Tuesday, October 28, 2008

Amazing flourless chocolate cake!


Hi there,

The first time I had a flour less chocolate cake I was at the Cliff Restaurant in San Fransisco, Ca. Being a baker I thought;" This is going to taste like a truffle!"
Well I was wrong. It was a delicious cake. Moist and velvety worth the expensive price tag, well almost, of $7.50 per slice. Ouch! In 1991 that was outrageous.

Well, I have a treat for you. From Chefs.com http://www.chefs.com
Please find the time to make this it is delicious!

The Ultimate Flour less Chocolate Cake


Prep Time: 60 Minutes Cook Time: 60 Minutes Total Time: 120 Minutes

Ingredients:
10 oz. semisweet chocolate, coarsely chopped
2 oz. bittersweet chocolate, coarsely chopped
1-1/2 cups granulated sugar
1-1/2 tsp. instant coffee granules
3/4 cup boiling water
3/4 lb. unsalted butter, softened
6 large eggs, at room temperature
1 Tbsp. vanilla extract

Coulis
3/4 lb. frozen unsweetened raspberries
1/2 cup granulated sugar
1 Tbsp. Chambord or other raspberry liqueur (optional)

Whipped topping
1-1/2 cups heavy cream
1 Tbsp. plus 2 tsps. granulated sugar
1-1/2 tsps. vanilla extract

1/4 lb. fresh raspberries (optional), for garnish

Instructions: Cake
Position a rack in the center of the oven and preheat to temperature 350°F.
Butter the bottom and sides of a deep 9 inch round spring form pan.
Line the bottom of the pan with a round of parchment or waxed paper and butter the paper.
In a food processor, fitted with the metal blade, process the chocolates, sugar and coffee 15-20 seconds until finely ground. With the motor of the food processor running, pour the boiling water through the feed tube. Process 10-15 seconds, until the chocolate is completely melted. Using a spatula, scrape down the sides of the work bowl.
Add butter and process about 5 seconds, or until incorporated.
Add eggs and vanilla and process about 5 seconds, just until the mixture is smooth and creamy. Scrape chocolate batter into prepared pan and smooth top with a rubber spatula.
Bake 55-60 minutes, until edges of cake are puffy and center is just set.
Cool cake in pan set on a wire rack 30 minutes.
Cover and refrigerate at least 3 hours, or until ready to serve.

Raspberry coulis

Combine frozen raspberries and sugar in a saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until sugar is completely dissolved and berries are soft. Do not let mixture boil.
Strain raspberry mixture through a fine-meshed sieve into a bowl. Stir in raspberry liqueur. Cover and refrigerate.

Presentation:
Run a thin-bladed knife around edge of cake to loosen it from sides of spring form pan. Remove side of spring form pan. Invert cake onto a serving plate. Peel off paper. Refrigerate cake while you prepare whipped cream.


In a chilled large bowl, using a hand-held electric mixer set at medium speed, beat cream with sugar and vanilla just until stiff peaks begin to form.
Using an offset metal cake spatula, spread a thin even layer of whipped cream over top of chocolate cake. Fill a pastry bag fitted with a star tip (such as Ateco 6) with remaining whipped cream. Completely cover top of cake with whipped cream rosettes.

To serve, drizzle some of raspberry coulis onto each dessert plate.
With a sharp thin-bladed knife, slice cake, wiping blade clean between each slice. Place slices on dessert plates, and garnish with fresh raspberries if desired.Yummy!
(Serves 10)

Monday, October 27, 2008

The world's most expensive chocolate chip cookie!



Hi there,
I was sent a recipe today for the most expensive chocolate chip cookies in the world. The story goes: A woman and her daughter was having lunch at Neiman Marcus and for dessert they had cookies. The woman liked them so much,she asked the waitress for the recipe. The waitress politely responded that she couldn't give her the recipe,but for a mere two-fifty it could be hers. So the woman agreed to purchase the recipe. One month later, after reading her credit card statement she realized the store charged her two hundred and fifty dollars for the recipe. She immediately called Neiman Marcus, but they refused to refund her money. The price was correct and no matter how the waitress relayed it to her, the price was firm.

The woman was very upset and set out on a campaign to distribute the cookie recipe to whomever wanted it. No one would have to pay for that recipe again.

