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Old 06-20-2014, 06:11 PM
 
Location: North Oakland
8,930 posts, read 8,276,732 times
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The 1997 version of Joy of Cooking has what I think is the best recipe for German chocolate cake, even if you don't go all the way with the coconut filling. It is a wonderfully light, airy cake.

The back of the Hershey's Cocoa can used to have my favorite chocolate cake recipe. That was so long ago, though, I don't know if it's still around, or if it is, whether it's the same.

The best flourless chocolate cake comes from Michael's in Santa Monica. I found the recipe in a 1999 or 1998 "Best of" issue of Bon Appetit. But I use the ganache from Maida Heatter's Queen Mother's Cake instead of Michael's frosting.

My favorite carrot cake recipe comes from the first Silver Palate Cookbook.
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Old 06-21-2014, 12:10 PM
 
Location: San Antonio, TX
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Quote:
Originally Posted by Tallybalt View Post

Some people have suggested flower nails on this thread but I must admit to never hearing about it until this thread. I'm a very good baker who has been baking for decades and I read a lot of baking cookbooks and baking blogs, and pretty much everyone bakes layer cakes in separate layer pans. It's more reliable and easier when you're learning how to bake. When you double or triple the amount of cake batter into one large pan you change the baking dynamics in the oven and that's always risky and should only be attempted once you have a thorough understanding of baking. It is a science, after all.

I think the first place I read about the flower nail was on Cake Central or the Wilton forums, about ten years ago. It's become quite common since then. It's not really about fitting more batter into one pan, but how to bake taller layers or larger layers and still get satisfactory results.
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