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October 26, 2007



Ha! I just sent that Cool Whip link to my friend who was just telling me how much she likes Cool Whip. She's gonna kill me...


Not sure where I link to you from, but why did you have to go and tell me about the cool whip. Whatever, I am still eating it. Lube and all.

And about the cake cracking. I do mine in a regular pan, but i also roll it up in a dish towel right out of the oven, let it cool then spread the cream stuff once it is cool. My mother and grandmother taught me this and it works great.

super des

mmm polysorbitol 60.....

Average Jane

Stephanie - I roll mine up in a dish towel sprinkled with powdered sugar and let it cool per the instructions. I've even experimented with different kinds of dish towels, but it doesn't seem to make any difference.


Cool Whip - YUCK. That article only stiffened my resolve to not use it. Bah. It took me less than 2 minutes to whip up some real cream for the dish I was making. The only downside of real cream is that your dish will fall flat by the end of the next day. But, the dish is still pefectly edible and so much more flavorful.


Yeah, the cracking problem happens no matter what. That is what a sprinkling of powdered sugar is for...camouflage.

If you taste cool whip, really taste it, you realize instantly how horrible it is.


Step 1 When I Get Home: Copy all of Average Jane's recipes and learn to COOK!!!!! :)


Sooo fun meeting you Friday night! And also... that pumpkin cake roll you brought was as good as sex. Omgosh. *love*


I LOVE pumpkin roll, but I have never, ever tried to bake one myself, because I am so intimidated by the whole "roll it up in a dish towel" thing. What kind of dish towel? Terrycloth? Cotton? Tea towel? I just can't bring myself to even try it.


Loved the pumpkin roll!!!! Was great meeting you. Hope you come to the next blogger gathering.

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