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Old 08-15-2015, 06:15 PM   #31
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Well, I was thinking... Do I really need to flip it top side up? The bottom is flat, so with that side up, I won't have to trim it.
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Old 08-15-2015, 08:21 PM   #32
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That recipe is a very tender one.

I usually use a cookie sheet to flip tender cakes. Flip out onto pan, place cooling rack on top flip again. If you have room in the freezer, pop them in there, frozen cake is much easier to handle. A quick freeze shouldn't change the quality at all.
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Old 08-15-2015, 09:23 PM   #33
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Thanks, bakechef. I'll try it again this week.
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Old 08-15-2015, 09:27 PM   #34
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Any comments on my ideas for the top and sides?
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Old 08-15-2015, 09:45 PM   #35
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I know I have had that happen. Another one for me is not greasing the pan well enough. But for each failure, I most likely got more than one lesson out of it. Hang in there and give it another try.
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Old 08-15-2015, 09:50 PM   #36
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Thanks, Addie. It came out of the pan easily, so that part worked It tastes really good, so I just need to work on the mechanics.
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Old 08-15-2015, 10:03 PM   #37
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Quote:
Originally Posted by GotGarlic View Post
Thanks, Addie. It came out of the pan easily, so that part worked It tastes really good, so I just need to work on the mechanics.
Bakechefs advice about using another plate or rack for flipping is what I always do. I specifically bought just one round cake rack for that purpose. I only flip one layer at a time, so I only need one rack. But I do have two very large racks for cooling more than one layer. They come in very handy when making a tort. I flip the out of the pan with the round rack and then slide them onto the big rack.
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Old 08-15-2015, 10:55 PM   #38
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At work I ice cakes upside down. If your cakes don't have a severe dome, I'd tip them out of the pan and leave them upside down to cool, this will help flatten the top.

I've gotten really good at leveling cakes with a bread knife.

If I remember correctly this recipe doesn't dome too much
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Old 08-16-2015, 01:02 AM   #39
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I love the idea of the sunflower seeds and chocolate curls GG, although I would use toasted sliced almonds.

There's always a but(t), right?
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Old 08-16-2015, 10:14 AM   #40
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Right! I wanted pumpkin seeds to go with the Mexican chocolate theme but I couldn't find them. Sunflower seeds are as close as I could get.
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