Decorating By Mchelle Updated 28 Mar 2005 , 2:17pm by Lisa

Mchelle Posted 24 Mar 2005 , 7:58pm
post #1 of 16

I couldn't find your charlota recipe. Where can I find it?


15 replies
Lisa Posted 24 Mar 2005 , 8:05pm
post #2 of 16

I've been trying to get that recipe too! I wanted to make it for Easter. I tried to find one like it on the internet--no luck! None look as pretty. Help gegon...

Mchelle Posted 24 Mar 2005 , 8:13pm
post #3 of 16

I saw the message that gegon posted and said it was under charlota/charlotte, but no luck in finding it in the recipes.

BTW, that search engine doesn't work, or maybe I don't know how to work it. icon_confused.gif

tcturtleshell Posted 25 Mar 2005 , 5:35am
post #4 of 16

Ya'll what does BTW mean??? I'm not up to date on the puter lingo... I've seen it alot... just wondering~

Jackie Posted 25 Mar 2005 , 5:51am
post #5 of 16

BTW = By The Way

here is the link to here recipe:

You couldn't find it earlier because it was pending approval by the staff.

flayvurdfun Posted 25 Mar 2005 , 6:09am
post #6 of 16

Great, I didnt know that either, but felt stupid asking icon_lol.gificon_redface.gificon_razz.gif

m0use Posted 25 Mar 2005 , 1:20pm
post #7 of 16

Cool, I added it to my recipe box.

diane Posted 25 Mar 2005 , 1:21pm
post #8 of 16

flavurdfun, you're tooo funny!! icon_lol.gif

Lisa Posted 26 Mar 2005 , 2:36pm
post #9 of 16

Thanks Jackie and Gegon!

Lisa Posted 26 Mar 2005 , 4:56pm
post #10 of 16

I'd like to make this today for Easter but I don't understand what to do with the cream cheese. Is it mixed into the bavarian cream?

Mchelle Posted 27 Mar 2005 , 4:05am
post #11 of 16

Thanks so much for the recipe, but like Lisa, I have no clue what to do with the cream cheese. Do we mix it with the bavarian cream? Please help.

m0use Posted 27 Mar 2005 , 2:28pm
post #12 of 16

Bavarian cream (bought or home made recipe below)
8 oz. cream cheese
1-2 tbsp. sugar (to your taste)

It looks like the above ingredients are for the Bavarian Cream frosting, but it looks like she forgot to add that you mix these together to get that frosting.
If I'm wrong- please do correct me.

Lisa Posted 28 Mar 2005 , 2:12am
post #13 of 16

Yes...this is what I did and it was a wonderful cake! Thanks again for sharing it gegon thumbs_up.gif

tcturtleshell Posted 28 Mar 2005 , 4:41am
post #14 of 16

Jackie thanks for the website so I can learn all this computer talk LOL!!! I kept trying to come up with different meanings but never got it right! Thanks~

diane Posted 28 Mar 2005 , 8:52am
post #15 of 16

what in the world is charlota?? icon_confused.gif

Lisa Posted 28 Mar 2005 , 2:17pm
post #16 of 16

Here's a def from epicurious...

This classic molded dessert begins with a mold lined with SPONGE CAKE, LADYFINGERS or buttered bread. The traditional charlotte container is pail-shaped, but almost any mold is acceptable. The lined mold is then filled with layers (or a mixture) of fruit and CUSTARD or whipped cream that has been fortified with gelatin. The dessert is chilled thoroughly and unmolded before serving. Charlotte russe, said to have been created for the Russian Czar Alexander, is a ladyfinger shell filled with the ethereal BAVARIAN CREAM, and decorated elaborately with whipped-cream rosettes.

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