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Old 02-14-2008, 02:15 PM   #241
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Thanks and same to you!!
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Old 02-14-2008, 02:47 PM   #242
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I made this for me and my hubby today!!! It is much better after it's cold...YUMMY!! I can't remember who posted the recipe, but THANKS!!!









Enjoy your day!!
\


That is gorgeous! I wish I wasnt so lazy today or I'd make it for my honey.
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Old 02-14-2008, 02:48 PM   #243
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That turned out very pretty! It just looks so very fresh!
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Old 02-14-2008, 03:01 PM   #244
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Thanks ladies!! It was so yummy too! Cleo, thanks for mucking up the original recipe!
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Old 02-14-2008, 05:34 PM   #245
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OMG that cake is just gorgeous!! Happy Valentine's Day!!
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Old 02-14-2008, 05:50 PM   #246
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Renee! What did you do, what did you do!!!!!!

I want to make that same cake!!! Please tell me! LOL!

I would love to make one for my family and my mom and dad.

Please and Thank You Renee!
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Old 02-14-2008, 06:00 PM   #247
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Determined, it's a strawberry oopsie cake topped with strawberries!

http://www.lowcarbfriends.com/bbs/lo...psie-cake.html
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Old 02-14-2008, 06:19 PM   #248
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Thanks Denise...I did adjust the frosting a little from the recipe your posted. I used 8oz cream cheese and cool whip and splenda to taste mixed together. I don't know if it was mentioned, but with either topping the cake should be stored in the fridge. And YES, it is much better after it is chilled!!

I am going to try it with a few different jello mixes...pistachio is next on my list!!
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Old 02-14-2008, 06:28 PM   #249
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s1mon3....you said your going to try different jello flavors and that pistachio is next. Do you use jello or pudding, in it? Or did I miss something and there is now a pistachio jello???

Your cake is beautiful by the way!! VERY good job!!!!! I can't wait to try making this! Thanks so much for sharing the pictures!
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Old 02-14-2008, 07:57 PM   #250
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I used SF jello for this recipe. When I try the pistachio I am going to use the SF pudding. I am basically juggling back and forth between induction and OWL so when I can afford the extra carbs, I will try the pistachio. Maybe for St. Patty's Day?? Sorry if I confused you. The cake was so good, and different ideas and flavors were just popping in my head, that I started to ramble a bit!

Thanks for the compliments!
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Old 02-14-2008, 08:20 PM   #251
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Hey Simon, what did you think about the texture? I made the boston creme eclair cake today for me and my non lc bf tonight. I asked him how it was and he said, "It's spongy"... lol I don't think that's necessarily a compliment.

The eclair cake was made with pudding in the oopsies. It tasted good to me but maybe you have to be a LCer to appreciate it.
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Old 02-14-2008, 10:08 PM   #252
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I thought it was a light and fluffy angel type cake. It wasn't spongy to me or my husband. He ate about 3 slices today. We tasted the cake right after I put the frosting on, then again after it chilled in the fridge for about 2 hours. I think letting it "settle" made the texture a better. It is just like letting cheese cake set and chill before eating it.
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Old 02-15-2008, 05:24 AM   #253
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Thanks Renee! I just wanted to make sure I didn't miss anything!!

I was thinking of using pistachio jello. I have a few boxes of the sf because I wanted to figure out how to make a lc Watergate salad. I had been craving that since last year.

I was wondering how to do that in an Oopsie cake.

Denise, did you get those roses for Valentines? They are beautiful!!
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Old 02-15-2008, 05:59 AM   #254
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Thanks S1mon, I'll give the jello a try. Can't wait for you to make your Pistachio oopsie cake. You're bound to enjoy it!

Yes, Determined, those are my vday roses! Thank you, I just thought they were pretty as a picture. LOL
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Old 02-15-2008, 07:45 AM   #255
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Denise, I can't wait until you try the jello in the oopsie! I know you are going to love it!! I can taste the pistachio now!! YUM!! And yes, the roses are beautiful!!

Diana, do they have pistachio jello or are you referring to the pudding?
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Old 02-15-2008, 07:58 AM   #256
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Wow, now that I've tried the Boston Eclair cake the second day, I can't wait to try the jello either. Omg, It settled to be much more dense; yellow cake like. Very nice! For those that haven't seen the recipe, the pudding powder is baked in the oopsie. The pudding oopsie is then layered with the prepared pudding. Very yummy after chilled! Oh my
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Old 02-15-2008, 08:46 AM   #257
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Denise, I can't wait until you try the jello in the oopsie! I know you are going to love it!! I can taste the pistachio now!! YUM!! And yes, the roses are beautiful!!

Diana, do they have pistachio jello or are you referring to the pudding?