OK, now that is one story. I came into possession of this recipe many years ago. I lived in Boston, MA at the time. The store mentioned in that campaign was Jordan Marsh Company. A very nice department store, Downtown Boston. So, no matter who came into possession first, or if it is even the most expensive cookie recipe in the world,I can tell you this. It is expensive to make. But it is worth it. You will not find a better cookie recipe anywhere.

So, I have decided to make these cookies for my Soldier, Sp. Stanhope Nicholas Clay, who is stationed in Iraq. He is certainly worth it.

I am also going to share it with you. And please feel free to give it to as many people as you wish.
The Most expensive cookie in the world. Or at least that is what is said.

NEIMAN-MARCUS (or Jordan Marsh) COOKIES
(Recipe may be halved)

2 cups butter 24 oz. Chocolate chips
4 cups flour 2 cups brown sugar
2 tsp. baking Soda 1 tsp. Salt
2 cups sugar 1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal 4 eggs
2 tsp. Baking powder 2 tsp. pure Vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, baking soda Add chocolate chips, Hershey bar, and nuts.
Scoop with table spoon. Roll into balls, and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Do not over bake.
Makes 112 cookies.

Sunday, October 26, 2008

Pirate Cakes! The Mistress of Cakes:

The Mistress of Cakes: Pirate Cakes!

Hi there,

I have found a cake site that I am sure you will all enjoy. Take a peek. I know you will agree.

Please vote for me? I am making a plea! Somewhat of a whine? Yes!


Hi there,
As I posted last week, I was nominated at "Divine Caroline" for an award! I am so pleased. But hardly being voted for!!! Sad, but true! So I am whining now! Please, Please, Please, click on the badge and vote for me. It will only take a minute. It is a great site also. You will enjoy it. Join, get a page of your own. You will like it, I know. I have voted for anyone of you who has asked. So return the favor or build some good karma for the future awards that you will be nomintated for. Thank you. Thank you. Thank you. I will stop whining now!

http://www.divinecaroline.com/awards/1270-all-about-cakes

Saturday, October 25, 2008

How to feed a teenager.A little different direction today!



Hi there,
Today I am going to do a different post. A combination Mommy Blog/Healthy Eating/And how to get your teenager to eat post!

Last night, I was working at my computer at about 9:00 pm and my 16 year old daughter told me she was SO hungry. Well, of course, that means either she wants me to make something for her or she thinks there is nothing in the house that is good to eat! If you have a teenager, or have raised one, you know what I am talking about. So I started the ritual.
Me: What do you want?
Sara: I don't know!
Me:Do you want me to fix something for you?
Sara: NO!
Me:Have a sandwich.
Sara: You know I don't eat bread, or lunch meats, or tuna!
Me:Have some soup.
Sara:Too much fat! etc.,etc,etc.

So, I suggested a nice breast of chicken, skinless of course and a veggie.
Sara: OH, MOM. I don't want to wait that long. I am starving.

Well, all I need is a challenge and I am off.

I proceeded to the kitchen. Removed a chicken breast from the freezer. Some fresh green peppers that were harvested from our garden. And a small white potato. I defrosted the chicken, seasoned it with lemon pepper, put it in a hot skillet with some olive oil and grilled it. Popped the potato in the Micro for 7 minutes and added the green peppers to the skillet. In about 12 minutes I had a wonderful healthy dinner for my teenager who doesn't ever want to admit she is hungry. So I take every opportunity to full fill her cravings. She was delighted to say the least.
Now I am not promoting spoiling your children with a fresh homemade meal at 9:00 pm very often. The point I would like to make is that you can serve your family a wonderfully prepared meal, quicker than a frozen pizza. And make a teenager think you are SUPERMOM!!!!!!Because that definitely doesn't happen often.

Wednesday, October 22, 2008

Wordless Wednesday Cake Style! My first!!!!!

Hi there,

I noticed while visiting other sites that alot of bloggers do a "Wordless Wednesday".
Well, I decided to start the tradition myself. So here we go. My first "Wordless Wednesday".

WHAT MORE COULD AN EIGHT YEAR OLD BOY WANT FOR HIS BIRTHDAY? A ROSE CAKE AND A BONFIRE" AWESOME! This is my 8 year old grandson, Brandon.




