Comments on: in the kitchen with: sabra krock

By: Heather

Heather — Mon, 14 Sep 2009 04:14:01 +0000

Alright, I actually made these cakes this weekend for my Jane Austen Society Meeting. They were a big hit.
I too noticed the missing buttermilk, and due to no other option, I added it last. I did have a bit of toruble though. My apricots sank to the very bottom of the cake and made removing it from a metallic tart tin a bit harder.
Also, the ingredient list was quite pricy (mainly because I had so little on hand) but 8.99 a lb. for almond meal!!! Geez

By: uzma

uzma — Tue, 14 Jul 2009 13:52:26 +0000

GORGEOUS!!! food should look this beautiful.

By: Erin

Erin — Tue, 07 Jul 2009 19:13:01 +0000

The photograph had me – I could hardly wait to whip up a batch of my own and impress my sister family with ‘em. These were easy to make and (to my delight) looked just as pretty as those featured above. They taste like a cake version of a sugar cookie and I was hoping for something a little more complex I guess…they need some spice (ginger seems like an obvious pick…maybe some candied ginger on the top too?). One thing to note is that these need to be eaten pretty soon after they are made because the juice from the apricot continues to soak in after baking and makes the cake part increasingly soggy over the day.

By: ROOM design studio

ROOM design studio — Tue, 07 Jul 2009 08:56:48 +0000

No seriously! I cannot find better photography and better food than this!! this made my day!

By: Thea

Thea — Fri, 03 Jul 2009 12:21:09 +0000

gorgeous photography!

By: jamieofalltrades

jamieofalltrades — Mon, 29 Jun 2009 02:59:53 +0000

Impressive. These are the types of photos I strive to take.

By: Sabra

Sabra — Thu, 18 Jun 2009 03:50:29 +0000

Thanks so much everyone for your comments – you are inspiring!
Andrea: great catch. The buttermilk is the last thing to be added and incorporated – a typo on my part. Lisa: I found mine at NY Cake and Baking – I’m sure they are available elsewhere too.
Thanks again!