ADVERTISEMENT
- Real Recipes from Real People -

ISO: genoese sponge

Misc.
ADVERTISEMENT
i have to decorate a genoese sponge as part of my degree on wednesday i have the sponge ready made an 2 hours to do something with it. help! any ideas?
MsgID: 0069322
Shared by: kat manchester
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  kat manchester
2
  Kelly~WA
3
  Rox, Nlfd.
ADVERTISEMENT
Random Recipes
  • Homemade Pasta with Seafood Medley
  • HOMEMADE PASTA WITH SEAFOOD MEDLEY In this stylish recipe John Cliff combines homemade tagliatelle with a luxurious seafood topping 350g '00' flour, plus extra for dusting salt and fresh ground black pepper 3 eggs, ...
  • Deep Dish Spaghetti Pie (using ground beef)
  • DEEP DISH SPAGHETTI PIE 6 oz. uncooked spaghetti 2 eggs, slightly beaten 1/4 cup grated Parmesan cheese 1 lb. ground beef 1/4 cup chopped onion 1 (15 1/2 oz.) jar prepared spaghetti sauce 1 (11 oz.) can whole ke...
  • Crockpot Artichokes
  • Crockpot Artichokes 5 artichokes, remove stalks and tough leaves 1 1/2 ts salt 8 peppercorns 2 stalks celery, cut up 1/2 lemon, sliced 2 c boiling water Combine all ingredients in crockpot. Cook on High 4 - 5 hours...
  • Cranberry Beach Plum Cheesecake
  • CRANBERRY BEACH PLUM CHEESECAKE "Sometime in June of every year, Nantucket Island is trimmed with a lacy border of white beach-plum blossoms-and if the birds don't get...
ADVERTISEMENT
  • Flavored Butters (repost)
  • Flavored Butters Source: Southern Living Stir desired recipe ingredients into 1/2 cup butter, softened; cover and chill 8 hours. Hint: roll the butter in wax paper and freeze in a zip-top plastic freezer bag. HERB BUTT...
  • Heloise's Seasoned Salt
  • HELOISE'S SEASONED SALT "This often-asked-for salt substitute is flavorful and will help you cut back on salt and still be able to enjoy tasty foods." 5 teaspoons onion powder (not garlic salt) 1 tablespoon garlic po...
  • Homemade sour cream without vinegar
  • Homemade Sour Cream 1 cup of heavy cream 1/4 cup sour cream OR buttermilk Put above ingredients into a glass jar with a screw-top lid. Shake to thoroughly mix. Let stand, at room temperature, covered for 24 hours; or...
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: genoese sponge
  • 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!