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|Richard in Cincy||
The liqueur is optional and you can use whatever
Joined: Dec 12, 2005
Posted to Thread #24610 at 1:19 pm on Jul 3, 2013
your tastes like as long as you don't destroy your whipped cream. The egg liqueur is really thick and whips into whipped cream very nicely. I'd back off on more fluid flavorings and start with a small amount. But yeah, Bailey's would be lovely. Grand Marnier anyone?
Other messages in this thread:
- 24610. REC: Bavarian Knitting Needle Cake (Stricknadelkuchen) --updated [IMAGE] - Richard in Cincy - 8:06pm on 07/02/13 (8)
- Flour.. - desertculinary - 9:14pm on 07/02/13
- Thanks for the info... - Richard in Cincy - 1:36am on 07/03/13
- Looks so pretty! [NT] - barb_b - 9:47pm on 07/02/13
- we could call it a deconstructed marble cake. [NT] - AngAk1 - 10:13pm on 07/02/13
- I applied this concept using a chocolate 5-pronged thingamabob. [LINK] - MarilynFL - 12:23pm on 07/03/13
- I bet this would taste/look good with the cut strawberries on top - colleenmomof2 - 12:45pm on 07/03/13
- What might you substitute for the egg liqueur? - colleenmomof2 - 12:50pm on 07/03/13
- The liqueur is optional and you can use whatever - Richard in Cincy - 1:19pm on 07/03/13