Comments on: CakeLove: Mojito Pound Cake

By: Michelle

Michelle — Tue, 23 Jun 2009 19:56:38 +0000

I can’t wait to make this for the 4th!! Any chance he mentioned substituting Arrowroot starch for the potato starch?

By: Divine Desserts

Divine Desserts — Wed, 17 Jun 2009 21:51:39 +0000

[...] stumbled across what looks to be an amazing recipe for a Mojito Pound Cake with Rum-Flavored Italian Meringue Buttercream. I’m trying to imagine the taste and texture, and it’s almost beyond human capability. [...]

By: Louise

Louise — Fri, 08 May 2009 03:26:59 +0000

I have made the cake – it was a huge success. But I found it very difficult to dry the mint. It got very damp and took over 30 minutes to dry out. Any suggestions? Louise

By: Jackie

Jackie — Tue, 03 Mar 2009 14:54:50 +0000

Hi Erin

In your instructions you to zest and segment the lime, the zest goes in with butter mixture what do you do with the lime meat,there is no instructions what to do with it.

By: sammysunshine (Sabrina Harnish)

sammysunshine (Sabrina Harnish) — Sat, 24 Jan 2009 17:37:13 +0000

Wee bit early for Mojitos or Cake but, check this out! OMG! http://tinyurl.com/5mvz6m

By: Tell Simmer: Erin Nichols from Erin Cooks | Simmer Till Done

Tell Simmer: Erin Nichols from Erin Cooks | Simmer Till Done — Wed, 16 Jul 2008 05:38:02 +0000

[...] think the Mojito Pound Cake I made last month was by far the hardest recipe I’ve ever [...]

By: narendhar

narendhar — Sat, 21 Jun 2008 04:18:58 +0000

what a great website.cake is very tasty.thankyou for your
recipie.

By: Flanboyant Eats

Flanboyant Eats — Sat, 31 May 2008 17:50:46 +0000

oh and CakeLove was the talk of town when he opened…i was living in DC at the time. He’s now just opened one up about 5 minutes from my parents house in Va. I can’t wait to visit it… I’ll let you know when I go by next time…

By: Flanboyant Eats

Flanboyant Eats — Sat, 31 May 2008 17:48:13 +0000

this is so lovely. i will be making this for sure… wow…

By: Erin

Erin — Sat, 31 May 2008 14:16:04 +0000

Renee – The recipe called for drying your own mint. I don’t have the cookbook anymore but I’m sure if you “google” how to dry mint in your oven at home there will be some great tips. Off hand I think that I had my oven at 350 degrees. I wrapped the mint in aluminum foil and placed a small slit in package with the seams face up on the middle rack. Then I cooked it at 10 minute intervals until it seemed suitably dried. I definitely wouldn’t use dried mint from the spice aisle. It wont have the same level of pungency. On the up side, your whole house will smell like mint while you’re drying it in the oven.

Hope this was helpful!