.....and so much more
A French cake called Opera b/c there's no jazz version of a cake ;-)FrogBurger
Z - Angel food cake, of course!
Dark chocolate cake with butter-sugar icing.
Being Armenian, you like lemon, right? There's this fantastic lemon cake it took both me and my roommate at the time to make about ten years ago, with a cream-cheese-butter-powdered sugar icing. It has three layers, one of which has the cream cheese icing and the other a thick spreading of luscious lemon curd. The basic cake is a white cake but you POUR lemon juice over it so it soaks in the way rum does on a rum cake, before you ice it. I thought it was scrumptious but it's too big a project to make except for a very special occasion. Like your birthday.
Spice cake, with butter cream frosting.It's a natural for you Z. Sugar n' spice, and everything nice. Pris
That's simple, a "GEEEEEZ" cake...Sorry, I really don't bake, BUT here's whishing you a "VERY HAPPY BIRTHDAY"...
A very Happy Birthday to you, Miss Z.My first thoughts for a cake for you were something very creamy and lemony.WVDOTTR
well I don't know what you like but I'm partial to a spice cake or a red velvet with mascarpone icing
Happy Birthday Z!!!! Happy birthday to you, happy birthday to you, Happy birthday dear Zeee, Happy birthday to you!!!!To my bestest blogfriend in the whole world, I hope you have a good time today...Wait a dang minute, ANY good b-day comes with a dark chocolate cake. That's easily the best. Followed closely by carrot cake.
E-bro, what the heck is mascarpone? It sounds rude. :-)
Jingo..."To my bestest blogfriend in the whole world,"..you can't imagine how good that made me feel and the huge smile it put on this face :-) THANKS, you are THE BEST.Mascarpone is an Italian sweet kind of cream cheese. Here you go: Mascarpone (pronounced /ˌmæskɑrˈpoʊniː/, or sometimes /ˈmɑrskəpoʊn/, correct Italian pronounce: /maskar'pone/) is a triple-cream cheese made from crème fraîche, denatured with tartaric acid. Sometimes buttermilk is added as well, depending on the brand. After denaturation, whey is removed without pressing or aging. One can manufacture mascarpone by using cream, tartaric or citric acid, or even lemon juice.Mascarpone is milky-white in color and is easily spread. It is used in various dishes of the Lombardy region of Italy, where it is a specialty. It is a main ingredient of tiramisu. It is sometimes used instead of butter or Parmesan cheese to thicken and enrich risotto.Elbro, I just don't get that red velvet cake deal...everybody LOVES it and it only tastes like nice very moist chocolate cake to me. What's the matter with me!? Do you taste anything RED in it? FrogBurger, I remember OPERA cake very well!I had dinner at a little French place last night (maybe we could go there soon?) and had Tart au Citron because of our conversation yesterday; it had wet my whistle! (also had creme brulee with berries in it ....c'etait tres tres bonne!Sue, you're yankin' my chain, but I LIKE IT :-)Always..mmmmWV, thanks! And Faith, thanks, that sounds marvelous. Born Again, THANKS!!
Z - No chain-yankin' going on.
I have a recipe for red velvet cake that includes beets...yes it's very moist BUT the icing is to die for
thanks, Sue. xxxElbro, the ICING is different on a red velvet cake! You have to tell me! and thanks for your call, you dear man. xxx
homemade chocolate cinnamon cake with creamy chocolate icing!!!!!!!!!!!!!!!!!HELLO!!!!!!!!!!!!Happy Birthday, sweet Z. I sure wish I could hug your neck.
Jen, I wish you could hug me period :-) thanks, honey. It was really quite a nice day. I wrote a bit about it on my geeeeZ blog somewhere...maybe on the sailing picture,..yes, I think so.
Your folks brought us a special treat when you were born. Lucky all of us !Happy Birthday Sweet Z.Glad we are on the planet at the same time.You are the Best !!xoxMatisse
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