Carsenle

I forgot to say in my last review that I would try to flatten the buns a little more next time because they puffed up so much that I had trouble fitting them in the toaster. Other than that, perfectly delicious! I made double the recipe and stored the extras in the freezer, double-bagged. The recipe takes some time, so I wanted a lot for my work.

I liked this cake a lot. It has a high-class feel to it, and I received great compliments on it. A friend’s dad compared it to the best cakes from the best bakeries. It’s good.

I changed the recipe a little bit to fit my needs. I didn’t want a whole lot of sugar and had some frozen pitted cherries I wanted to use up. I cooked the cherries with some sugar and agar, cooled it down a bit, added it to the room-temperature cream cheese, then I added a little bit of powdered sugar until it was sweet enough, and then I folded in the whipped cream. It didn’t look great before I folded in the whipped cream, so I was worried. However, it turned out to be a very good recipe. I’m glad that this recipe gave me the inspiration! Delicious!!!

Everyone loved these. I ended up needing to bake mine for about 14 minutes, though. The first batch I baked for 10 minutes, as it said in the directions, and they were totally not done yet. The dough stored well. I kept half of it for a couple days and baked it. I think the second batch came out way better. Maybe it had something to do with the chilled dough...