKA: bonjovibabe
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post #60 of 80
I cut the paper to fit the bottom of the pan only, then I grease it really well. I have not had any problems with it fallling apart.
~~~Erica~~~
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~~~Erica~~~
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