Monday, October 20, 2008

I am getting ready to bake for another soldier!!!!




Hi from:,

Operation baking Gals. My new team name is SugarbakerzSweeties.
I would like you to meet the soldier that I am baking for in Round #4. This round I am working with Lori at http://www.sugarbakerzsweeties.blogspot.com/



The team SugarBakerz Sweeties for Round 4 has adopted Specialist Clay Stanhope. Clay was born (7/9/88) and raised in Dothan, Alabama. Clay has 2 older brothers. His interests include cars, mechanics, video games, and FOOD (according to his aunt)! Clay has been in the army for 2 years now, and his unit is home based in Ft. Hood, Texas. The unit is currently deployed to the Gulf.

Thanks to all who have joined the team, and to all of my future teammates.. lets get baking!!! God Bless America!!!!

The mail out begins October 31 and ends on November 9th.
For more info check out the Home blog: http://www.operationbakinggals.blogspot.com

Sunday, October 19, 2008

To sift or not to sift? That is the question!!!


Hi there,

Today I decided to let you in on a truly wonderful, time saving tip regarding sifting your powdered sugar. DON'T. In all icing recipes you will find next to the measurement for powdered sugar, in parenthesis, the word (sifted). Well I am here to tell you that I learned along time ago that this is a true waste of time. If you will look on any package you will notice printed on it is 10X powered sugar. This means that the company has already been so diligent to sift the sugar for us ten times. There is no reason whatsoever for us to have to do it again. The packaging today is much better than it was years ago. And the process has also been improved. The most you need to do is to place your sugar in your large mixing bowl, and with your wire whisk, fluff it up. This will break up any clumps and you are ready to go.

Below is Wilton's( www.wiltons.com) butter cream icing recipe. Try it out my way and see the difference:

Place your sugar in the mixing bowl and fluff with wire whisk.

Place your butter in the mixer whip
Add your shortening and whip till fluffy
Slowly add your milk and vanilla
Beat until fluffy
Turn down the mixer to med speed. The faster you blend, the more bubbles in the icing you will have.
Now add your sugar(unsifted)slowly to the mixer. Keep clearing the sides of the bowl.
After all the sugar has been added, let the mixer run for about 3 minutes. Keep clearing the sides of the bowl and bringing the icing from the bottom of the bowl to the top by using your spatula.
The results will amaze you! You will have a light, bubble free icing. Easier to frost your cake or cupcakes.

Thursday, October 16, 2008

The basket cake revealed!

Hi there,

I am going to revisit one of my posts from August 8th. "Cakes for Company". I finally made one for one of my special customers. I couldn't think of a nicer way to say "Thank You" for being such a wonderful friend and loyal customer.

I hope you like it. I did make some changes from the cakes my grandmother used to do for us. I made chocolate icing and put a harvest flair on it by using artificial "mini" goards that I bought at "Michael's Crafts". http://michaelcrafts.com/

You can decorate this cake for any season.

*Make it into a valentine gift by using red hearts and sweeties candy, with a red polka dot ribbon.
*Easter basket filled with coconut tinted green for grass and lots of Easter goodies. You can think of more than just a chocolate bunny can't you? Multi colored pastel ribbons.
*Mother's day basket with fresh flowers, silk or icing roses. Silk ribbons.
*Sweet 16 basket for that special girl. Filled with sugar treats. Lollipops and Roses. Wide pink plaid ribbon.
**Father's day, filled with candy golfballs, baseball, footballs.You get the idea. All of which can be purchases at a party retail store like IParty. www.iparty.com
*4th of July filled with blueberries and tiny American flags.
*Labor day....filled with strawberries
*Halloween, wrap it in bright orange and black ribbon and fill it with candy corn and sugar pumkins.
*Thanksgiving.....copy the one below. Or add your own touches. Fall leaves and apples.
*Christmas. Wrap it in red and green and put sugar trees and candy canes.

As you can see the ideas are endless. Let me know if you try this and send me a picture. My grandmother would be proud of me I think. And it makes me feel goood to see the cake again. It brought back great memories.

Wednesday, October 15, 2008

My blog has been nominated for an award!

