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OlyveOyl

OlyveOyl

@TdeV
I overfilled a loose bottom 6” cake pan! Although I had taken out enough batter for two small tarts, it was still too much batter, I should have used a 7” pan but was too lazy to prep another pan.  The 6” had parchment on the bottom and a 3”parchment collar.  Because it was over filled, it just baked up wonky, it should have been reasonably flat. I actually pressed the sides down a bit to try and flatten it some. It did give me the opportunity to fill the center with raspberries.  The recipe is from Mangiabedda, Crustless Pistachio Cheesecake, I’ll eventually make it again but scaled properly.

OlyveOyl

OlyveOyl

I overfilled a loose bottom 6” cake pan! Although I had taken out enough batter for two small tarts, it was still too much batter, I should have used a 7” pan but was too lazy to prep another pan.  The 6” had parchment on the bottom and a 3”parchment collar.  Because it was over filled, it just baked up wonky, it should have been reasonably flat. I actually pressed the sides down a bit to try and flatten it some. It did give me the opportunity to fill the center with raspberries.  The recipe is from Mangiabedda, Crustless Pistachio Cheesecake, I’ll eventually make it again but scaled properly.

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