Rhubarb Cake (Help, Please)

Spitzmaus said:

Someone in this newsgroup is famous for a rhubarb cake, but I've had a brain
glitch and cannot recall who that person is. Bueller? Bueller? Anyone??

A pointer to the recipe would be helpful as well . . .

Rhubarb Custard Cake, Barb Schaller's

1 pkg yellow cake mix (2-layer size)
4 cups diced rhubarb
1 cup sugar
2 cups (1 pint) whipping cream

Prepare cake mix according to package directions; put into greased and
floured 9x13" cake pan. Dump rhubarb evenly on top of unbaked batter.
Sprinkle 1 cup sugar over rhubarb. Pour whipping cream (liquid, not
whipped) over all and bake at 350 deg F about 50 minutes.

You'll have a yellow cake with a yummy custardy stuff on the *bottom*
of the pan (oven magic :-) When serving, flip the squares bottom side
up.

Barb Schaller rec.food.cooking

Nancy Dooley:
This is from the Better Homes & Gardens Dessert Cookbook (1963)

Rhubarb Upside Down Cake

3 T. melted butter
1/2 C. sugar
Few drops red food coloring (optional)
2 C. finely diced rhubarb
1 package white cake mix

Combine butter, sugar and food coloring. Add rhubarb; toss lightly.
Spread in 8 x 2 inch round ovenware baking dish.

Prepare cake mix according to package directions. Pour half of batter
over fruit. Bake in moderate oven (375 deg.) about 35 minutes.

Loosen edges and invert onto plate. Let stand 3 to 5 minutes; then
lift off baking dish. Serve warm with whipped or ice cream.

Bake remaining batter as cupcakes.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Rhubarb Upside Down Cake

3 T. melted butter
1/2 C. sugar
Few drops red food coloring (optional)
2 C. finely diced rhubarb
1 package white cake mix

Pour half of batter over fruit.

What fruit? 😄

Spitzmaus said:

Someone in this newsgroup is famous for a rhubarb cake, but I've had a brain
glitch and cannot recall who that person is. Bueller? Bueller? Anyone??

A pointer to the recipe would be helpful as well . . .

The name you're after is Barb Schaller. I blogged the cake with photos
last year (used raspberries rather than rhubarb 'cos I couldn't get
rhubarb in the UK in November, but the rhubarb version is the same and
absolutely delicious). It's a fantastic, fantastic cake.

http://www.gastronomydomine.com/2005/11/barb-schallers-famous-custard-cake.html

Hope this helps!

--
www.gastronomydomine.com

In article <[email hidden]>,

Spitzmaus said:

Someone in this newsgroup is famous for a rhubarb cake, but I've had a brain
glitch and cannot recall who that person is. Bueller? Bueller? Anyone??

A pointer to the recipe would be helpful as well . . .

Thanks, all.

Spitz, who bought a ton of rhubarb at the farmers' market

It's really good - I may need to make another one for Saturday's coffee
meeting. . . .

* Exported from MasterCook Mac *

Rhubarb Custard Cake

Recipe By : posted again to rec.food.cooking by Barb Schaller, 6-8-2006
Serving Size : 12-15
Preparation Time :1:30
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Two-layer yellow cake mix (see comments)
4 cups chopped rhubarb
1 cup granulated sugar
1 pint whipping cream (2 cups)

Prepare batter for cake mix according to package directions; turn into
greased and floured 9x13— pan. (See comments) Dump the chopped rhubarb
on top of the cake batter. Sprinkle the sugar on top of the rhubarb.
Pour the whipping cream (unwhipped) over the sugar. Bake at 350 for
50-60 minutes, until cake springs back when lightly touched.

Cream, sugar, and rhubarb sink to bottom, forming a custard layer.
Makes 1-18 (depending on how you cut it!!) dee-vine servings.

Addendum to recipe, 5/05: Serve warm or cold, from the pan, inverting
piece on plate so it's custard side up. Store, covered, in fridge.