Hi there,

I am so excited! My sister Lori, over at http://www.lori-recoveringstrokesurvivor.blogspot.com has nominated my blog for best food blog at

I happen to be a member of DivineCaroline; it is a great site.

Thanks Lori. I love you very much.

Please click on the widget and vote for me? Pleeeese? I would love it if you did.

Tuesday, October 14, 2008

Decadent Chocolate Truffle Icing


Hi there,
What an elegant way to ice a cake! Dark chocolate truffle icing!

I cannot tell you how wonderful this is on a rich dark chocolate cake. It you want to impress the entire family, or maybe just one in particular, this is the next cake you have to make.

Cake:

2 TB butter, melted
1 1/2 cup sugar
1 1/2 cup thick sour cream
4 tsp pure vanilla extract(use a very good quality vanilla)
Scant 2-1/4 cups unbleached flour or cake flour
1/2 cup unsweetened cocoa (use a good quality brand)
1 1/2 tsp baking soda
1/2 tsp salt
4 x eggs
Directions for cake:
*Melt butter
*Blend in sugar
*Add sour cream
*Beat eggs until frothy
* Add eggs to wet ingredients
*Add Vanilla
* In a separate bowl: Mix all dry ingredients together
Add dry ingredients gradually to wet ingredients until incorporated
Place in greased and floured 10" cake pan
Bake for 45 minutes. Cake is done when center springs back to touch.


Truffle Frosting:
1 cup sugar
1 cup heavy cream
4 oz unsweetened chocolate, broken into small pieces or run through food processor
1/4 lb unsalted butter (8 tablespoons)
pinch of salt
1 TB vanilla extract


• Truffle Frosting:
Place sugar and cream in a heavy, medium-sized saucepan and bring mixture to a boil. Reduce to a simmer and cook for 8 minutes. Remove from heat and add chocolate and butter, cut into little pieces. Mix well.
• When chocolate and butter are completely melted, add pinch of salt and vanilla extract. Place in refrigerator until mixture has cooled. Beat with a whisk until frosting is the right consistency for frosting the cake.

When done icing put a couple of flower petals or holiday accents. You are going to love it.

Sunday, October 12, 2008

Zachary has received some of his packages!


Hi there,

Well we heard from Zachary Sain's Grandmother. I have posted the note. I am so happy that the boxes arrived. Boy that was fast. I don't know if all of them have been delivered, but he said he got quite a few. I can't wait to do this again. It makes a soul feel good!

http://www.baking4troops.blogspot.com

Saturday, October 11, 2008

You will find me at a giveaway every time!

Hi there,

Today I found a great website! I am usually blogsurfing for cakes sites, but I found this one and it is really good. The name is "Keeper of the Cheerios". It is very creative and has a great deal of information in it.

Right now she is having a give a way for some Halloween decorations for cupcakes. I am not really into cup cakes, but I sure wouldn't mind winning these items. Perhaps you would like to throw in your hat.

Go to: www.keeperofthecheerios.com and check it out. The random drawing is soon so don't dilly dally.

Bye for now....Keep baking! DCRose
Keeper of the Cheerios

Thursday, October 9, 2008

Christmas recipes. What a treasure I have found!

Hi there,

Wow, have I got a treat for you! My cousin sent me an email today with the most wonderful list of recipes for the upcoming Holiday Season. I can't believe all the different recipes on this one site. Of course the email had a direct link to each recipe clicked from the name, but I could not figure how to transfer the code to my blog. So I apologize for this techno error. But it is a must visit to : http://www.northpole.com/Kitchen/

And of course it is located at Santa's Workshop!!!! I love it.

I will try a few and blog on the results. I hope that some of you will do the same and let me know how they come out. Check out the names!! They are awesome!!!!]


