For Nancy - A chocolate cake layer that is 3 in. x 12 in. About 15 cups of batter. I was worried about taking the cake down to a 12 in. pan from a 16 in. pan but did some research and knew it would be close. When I saw I could use it all and not go higher than 2/3 of the pan I was safe. Because I used a smaller pan, I decreased the temperature of the oven. That allows the cake to bake more slowly and stay more tender and helps avoid overbaked sides and underbaked center. Took about twice as long but it looks well baked without hard crusty sides or caved in center--I think it worked. It's cooling for the night. Tomorrow night I will make it into an ice cream cake. My first foray into this area. Nothing too complex about it but it takes more time to assembly because you have to halve the cake, thaw the ice cream enough to mold it, line the baking pan with plastic wrap to allow for easy removal, get it positioned between the layers and possibly freeze it again before frosting it. My friends are with me on a ganache frosting. That will be around 4 cups of cream and 35 oz. of chocolate for this big boy. Then, back in the freezer until Saturday afternoon when it has to stay frozen for a trip of 30 mi. to another freezer and then finally out for the eating. Should be interesting.
Thursday, September 16th, 2010