Some cosmetic changes in preparation for larger site changes in the works.


The one we remember wasn't designated as kosher or a Passover cake.

Veteran Member
16972 posts
Joined: Dec 12, 2005


Posted to Thread #13137 at 11:15 pm on Dec 19, 2008

I'm pretty sure it used regular flour. There were several restaurants in Albuquerque that had it on the menu, so I think it was purchased for a production bakery.

The mousse layer was at least 2" thick and stayed that way when it was cut. I can't seem to find a mousse that will stay that way on a cake.

Jesus saves. Buddha recycles.

Other messages in this thread: