Does anyone use the debbie brown receipes in her romantic wedding cakes book? i got it for christmas mainly for the designs but have read mixed reviews of the recipes - im happy with my lindy smith chocolate receipe but have never been 100% with my madeira cake - sometimes it takes ages to cook and the top gets burnt and i always need heat cores, foil tent and wet towels......
of anyone uses these let me know what they are like
I made one of her cakes once, it was great for sculpting but it tasted like card board and was to dense to eat. I do love her designs though. I now use the extender cake recipe found on cake central, it's great and I've made many of Debbie Brown's designs with it.
cardboard - lol
i think the denseness is what people here in the uk like - i.e. like Lindy smith's recipes - they are incredibly dense but if its torted and filled enough people love it . i think in the US cakes are more gateaux like?? Will have a go anyway - got a few books so i have a few new recipes to try