'Night Before Christmas' Coffee Cake
'Real New York Style' Cheesecake Supreme
A Cake That's Fit For A Queen
Amaretto Italian Sour Cream Cake
Amazing Tropical Fruit Cake
Apple and Nut Cake
Apple Cake Apple Cake
Apple Sauce Cake
Applesauce Fruitcake
Apricot Nectar Pound Cake
Baby Cheescakes Baby Cheesecakes
Banana Cake
Barron Family Cheesecake
Baumtorte (Tree Cake)
Becky's Pumpkin Cupcakes
Blueberry Swirl Cheesecake
Blueberry Swirl Cheesecake
Broken Angel Cake With Chocolate Chips
Candied Fruit Cake
Carmel Coffee Cake
Carrot Cake with Hot Glaze
Carrot-Pineapple Cake
Cherry Cake
Cherry Cake Sauce
Cherry Cheesecake Cups
Cherry-Pineapple Dump Cake
Chocolate Angel Food
Chocolate Browny Cake
Chocolate Chip Muffins
Chocolate Cookie Sheet Cake
Chocolat e Éclair Cake
Chocolate Ice Box Dessert
Chocolate Logs
Chocolate Lovers Heaven Triple Threat Chocolate Di
Chocolate Sheet Cake
Chocolate welington fudge pudding
Chocolate, Chocolate, Chocolate Chip Cake
Christmas Cake
Christmas choclate cake
Christmas Mixed Glace Fruit Loaf
Christmas-Comes-But-Once-A-Year-Chocolate Cake
Cinnamon Morning Delight
Coca-Cola Cake
Coconut Cake
Cookie Pizza
Cream Cheese Icing
Cream Cheese Pound Cake
Cream Puff Cake
Creamy Chocolate Cupcakes
Creamy Chocolate Layered Cake
Decadent Chocolate Cake
Decadent Fudge Cake
Deluxe Chocolate Marshmallow Bars
Dream Cake
Dreamcicle Cake
Drizzle Cake
Earthquake Cake
Easy Cocoa Snack Cake
Easy Coconut Cake
Éclair Cake
Edie Ching's Cherry Cheesecake
Eggnog Cake
Extra Moist Coconut Cakes
Festive Pumpkin Gingerbread
Flower Garden Cake
Fruit Cake
Fruit Cocktail Cake
German Chocolate Upside-Down Cake
Golden Bacardi Rum Cake
Gooey Butter Cake
Gum drop cake
Heavenly Pecan Cake
Hedge Hog Cake
Holiday Cake
Holiday Poke Cake
Holiday Rum Cake
Honey Bun Cake
Honey Cake
Hot Fudge Pudding Cake
Hummingbird Cake
Ice-Cream Chocolate Roll
Jewish Apple Cake
Johnny Appleseed Cake
Lemon Cake
Lemon Poppyseed Cakes
Lemon Pound Cake
Linda's Yule Log
Mama's Homemade Banana Cake
Mandy's Cake
Microwave Scottish Pudding
Mini Fruitcakes
Miniature Cheesecakes
Mississippi Fudge Cake
Mississippi Mud
Mock Lemon Meringue Cake
Neiman Marcus Cake
=0 A No Bake Fruit Cake
Norwegian Gold Cake
Oatmeal Chocolate Chip Cake
Old Fashion Pound Cake
Old Fashioned Light Fruitcake
Orange Date-Nut Cake
Orange Slice Cake
Oreo Cheesecake
Peanut-Topped Devil's Food
Pecan Icing
Pennsylvania Dutch Pastry
Pineapple Heaven
Plum-Nut Cake
P ound Cake Pound Cake
Pumpkin Cake Roll
Pumpkin Cheesecake
Pumpkin log
Pumpkin Nut Roll
Pumpkin Pie Cake
Pumpkin Roll
Red Velvet Cake
Reese`s white cake
Reese's Brownie Cupcakes
Refrigerator Chocolate Cheesecake
Russian Tea Cakes
Russian Teacakes
Santa's Breakfast Cake
Self-Filled Cupcakes
Shirley's Chocolate Sheet Cake
Sour Cream Coffee Cake
Sour Cream Pound Cake
Southern Apple Cake
Swedish Nut Cake
Tiny Christmas Fruitcakes
Toll House Carrot Cake
Triple Chocolate Torte
Turtle Bars
Turtle Cake
Warcake
Watergate Cake
White Christmas Loaf
World War I Cake
World War II Cake

Someone spent alot of time getting these linked. I wish I new who it was. I am sending a Thank YOu out to them just the same. If you want to send me your email I will send you the actual email. No problem!

Wednesday, October 8, 2008

Off to Iraq my cookies do fly!