- - - - - - - - - - - - - - - - - -
Comments : Source: Star Tribune Taste Section 5/25/88. Halve the
recipe (Jiffy one-layer cake mix) and use a 9— square pan; bake ±45
minutes. (5/16/95.)

I like the Duncan Hines butter cake mix that has you add a stick of
butter (I think -- haven't made it in a while). If your 9x13 pan isn't
at least 2-1/2" deep, don't use all the batter - remove about 1/2 cup.
This can overflow in a pan that's only 2" deep. (5/2/2005)

--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Spitzmaus said:

Someone in this newsgroup is famous for a rhubarb cake, but I've had a
brain
glitch and cannot recall who that person is. Bueller? Bueller? Anyone??

A pointer to the recipe would be helpful as well . . .

Thanks, all.

Spitz, who bought a ton of rhubarb at the farmers' market

It's really good - I may need to make another one for Saturday's coffee
meeting. . . .

* Exported from MasterCook Mac *

Rhubarb Custard Cake

Recipe By : posted again to rec.food.cooking by Barb Schaller, 6-8-2006
Serving Size : 12-15
Preparation Time :1:30
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Two-layer yellow cake mix (see comments)
4 cups chopped rhubarb
1 cup granulated sugar
1 pint whipping cream (2 cups)

Prepare batter for cake mix according to package directions; turn into
greased and floured 9x13— pan. (See comments) Dump the chopped rhubarb
on top of the cake batter. Sprinkle the sugar on top of the rhubarb.
Pour the whipping cream (unwhipped) over the sugar. Bake at 350 for
50-60 minutes, until cake springs back when lightly touched.

Cream, sugar, and rhubarb sink to bottom, forming a custard layer.
Makes 1-18 (depending on how you cut it!!) dee-vine servings.

Addendum to recipe, 5/05: Serve warm or cold, from the pan, inverting
piece on plate so it's custard side up. Store, covered, in fridge.

- - - - - - - - - - - - - - - - - -
Comments : Source: Star Tribune Taste Section 5/25/88. Halve the
recipe (Jiffy one-layer cake mix) and use a 9— square pan; bake ±45
minutes. (5/16/95.)

I like the Duncan Hines butter cake mix that has you add a stick of
butter (I think -- haven't made it in a while). If your 9x13 pan isn't
at least 2-1/2" deep, don't use all the batter - remove about 1/2 cup.
This can overflow in a pan that's only 2" deep. (5/2/2005)

--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

I've found a site in the UK that sells Duncan Hines cake mix, but it's £3.50
a mix plus delivery, does this seem expensive to you, (it appears a little
bit on the dear side to me).
What do you think? How much does it retail for in the US?

Sarah

"Sarah" <[email hidden]> wrote in news:xSYhg.140970$8W1.38865
@fe1.news.blueyonder.co.uk:

Quoted message said:

What do you think? How much does it retail for in the US?

Depending on the store, I've seen em between .80 - 1.80 USD.

Sarah said:

I've found a site in the UK that sells Duncan Hines cake mix, but it's £3.50
a mix plus delivery, does this seem expensive to you, (it appears a little
bit on the dear side to me).
What do you think? How much does it retail for in the US?

Sarah

£3.50 is about as good as I've found in the UK. You can get it in a
few delis in areas where there's a big American population; there's a
Jewish deli in St John's Wood where I used to get it, and Fortnums
carry it as well sometimes. If you've any friends in the RAF, a lot of
American air bases have shops where they stock groceries you can't get
readily here. (OOI, could you post a link to the site where you found
it?)

I usually get around the problem by stuffing a suitcase with cake mix,
chipotles in adobo, interesting dried peppers etc whenever I go to the
US. I'm fortunate enough to gave to travel there a few times every
year, so there's usually some in the cupboard.

--
www.gastronomydomine.com

On Thu, 08 Jun 2006 17:10:53 GMT, "Sarah" <[email hidden]>

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Spitzmaus said:

Someone in this newsgroup is famous for a rhubarb cake, but I've had a
brain
glitch and cannot recall who that person is. Bueller? Bueller? Anyone??

