Comments on: The Best Part http://thekitchensinkrecipes.com/2008/01/21/the-best-part/ Wed, 08 Feb 2012 16:28:06 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Polly http://thekitchensinkrecipes.com/2008/01/21/the-best-part/comment-page-1/#comment-18030 Polly Thu, 28 Jan 2010 00:38:28 +0000 http://ourkitchensink.wordpress.com/2008/01/21/the-best-part/#comment-18030 Well now. This was some work, but it was beautiful and better yet, a big hit. A few mods: the first being accidental. I realized AFTER making the curd and licking the spoon in ecstacy that I had omitted the butter. It tasted so good without, that I let it be. I also toasted 1 c. of the coconut for the frosting which added a little depth to its snowy appearance. Thanks for another standby recipe! Well now. This was some work, but it was beautiful and better yet, a big hit. A few mods: the first being accidental. I realized AFTER making the curd and licking the spoon in ecstacy that I had omitted the butter. It tasted so good without, that I let it be. I also toasted 1 c. of the coconut for the frosting which added a little depth to its snowy appearance. Thanks for another standby recipe!

]]> By: PA http://thekitchensinkrecipes.com/2008/01/21/the-best-part/comment-page-1/#comment-4480 PA Fri, 27 Mar 2009 00:20:55 +0000 http://ourkitchensink.wordpress.com/2008/01/21/the-best-part/#comment-4480 Just found this. Am asking huz to make it for my birthday. Just found this. Am asking huz to make it for my birthday.

]]> By: Kristin at The Kitchen Sink http://thekitchensinkrecipes.com/2008/01/21/the-best-part/comment-page-1/#comment-332 Kristin at The Kitchen Sink Tue, 30 Sep 2008 15:26:57 +0000 http://ourkitchensink.wordpress.com/2008/01/21/the-best-part/#comment-332 Kristina H: That is wonderful to hear! Kristina H: That is wonderful to hear!

]]> By: Kristina H http://thekitchensinkrecipes.com/2008/01/21/the-best-part/comment-page-1/#comment-331 Kristina H Mon, 29 Sep 2008 15:21:23 +0000 http://ourkitchensink.wordpress.com/2008/01/21/the-best-part/#comment-331 I made this cake for a Cake Buffet last week and I must tell you, it is by far the most delicious cake I have ever made. Thank you! I made this cake for a Cake Buffet last week and I must tell you, it is by far the most delicious cake I have ever made. Thank you!

]]> By: Kristin at The Kitchen Sink http://thekitchensinkrecipes.com/2008/01/21/the-best-part/comment-page-1/#comment-328 Kristin at The Kitchen Sink Fri, 25 Apr 2008 11:38:33 +0000 http://ourkitchensink.wordpress.com/2008/01/21/the-best-part/#comment-328 Sarah C.: I'm not sure about that swap. I'd be mainly concerned about the difference in texture (thickness) between coconut milk and cream of coconut. I will say that the end product here is definitely not overly sweet. I think you would be safer to make the switch to coconut milk in the frosting than you would be to do so in the cake. If you do try it, let us know how it goes Phaedra: I think this would be wonderful for the occasion! What lucky friends you have! Sarah C.: I’m not sure about that swap. I’d be mainly concerned about the difference in texture (thickness) between coconut milk and cream of coconut. I will say that the end product here is definitely not overly sweet. I think you would be safer to make the switch to coconut milk in the frosting than you would be to do so in the cake. If you do try it, let us know how it goes

Phaedra: I think this would be wonderful for the occasion! What lucky friends you have!

]]> By: Phaedra http://thekitchensinkrecipes.com/2008/01/21/the-best-part/comment-page-1/#comment-329 Phaedra Tue, 22 Apr 2008 03:37:28 +0000 http://ourkitchensink.wordpress.com/2008/01/21/the-best-part/#comment-329 OK, I have some friends that are doing a kinda Japanese-themed wedding this fall and I'm looking for some cake ideas and wanting something that's citrus-y and ginger-y but also would lend itself well to a beautiful big wedding cake. I think I'm going to run this recipe by them just because I think it looks so yummy... Any more possible ideas anyone? OK, I have some friends that are doing a kinda Japanese-themed wedding this fall and I’m looking for some cake ideas and wanting something that’s citrus-y and ginger-y but also would lend itself well to a beautiful big wedding cake. I think I’m going to run this recipe by them just because I think it looks so yummy… Any more possible ideas anyone?

]]> By: Sarah C. http://thekitchensinkrecipes.com/2008/01/21/the-best-part/comment-page-1/#comment-330 Sarah C. Sun, 20 Apr 2008 13:28:28 +0000 http://ourkitchensink.wordpress.com/2008/01/21/the-best-part/#comment-330 Hi there, this cake really does look special. I have a question for you regarding the recipe. Do you think that coconut milk could replace the sweetened cream of coconut? The cream of coconut always seems extraordinarily sweet to me. Hi there, this cake really does look special. I have a question for you regarding the recipe. Do you think that coconut milk could replace the sweetened cream of coconut? The cream of coconut always seems extraordinarily sweet to me.

]]> By: ourkitchensink http://thekitchensinkrecipes.com/2008/01/21/the-best-part/comment-page-1/#comment-327 ourkitchensink Fri, 07 Mar 2008 12:41:38 +0000 http://ourkitchensink.wordpress.com/2008/01/21/the-best-part/#comment-327 Rachelle: I'd guess the cake was about 5 inches high. I think you'd be fine if you added a third layer, because this cake was pretty sturdy. Between the dense/moist cake layers themselves, the curd (which acts as a glue) and the thick frosting (which holds the whole thing together really well), I think you'd be fine. Just be careful when you slice it. Let me know if you try ... Rachelle: I’d guess the cake was about 5 inches high. I think you’d be fine if you added a third layer, because this cake was pretty sturdy. Between the dense/moist cake layers themselves, the curd (which acts as a glue) and the thick frosting (which holds the whole thing together really well), I think you’d be fine. Just be careful when you slice it. Let me know if you try …

]]> By: Rachelle http://thekitchensinkrecipes.com/2008/01/21/the-best-part/comment-page-1/#comment-326 Rachelle Fri, 07 Mar 2008 04:27:14 +0000 http://ourkitchensink.wordpress.com/2008/01/21/the-best-part/#comment-326 Hi there!! I don't know whether or not you will get this comment as the post is a bit older, but I had a quick question about his cake... how tall does it bake? It's fairly tough to tell from pictures... I LOVE tall, tall cakes for birthdays and am going to be baking this for someone next weekend. Would you recommend making it as is or making one and a half times the cake and making a third cake round to create that dramatically tall cake??? Thanks for your time!! Hi there!! I don’t know whether or not you will get this comment as the post is a bit older, but I had a quick question about his cake… how tall does it bake? It’s fairly tough to tell from pictures… I LOVE tall, tall cakes for birthdays and am going to be baking this for someone next weekend. Would you recommend making it as is or making one and a half times the cake and making a third cake round to create that dramatically tall cake??? Thanks for your time!!

]]> By: ourkitchensink http://thekitchensinkrecipes.com/2008/01/21/the-best-part/comment-page-1/#comment-325 ourkitchensink Sun, 27 Jan 2008 21:19:03 +0000 http://ourkitchensink.wordpress.com/2008/01/21/the-best-part/#comment-325 Sindy: That's great! I'm so glad you gave it a try and, even more, that it was such a great success! Thanks for letting us know. Sindy: That’s great! I’m so glad you gave it a try and, even more, that it was such a great success! Thanks for letting us know.

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