I couldn't find your charlota recipe. Where can I find it?
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...
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.
Ya'll what does BTW mean??? I'm not up to date on the puter lingo... I've seen it alot... just wondering~
BTW = By The Way
here is the link to here recipe:
You couldn't find it earlier because it was pending approval by the CakeCentral.com staff.
Great, I didnt know that either, but felt stupid asking
Cool, I added it to my recipe box.
flavurdfun, you're tooo funny!!
Thanks Jackie and Gegon!
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?
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.
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.
Yes...this is what I did and it was a wonderful cake! Thanks again for sharing it gegon
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~
what in the world is charlota??
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.