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heart tasty fill shaped pan from Wilton
Posted: 03 April 2010 01:18 PM   [ Ignore ]   [ # 16 ]
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Thanks Jeannette, now the cakes are resting in their amaretto syrup till tomorrow! Cannot locate your thread…...........

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Posted: 03 April 2010 02:13 PM   [ Ignore ]   [ # 17 ]
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Jeannette’s post is here Maghina, about halfway down the page.
http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/2055/P30/

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http://www.knittybaker.blogspot.com/

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Posted: 03 April 2010 08:58 PM   [ Ignore ]   [ # 18 ]
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They look great!  Yes to syrup today, wrap tightly and store for the rest tomorrow.

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Brød & Taylor Test Kitchen:  How to Make Sourdough More (or Less) Sour

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Posted: 04 April 2010 12:37 PM   [ Ignore ]   [ # 19 ]
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So, here it is, very yummy and not too sweet despite the look, lol!
You may also see the stud muffin by its side…..... I made also a raspberry glaze to serve with the cake. Very glad of the result!

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Posted: 04 April 2010 01:49 PM   [ Ignore ]   [ # 20 ]
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Very lovely baking, Maghina!  Job well done.  So the almond chiffon did OK after being refrigerated for half an hour, is that right?  Good to know.

Just curious, do you use gruyere for the stud muffin? or something else (Italian)?  I can only rarely get good gruyere here…

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Brød & Taylor Test Kitchen:  How to Make Sourdough More (or Less) Sour

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Posted: 04 April 2010 01:56 PM   [ Ignore ]   [ # 21 ]
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Thanks Julie! Yes, the almond chiffon did well, I must say that the one that was in the fridge came out better, as the 1st cake I baked slightly “sat” on the side. For the stud muffin I usually use either gruy?re or emmenthal, and they’re both delicious! Where I live is 5 kilometers from the Swiss border, so we “must” have decent swiss cheese, lol!

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Posted: 04 April 2010 04:49 PM   [ Ignore ]   [ # 22 ]
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YOur cake looks lovely Maghina and so does the Stud Muffin!  Annie MacD has been urging me to make that for a while, it is one of her favourites, I must try it soon.

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Posted: 04 April 2010 05:22 PM   [ Ignore ]   [ # 23 ]
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They both look wonderful Maghina.  Good luck with everything, my thoughts are with you.

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Linda R.

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