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Other messages in this thread:
- 14314. Ricotta pound cake - Julia - 7:50pm on 04/01/09 (9)
- Julia-what kind of pans are you using? Heavy, thin? Light finish or dark? If your oven - Melissa Dallas - 9:12pm on 04/01/09
- I usually use Baker's Secret - they are a light gray color and - Julia - 7:03am on 04/02/09
- I found this. I'm not sure how much help it is: - Melissa Dallas - 7:07am on 04/02/09
- Shirley Corriher recommends 1 tsp Baking Powder for each Cup of Flour - MarilynFL - 7:16am on 04/02/09
- My guess would be also be the moisture content of the ricotta--it varies so much--a lower rack... - charlie - 11:58am on 04/02/09
- Seems most of us have to bake this cake longer than it says (twice as long in my case). Mine - Shaun in TO - 8:30am on 04/02/09
- Thank all of you for your help and suggestions! [NT] - Julia - 9:11am on 04/02/09
- Julia, definitely increase the cooking time until a knife comes out clean - Traca - 2:22pm on 04/02/09
- The perfect ingredient for this cake would be ricotta impastata-a drier whipped version [NT] - charlie - 6:02pm on 04/02/09
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