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Old 10-11-2015, 11:55 AM   #11
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Probably a more concentrated flavor than Jell-O too.
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Old 10-11-2015, 12:04 PM   #12
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You could also poke holes in the cake with a fork or bamboo skewer and drizzle it with Chambord.

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Old 10-11-2015, 01:23 PM   #13
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Quote:
Originally Posted by Andy M. View Post
Probably a more concentrated flavor than Jell-O too.
That's my favorite part!
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Old 10-11-2015, 02:57 PM   #14
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I agree that there's nothing more delicious than raspberry with chocolate, and I'm not a huge chocolate fan. My mouth is watering...I should have know better than to open this thread.
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Old 10-11-2015, 09:17 PM   #15
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That sounds great, Andy - I love choc and raspberry together. Good idea too, to make a double layer cake and freeze one layer. Sometimes I want cake and hardly ever bake one because it's too much for just me - unless I can give some away.
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Old 10-11-2015, 09:23 PM   #16
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Cheryl, we also have three 6" round pans. You can bake a cake mix in three 6" pans and freeze two.
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Old 10-11-2015, 09:27 PM   #17
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That's even better! Great tip, Andy!
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Old 10-11-2015, 10:02 PM   #18
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I bought Wilton cake pans on bakechef's recommendation (you really should read his blog). I have 6" and 8" Wilton preferred. They work great. The straight sides give a nicer look to the layer and using cake bands gives you a flatter top. 6 x 2 in. Deep Decorator PreferredĀ® Round Pan

http://www.wilton.com/store/site/pro...E3AE&killnav=1
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Old 10-11-2015, 10:32 PM   #19
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Indeed. I too enjoy Bakechef's blog.
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Old 10-11-2015, 10:36 PM   #20
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Thanks again, Andy. Going back to read his blog again, it's been a while since I've read it.

I have the Wilton sheet pans, and really like them! I see cake in my future.
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