BakeDelights By Shingie
|Posted on July 9, 2014 at 4:40 PM||comments (93)|
'Pound Cake' is so named because the original recipe consisted of one pound each of butter, sugar, flour and eggs. It originated sometime in the first half of the 18th century.
Here is a recipe from the 'Art of Cookery Made Plain and Easy' by Hanna Glasse (1747).
SOME CURIOSITIES IN HER RECIPE
Note the option of a pound of currants.
Note all the 'beating' - and all done with the hand - in particular the 1 ...Read Full Post »
|Posted on June 11, 2014 at 9:45 AM||comments (146)|
1. At most weddings, especially buffets, not every guest will eat cake. Some will leave before the cake-cutting, others will be on a diet. If you're inviting 175 people, you'll probably only need a cake for 150. Rather than purchase a separate groom’s design some brides prefer to simply add an extra layer to their bridal cake offering varying cake flavors per layer.
2. A few creative touches of colorful embroidery or swiss dots or scattered flowers rather than a ...Read Full Post »