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Fayetteville, Georgia

Member since Jul 2006

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Reviewed Lemon-Raspberry Sorbet Cake

Jun 23, 2012 in Food Network Community Toolbox on

OMG!!! A show stopper! I made this in a 10 springform pan, doubled the crumb mixture and put it between layers also. Because of the size of the pan (wanted to feed more people),I used 4 pints of each sorbet. I doubled the ganache and let it drip down the sides a bit more. Easy, easy,easy and presented beautifully. Thanks!"

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