rnasser

Hi. I am not a professional baker, pastry chef etc. I have made Dobos tortes and Opera cakes which are thin layered cakes. One problem I always have when baking the sheets is an uneven thickness in the cake layer. For example, 3/8" on one end and closer to 1/2" Is this normal or expected and then compensated for when assembling the cake? or are there tips or tricks to prevent this in the first place. Thanks

...will never look up an Internet recipe and put all my faith in it...I know better! http://www.cupcakerecipes.com/chocolaterecipe.htm ...Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes... Not very smart!

Thanks to all who have replied to this forum...all your comments have helped...Regards, Rich

I would like to informally survey from the food experts at eG which restaurants 'must-be' on OpenTable in Spain should OpenTable decide to implement in Spain. No decision has been made, I am just asking! Thanks. Post your replies as: Restaurant Name, City Rich Nasser, Account Executive for OpenTable and likable guy!