tag:blogger.com,1999:blog-458108451940824937.post8630319882228699020..comments2009-07-09T21:38:25.874-04:00Sara E. Cotnerhttp://www.blogger.com/profile/13484691703233805436noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-458108451940824937.post-52788427336624798032009-07-09T21:38:25.874-04:002009-07-09T21:38:25.874-04:00If you are a fan of recipes like that, you should look into the America&#39;s Test Kitchen Family Baking Cookbook. It is awesome and contains the recipe Trevor used when he baked our amazing wedding cake. He knew he wanted a chocolate flavored cake and he got one. They have step-by step instructions and the best part is that they recommend ingredients that they have tested out for you. I&#39;m a baker and a huge fan.love-vhttp://www.blogger.com/profile/03422424697050612621noreply@blogger.comtag:blogger.com,1999:blog-458108451940824937.post-88663747971583568082009-07-09T09:24:07.351-04:002009-07-09T09:24:07.351-04:00funny, i was just looking yesterday for a good recipe for my friend&#39;s baby shower. this one might be it.<br /><br />btw, i also prefer baking and limit my cooking to italian dishes only. i am also a quilter but i hate to follow strict rules and lists. none of this seems like it could fit into a &quot;type&quot; but now i guess i&#39;m going to have to go see what my personality type is...megannoreply@blogger.comtag:blogger.com,1999:blog-458108451940824937.post-65123018072514322252009-07-08T23:06:31.633-04:002009-07-08T23:06:31.633-04:00A-type=baker. Anyone else=cook. HOWEVER. Meats are a whole different story. Personally I think that bakers make the best meat dishes. They actually WATCH the meat to make sure it comes out. As opposed to cooking the crap out of it and wondering why their roasted chicken tastes like sandpaper. ;)<br /><br />Wait till you can separate two eggs at the same time. That is what I call a proud baking moment. Do it WITHOUT dropping any goldfish. =)Rachael Eisnerhttp://www.blogger.com/profile/08630952870183488792noreply@blogger.comtag:blogger.com,1999:blog-458108451940824937.post-82422904526911150062009-07-08T12:49:09.803-04:002009-07-08T12:49:09.803-04:00I have this book on my coffee table. It&#39;s amazing. I was so surprised to see the cover on your site. <br />I&#39;m 100% baker too. I likes me some rules.Katiehttp://www.blogger.com/profile/02874304230146946835noreply@blogger.comtag:blogger.com,1999:blog-458108451940824937.post-43249390600412584742009-07-08T10:53:30.967-04:002009-07-08T10:53:30.967-04:00After several trials runs, I actually found a baker we could afford and we have a &quot;cake buffet&quot; of sorts. <br />However, I tried several different recipes from Wilton&#39;s as well as from friends. <br /><br />Yes, all ingredients at room temp is key (eggs too!). I have also found that using cake flour creates a much lighter, tastier cake. I highly recommend it! I blogged all about this a few months ago when I was in my trial and error cake phase!The Thirty-Something Bridehttp://www.thethirty-somethingbride.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-458108451940824937.post-24540882384535149072009-07-08T09:38:08.548-04:002009-07-08T09:38:08.548-04:00I&#39;m also 100% a baker. sometimes a cook, but always a baker!<br />My sister &amp; I are making the cakes for my wedding! I&#39;ll let you know how that turns out ;)<br />(I don&#39;t doubt it will be tasty, at the very least!)Miss Rye Breadhttp://www.blogger.com/profile/09983423504224711285noreply@blogger.com