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Old 02-09-2008, 11:57 AM   #31
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I've been reading these Oopsie threads and must admit I haven't been all that interested in making them but that picture Kathy76 posted has me rethinking it! Thanks Kathy!
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Old 02-09-2008, 06:25 PM   #32
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So it's okay to make this cake and keep it in the fridge overnight?
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Old 02-11-2008, 09:41 AM   #33
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I made the strawberry Oopsie cake last night, hello delicious. It is so quick and easy to make. I have portion control issues so I'm in a little bit of trouble. eek
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Old 02-11-2008, 10:46 AM   #34
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for those of you who have made the cake........did you bake it in a regular cake pan??? I do not have any round ones. Or if I did a single recipe could I bake it in a 8X8 brownie sized pan??
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Old 02-11-2008, 11:25 AM   #35
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Hi..

I made the single recipe last night..the 3 egg version and used 1/2 package of the strawberry jello..It was perfect. Then I took the layer out of the round pan..Yes, you can use a square 8 x 8 for 1/2 a recipe. Be sure to use the parchment paper on the bottom of the pan.

I cooled the single layer on a rack..Then cut it in half..Then put 1/2 layer on top of the
1/2 layer..so it was half a cake. True confession: I used Cool Whip to put in the middle and a bit on top..It was FAB!!! I can't wait until strawberries come out cuz I think strawberries sliced over this would be great.

Other flavors? lemon? raspberry? Orange? .....
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Old 02-11-2008, 01:37 PM   #36
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Whoa! Got to try this! Thanks Carolyn F!
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Old 02-11-2008, 02:22 PM   #37
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Quote:
Originally Posted by CarolynF View Post

Other flavors? lemon? raspberry? Orange? .....


FYI - Kraft foods has a Jello "Flavor finder" It will list all products by flavor.
JELL-O Flavor Finder - JELL-O Gelatin, Pudding, and No-Bake Desserts
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Old 02-11-2008, 04:52 PM   #38
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Yumm..

I put some thawed strawberries/sweetened with Splenda over the last two pieces of cake and then put some whipped cream on top..What a great dessert!!!
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Old 02-11-2008, 07:08 PM   #39
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Quote:
Originally Posted by CarolynF View Post
Hi..

I made the single recipe last night..the 3 egg version and used 1/2 package of the strawberry jello..It was perfect. Then I took the layer out of the round pan..Yes, you can use a square 8 x 8 for 1/2 a recipe. Be sure to use the parchment paper on the bottom of the pan.

I cooled the single layer on a rack..Then cut it in half..Then put 1/2 layer on top of the
1/2 layer..so it was half a cake. True confession: I used Cool Whip to put in the middle and a bit on top..It was FAB!!! I can't wait until strawberries come out cuz I think strawberries sliced over this would be great.

Other flavors? lemon? raspberry? Orange? .....
This sounds awesome!
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Old 02-12-2008, 09:29 AM   #40
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Originally Posted by kathy76 View Post
I tried the recipe as written using a double oopsie batch and a whole pkg of sf strawberry jello. I added whipped heavy cream sweetened with splenda. It was very good but I am thinking once it sits in the fridge overnight it will be even better. I am wondering if you could also do a version using more jello and doing the poke type cake after it was baked. I think I might try that the next time.

OMGosh yours looks better than mine......YUMMY......
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Old 02-12-2008, 04:10 PM   #41
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That cake is gorgeous! (I am so behind it isn't even funny)...
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Old 02-12-2008, 05:50 PM   #42
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Yes, that cake looked delicious and summery, I can see sliced berries atop the whipped cream icing....mmmm
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Old 02-12-2008, 06:47 PM   #43
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See it? Why doesn't anyone feed us?!

Huh?

Huh?!
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Old 02-13-2008, 05:52 AM   #44
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I'm making these again, but I think I'll fold in some blueberries into the mixture and use them for a dessert with whippped cream.
Of course I'll have to make another batch for my sandwiches.

But what I miss is, I used to make egg and sausage sandwich with blueberry bagels. I got the sweet and savory taste from this sanwich and it was so good! I want to try the same sandwich by adding the bb.

Cleo, these are so versatile, there really is no limit to what you can do! Sometimes all it takes is to add one or two ingredients to totally change the flavor.

I hope you never get tired of hearing this, "THANK YOU!"
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Old 02-13-2008, 06:26 AM   #45
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Determined-- It's so exciting to see how many uses these have. I'm just glad I could pay it forward to the low carb community. Lawd knows I've been given so many blessings.

