Tuesday, May 10, 2005

Getting There...

I baked the 10-inch cake tonight, and I am very happy to say that the modified recipe worked for this size, too. The picture below shows the cake cooling in its pan. The gray strip you see in the picture around the pan is called a magistrip and it helps the cake to rise uniformly with an almost flat top. If not, the top portion has to be cut and the cake is leveled.

The second picture is of the 6-inch cake, my very first one that did not fall. This cake was cause for much joy and celebration in our house, but if you look carefully, you will see that its top was not level, therefore I had to trim it before I wrapped it airtight and placed it in the freezer.