A pointer to the recipe would be helpful as well . . .

Thanks, all.

Spitz, who bought a ton of rhubarb at the farmers' market

It's really good - I may need to make another one for Saturday's coffee
meeting. . . .

* Exported from MasterCook Mac *

Rhubarb Custard Cake

Recipe By : posted again to rec.food.cooking by Barb Schaller, 6-8-2006
Serving Size : 12-15
Preparation Time :1:30
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Two-layer yellow cake mix (see comments)
4 cups chopped rhubarb
1 cup granulated sugar
1 pint whipping cream (2 cups)

Prepare batter for cake mix according to package directions; turn into
greased and floured 9x13— pan. (See comments) Dump the chopped rhubarb
on top of the cake batter. Sprinkle the sugar on top of the rhubarb.
Pour the whipping cream (unwhipped) over the sugar. Bake at 350 for
50-60 minutes, until cake springs back when lightly touched.

Cream, sugar, and rhubarb sink to bottom, forming a custard layer.
Makes 1-18 (depending on how you cut it!!) dee-vine servings.

Addendum to recipe, 5/05: Serve warm or cold, from the pan, inverting
piece on plate so it's custard side up. Store, covered, in fridge.

- - - - - - - - - - - - - - - - - -
Comments : Source: Star Tribune Taste Section 5/25/88. Halve the
recipe (Jiffy one-layer cake mix) and use a 9— square pan; bake ±45
minutes. (5/16/95.)

I like the Duncan Hines butter cake mix that has you add a stick of
butter (I think -- haven't made it in a while). If your 9x13 pan isn't
at least 2-1/2" deep, don't use all the batter - remove about 1/2 cup.
This can overflow in a pan that's only 2" deep. (5/2/2005)

--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

I've found a site in the UK that sells Duncan Hines cake mix, but it's £3.50
a mix plus delivery, does this seem expensive to you, (it appears a little
bit on the dear side to me).
What do you think? How much does it retail for in the US?

Sarah

Just make a plain yellow cake.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

"Squeezeweasel" <[email hidden]> wrote in message
news:[email hidden]...

Sarah said:

I've found a site in the UK that sells Duncan Hines cake mix, but it's
£3.50
a mix plus delivery, does this seem expensive to you, (it appears a little
bit on the dear side to me).
What do you think? How much does it retail for in the US?

Sarah

£3.50 is about as good as I've found in the UK. You can get it in a
few delis in areas where there's a big American population; there's a
Jewish deli in St John's Wood where I used to get it, and Fortnums
carry it as well sometimes. If you've any friends in the RAF, a lot of
American air bases have shops where they stock groceries you can't get
readily here. (OOI, could you post a link to the site where you found
it?)

I usually get around the problem by stuffing a suitcase with cake mix,
chipotles in adobo, interesting dried peppers etc whenever I go to the
US. I'm fortunate enough to gave to travel there a few times every
year, so there's usually some in the cupboard.

--
www.gastronomydomine.com

You can get Betty Crocker and Dincan Hines at American soda
http://www.americansoda.co.uk/
plus lots of other US goodies, but the delivery is expensive, so you need a
bigish order to make it worth while!
Sarah

Quoted message said:

Just make a plain yellow cake.

Problem is, in the UK, a 'yellow cake' isn't something that exists in
the vernacular. We've got sponge cakes, Victoria sponges, Madeira
cakes, and God knows what else...but in years of baking from scratch
from British cookery books, I've yet to come across anything describing
itself as 'yellow', or anything that's sufficiently close to the crumb
and flavour of a US boxed yellow cake mix. Something to do with the
flour type, I think (I've had very different results cooking with US
flour), and it's also very heavy on the vanilla essence.

I've experimented a lot with this recipe, and it's my sad conclusion
that a boxed cake mix is essential if you want it to be the very best
it can.