I am a blueberry girl! I lubs them.
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Old 02-13-2008, 10:55 AM   #46
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okay.... I made it today except I used SF Orange jello. I was so afraid that I would taste the eggs and I DIDN'T so it was GREAT!!! So happy that I can have a sweet treat every now and then with this great "cake".
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Old 02-13-2008, 01:10 PM   #47
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I'm a constant lurker, but I just had to give a shout out on that freakin' AMAZING looking strawberry frosted cake!!

I admit to having tried & failed at making the oopsie rolls a week or two ago (um, yeah, I put the cream of tartar in w/ the yolks instead of whites... duh! lol) and they were way icky, salty, barely tolerable. AFter reading this thread and snippets of the 2,497,918 posts on the *other* oopsie roll thread, I think I'm feeling up to trying them again - the RIGHT way. And then with Jell-o for dessert

Thanks a million, Cleo!
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Old 02-13-2008, 01:38 PM   #48
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Go for it, Capagrl! You can so do it. I made my first successful batch yesterday.. yeah, already I only have one left. LOL But I had the most delicious double junior whopper with cheese that I've had since starting to low carb so.... We know why they are gone! Gonna try my hand at a double batch tonight. And then? Strawberry oopsie cake! nom nom nom
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Old 02-13-2008, 01:56 PM   #49
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Anybody!

On the jello, was a small box used or the large box?
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Old 02-13-2008, 02:03 PM   #50
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I'm not sure, but it seemed like it was likely the large box she used for the cake since the cake was a double oopsie batch. She did say you could use less, though.

Hopefully one of those who have made it will answer this for us, so we can be sure. I'm hoping to make this, soon, myself
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Old 02-13-2008, 02:18 PM   #51
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Thanks Yummy's! I kind of thought that's what is was, but wanted to be sure.
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Old 02-13-2008, 02:50 PM   #52
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It was the regular size sugar free box .3 oz . The size you normally add 2 cups of water to. I am getting ready to make another cake so it will be ready for valentines day. ( It tastes better the next day)
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Old 02-13-2008, 02:57 PM   #53
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Yes, it was the SMALL..for a 2 layer cake. I used 1/2 a package of the small for my half-cake...You don't want to be overpowered with the strawberry flavor.
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Old 02-13-2008, 04:41 PM   #54
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Alright, good to know!
Thanks Ladies!
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Old 02-13-2008, 04:53 PM   #55
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Yes, it was the SMALL..for a 2 layer cake. I used 1/2 a package of the small for my half-cake...You don't want to be overpowered with the strawberry flavor.
I'm glad we finally got this cleared up before I made it. Id have had a complete and utter mess, proably with the large box of jello.
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Old 02-13-2008, 05:54 PM   #56
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I'm glad we finally got this cleared up before I made it. Id have had a complete and utter mess, proably with the large box of jello.
LOL!! Me too!
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Old 02-13-2008, 07:21 PM   #57
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Why did my cake go all flat? Any ideas?
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Old 02-13-2008, 07:26 PM   #58
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Why did my cake go all flat? Any ideas?

Have you made other oopsies, already wenig? The first thing I'd check is the whites. They gotta be stiff stiff stiff! So much so that you can turn them upside down in the bowl and they don't fall out.
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Old 02-13-2008, 07:33 PM   #59
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Thank you swinglow...Yes I did a bunch of oopsies before and they are all kind of flat. I thought I was making the egg white as stiff as I could? Maybe I should just keep beating.
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Old 02-13-2008, 07:43 PM   #60
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Thank you swinglow...Yes I did a bunch of oopsies before and they are all kind of flat. I thought I was making the egg white as stiff as I could? Maybe I should just keep beating.
Well, I'll share a tip with you that I read in another oopsie thread: Throw everything that's gonna touch the whites into the freezer; the bowl (stainless is best, plastic is worst), the beaters, the rubber spatula. I just throw the utensils into the bowl and pop everything in. Let the eggs sit out til room temp. Once separated (make sure you don't get any yolk in the whites) add your dash of cream of tartar in the whites and begin beating. Once it gets frothy and stiff peaks start to form add a tsp of xanthum to the whites. Continue to beat on high.

My whites get so stiff that they begin to climb up the beaters when I do it this way. I can then fold with the spatula and don't have to worry about any break down from the whites. My oopsies come out super thick, too. I can halve them and use one per sandwhich this way.
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