The pudding. I have sf pistachio pudding. Your cake sounds really good, I think I wll have to make that using the pudding now!!
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Old 02-15-2008, 09:21 AM   #258
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Hi Diana! I thought the sf pudding was kinda high in carbs but don;t have any here to look. Can you take a peek for me? Thanks hun!
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Old 02-15-2008, 09:25 AM   #259
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It's 24 grams carbs per box (small 1.0 oz); but keep in mind that you use a single box for the entire recipe.
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Old 02-15-2008, 09:27 AM   #260
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Thanks Denise!
I'm at work TK, I usually don't carry jello with me!
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Old 02-15-2008, 09:28 AM   #261
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Thanks Denise!
I'm at work TK, I usually don't carry jello with me!
Yw, Determined. LOL I should hope not! If you did carry jello boxes to work that would be odd, indeed...
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Old 02-15-2008, 09:33 AM   #262
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lol, duh me, I knew you were at work. NO idea what I was thinking...or maybe I wasn;t is the problem..lol!

Thanks Denise! It does seem high to me but I guess if you are good with portion control that is not bad at all. I am not that good with portion control :blush: :blush: so I better stay away or I'll get myself in trouble.
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Old 02-15-2008, 09:39 AM   #263
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LOL TK!!

You know I looked it up on dailyplate and it showed that some of the sr pudding flavors had anywhere between 8 to 13 carbs, and I think it was for the whole box. I could be wrong, but that's what it looked like to me.
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Old 02-15-2008, 10:11 AM   #264
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LOL TK!!

You know I looked it up on dailyplate and it showed that some of the sr pudding flavors had anywhere between 8 to 13 carbs, and I think it was for the whole box. I could be wrong, but that's what it looked like to me.

Yep, Determined, it was for the whole box. It's one box per cake and that works out to be 2.4 grams carbs per slice if you can get 10 servings... not including the carbs in the oopsie and whatever is used for the icing. But all in all, should work out to be reasonable for a dessert.
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Old 02-16-2008, 01:10 PM   #265
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I used the oopsie recipe(omit salt) doubled and added a box of sf strawberry jello. I then divided the batter between 2 8" round pans and baked for about 30-35 min. When they cooled I took heavy cream and splenda and made frosting. It reminds me of the poke type jello cake and was even better the next day. I am going to make one using the poke method next I am a little worried about how the " cake " will absorb the jello liquid though.
what is this poke method you speak of?? im intrigued!
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Old 02-16-2008, 01:19 PM   #266
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Valentine's Oopsie Pizzas

Oopsie pizzas with heart-shaped pepperoni.

that is ADORABLE!!!
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Old 02-16-2008, 01:21 PM   #267
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Needn-- They can be cakey just by making them in a pan versus on a sheet. Some add xanthum gum, and others use a bit of protein powder. Most folks don't add anything to change the texture.

You could, however, if you're making the strawberry cake, add the package of jell-o mix.
and is it smarter to add the xanthan to the whites or the yolk?
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Old 02-16-2008, 01:37 PM   #268
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what is this poke method you speak of?? im intrigued!
Need2LoseNow: In the "old days" you made a yellow cake and baked as usual. Mixed one pkg. Jello with 1 1/2 C. water. Poke holes close together in the cake with a large kitchen fork. Then spoon the jello all over the top of the cake. Refrigerate. When cold you frosted the top with whipped cream or cool whip. At least that's how I made it. Very good!
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Old 02-16-2008, 01:52 PM   #269
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and is it smarter to add the xanthan to the whites or the yolk?
You can add to either! I add mine to the whites after whites have frothed up; and continue to beat. Allows the whites to become super thick without any break down during folding.
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Old 02-16-2008, 03:49 PM   #270
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i posted this in the other thread and thought i would add it here too!
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look what i did!!! LOL...i made orange creamsicle cake! no need to adjust the color on your monitor, it is actually orange




i doubled the recipe, but i freely admit that i am really quite averse to measuring while i cook! i dunno what my deal is! so, i used 6 eggs, 8 ounces of cream cheese, some vanilla extract, some orange extract, 6 packets of splenda (i like my sweets SWEET) package of sugar free orange jello. again, my peaks did not get stiff enough but i got sick of standing there with the blender i added a little xanthan gum along with the CoT to the whites.



please excuse my dirty stove...ive been slacking on that for a while im not sure what size that baking pan is, but it took all the batter. it was big and puffy when it first came out but it shrunk quite a bit as it cooled...

ive also whipped up a batch of lindasue's buttercream frosting which is induction friendly and im just waiting for it to cool and i'll take a pick with it fully frosted. this is so much fun!


but im well aware of my portion control issues, so im gonna take at least half the cake over to my friend's house as a thank you for letting me come over and do my laundry he's a low carber too
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