Well, I completed my first goodie package for my soldier, Zachary, over in Iraq. It was a really great experience and gave me such a feeling of compassion and self respect. Not because it was such a big deal, but because I knew that he would know that 15 women, all strangers, were thinking of him at the same time. And just wanted to do one thing! Make him feel better and a little less home-sick. I truly hope this is what was accomplished and I can't wait until I get to do this in round #4.




Putting the package together was in itself kind of fun. I went shoppig and with one thing in mind. Hot, dessert, sandy, blistering sun. With all those adjetives in mind, I purchased some very useful and tasty items for him. The boxes from the Post Office are quite small so it is limiting what you can put in them. But I sqeezed as much as I could in the box. Oh yes, I did bake....Choco-chunch Cookies. I hope they arrive in good condition.





Thanks for listening. And oh please say a prayer for all our service people keeping us safe from harm. God Bless them and keep them safe!

Sunday, October 5, 2008

Very simple, very impressive cake design for the builder in your life!



Today I am going to show you how to make a very interesting, very impressive looking cake that is really very simple to do. When it is finished, you will get more kudos than you can imagine.

The cake is designed for a the handy man, home contractor, or professional builder.

Here's what you will need"

1. 2 Cakes:one 9x11, one 11x15: Flavor of choice, half vanilla/half chocolate is what I used.
2. 11x15 covered cake board
3. butter cream icing. Colored tan. Enough to cover half sheet cake.
4. Brown food coloring
5. Wood grain tool. Available at Lowe's, Home depot, hardware store ($4.00)
6. Unfinished wood items (prices start at $1.00 per item, found at Michael's) Add as many as you like.
7. The tools came from Toys'r'us. Front of the door in the dollar items.
8. Birthday candles....I got these as Stop'n'Shop.

*Cover your board, and at this point I suggest you print out a copy of this cake and use it for a guide.
* The smaller cake is the base cake. Board and ice this cake
* Using the wood graining tool: Paint the tool with the brown food coloring and following the directions on the package. Gently move your tool along the iced cake, creating the look of grain wood. Do this across the top and the two longest side. At two end side, put some brown icing on your spatula and dab it on so that it looks like the wood is cut.
* Cut strips of cake from the other cake 3" wide and various lengths.
* Each piece that you place on the cake needs to be iced first. No need to ice the bottom of the pieces. After you ice them, place them on the cake and then do the faux finishing with the tool again. Make a impression at 1" distance on the sides to make it look like three pieces of wood stacked together.
Be sure that the cake pieces are stabilized by other pieces underneath them.
*Touch up any spots you might have touched during the building process.
*Place the wood decorations on the cake, add the candles, write the birthday greeting and you are done!!!!!!

Thursday, October 2, 2008

The art of greasing your pans!

Is it an art? Oh, yes it is. How many times have you baked and found that when you turned out your cake, some of it was stuck to the pan? Well I have a very simple and delicious way to stop that from happening ever again. I am sure that up to now you have always used butter or Crisco shortening to grease your pans. But have you tried Butter Crisco? If you have you know what I am saying is true. Using Butter Crisco has more benefits than using butter and it tastes like butter.

*Application is easier than butter
*More even baking....always comes out golden
*Does not burn and leave an aftertaste like butter.
*Taste much better than regular Crisco


So when applying use a plastic bristle pastry brush. Avoid natural bristle pastry brushes unless you buy a really good quality one because the bristles come out while greasing the pans. Brush the shortening evenly over the bottom and sides. Avoid over-greasing the corners, otherwise you end up with more flour than necessary in the corners and the batter doesn't fill in the corners. Dust very lightly, shake out excess flour. Perfect every time!

So keep the butter in your cake and in your icing and try using Butter Crisco for your greasing needs.

Wednesday, October 1, 2008

Team Baking For Our Troops



I am officially on the list of bakers. I am so excited! Please click on the link below to check out the profile of the soldier that I am baking for. Sigh! He is only 19 years old and in Iraq fighting for the cause! Babies in a grown up world. Grown up before their time.

http://operationbakinggals.blogspot.com/2008/09/team-baking-for-our-troops.html

If you can't find it on my blog use Google Search

ALL ABOUT CAKES disclosure policy

This policy is valid from 29 October 2009

All About Cakes.

This blog is a personal blog written and edited by me. For questions about this blog, please contact DCRose @ rosieg47@gmail.com.

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