You probably shouldn't bake cakes in square pans: the corners can overcook or even burn. Alas, square pans were all I had, and the advantage of baking a cake in two smaller pans as opposed to one large pan (which is what I'd done previously) is that you end up with cake layers that have a coherent shape. Unfortunately, these pans have a trapezoidal cross-section, so I did have to do a bit of surgery to straighten the outer edges. Otherwise, the cake came out better-looking than last time, although I still suck at applying frosting/icing.
Cake scraps (do you see my upside-down face in the bowl?):
Damn delicious. I'm glad to have found this recipe.
1 comment:
Looks entirely edible to this cake lover here!
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