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Date: 2010-12-09 10:37 pm (UTC)Initiating Food Transfer Protocol...
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Date: 2010-12-09 11:40 pm (UTC)no subject
Date: 2010-12-10 12:19 am (UTC)Not as moist this time, tho'. I think I'll reduce the banking temperature to 350F from 375F next time.
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Date: 2010-12-10 06:15 am (UTC)no subject
Date: 2010-12-10 02:20 am (UTC)no subject
Date: 2010-12-10 06:43 am (UTC)no subject
Date: 2010-12-10 06:46 am (UTC)no subject
Date: 2010-12-10 02:32 am (UTC)no subject
Date: 2010-12-10 06:45 am (UTC)The batter and frosting are both rather stiff, so don't use a plastic whisk when mixing the batter. (It's a wet-with-dry-sift-in recipe, and there's a lot of sifting and mixing as you go.) I keep forgetting this, which makes it harder and take longer.
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Date: 2010-12-10 03:48 am (UTC)no subject
Date: 2010-12-10 06:46 am (UTC)no subject
Date: 2010-12-10 06:31 am (UTC)no subject
Date: 2010-12-10 06:46 am (UTC)O.M.G.
Date: 2010-12-10 07:09 am (UTC)no subject
Date: 2010-12-10 09:07 am (UTC)