...and I mean stiff as in doesn't mush when sliced. Although a loaded cake sounds good, some of the consumers will be under aged.
I had been using the one on the back of the cream cheese package-new york style, but it is a bear to slice and I end up passing out globs of mush. I'd do better with a spoon than a knife. It's always GOOD, just not attractively presented.
I am okay with sugar and high fat. It is a special treat and not a staple.
how do the stores make it so that it slices? maybe I just need to get it almost frozen first?
there is one in the BYC cook book -'cheese cake with pastry crust', have any of you tried that?
Ingredients are expensive for me right now, and I am cautious about trying something new.
Any comments or ideas will be appreciated!
thanks so much.
He loved his birthday cake! It cut well and was wonderful. He said,"m-m-m-MMM!" and my son said it was"delightful!
Oh, and he did not see his shadow this morning, so it will only be another eight weeks of winter in Pa.
I had been using the one on the back of the cream cheese package-new york style, but it is a bear to slice and I end up passing out globs of mush. I'd do better with a spoon than a knife. It's always GOOD, just not attractively presented.
I am okay with sugar and high fat. It is a special treat and not a staple.
how do the stores make it so that it slices? maybe I just need to get it almost frozen first?
there is one in the BYC cook book -'cheese cake with pastry crust', have any of you tried that?
Ingredients are expensive for me right now, and I am cautious about trying something new.
Any comments or ideas will be appreciated!
thanks so much.
He loved his birthday cake! It cut well and was wonderful. He said,"m-m-m-MMM!" and my son said it was"delightful!
Oh, and he did not see his shadow this morning, so it will only be another eight weeks of winter in Pa.
Last edited:
