tag:blogger.com,1999:blog-4279311869237231755.post8157634393010198490..comments2024-02-13T20:28:52.794-05:00Comments on A Cake Bakes in Brooklyn: Gold Cup CakesSusanhttp://www.blogger.com/profile/11692999404326628908noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4279311869237231755.post-39110095634720018802012-01-27T23:10:34.730-05:002012-01-27T23:10:34.730-05:00Tug's Girl: Yes, these get an A+ for both fla...Tug's Girl: Yes, these get an A+ for both flavor and texture, not too eggy at all, just rich and delicious. I much prefer cakes with all egg yolks to those with all egg whites. I hope you find some lovely use for those frozen layers! Thanks for writing.Susanhttps://www.blogger.com/profile/11692999404326628908noreply@blogger.comtag:blogger.com,1999:blog-4279311869237231755.post-47885704818115136512012-01-27T09:43:15.688-05:002012-01-27T09:43:15.688-05:00So you were happy with the flavor and texture of t...So you were happy with the flavor and texture of these? In my quest to find recipes, other than curds, that used only yolks, I tried the Golden Velvet Cake from Paula Peck's "The Art of Fine Baking" (1961). The flavor was just too eggy and it was so delicate in texture I don't think I could have iced it if I wanted to. Of the three layers I made, two of them are still in my freezer. (I have a problem throwing away cake - even when it's not that good!)Tugs Girlhttps://www.blogger.com/profile/16358805885062849196noreply@blogger.com