Notes about Recipes in this book

• Red velvet cake [ermine icing]

  • Shewi128 on December 28, 2022

    This was very, very good. The batter was quite thick, so when I tried to sprinkle chocolate chips on the top, they did not sink to the bottom. I converted to cupcakes, and it made 24 cupcakes.

• Peppermint swirl pound cake [cream cheese glaze]

  • Shewi128 on January 04, 2025

    This is now one of my favorite chocolate Peppermint combinations! The cake was very balanced but also rich and delicious. The glaze really made it amazing. I'd definitely make this again.

• White chocolate-peppermint sweet rolls [cream cheese icing]

  • Shewi128 on December 28, 2022

    Cross-posted: These rolls turned out really well for Christmas. I even forgot to add the egg, and the rolls were still good. I refrigerated the rolled and cut rolls the night before Christmas, and baked them the morning of after letting them rest at room temperature for 30-60 minutes. I omitted the almonds due to food allergies, but I'm sure they would've been nice. I would make these again.

• Persimmon-apple crisp [walnut crisp topping, crème fraîche caramel]

  • lkgrover on November 25, 2024

    Loved the mix of persimmons and apples in this crisp. I did not make the creme fraiche caramel; served with whipped cream.

• Cranberry citrus coffee cake [walnut streusel, citrus glaze]

  • lkgrover on November 12, 2022

    Loved this cake; great combination of sweet, tart, and nutty crunch. I only had one lemon & one orange; used both zests in the cake mix & both citrus juices in the glaze. Cross-posted with the recipe in the book, volume 4.

• Lebkuchen [rum sugar glaze]

  • lawrencecharcuterie on November 06, 2022

    Chose a different glaze because I don't love the flavor of rum or any alcohol in my baked goods. I'm told labe cooking are better when they've aged a while. I hope to return here to comment.