--
www.gastronomydomine.com

Sarah said:

I've found a site in the UK that sells Duncan Hines cake mix, but it's £3.50
a mix plus delivery, does this seem expensive to you, (it appears a little
bit on the dear side to me).
What do you think? How much does it retail for in the US?

£3.50 ???? for a cake mix????
Holy cow. In this part of Canada you'd be looking at about $2.50., roughly 1/3
your price.

In article <[email hidden]>,

Sarah said:

"Melba's Jammin'" <[email hidden]> wrote in message

Quoted message said:

I like the Duncan Hines butter cake mix that has you add a stick of
butter (I think -- haven't made it in a while). If your 9x13 pan isn't
at least 2-1/2" deep, don't use all the batter - remove about 1/2 cup.
This can overflow in a pan that's only 2" deep. (5/2/2005)

Quoted message said:

I've found a site in the UK that sells Duncan Hines cake mix, but it's £3.50
a mix plus delivery, does this seem expensive to you, (it appears a little
bit on the dear side to me).
What do you think? How much does it retail for in the US?

Sarah

I just picked up a DH yellow cake mix (not the one that calls for a
stick of butter, but I'll use melted butter in it instead of oil) for
the recipe (making later this afternoon for Saturday morning) and paid
88 cents for it.

--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

Dave Smith said:

Sarah said:

I've found a site in the UK that sells Duncan Hines cake mix, but it's £3.50
a mix plus delivery, does this seem expensive to you, (it appears a little
bit on the dear side to me).
What do you think? How much does it retail for in the US?

£3.50 ???? for a cake mix????
Holy cow. In this part of Canada you'd be looking at about $2.50., roughly 1/3
your price.

They usually go on sale three or four times a year for 99 cents.
Otherwise they are around $2.

gloria p

Melba's Jammin' wrote on 08 Jun 2006 in rec.food.cooking

Quoted message said:

In article <[email hidden]>,

Sarah said:

"Melba's Jammin'" <[email hidden]> wrote in
message

Quoted message said:

I like the Duncan Hines butter cake mix that has you add a stick
of butter (I think -- haven't made it in a while). If your 9x13
pan isn't at least 2-1/2" deep, don't use all the batter - remove
about 1/2 cup. This can overflow in a pan that's only 2" deep.
(5/2/2005)

Quoted message said:

I've found a site in the UK that sells Duncan Hines cake mix, but
it's £3.50 a mix plus delivery, does this seem expensive to you, (it
appears a little bit on the dear side to me).
What do you think? How much does it retail for in the US?

Sarah

I just picked up a DH yellow cake mix (not the one that calls for a
stick of butter, but I'll use melted butter in it instead of oil) for
the recipe (making later this afternoon for Saturday morning) and
paid 88 cents for it.

it seems to me that there was trouble with this recipe in the UK
before...Any decent brand of a white birthday cake kinda mix that makes 2
9 inch layers will work. Or cut it in half if all you have is 1 layer
pkgs. Up here in Canada it is difficult to fine yellow cake mix so I use
white. Seems the difference is mostly using egg yolks.

--
-Alan

Oh pshaw, on Thu 08 Jun 2006 08:14:45p, Mr Libido Incognito meant to say...

Quoted message said:

Melba's Jammin' wrote on 08 Jun 2006 in rec.food.cooking

Quoted message said:

In article <[email hidden]>,

Sarah said:

"Melba's Jammin'" <[email hidden]> wrote in
message
> I like the Duncan Hines butter cake mix that has you add a stick
> of butter (I think -- haven't made it in a while). If your 9x13
> pan isn't at least 2-1/2" deep, don't use all the batter - remove
> about 1/2 cup. This can overflow in a pan that's only 2" deep.
> (5/2/2005)

Quoted message said:

I've found a site in the UK that sells Duncan Hines cake mix, but
it's £3.50 a mix plus delivery, does this seem expensive to you, (it
appears a little bit on the dear side to me).
What do you think? How much does it retail for in the US?

