Date: September 17th, 1998 12:16:25
From: Dawn in Tx
e-mail: Acred_Family@IntegrityOnline6.com
Subject: Re: Re: ISO: Red Velvet Cake & Icing Recipes
Thank You so much for the recipe, my husband will be so surprised.

How do I get to Mary Beth's recipe on Aug 31st ? I have only learned how to add and reply to messages in the two weeks I have been using Sugarcraft's Message board.

Thanks for your Assistance -

Dawn
Austin, Tx

Date: September 17th, 1998 12:20:17
From: Dawn in Tx
e-mail: Acred_Family@IntegrityOnline6.com
Subject: Re: Re: ISO: Red Velvet Cake & Icing Recipes
Thank You so much for the directions to the recipes - I could not have gotten lost if I tried. I found 2 there and will try them (and the other recipes I received) on my husband to see which he prefers.

Also, Thanks for the suggestions regarding the chocolate covered strawberries, but I think I am going to play it safe and just stack them up the side instead of cascading them down it - much less dangerous.

Dawn
Austin, Tx

Date: September 16th, 1998 11:38:47
From: Irene
e-mail: Heaven@pcpartner.net
Subject: Re: ISO: Red Velvet Cake & Icing Recipes
Hi Dawn in TX!
Here is a receipe from Dolores that I printed a few days ago 'cause my children just love Red Velvet Cake.

Red Velvet Cake from a mix
Yellow cake mix
Also add:
2TB Hershey's Powdered Cocoa
Red Food Coloring to desired color

Bake as usual

There is also another receipe for this cake from Mary Beth on August 31st.

Hope this helps and good luck!

Irene in IA

Date: September 17th, 1998 03:04:41
From: Irene
e-mail: Heaven@pcpartner.net
Subject: Re: Re: Re: ISO: Red Velvet Cake & Icing Recipes
Hi Dawn! I apologize for not giving the info on how to find Mary Beth's recipe. From the sugarcraft homepage go to the message board,-----then click on From A Mix-----scroll down to bottom of page--it is the last one there. If for some reason you don't get it let me know and I'll send it to you. She has some other great ideas also. My e-mail address is Heaven@pcpartner.net

Happy Baking!
Irene

Date: September 17th, 1998 12:33:13
From: Lena
e-mail:
Subject: Re: Re: Re: ISO: Red Velvet Cake & Icing Recipes
Hi, Dawn. Good idea. I would choose alternatives that would be more
comfortable to work with, also. Good Luck! Lena

Date: September 17th, 1998 07:28:01
From: Debbie G.
e-mail:
Subject: Re: ISO
I saw a recipe for Butter Brickle Cake on site at www.cakerecipe.com

Date: September 17th, 1998 07:58:54
From: Debbie G.
e-mail:
Subject: Key Lime Coolers
Is anyone familiar with the cookie from Savannah, GA called Key Lime
Coolers? Do you have a recipe?

Date: September 18th, 1998 11:00:11
From: Shirley C.
e-mail: SugarRushs@aol.com
Subject: Looking for a way to cut the cost for mixes! τΏτ
I thought this questions should go under Supplies or From a cake Mix,
But here it is!

I know that you are only to fill your cake pans half way ... And to use
the water measuring method to determin how much batter it will take to
fill your differant size pans ... And I know not all mixes give you
the same amount of batter per box.

So now with that said, I have read on this board where differant people
are using differant amount of batter to obtain differant height and
size cakes. But I feel that I'm using MUCH more batter than most of
you to obtain the same results. I use mostly Betty Crocker cake
mixes. Mix as the box instructions say.

When I use a 12"x18"x2"pan (what I use for a half sheet cake), I'm
having to use FOUR complete boxes mix, the dozen eggs or dozen whites,
I measure the oil and water very carefully. I bake at 325 degrees for
75 minutes with dampened strips on the courners and the cake comes out
perfect. I have people say over and over how moist and wonderful the
cakes are.

But what are the rest of you all doing that you only need to use 2 1/2
boxes of mix to get the same thing done? I'm very happy with the cakes
and so are my customers, but it's the cost!!!! If I can cut the cost
I'd be a happy camper!

Any suggestions?

Thanks!

Shirley C. AKA SugarRushs@aol.com

Date: September 18th, 1998 08:29:26
From: Dana
e-mail: bcdnelson@worldnet.att.net
Subject: ISO...Lemon poppy seed
I am making a baby shower cake(for next fri - the 25th) and they have
requested a lemon poppy seed cake. I've got tons of recipes but am
wondering if any one has a suggestion as to how to frost it - most
recipes call for a glaze, but I will need to actually create a design
etc...Any suggestions and recipes appreciated!!! (I thought maybe
cream cheese frosting??)

Date: September 18th, 1998 09:02:59
From: Marida
e-mail: binsted@erols.com
Subject: Re: ISO...Lemon poppy seed
We do lemon poppy seed a lot and I just use my regular buttercream icing
on it. Cream cheese would probably be good also. Usually when I do it
it is part of a wedding cake with other flavors so I use my regular
buttercream.

Date: September 18th, 1998 09:38:03
From: Noi
e-mail:
Subject: Re: ISO dairyless recipes
Hi,

I use Egg Replacer (brand name by ENER-G Foods, Inc.) instead of eggs.
So far, my baked goods came out great. I also use soy drink inplace of
milk. Vitasoy brand is my favorite.

Egg Replacer contains: potato starch, tapioca flour, calcium lactate,
calcium carbonate, citric acid, carbohydrate gum. Calcium lactate is
not dairy derived. It does not contain lactose.

Vitasoy contains: filtered water, organic whole soybeans, brown rice
syrup, barley flour, expeller pressed canola oil, natural flavor.

I purchased these items at health foods store.

If you can purchase these items in your area, give it a try. You might
like it.

Sorry, I do not have recipes for you.
Noi