Posts by kthull

Hey, thanks Mezz! I haven't been as active as I used to be, so I really wasn't expecting a nod. Been too busy with a basement refinish, my day job, my moonlighting jobs, the kids and, oh yes, some baking in between. This was much...

Using less mix might well have been the problem, as it would affect bake time. As for the thermometer, I highly recommend it not just for baking, but for cooking as well. My oven is off 50 degrees and before I used thermometers, I had...

You definitely would not want to add yeast to a cake for rise. And the premixes have all they need for proper lift. Are you in a high-altitude? Are your oven temps correct (more specifically, do you have oven thermometers to give a true...

Aw shucks. :rolleyes:

My wife had a temporary allergy (if that's possible) so I collected a bunch of info...though never really got much chance to use it. It's all stuff I copied off the Web (none my own) so I apologize for the scattered nature and...

Way cool. Thanks for sharing!

Can the fruit also be to blame? There was no mention of what kinds of fruit and I recall that acids from some fruits will break down the custard.

I'm no lawyer, but my take on what I've learned here and elsewhere online is that other people's recipes are ok to use, just not reprint and/or claim as your own. To take that point one step further, the formula itself is not protected,...

I have a request for a chocolate layer cake with custard filling for my neighbor's 1 year old birthday party, and I'm having a hard time with the custard filling part. When someone asks for a custard filling, what is the custard...

I'll second that suggestion for the Quaker Oats recipe. I've tried a bunch and none ever turn out quite as good.