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Greekgirrrl 2 months ago said:
Thank you for your friend request. I accept gladly!

Chefelaine 2 months, 1 week ago said:
Re: your question on Bavarian Cream ...
Sure -- no reason why you could not use it as cake filling. I have often used whipped cream in cake fillings, so go for it! :+D

Chefelaine 2 months, 1 week ago said:
Hi Kendi, and thank you for the friend request! Happy to accept :+D
Elaine

Blueeyes68ky 1 year, 3 months ago said:
Hello, Thanks for being my cooking friend.

Knoxcop 1 year, 5 months ago said:
Hey there Kendi! Thanks for the friend request...I see that you are in KY. Not too far over the hills, lol. Feel free to email anytime!--Kn0x--

Auntybea 1 year, 5 months ago said:
Re: Butter Pecan Cake -- well I've tried it and I gave my feedback on the recipe -- does it not count?

To reiterate it, though, it is a beautiful, delicious butter pecan cake but if you overbake it it will be dry.

Cakelady 1 year, 5 months ago said:
Hi Kendi,

I can tell you that the victorian spongecake on my site that you looked at is very similar to the cake that you would use for strawberry shortcake. It is a light spongecake that won't hold much weight. It won't work for stacking. I would be surprised if it would even hold up a good layer of fondant. I have a yellow butter cake recipe that is very strong and dense...but not dry at all....if you are interested. I don't know if that answers any questions or not. Thanks for looking! Kristyn

Berry 1 year, 5 months ago said:
Hi Kendi... thanks for the messages on some of my recipes.... sorry I did not understand your message about Hot Milk Sponge cake recipe.... what you mean? ( maybe becouse my lenguage is not english...) thanks

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