Sarah

I just picked up a DH yellow cake mix (not the one that calls for a
stick of butter, but I'll use melted butter in it instead of oil) for
the recipe (making later this afternoon for Saturday morning) and
paid 88 cents for it.

it seems to me that there was trouble with this recipe in the UK
before...Any decent brand of a white birthday cake kinda mix that makes 2
9 inch layers will work. Or cut it in half if all you have is 1 layer
pkgs. Up here in Canada it is difficult to fine yellow cake mix so I use
white. Seems the difference is mostly using egg yolks.

I have used whole eggs in white cake mix with no problem.

--
Wayne Boatwright @¿@¬
_____________________

Sarah said:

I've found a site in the UK that sells Duncan Hines cake mix, but it's £3.50
a mix plus delivery, does this seem expensive to you, (it appears a little
bit on the dear side to me).
What do you think? How much does it retail for in the US?

Sarah

88¢, last time I bought one. Sometimes on sale for 79¢.

I wonder if the recipe would work with made-from-scratch yellow cake
batter rather than a mix? I can't think of any reason it wouldn't work.

Just look for a basic "layer cake" recipe. The plainer, the better.

Best regards,
Bob

In article <[email hidden]>,

Squeezeweasel said:

Quoted message said:

Just make a plain yellow cake.

Problem is, in the UK, a 'yellow cake' isn't something that exists in
the vernacular. We've got sponge cakes, Victoria sponges, Madeira
cakes, and God knows what else...but in years of baking from scratch
from British cookery books, I've yet to come across anything describing
itself as 'yellow', or anything that's sufficiently close to the crumb
and flavour of a US boxed yellow cake mix. Something to do with the
flour type, I think (I've had very different results cooking with US
flour), and it's also very heavy on the vanilla essence.

I've experimented a lot with this recipe, and it's my sad conclusion
that a boxed cake mix is essential if you want it to be the very best
it can.

--
www.gastronomydomine.com

Here's from an old Pillsbury cook book -- a shower gift when I married
40 years ago. Instead of using two rounds, use one 9x13x 2-1/2 or 3.
Check the r.f.c. FAQ file for conversion info - I'm not up for doing it
myself.

Yellow Butter Cake - a scratch cake to use in the Rhubarb Custard Cake
dessert

2-2/3 cups sifted cake flour
2-1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter
1-3/4 cups sugar
3 eggs
1 cup milk (whole or 2%)
1-1/2 tsp vanilla extract

Preheat oven to 350 deg F.
Grease and flour bottoms of two nine-inch layer pans. Sift flour with
baking powder and salt. Cream butter in large mixing bowl. Gradually
add sugar; cream at high speed of mixer until light and fluffy. At
medium speed add eggs, one at a time, beating well after each. At low
speed blend in sifted dry ingredients alternately with milk and vanilla
extract, beginning and ending the dry ingredients. Mix well after each
addition. Pour batter into pans. Bake at 350 deg F for 35-40 minutes
until cake is golden brown and springs back when lightly touched in
center. Cool 15 minutes before removing from pans.
--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin said:

In article <[email hidden]>,

Squeezeweasel said:

Quoted message said:

Just make a plain yellow cake.

Problem is, in the UK, a 'yellow cake' isn't something that exists in
the vernacular. We've got sponge cakes, Victoria sponges, Madeira
cakes, and God knows what else...but in years of baking from scratch
from British cookery books, I've yet to come across anything describing
itself as 'yellow', or anything that's sufficiently close to the crumb
and flavour of a US boxed yellow cake mix. Something to do with the
flour type, I think (I've had very different results cooking with US
flour), and it's also very heavy on the vanilla essence.

I've experimented a lot with this recipe, and it's my sad conclusion
that a boxed cake mix is essential if you want it to be the very best
it can.

--
www.gastronomydomine.com

Here's from an old Pillsbury cook book -- a shower gift when I married
40 years ago. Instead of using two rounds, use one 9x13x 2-1/2 or 3.
Check the r.f.c. FAQ file for conversion info - I'm not up for doing it
myself.

