Comments for Baking through Martha Stewart's Baking Handbook

Comment on Lemon Curd Cake by Amber

Amber — Thu, 02 May 2013 18:16:06 +0000

Thanks for the nice comment, Patrick! I love hearing from people who have made these recipes. “Lemony ambrosia” is the perfect way of describing the lemon curd. Soooooo delicious. Happy baking!

Comment on Lemon Curd Cake by Patrick

Patrick — Wed, 01 May 2013 03:39:13 +0000

I’ve made this cake several times and second Amber’s comments that it’s knock-your-socks-off good!

The first two times I made it I thought I would be efficient by making a double recipe of lemon curd to get the two batches called for in the recipe. Bad idea…it would never thicken up and I had to add cornstarch. When I make two separate batches it comes out just fine every time. Go figure!

I also learned to prepare each layer separate from the cake and then stack them only after spread with the curd. If I stacked them as I worked, my spreading the successive layers caused the curd to smoosh out of the lower layers a bit, and you want to keep as much as that lemony ambrosia in there as possible!

I also had lots of leftover lemon curd, but I can assure you it has never gone to waste…

Thanks, Amber, for the blog entry and great pics. I was pleased that my cakes have come out looking almost as good as yours.

Comment on Easter Pie by Amber

Amber — Sun, 21 Apr 2013 00:19:57 +0000

Thank you, Patricia! (Sorry it took so long for me to see & approve your comment!)

Comment on Banana Caramel Cake with Mascarpone Frosting by Amber

Amber — Sun, 21 Apr 2013 00:19:27 +0000

Sorry it took me so long to approve your comment, annie! Yes, I’ve actually made dulce de leche by boiling an unopened can of sweetened condense milk in a pot of water. It works beautifully and would be so much more fool-proof for me than the caramel here.

Comment on Classic Pound Cake by Amber

Amber — Sun, 21 Apr 2013 00:17:50 +0000

That makes so much sense, Angela! That pound cake recipe is definitely a disaster.

Comment on Apple Spice Cake with Creamy Goat Cheese Frosting by Amber

Amber — Sun, 21 Apr 2013 00:15:53 +0000

Hi Sandy, try adding an extra 1-2 Tbs flour for every cup of flour. This works very well for me at 7200 ft above sea level. Another thing I’ve tried is reducing my baking soda by 25%, though admittedly this doesn’t always work for me and can have really weird results. People also recommend raising the oven temperature, which definitely helps but always leaves my cake edges and bottom way too dark. My best advice is to experiment, experiment, experiment. No one thing worked for me.

Comment on Apple Spice Cake with Creamy Goat Cheese Frosting by Sandy Andersen

Sandy Andersen — Fri, 19 Apr 2013 23:53:19 +0000

I live in the Denver area and have a hard time making cakes. What kind of adjustments do yu make? I love the book and will purchase it.

Comment on Classic Pound Cake by angela w

angela w — Mon, 08 Apr 2013 16:20:00 +0000

I think there is a misprint on the amount of butter used. I f you look at the amount of butter used in the other recipes on making loaf cakes. One stick of butter is sufficient. This recipe calls for 3. That’s why it is so greasy and tasted awful because of the excess grease. This is the first recipe I tried on this book and I hope there is an update on the recipes that I can get my hands on. Any leads….. before I try another recipe.

Comment on Banana Caramel Cake with Mascarpone Frosting by annie

annie — Wed, 27 Mar 2013 23:55:01 +0000

You could always make dulce de leche “from scratch” by cooking sweetened condensed milk. I’ve heard you can do it in a crockpot, and it supposedly works beautifully.

Comment on Easter Pie by Patricia @ ButterYum

Patricia @ ButterYum — Tue, 26 Mar 2013 23:46:33 +0000

Absolutely beautiful – looks like the unexpected time in the fridge didn’t hurt it a bit.