ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

cut up cakes

Misc.

I have a booklet from Bakers coconut that has several animals in it. My mom gave it to me years ago. It is dated 1967! Anyway, it has a butterfly, bunny, dog, turtle, elephant, mouse, swan, lion, doll house, horse, snowman, duck, giraffe, reindeer, and sailboat.


MsgID: 024722
Shared by: Pam
In reply to: ISO: Cake Cutting Diagrams
Board: All Baking at Recipelink.com
  • Read Replies (24)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Ham and Potato Skillet (using condensed soup, 1960's)
  • HAM AND POTATO SKILLET 1 (1 lb.) slice ready-to-eat ham 1 tablespoon butter or margarine 1 tablespoon brown sugar 1 (10 3/4 ounce) can condensed cream of mushroom soup 2/3 cup evaporated milk (5 ounce can) 1/3 cup wat...
  • Softer Cookies
  • Hi! I really LOVE to have my cookies be soft, so here are my tricks: 1. Instead of two sticks of margarine, I use one stick of butter and one stick of FLEISCHMAN'S BRAND margarine. Other margarines do NOT cook as wel...
  • Cousin Carol's Quickie Fabada (Asturian Spanish Soup)
  • Hi! For all you Spanish food lovers out there, here is my Cousin Carol's Quickie Fabada, short for Fabada Asturiana which is a famous soup from Asturias, Spain. The original version takes hours to make. This is a quicki...
  • Sweet Potato Cookies
  • SWEET POTATO COOKIES 3/4 cup butter or margarine, softened 3/4 cup brown sugar 1/2 cup sugar 1 egg 1 cup cooked and mashed sweet potato (cooled) 1 1/2 cups flour 3/4 cup quick cooking oatmeal, uncooked 1 tsp. baking p...
  • Meatloaf made with oatmeal for Nikke, TX
  • Hi Nikke:-) I always made the recipe for Ann Lander's Meatloaf with oatmeal rather than bread crumbs. I imagine you could substitute oatmeal for bread crumbs in just about any ...
ADVERTISEMENT
  • Peruvian Potato and Chicken Platter
  • PERUVIAN POTATO AND CHICKEN PLATTER FOR THE POTATOES AND CHICKEN: 2 cans (14 1/2 ounces each) reduced-sodium chicken broth 1 1/3 pounds (4 medium) potatoes, cut into 1-inch chunks 2 lemons, halved 2...
  • Beef and Stout Cottage Pie with Smashed Potato Topping
  • BEEF AND STOUT COTTAGE PIE FOR THE CRUST: 1 1/4 cups all-purpose flour 1/2 teaspoon salt 6 tablespoons butter, cut into small pieces 3 to 5 tablespoons ice water FOR THE SMASHED POTATO TOPPING: 4 red potatoes, cu...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • cut up cakes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!