Comments on: in the kitchen with: amy butler http://www.designspongeonline.com/2009/01/in-the-kitchen-with-amy-butler.html?utm_source=rss&utm_medium=rss&utm_campaign=in-the-kitchen-with-amy-butler Your home for all things Design. Home Tours, DIY Project, City Guides, Shopping Guides, Before & Afters and much more Sat, 21 Nov 2009 15:11:53 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: Katrinahttp://www.designspongeonline.com/2009/01/in-the-kitchen-with-amy-butler.html/comment-page-2#comment-111248 Katrina Mon, 28 Sep 2009 14:04:17 +0000 http://www.designspongeonline.com/?p=16764#comment-111248 I made red velvet cup cakes for a family gathering as there were several childeren included. I used an old fashioned boiled iceing instead. It was great, fluffy and very white. The kids loved it. I made red velvet cup cakes for a family gathering as there were several childeren included. I used an old fashioned boiled iceing instead. It was great, fluffy and very white. The kids loved it.

]]> By: mariehttp://www.designspongeonline.com/2009/01/in-the-kitchen-with-amy-butler.html/comment-page-2#comment-104280 marie Mon, 24 Aug 2009 05:57:44 +0000 http://www.designspongeonline.com/?p=16764#comment-104280 This is the red velvet cake recipe that my mom made. We bake it for everyones birthday...it is our tradition. This is the only recipe that is original because of the frosting. The cake has such a delicate flavor that this is the only frosting that compliments and doesn't over power it like the cream cheese frosting do. It's nice to see this recipe again. Fond memories. This is the red velvet cake recipe that my mom made. We bake it for everyones birthday…it is our tradition. This is the only recipe that is original because of the frosting. The cake has such a delicate flavor that this is the only frosting that compliments and doesn’t over power it like the cream cheese frosting do. It’s nice to see this recipe again. Fond memories.

]]> By: Niklahttp://www.designspongeonline.com/2009/01/in-the-kitchen-with-amy-butler.html/comment-page-2#comment-97713 Nikla Thu, 06 Aug 2009 02:09:33 +0000 http://www.designspongeonline.com/?p=16764#comment-97713 That really is a great apron - does anyone know where to get this pattern? Is it one of Amy's?And the cupcakes are amazing too! I am making them for Australia's RSPCA Cupcake Day, fundraising for kittens and puppies. That really is a great apron – does anyone know where to get this pattern? Is it one of Amy’s?

And the cupcakes are amazing too! I am making them for Australia’s RSPCA Cupcake Day, fundraising for kittens and puppies.

]]> By: Samanthahttp://www.designspongeonline.com/2009/01/in-the-kitchen-with-amy-butler.html/comment-page-2#comment-89551 Samantha Thu, 02 Jul 2009 16:23:36 +0000 http://www.designspongeonline.com/?p=16764#comment-89551 Can you confirm this is regular sugar and not confectioners sugar, please? Can you confirm this is regular sugar and not confectioners sugar, please?

]]> By: Elizabethhttp://www.designspongeonline.com/2009/01/in-the-kitchen-with-amy-butler.html/comment-page-2#comment-84310 Elizabeth Tue, 02 Jun 2009 16:16:31 +0000 http://www.designspongeonline.com/?p=16764#comment-84310 thanks for printing the authentic icing recipe. The horrid cream cheese topping became popular after RVC recipes were spread nation-wide following the 1989 movie Steel Magnolias. Anyone lucky enough to have the heirloom recipe in their family would know better than to use it. Ruins the balance of this classic cake. thanks for printing the authentic icing recipe.
The horrid cream cheese topping became popular after RVC recipes were spread nation-wide following the 1989 movie Steel Magnolias.
Anyone lucky enough to have the heirloom recipe in their family would know better than to use it. Ruins the balance of this classic cake.

]]> By: Victoriahttp://www.designspongeonline.com/2009/01/in-the-kitchen-with-amy-butler.html/comment-page-2#comment-72179 Victoria Thu, 26 Mar 2009 05:20:30 +0000 http://www.designspongeonline.com/?p=16764#comment-72179 I just finished making these, and they turned out fine aside from my own mistakes. I didn't have enough food colouring (no effect on taste, just didn't look the best before I put icing on).My icing turned out alright. I think the trick is to let the milk and flour thicken up quite a bit over the heat. Mine had a nice consistency, although I got distracted and forgot the pan on high, so it has some little flour lumps in it. I hope no one will notice. But I whisked it really fast while it was thickening up and that seemed to work well. As for graininess, are you using fine granulated sugar? I didn't have any, but I imagine the icing would be better with it.I plan on making these again and doing things RIGHT, haha! I just finished making these, and they turned out fine aside from my own mistakes. I didn’t have enough food colouring (no effect on taste, just didn’t look the best before I put icing on).

My icing turned out alright. I think the trick is to let the milk and flour thicken up quite a bit over the heat. Mine had a nice consistency, although I got distracted and forgot the pan on high, so it has some little flour lumps in it. I hope no one will notice. But I whisked it really fast while it was thickening up and that seemed to work well.
As for graininess, are you using fine granulated sugar? I didn’t have any, but I imagine the icing would be better with it.

I plan on making these again and doing things RIGHT, haha!

]]> By: Louisehttp://www.designspongeonline.com/2009/01/in-the-kitchen-with-amy-butler.html/comment-page-2#comment-69018 Louise Sat, 07 Mar 2009 20:24:24 +0000 http://www.designspongeonline.com/?p=16764#comment-69018 For Easter with pink icing perhaps? For Easter with pink icing perhaps?

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