Comments for Comfortably Domestic

Comment on Because a Well Lubed Pan Needs a Cake: Zucchini Bundt Cake with Lemon Cream Glaze by comfortablydomestic

comfortablydomestic — Tue, 21 May 2013 16:22:43 +0000

I hear ya on the glaze. A Bundt cake just seems under-dressed without a good glaze. Zucchini cake could be a good test cake for your square tube pan.

Comment on Because a Well Lubed Pan Needs a Cake: Zucchini Bundt Cake with Lemon Cream Glaze by comfortablydomestic

comfortablydomestic — Tue, 21 May 2013 16:20:56 +0000

Fantastic! I sure hope she shares her cake with you, Amber.

Comment on The Only Other Frosting You’ll Ever Need: White Chocolate Buttercream by comfortablydomestic

comfortablydomestic — Tue, 21 May 2013 16:20:14 +0000

Good question, Lucy! Yes, you can color the frosting, provided you make it exactly as the recipe is written. Using white chocolate morsels or melts will result in waxy polka dots in the frosting, which will not hold color. In my opinion, food coloring leaves an aftertaste when used in quantities needed to achieve deep, rich colors. I would suggest using high quality gel colors for tinting your frosting. I use Americolor brand colors (available on Amazon,) because they blend beautifully, with minimal coloring required. Americolor also tends not to distort the flavor of the buttercream due to their quality, and because less is needed to achieve good color. That said, if you are choosing red as part of your rainbow, I’d go with Americolor No Taste Red. Reds are the worst for leaving an aftertaste, but the No Taste Red is a little better. Good luck!

Comment on Oh, Yeah. Chicken Pot Pie. by Two for You… | onceuponakaren

Two for You… | onceuponakaren — Tue, 21 May 2013 12:41:09 +0000

[…] making regular sized chicken pot pies are much easier than teeny tiny ones! I used the same recipe as I had used for the baby […]

Comment on Because a Well Lubed Pan Needs a Cake: Zucchini Bundt Cake with Lemon Cream Glaze by ambermarti

ambermarti — Tue, 21 May 2013 12:08:19 +0000

Wow! I’m sending this recipe to my mom who has a huge garden that will yield a ton of zucchini. I’m curious if you’ve ever tried chocolate zucchini cake with chocolate chips? That was one of my favorites growing up (still is)!

Comment on The Only Other Frosting You’ll Ever Need: White Chocolate Buttercream by Lucy

Lucy — Tue, 21 May 2013 10:11:06 +0000

I am making a butterfly rainbow cake for my daughters 3rd birthday and am planning to use this icing. I just have one question, can I use food colouring to colour the icing for the butterfly detail or will it destroy the flavour?

Comment on Because a Well Lubed Pan Needs a Cake: Zucchini Bundt Cake with Lemon Cream Glaze by Jeanne (NanaBread)

Jeanne (NanaBread) — Mon, 20 May 2013 20:11:50 +0000

Yum. Yum. And Yum. I haven’t had zucchini cake in I don’t know how long. This sounds fantastic. And I love how that perfectly browned crust formed on the top. That’s always my favorite part of any bundt cake. Oh, and the glaze. Gotta have a good glaze.

Comment on Because a Well Lubed Pan Needs a Cake: Zucchini Bundt Cake with Lemon Cream Glaze by comfortablydomestic

comfortablydomestic — Mon, 20 May 2013 18:25:58 +0000

Fantastic! You can even “cheat” and make the cake as a couple of loaves of quick bread, and leave off the glaze. But if you tell your boys I said so, I’ll deny it.

Comment on Because a Well Lubed Pan Needs a Cake: Zucchini Bundt Cake with Lemon Cream Glaze by monica

monica — Mon, 20 May 2013 18:21:05 +0000

YUM!! I am going through a big Zucchini phase–I can’t wait to try this one! That frosting looks delicious!! Thank you–

Comment on More Carameliciousness with Do-it-Yourself Dulce de Leche Coffee Creamer by Because a Well Lubed Pan Needs a Cake: Zucchini Bundt Cake with Lemon Cream Glaze | Comfortably Domestic

Mon, 20 May 2013 18:14:56 +0000

[…] with Lemon Cream Glaze is worth a week of garden-munching abstinence; its great for breakfast with a little coffee, or as a snack anytime of the […]