I got the book!!! It’s so beautiful! And my sister sent me one too! She knows I’m obsessed with you; well, I mean, I like you so much, lol! So now I have two 🤗! You are such a bright spot in my day. Thank you and your hilarious team for all that you do! Good luck, and have fun. I can’t wait to see you on all the shows!
I am so excited for the book! I made the ice cream cake over the weekend with salted caramel ice cream and it is AMAZING. Cake time has been my favorite time of the day since then.
But ALSO Alison you deserve better profiles than the ones where people make comparisons to Girls, reference your hoop earrings and nail polish, and repeat the same little jokes about recipe names and wine in the bath tub! Why can’t we just start every profile with: “Alison Roman, a very good cook, has a new cookbook out and it slaps just as much if not more than the previous two?!” Maybe I deserve it cuz I read every profile I find about you but if I see another reference to how the name “A newsletter” is so “irreverent” I’m gonna yell! Anyway you’re great and I’m excited for my preorder to arrive.
The book will appear on 12/04! The BF walked in whilst I was watching this episode, and when you described the batter as doughnut-esque , he yelled, "Make it now!" hahaha. Strawbs are not in season here in the UK, so I'll need to wait a while. The strawberry fruit leather is an experience I need.
You on Stephen Colbert is the best thing I have seen all week. Thank you for the laughs on a Thursday morning, and thank you for teaching an aspiring food person to be unapologetically myself. I just love ya!!! Please excuse me while I go order Sweet Enough for me and my favorite friends! 😘❤️
Thank you very much for this recipe. I made it today. It’s fantastic. The strawberry flavor comes through loud and clear. It has a delightful, fluffy texture, and true to your word, the sweetness is restrained.
I like how you called for three types of sugar to achieve the best flavor and texture.
My husband declared it perfect. This is high praise as he routinely says that cakes are among his least favorite desserts.
I made this for Easter dinner at my sister’s and we ate it for breakfast the next couple of days after. It was delicious!
I’m trying it tonight with gluten-free flour and dairy free butter/buttermilk (I made buttermilk with cashew milk and lemon juice). I have no idea if it’ll work but my group of friends has allergies. I’ll update once it’s done baking - so far it looks pretty good!
Alison I made the strawberry cake today and it was just delicious, and I followed the recipe in your new book but after watching the video I noticed there was a difference when adding the flour mixture and buttermilk between your video and the book. Does it matter if you split the flour mixture in thirds or in half?
I got the book!!! It’s so beautiful! And my sister sent me one too! She knows I’m obsessed with you; well, I mean, I like you so much, lol! So now I have two 🤗! You are such a bright spot in my day. Thank you and your hilarious team for all that you do! Good luck, and have fun. I can’t wait to see you on all the shows!
Can't wait to get my book and merch. Great photo of the cake. Where can I get a pair of those shorts?
Asking for a friend.
Clearing my schedule to listen to AE Thursday morning! I can’t wait! 🤗
I am so excited for the book! I made the ice cream cake over the weekend with salted caramel ice cream and it is AMAZING. Cake time has been my favorite time of the day since then.
But ALSO Alison you deserve better profiles than the ones where people make comparisons to Girls, reference your hoop earrings and nail polish, and repeat the same little jokes about recipe names and wine in the bath tub! Why can’t we just start every profile with: “Alison Roman, a very good cook, has a new cookbook out and it slaps just as much if not more than the previous two?!” Maybe I deserve it cuz I read every profile I find about you but if I see another reference to how the name “A newsletter” is so “irreverent” I’m gonna yell! Anyway you’re great and I’m excited for my preorder to arrive.
My book arrived today and it is amazing. I want to make every single recipe in it!
The book will appear on 12/04! The BF walked in whilst I was watching this episode, and when you described the batter as doughnut-esque , he yelled, "Make it now!" hahaha. Strawbs are not in season here in the UK, so I'll need to wait a while. The strawberry fruit leather is an experience I need.
You on Stephen Colbert is the best thing I have seen all week. Thank you for the laughs on a Thursday morning, and thank you for teaching an aspiring food person to be unapologetically myself. I just love ya!!! Please excuse me while I go order Sweet Enough for me and my favorite friends! 😘❤️
@ebonmossbachrach is super hot! Oh and the cake looks good too.
LOVE THE BOOK. Made the strawberry cake for book club last night. It was devoured! But I have a question: what happens if you use just one large egg?
Thank you very much for this recipe. I made it today. It’s fantastic. The strawberry flavor comes through loud and clear. It has a delightful, fluffy texture, and true to your word, the sweetness is restrained.
I like how you called for three types of sugar to achieve the best flavor and texture.
My husband declared it perfect. This is high praise as he routinely says that cakes are among his least favorite desserts.
She looked stunning but did not turn out well. It was too dense and almost mushy…
I baked for 45 and had an oven thermometer inside reading 350. Had the spring, slightly browning around the edges.
Did I not cook it long enough? Did I add too many strawberries (we just went picking so had a ton of delicious one’s available)?
Btw, made the golden ginger cake(eaten with honeycomb ice cream), and the salted pudding and they are my absolute favorite desserts Ive ever had.
I made this for Easter dinner at my sister’s and we ate it for breakfast the next couple of days after. It was delicious!
I’m trying it tonight with gluten-free flour and dairy free butter/buttermilk (I made buttermilk with cashew milk and lemon juice). I have no idea if it’ll work but my group of friends has allergies. I’ll update once it’s done baking - so far it looks pretty good!
Alison I made the strawberry cake today and it was just delicious, and I followed the recipe in your new book but after watching the video I noticed there was a difference when adding the flour mixture and buttermilk between your video and the book. Does it matter if you split the flour mixture in thirds or in half?