I felt like I was live blogging on Facebook today as I was attempting a Triple Chocolate Mousse Cake while facebooking at the same time. So I thought I'd share some of my food related updates here too.
My first FB post about this:
BAKERS/COOKS WANTED TO SOLVE PROBLEM IN THE KITCHEN. I used an 8 inch springform pan instead of a 10 inch one so now I have a cake that is way too tall to add additional mousse layers to. Should I.... 1) split the cake and spread it out on a 10 inch pan then put the layers on top of it or 2) make a tall collar to accommodate the 2 mousse layers and have a towering cake (with risk of it being too tall and possibly falling over when cut) WHAT WOULD YOU DO?That's right, what I assumed to be a 10 inch pan turned out to be 8. It happens. Next time just make sure to read the label on the pan itself rather than guessing at the size especially when you have spacial acuity problems. How would you have solved this problem? Here's how I did it (on my next FB status update):
Lesson for the day: IF YOU HAVE A PROBLEM, EAT IT
My too tall cake in the too small pan problem was solved by me cutting the top off and eating it. I made room for the mousse layers and I didn't have to dirty up another pan. You all know how I hate washing dishes :) To my friends who are baking pros, yes, I know I suck at folding. I need to practice my technique. The white spots are where the meringue was not quite incorporated into the chocolate.