I use the following recipe courtesy of Punk Domestics, it is always thick and delicious....not to mention simple:
Preparation: 15 – 20 minutes
Ingredients (yield: one 300-350 ml jar):
juice from 3 lemons
Some of you know I have been asked to do a wedding cake for a friends upcoming wedding. I have received lots of help in a different thread regarding cake batter etc.
I am building a 2 tier (12 & 8) buttercake with lemon...
Thanks for the valuable input. I will agree that while I consider myself an accomplished cook I do very little baking (less than a few times a year) and the input of professionals such as yourself is a huge help!
Originally Posted by petalsandcoco
I would start testing the cake only after the time limit was up on the cake.
By opening the door that many times, the oven temp must readjust to 350 everytime. No...