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-----Original Message-----
From: Cindy
Sent: Sunday, April 21, 2013 7:22 PM
To: phaedrus@hungrybrowser.com
Subject: Marble Cake
Growing up in South Georgia my grandmother used to bake a wonderful
chocolate and white marble cake. The white portion of this cake contained
finely grated fresh coconut. This cake was always served with a delicate
frothy apple flavored whipped cream called Apple Snow. She baked this cake
in a tube pan and I remember it not rising too high and was a bit dense.
The chocolate portion was a dark chocolate. I have tried for years to
reproduce this cake and cannot. I hope someone may have this or a similar
recipe. Thank you.
Cindy
Hello Cindy,
I had no success finding a chocolate and coconut marble cake recipe with any
mention of apple snow.
I did find a chocolate and coconut marble cake here:
chocolate and coconut marble cake
One kind of "apple snow" is an old dessert dating as far back as the 17th century, but the
traditional form of "apple snow" does not contain any dairy products. It's made with egg whites.
There are some things called "apple snow" that do contain dairy products. Here are two:
Bramley Apple Snow
Apple Snow
I'll post your request on my site.
Phaed
-----Original Message-----
From: Judith
Sent: Wednesday, April 17, 2013 9:05 AM
To: phaedrus@hungrybrowser.com
Subject: Quizzy cake
Hi Phaedrus,
A friend of mine who is turning 62 soon. Told me the only thing he wants
for his birthday (which is soon) is a cake called Quizzy cake. He said his
mother used to make it for him when he was a child. His description was the
same as other emails I saw on your site. That's gotta be it. I tried to
click on the link you gave them but with no success. Any help with this
would be wonderful.
Coincidentally. He grew up about 15 minutes from Graniteville, SC. Maybe
they're all related ;-)
Thank You,
Judith
Hi Judith,
The owner of that "Whiskful" website that had the recipe appears to have
taken down all of her blogs. There is not so much as an e-mail on any of
them. I don't have the actual recipe, and I can't find that recipe anywhere
else. I wrote to Connie, the original requestor in 2009 and asked her to
send me the recipe. Maybe I'll hear from her, but it's been over three
years. If she sends it, I'll forward it to you.
The original request is here: Quizzy Cake
Phaed
Merely linking to a recipe on another site can be problematic. I try to share the page views
when I can by linking to recipes on other people's sites, but often those other sites vanish,
or they delete the recipe I linked to, or they change the location (url) of the recipe (which is,
for the practical purposes of those who have linked to it, equivalent to deleting it.).
It's been about 5 weeks now, and I have had no response from Connie. Connie is, at this point,
the only person I know from whom I could get that recipe.
--------------------------------------------------------------
Update: Clever reader Cynthia recovered the original page with the recipe via Internet Archive.
Hi, Uncle Phaedrus. I ran the URL for the Quizzy Cake blog link through
Internet Archive, and I found an archived site for the Quizzy Cake recipe:
Whiskful blogspot
Here is the recipe copied and pasted from the archive link. Cynthia
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Smith Island 10-Layer Cake
2 cups sugar
2 sticks unsalted butter, cut into chunks
5 eggs
3 cups flour
1/4 teaspoon salt
1 heaping teaspoon baking powder
1 cup evaporated milk
2 teaspoons vanilla
1/2 cup water
Cream together sugar and butter. Add eggs one at a time and beat until
smooth. Sift together flour, salt and baking powder. Mix into egg mixture
one cup at a time.
With mixer running, slowly pour in the evaporated milk, then the vanilla
and water. Mix just until uniform.
Take 10 bowls (I use paper bowls) and divide the batter evenly between
the 10 bowls...unless you have 10 9-inch cake pans...then just use those.
Lightly grease the cake pans...I use Baker's Joy and have never had a layer
stick. Spread the batter from the bowls into the cake pan (1 bowl of batter
per pan). There will barely be enough batter to spread across the bottom
of the pan. Lightly tap the pan on the countertop to remove any bubbles
and smooth the surface of the batter. Bake in a pre-heated 350 degree
oven for 5-7 minutes. Pay close attention to the layers while they cook
and as soon as they begin to pull away from the sides of the pan they
are done. You can cook multiple layers at a time. Although, I've found
that in a standard size oven two pans at time works best.
Let the layers completely cool before you ice them. And I suggest you
give the cake a quarter turn before you add each layer. The layers are
not always perfectly level from one side to the other and if you are not
careful you will end up with the Leaning Tower of Pisa.
Chocolate Icing for 10-Layer Cake
2 cups sugar
1 cup evaporated milk
5 oz. unsweetened chocolate
1 stick unsalted butter
1/2 to 1 teaspoon vanilla
Put sugar and evaporated milk in a medium pan. Cook and stir over
medium-low heat until warm. Add chocolate and cook to melt.
Add butter and melt.
Cook over medium heat at a slow boil for 10 to 15 minutes.
Stir occasionally. Add vanilla. Icing will be thin, but thickens as it cools.
Caramel Icing for 10-Layer Cake
2 boxes light brown sugar
2 sticks unsalted butter
1 pint cream
4 Tablespoons evaporated milk
2 teaspoons vanilla
Combine sugar, butter, cream and milk. Cook on low heat to soft ball stage.
Remove from heat and add vanilla. Cool and beat.
Some Ideas
1. Some rather indecisive folks have recommended that I combine the two
frostings. And ice one layer with caramel and one layer with chocolate
and then frost the cake in chocolate. I have not tried this...I
think it may be too much of a good thing...it's just an idea
2. Another suggestion I've heard is to take about a tablespoon of very
finely chopped toasted pecans and sprinkle them between each layer on
the caramel cake. Yummy!
POSTED BY SHEA F. AT 12:42 PM
From: Barb
Sent: Monday, April 22, 2013 3:47 PM
To: phaedrus@hungrybrowser.com
Subject: There are some great memories from Philly
The second is Yummie's Bakery near Drexel Line Shopping Center.
My grandmother used to take us there for their buttercake which
was to die for! You could have used a spoon to eat the buttery
liquid oozing from the cake.
Recipes for either of these delectables would be greatly appreciated.
Regards,
Barb
Hello Barb,
I found only a very few minor mentions of Yummies Bakery in Drexel Hill, PA. Actual bakery recipes are rarely available.
When you find one, it’s usually a copycat, rather than the actual recipe. It does not appear that anyone has created any
copycats for any Yummies Bakery products. Sorry.
Phaed
From: mikee
Sent: Thursday, April 25, 2013 10:27 PM
To: Phaedrus
Subject: Re:
Thank you very much. Another item I miss is Lawry's pot roast seasoning,
which is can't find anymore.
I don't know why they stop making items that are really good!!!
If you have this recipe or any info, please let me know and thanks again!
Hello Mike,
Sorry, I had no success finding a recipe, a copycat, or a substitute for Lawry’s Pot Roast Seasoning.
Phaed
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