Comments for Cake Loves Company https://cakelovescompany.com/ Mon, 15 Jul 2024 16:59:55 +0000 hourly 1 https://wordpress.org/?v=6.1.7 Comment on Limoncello Swiss Roll by Amber https://cakelovescompany.com/limoncello-swiss-roll/#comment-11272 Mon, 15 Jul 2024 16:59:55 +0000 https://cakelovescompany.com/?p=2110#comment-11272 I think this is missing fat. I made the recipe and it was a flat brick. 0 sponge

]]> Comment on Toffee Crunch Cake by Marly https://cakelovescompany.com/toffee-crunch-cake/#comment-7005 Sat, 14 Jan 2023 14:08:17 +0000 http://cakelovescompany.com/?p=872#comment-7005 In reply to Cheryl.

Hi Cheryl, you can use this recipe to make 3 layers, just increase the filling accordingly. It will be quite high but the layers are not too heavy for the filling.

]]> Comment on Toffee Crunch Cake by Cheryl https://cakelovescompany.com/toffee-crunch-cake/#comment-7004 Sat, 14 Jan 2023 11:57:26 +0000 http://cakelovescompany.com/?p=872#comment-7004 Can this recipe be used to make a 3 layer 9” cake? Is the filling substantial enough to hold the weight of an extra layer?

]]> Comment on Savarin by Marly https://cakelovescompany.com/savarin/#comment-6911 Thu, 30 Dec 2021 02:40:24 +0000 http://cakelovescompany.com/?p=505#comment-6911 In reply to Nancy Jarrell.

Hi Nancy, there are many reasons why this can happen. For example, if you leave the dough rise for too long, the gluten becomes weak from over-fermenting and can’t hold the structure up. The gluten will also not be strong enough if it hasn’t been kneaded enough. I’m sorry it didn’t work for you.

]]> Comment on Savarin by Nancy Jarrell https://cakelovescompany.com/savarin/#comment-6897 Sun, 10 Oct 2021 19:40:54 +0000 http://cakelovescompany.com/?p=505#comment-6897 I made this twice and used a 7 inch pan (tube) and it falls during baking – it rises beautifully before bake
what could this be?

]]> Comment on The secret to a moist pound cake by Marly https://cakelovescompany.com/the-secret-to-a-moist-pound-cake/#comment-6397 Wed, 09 Jan 2019 20:42:25 +0000 http://cakelovescompany.com/?p=1#comment-6397 In reply to Angie.

Hi there, this is all purpose flour. Thanks for looking!

]]> Comment on The secret to a moist pound cake by Angie https://cakelovescompany.com/the-secret-to-a-moist-pound-cake/#comment-6309 Sun, 30 Dec 2018 19:56:04 +0000 http://cakelovescompany.com/?p=1#comment-6309 Is this all purpose flour or self rising

]]> Comment on The secret to a moist pound cake by Marly https://cakelovescompany.com/the-secret-to-a-moist-pound-cake/#comment-328 Mon, 13 Jun 2016 03:47:58 +0000 http://cakelovescompany.com/?p=1#comment-328 In reply to Lorna.

I hope you’ll like it! Thanks for looking.

]]> Comment on The secret to a moist pound cake by Lorna https://cakelovescompany.com/the-secret-to-a-moist-pound-cake/#comment-327 Fri, 10 Jun 2016 07:39:33 +0000 http://cakelovescompany.com/?p=1#comment-327 I want to try your recipe. I always wondered how to make the cake moist.

]]> Comment on The secret to a moist pound cake by marly https://cakelovescompany.com/the-secret-to-a-moist-pound-cake/#comment-26 Wed, 10 Dec 2014 20:52:16 +0000 http://cakelovescompany.com/?p=1#comment-26 In reply to Sarah|Pickled Capers.

Unless you make the 7-up version, it is not too sweet. Thanks for looking!

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