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LYL | Sarah Bernhardt Cakes

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Such darling little sweets we got to enjoy this week. Who doesn’t love a good cake?! Leave your thoughts on this recipe in the comments below, along with your blog link if you’re so inclined. (But seriously, do leave a blog link if you have one…we want to see photos of your adventures!)

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6 thoughts on “LYL | Sarah Bernhardt Cakes

    1. Ah, love your pic….GREAT table cloth….and the flower….what a great pic….! I could not expand your pic…one you dipped….the other cake, did you dust w/powdered sugar? Anyway, looks elegant. Sure, hot tea would go great w/this….your tea looks good and a fun cup/saucer. Next time I am making these much smaller….I only had 2 of these and I am stuffed.

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  1. These were great….nice, rich, and the hit of espresso powder just balanced the flavors perfectly. Man oh man these were rich….sooo rich. Great w/a cup of coffee, or my wife would say….MILK. As a footnote, my wife hates coffee. I am always trying to see what marginal amount of coffee she can enjoy in a recipe as a background flavor and not detect….hard to get one by her, but she loved these a lot and still doesn’t know they contained coffee. So that is the litmus test…….passed! I did sub the raw egg yolks with 4 T. olive oil as I like to avoid raw egg even if pasteurized. We will make these again for sure.

    https://www.facebook.com/Victorian-Pantry-387758548645/

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    1. That’s so funny about sneaking the coffee in and waiting to see if your wife notices. I wondered if my youngest son (and only non-coffee drinking member of my family) would protest the coffee flavor, but he didn’t seem to be upset by it! He ate a few and gave me the thumbs up. 🙂 Interesting about subbing the olive oil for the egg yolks. Great idea.

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