Yellow Butter Cake - a scratch cake to use in the Rhubarb Custard Cake
dessert

2-2/3 cups sifted cake flour
2-1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter
1-3/4 cups sugar
3 eggs
1 cup milk (whole or 2%)
1-1/2 tsp vanilla extract

Preheat oven to 350 deg F.
Grease and flour bottoms of two nine-inch layer pans. Sift flour with
baking powder and salt. Cream butter in large mixing bowl. Gradually
add sugar; cream at high speed of mixer until light and fluffy. At
medium speed add eggs, one at a time, beating well after each. At low
speed blend in sifted dry ingredients alternately with milk and vanilla
extract, beginning and ending the dry ingredients. Mix well after each
addition. Pour batter into pans. Bake at 350 deg F for 35-40 minutes
until cake is golden brown and springs back when lightly touched in
center. Cool 15 minutes before removing from pans.
--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

Brilliant! Thanks so much - this weekend's baking is now planned. Do
you have any idea what is meant by 'cake flour'? In the UK we have
three basic kinds; strong bread flour (which obviously isn't it), plain
flour and self-raising flour.

Squeezeweasel said:

Melba's Jammin said:

In article <[email hidden]>,

Squeezeweasel said:

> Just make a plain yellow cake.
Problem is, in the UK, a 'yellow cake' isn't something that exists in
the vernacular. We've got sponge cakes, Victoria sponges, Madeira
cakes, and God knows what else...but in years of baking from scratch
from British cookery books, I've yet to come across anything describing
itself as 'yellow', or anything that's sufficiently close to the crumb
and flavour of a US boxed yellow cake mix. Something to do with the
flour type, I think (I've had very different results cooking with US
flour), and it's also very heavy on the vanilla essence.

I've experimented a lot with this recipe, and it's my sad conclusion
that a boxed cake mix is essential if you want it to be the very best
it can.

--
www.gastronomydomine.com

Here's from an old Pillsbury cook book -- a shower gift when I married
40 years ago. Instead of using two rounds, use one 9x13x 2-1/2 or 3.
Check the r.f.c. FAQ file for conversion info - I'm not up for doing it
myself.

Yellow Butter Cake - a scratch cake to use in the Rhubarb Custard Cake
dessert

2-2/3 cups sifted cake flour
2-1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter
1-3/4 cups sugar
3 eggs
1 cup milk (whole or 2%)
1-1/2 tsp vanilla extract

Preheat oven to 350 deg F.
Grease and flour bottoms of two nine-inch layer pans. Sift flour with
baking powder and salt. Cream butter in large mixing bowl. Gradually
add sugar; cream at high speed of mixer until light and fluffy. At
medium speed add eggs, one at a time, beating well after each. At low
speed blend in sifted dry ingredients alternately with milk and vanilla
extract, beginning and ending the dry ingredients. Mix well after each
addition. Pour batter into pans. Bake at 350 deg F for 35-40 minutes
until cake is golden brown and springs back when lightly touched in
center. Cool 15 minutes before removing from pans.
--
-Barb
<http://jamlady.eboard.com> Updated 5/29/2006, What They Did For Love
"If it's not worth doing to excess, it's not worth doing at all."

Brilliant! Thanks so much - this weekend's baking is now planned. Do
you have any idea what is meant by 'cake flour'? In the UK we have
three basic kinds; strong bread flour (which obviously isn't it), plain
flour and self-raising flour.

Use the plain flour.

If this was a more delicate cake, you'd substitute cornstarch for a
small amount of the plain flour to make cake flour. You can probably
find the details in a substitution chart somewhere.

A 3-egg cake sounds kind of rich and substantial compared to a box cake.
I'd think you would want something lighter if a box cake mix is the
gold standard for this. I was looking at 2-egg cake recipes yesterday
and wondering if they would work or if they were too "cakey".

Best regards,
Bob