Comments on: The Beginning

By: Olivia

Olivia — Sun, 02 Jul 2023 21:12:00 +0000

In reply to Chris. Hi Chris! Thank you so much! Your comment totally made my day :) Meringue frosting is just the BEST, right? Please let me know which recipe you try next :)

By: Chris

Chris — Thu, 29 Jun 2023 23:50:52 +0000

The first ever cake I made was one of yours! I was 13 and just getting into baking as my best friends birthday was coming up so I decided I had to make him something. His favorite fruit was strawberries so I stumbled upon your chocolate covered strawberry cake. And honestly, it turned out amazing! I’ve been hooked on your recipes ever since and its the first place I’ll go if I’m looking to make a cake. It’s been 6 years since then and I’ve slowly tallied half a dozen different cakes with some repeats and some combining of recipes too. For as long as I’m making cakes I’ll be coming here as my first stop (especially since discovering the incredible meringue icing)

By: Olivia

Olivia — Mon, 20 Jul 2020 16:39:33 +0000

In reply to Maxime. Hi Maxime! I usually need to approve comments before showing up and I don't always check them daily. I just replied to you this morning! :)

By: Olivia

Olivia — Mon, 20 Jul 2020 16:34:14 +0000

In reply to Maxime.

Wow!! Your cake looks totally amazing. Your bark turned out so well!! You did a great job and should totally be proud of that one 😀 As for the cakes not rising — were those 8″ pans? If so, is your baking powder/soda fresh? That could contribute to them being flatter. They should be almost 2″ tall each. Either way though, it looks amazing and delicious. I hope everyone loved it!

By: Maxime

Maxime — Mon, 20 Jul 2020 07:19:36 +0000

I actually posted a reply to your comment last night but for some reason, it’s not showing up so it must’ve somehow gotten lost and It won’t let me re-comment as it says it’s a duplicate. I can only hope that you can see my original reply.

Maxime

By: Maxime

Maxime — Sun, 19 Jul 2020 15:54:42 +0000

In reply to Olivia.

Hi again! I saw your reply yesterday but I thought I’d wait until I had results to reply myself. I ended up using some dark chocolate ermine icing I made (also from your recipe) instead of the whipped cream because I wanted it to last longer than a couple of days. Unfortunately I had to use canned cherries instead of fresh cherries because of the current situation but luckily the ones we ended up getting aren’t marichino cherries (I also find them much too sweet and locking any cherry flavour) but for some reason they look just like them so I was pretty reluctant to use them before I realised they were actually the good kind of cherry. For some reason, my layers didn’t really rise very much and the little bit it did rise made it dome (even though I tried making cake strips out of an old disk cloth), but luckily when II pressed down a little on the domes, they went away! Because of the lack of rising though, the cake only ended up being two layers since they were a bit thin to be cutting in half. I also ended up making the syrup with extra fruit cherry preserve instead of liqueur since otherwise, I wouldn’t be able to have any of the very cake I baked! I posted the finished product on Tumblr so that I could have a way to host the pictures for an indefinite time so that the link didn’t expire if you couldn’t get to it on time: https://kittycatcrunchie.tumblr.com/post/624084529560322048/i-baked-my-mom-a-birthday-cake-the-recipe-is-from It tastes really good and I’m so glad with how it turned out! Thank you again for all the recipes!

Maxime

By: Olivia

Olivia — Fri, 17 Jul 2020 23:34:33 +0000

In reply to Maxime Harkness. Hi Maxime! Wow, thank you for such a sweet comment! I'm so happy that you found my blog and have started your baking journey :) I'm glad my recipes are easy to follow. I am confident you'll totally nail that Black Forest Cake for your mom. It's one of my favourites (and one of my most popular). I would love to see a picture of it when you're finished!

By: Maxime Harkness

Maxime Harkness — Fri, 17 Jul 2020 20:05:59 +0000

Hi Liv, I’ve always been fascinated with how beautiful baking can be but haven’t had the time or the ability to use our kitchen (my mom is a little overprotective) until this year. Because I’ve been attending my high school classes online instead of in person, I’m much less tired when the day is over and on weekends which has let me start baking properly like I’ve always wanted to! (I’m not going to count the burnt shortbread cookies I made in when I was 10 or the cupcakes I made with my mom when I was 11 that had so much food colouring in them they ended up turning out to be practically inedible they tasted so bad.) I tried your german butter cream icing tutorial at the start of May and it turned out so well I knew your blog would end up the be-all end-all for my baking journey. Up until I found this blog, I had trouble finding reliable recipes, there always ended up being something missing in the instructions or vague baking times and temperatures and I’m so so glad I found your blog. It’s fantastic! I’ve only made your cakes as cupcakes so far since we only had one rather old cakepan up until now (but I managed to get my dad to buy updated baking supplies, hooray!). My mom’s birthday is on Tuesday and I’m going to try make your Black Forest layer cake for her since she always bakes me cakes on my birthday too. Hopefully it goes well even though it’s my first time ever trying to bake a layer cake! I just wanted to tell you how grateful I am that you decided to chronicle all your ideas and recipes because it’s been the perfect resource for learning about baking.

(^o^)/<3
Maxime

By: Olivia

Olivia — Mon, 30 Mar 2020 17:04:35 +0000

In reply to Anjuli Valdivia.

Hi Anjuli! Thank you for the sweet comment! I don’t actually have a blackberry lime cake — did you mean some other recipe? Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

By: Anjuli Valdivia

Anjuli Valdivia — Sun, 29 Mar 2020 02:51:24 +0000

Hey Liv, I recently found your site and instantly loved it! I really appreciate your hard work In putting together such wonderful recipes and sharing them with all of us along along with your lovely photos and presentation. I have only ever made a cake once which ended in disaster but I’m going to attempt to make your Blackberry lime cake tonight for my daughter’s Birthday for tomorrow. of course I cannot find my 8 inch cake pans and I only have two 12x2 pans, so I’m going to have to work with those. Since I’m only doing two pans do you think that will be enough just using the same amounts of ingredients, or should I double them? I know Cake is a science and I don’t want to screw it up Any advice you could share with me would be greatly appreciated Xo Anjuli