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Old 03-02-2015, 08:41 PM   #21
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That cake looks fabulous and tasty! Have you ever frozen the cake rounds (unassembled)?

Do they hold up well?

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Old 03-02-2015, 09:24 PM   #22
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Sorry, I never have. I only make it when I need it. I've never frozen cake, because I think they get dry, but if you try it and it works, let me know.'

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Old 03-05-2015, 12:34 AM   #23
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Congrats on the upcoming nuptials Silversage.
May you live as long as you wish and love as long as you live.
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Old 03-05-2015, 03:30 PM   #24
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Oh wow. I was just twiddling around and ran across this gem. Holy moly Silversage, that is mouthwateringly gorgeous and I bet it tastes even better than it looks. I'm saving this recipe.

Congratulations on the upcoming wedding!
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Old 03-05-2015, 03:42 PM   #25
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I guess I missed it earlier. Congrats on your upcoming wedding.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 03-06-2015, 01:36 PM   #26
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So Silversage, have the wedding invitations gone out yet? If not, I will gladly come and guard the cake for you.

Congratulations on your upcoming nuptials.

Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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For Andy Walnut Cake Ingredients 1 cup walnuts 3 Tbsp sugar 1/3 cup flour 4 Tbsp unsalted butter cup sugar 3 large eggs 2 Tbsp Kirsch 1 pinch salt [B]Yield: 1 - 10 inch layer. 2 batches makes 3 - 8 inch layers [/B] 1. Preheat oven to 350. 2. Butter pan and line with parchment. Butter the parchment. 3. Grind the nuts and the sugar in the food processor. Add the flour and pulse quickly to combine. 4. Soften butter to a mayonnaise consistency. 5. Beat the remaining sugar, eggs, kirsch, and salt until pale, fluffy, doubled in volume, and holds soft peaks. 6. Stir 2 spoons of the egg mixture into the butter to lighten it. 7. Sprinkle he nuts, 1/3 at a time, over the remaining egg mixture and fold in gently. 8. Fold the butter gently into the batter. 9. Spread evenly in prepared pan, and bake 20-30 minutes until sides just begin to pull away. [B][I]Tips Depending on the size of the cake you want, make 2 or 3 batches of batter. 3 batches will give you a 10-inch 3 layer torte. 2 batches will give you an 8-inch 4 layer torte.[/I][/B] Author: Adapted from Julia Child Source: Mastering the Art of French Cooking Vol.2 3 stars 1 reviews
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