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Oops! I said I had improvised...I took 1 C. fresh mango and pureed it...i thought you could just read my mind. Edited: I just added the change to the recipe on the previous page. ← Back to the orange juice in the recipe as well as the zest. Did the mango taste come through? Or does the zest overpower it? I've got someone comming in for a consultation who wants a mango filling and I was thinking a simple mango curd, but yours sounds good.

Anyone doing this in NYC?

La Cocina on the 80's and Broadway is pretty good...Lively and entertaining spot. They serve an everything burrito which my husband loves...Seafood, Poultry and Beef... Now there are authentic Mexican restaurants who remain unchanged, or adjusted to our palates. You should try them out for some excellent food. They are normally a hole in the wall kind of place, but food is good. There tacos, sopes, burritos and milanesas are excellent. I can't have spicy food, but on my husbands account, their food is undilluted.

I love this thread... I waited 10 years to buy my KA, and got a 5Q for only $199! (just had to say it) While I know it's possible to do a lot of things with a hand mixer, the KA saves you a great amount of time. I am also a self-taught baker, who's learned through trial and error. I have my favorite recipes which have yet to fail me. I only use Cake Flour, SoftasSilk from Pillsbury. My cakes are light and fluffy all the time. I tried with AP just to check if it was all in my head, but the difference is obvious. I like to use AP for some chocolate cakes. Questions: 1-My first set of pans were all 2". But then I figured I'd try the 3" to save some time and effort. Both sizes, 8" and 5" collapse in the center, and on the few occasions in which they haven't, they're condensed. I am making a few wedding cakes in the upcomming months and am debating whether or not to buy my missing pans 3" high. What say you? 2-If going 3" high, what's the biggest I should go with 3"? I'll be making 16" bases. 3 - As for baking temperatures, I normally bake at 350 and have no problems. For pans larger than 12", would you recommend I lower to 325 instead? 4 - And the biggest one: How many cake pans can I bake at the same time in my oven??? As I mentioned, I have pans 4-12 2"high, meaning I have to bake two in order to get my wedding tiers. In fear of spoiling the batter, i've refrained from baking on multiple racks. I bake mine in the middle of the oven; whatever fits on the rack without being to tight. It will take me about 7 hours to bake a 6,9,12,15! NYCMike- for the aluminum pans, you can go to Broadway Panhandler - 477 Broome St. Their prices are very good...Don't buy them at NYC Cake Dist...On the other hand, if you don't mind ordering on-line, you can visit www.bakedeco.com. They're in Brooklyn.

I substituted the milk in my butter cake recipe with the coconut milk. It worked fine.

Ditto. ← God forbid you're still there at closing time! The old man will literally kick you out!

I actually tried this and didn't work out. As mentioned, it is much thicker than the milk. My cake was super dense and collapsed in the center. I tried the milk and it worked wonders. I also added coconut flakes to the batter and it was oh so delicious. The longer it sits, the better it is. Figure it's the coconut oil. I made mine with SMB and added coconut cream and extra flakes and it was heavenly!

I too love driving up to the Hudson Valley... I do recommend visiting www.escapemaker.com. That is a great website for those who are looking for a weekend getaway within 4 Hours. They also have a calendar where you can check out the happenings wherever you want to go.