Quote:
Originally Posted by Roagiesgal
Yummy! Looks wonderful!
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It was great - very rich! I was surprised, never having made one, how easy an angel food cake is to make.
What I will do in the future is double the blueberry filling. It was fine, but I would have wanted a little more.
I used a little larger glass container than the one pictured and had to double the Whipping Cream. The Cake and Cream portion didn't need to be doubled and I believe I only used 3/4 of the angel food cake. More would have absorbed too much of the cream overnight. You don't want that to happen.
I made a lemon buttercream icing and sandwiched that between two cookies on the Shirley's Cookie recipe. Great way to use the extra egg yolks. It was roughly about 4 dozen cookies. I did change the recipe to reflect half butter and half shortening and then refrigerated the dough for an hour or two. Dropped by Tablespoons - perfect. Had a lot of compliments and people wanting to take them home which is great for me. Don't want desserts sitting around the house. I only bake dessert for company.
yw!!
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