Verrill3's Recipe Reviews
Posted 4/21/2013 6:20:30 PM
Angel Food Cupcakes with Whipped Cream and Berries
I wouldn't worry too much about the vanilla -- the taste of vanilla only really appears in flans, etc; not baking. You really can use imitation vanilla in baking and not be arrested. Chefs Magazine did a taste test and okay imitation -- a big savings baking at Christmas, etc.
I was a caterer for 26 years and never, ever used whipping cream. It just doesn't have enough stabilizers; go with heavy cream.
Have to admit I didn't make these -- saw them, looked nice, but have been conned into making the flip flops cake.
Hope this is helpful.
Posted 4/6/2007 9:51:10 AM
I''ve made this many times - if it came out dry, it was probably overcooked. I use two cans of chilis - 1/2 of the second can in the cheesecake and half for garnish. On the top, I garnish with a dollop of salsa in the middle, and make circles around that with a rings of the chilies, chopped olives, chopped scallions, and chopped tomato (and basil in season). Try a crust of crushed tortia chips mixed with 3 T butter, push into bottom of pan and up the sides about an inch, bake about 12 minutes, then add the cheesecake mixture and back in the oven.