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

ISO: This is not an easy cake to duplicate

Misc.
GLADYS:
Good morning. I thank-you for the cake description. I can see that it is not a easy cake to duplicate. I believe in the divide & conquer theory. Tackle a section at a time till you can put the parts together to fit the project. I printed your description & photo of this tort. Thank-you Gladys. I will go thru all of my cake recipe books & see if I can one cake close to your vivid desciption of the parts. I only hope I can get to Florida soon for a holiday. I miss my vacations there. Since my wife died 8 years ago tomorrow I purposelly do not go there. Too many fond memories of our vacations there.
If I do go to visit I will be sure to find a cafe that serves that dessert. How does that cake stack up to a TIRAMISU torta????. (Cake form). There is a cake that has about 6 or 8 layers of cake layers with a concoction in-between I have never tasted this dessert but have seen it in baking recipe books. I cannot remember it's name however.
That is a good place to start. Gladys, from your description of the cake layers painted with much syrup in it ordinarily most cake layers would fall apart the moment you begin to touch them with that much moisture in it. However Gladys, there is a type of cake that needs a ton of syrup painted on it for it's flavor & the French call this cake recipe "BISCUIT (BEESKEE) De SAVOY". I have one recipe for that cake. I will try to do research & also use my imagination to see what can be done. I enjoyed exchanging postings with you in the last few days.
Good luck & have a nice day my friend.
~CASS.
MsgID: 041082
Shared by: CASS/LAS VEGAS
In reply to: Dear Cass: By the way, you can see a pho...
Board: Quantity Cooking at Recipelink.com
  • Read Replies (13)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Fettucine with Vegetables in Salsa Fresca
  • FETTUCINE WITH VEGETABLES IN SALSA FRESCA 3/4 pound fettucine, uncooked 2 small zucchini, sliced lengthwise paper thin* 2 carrots, sliced lengthwise paper thin FOR THE SALSA FRESCA: 2 tomatoes,...
  • Picadillo with Rice and Beans (Mexican)
  • PICADILLO WITH RICE AND BEANS "Our trick to cutting both calories and sodium? Using lean ground beef and adding fewer olives." FOR THE PICADILLO: 1 pound extra-lean ground beef 1 1/2 teaspoons ground cinnamon 1/4 t...
  • Mango Colada (blender)
  • MANGO COLADA 1 cup pina colada juice (pineapple and coconut combination) 1/2 cup mango juice 1/2 frozen banana 1/2 cup frozen mango pieces* Puree in blender until smooth. *Ripe mangoes freeze beautifully and are a w...
  • Spinach Pesto (using frozen spinach)
  • SPINACH PESTO 2 pkgs. (10 oz. each) frozen chopped spinach, thawed, drained 1/4 cup minced fresh parsley 2 teaspoons basil 4 cloves garlic 8 tablespoons extra virgin olive oil 4 tablespoons butter or margarine 1/2 cup...
  • Cherry Cordial Cake - Cathy NY
  • I have made this cake often and lots of times for my son's birthday. I call it chocolate covered cherry cake. It is quite...
  • Shrimp Sauce like Japanese Steak House
  • SHRIMP SAUCE LIKE JAPANESE STEAK HOUSE 1 cup mayonnaise 2 tbsp rice wine vinegar 1/4 tsp paprika 1/4 tsp garlic powder 2 tbsp melted butter 1 tbsp sugar Mix all ingredients together with a whisk....
ADVERTISEMENT
  • Breakfast Bread Like Publix - try this
  • This is REALLY close. Add a tbsp of molasses and use more fruit and walnuts: BREAKFAST BREAD (LIKE PUBLIX) 1 package active dry yeast 1/4 cup warm water, about 105 to 110 degrees F 1/3 cup unsalted butter 3/4 cup ...
  • Lime Bread with Lime Glaze
  • LIME BREAD 3 cups flour 3/4 cup plus 2 tablespoons sugar, divided use 3 tsp. baking powder 1 tsp. salt 1/4 tsp. baking soda 1 1/2 cups milk 1 beaten egg 1/4 cup oil 1/4 cup plus 1 tablespoon lime juice, divided use 2 ...
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
  • ISO: This is not an easy cake to duplicate
  • 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!