What are you most proud of? The cake batter ran through the bottom of the pan and spilled over into the oven - almost started a fire! Everything in my house smells like smoke now. I wanted to cry. I used Fat Daddio springform pans, but it just doesn't hold a delicate batter like this cake batter. I don't know how other women deal with springform pans that are slightly bent. I even used parchment on the bottom. I was going to quit, but I took out two 8 inch pans, poured the remaining batter between the two, and then baked it. I am so proud that I salvaged what was left and didn't quit. What advice would you give someone starting this project? Be sure your kitchen is cool, practice mise en place - everything in its place - and give yourself nearly a day to make this cake. Between the ganache, the chocolate fans, the cake, and the glaze, it takes a good days worth of effort before its ready to serve.
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