Barbara Rossell

July 9, 2016 at 9:06am

Thank you for giving us a behind the scenes peek at how you adjust recipes. I tried this a while back, flavouring it with Fiori Di Sicilia, and an Italian meringue buttercream icing. It tasted lovely but I was disappointed in the dryness and crumb. It's the only KA recipe that I felt I wouldn't bother with again.... but now I look forward to giving the update a try! Today, though I'm making an old fashioned German's Sweet Chocolate cake (new baby congratulation gift), oatmeal chocolate chip cookies for the husband, and venison dog biscuits for the....dogs. It's an old fashioned baking day here.
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