tag:blogger.com,1999:blog-2903799858413364174.post6466781070788385114..comments2023-06-26T09:15:11.738-04:00Comments on We'll Always Have Books: Birthday CakeAmyhttp://www.blogger.com/profile/10538458740992569840noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-2903799858413364174.post-8477575796154066902010-05-30T17:24:40.167-04:002010-05-30T17:24:40.167-04:00The birthday girl confirms that it was delicious! ...The birthday girl confirms that it was delicious! Thanks, Amy!Nataliehttps://www.blogger.com/profile/11567138619550836696noreply@blogger.comtag:blogger.com,1999:blog-2903799858413364174.post-46722439018972851612010-05-29T17:36:33.965-04:002010-05-29T17:36:33.965-04:00I don't think Splenda should affect the rising...I don't think Splenda should affect the rising (my mother-in-law is diabetic and bakes with it) but, yeah, you need to let it cool first. Been there, done that. I'm sure it was tasty!Chrisbookaramahttps://www.blogger.com/profile/11972547663609480210noreply@blogger.comtag:blogger.com,1999:blog-2903799858413364174.post-60348919317356729342010-05-29T16:51:19.063-04:002010-05-29T16:51:19.063-04:00A love that the cake is made with Slpenda. My son ...A love that the cake is made with Slpenda. My son and I both love caramel, so I'll be trying this. I like that it isn't all smooth, gives it character. As for looking like a frog, I don't see that, but then I see all kinds of stuff in clouds that no one else sees.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2903799858413364174.post-46416267060612192132010-05-29T16:48:21.715-04:002010-05-29T16:48:21.715-04:00Cakes are definitely supposed to cool faster after...Cakes are definitely supposed to cool faster after 10PM!! I don't think it resembles a frog at all, and am sure it was delicious.JoAnnhttps://www.blogger.com/profile/13691864361197071517noreply@blogger.comtag:blogger.com,1999:blog-2903799858413364174.post-26161249373582000202010-05-29T16:38:23.603-04:002010-05-29T16:38:23.603-04:00Taste is the most important thing, isn't it? :...Taste is the most important thing, isn't it? :-)<br /><br />A frog? Hmm! Maybe next time you could try and decorate the cake a little and no one will notice what the underlying cake looks like.<br /><br />My Weekend Cooking post is here: http://leeswammes.wordpress.com/2010/05/29/poppy-seed-scones-with-rhubarb-jam/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2903799858413364174.post-53761828166875616762010-05-29T15:59:01.786-04:002010-05-29T15:59:01.786-04:00Hum. I've never tried to cook with Splenda, so...Hum. I've never tried to cook with Splenda, so I don't know if it would affect the rising. Since you didn't post the recipe, I can't make any other comments about that.<br /><br />You know, we all learn the "let cake cool" recipe the hard way. Consider that a right of passage! :)<br /><br />I like Cooking Light the magazine, so I'm sure their book is full of great recipes.Beth Fhttps://www.blogger.com/profile/08627666337961326265noreply@blogger.comtag:blogger.com,1999:blog-2903799858413364174.post-49614620232163276512010-05-29T15:35:40.856-04:002010-05-29T15:35:40.856-04:00Commenting back since you commented me!
It's g...Commenting back since you commented me!<br />It's great to meet you, love your blog layout!Harmony B.https://www.blogger.com/profile/11555478852912269168noreply@blogger.com