I debated whether to make this recipe using the baby cake pans, which my daughter kindly gave me for Christmas. However, I had four pans and the recipe called for eight cakes. The other option was to use the 12-inch skillet, which I happen to have and rarely use.
The recipe went together without a hitch. But getting the cake turned upside down using a 12-inch skillet was a feat that could only be accomplished with an assistant. Luckily, my husband was handy, and he helped me turn the ungainly pan upside down. However, with all our careful planning, the cake missed the mark by a couple of inches and some of the dessert was hanging over the edge of the plate and dangerously close to breaking off. By jerry-rigging a device using a spatula and two dough scrapers, I was able to prop up the cake until it cooled and I could gingerly shove it over until it rested securely on the cake plate. This took several attempts before I could manipulate the ungainly cake into a secure position.
|The finished product after jerry-rigging and much manipulation|