Ooooohhhhh. That speaks to me. Hell, that YELLS in my ear to me!
But other than coworkers, I don’t have anyone to bake for. And I’m not sure they deserve something so heavenly.
I’m going to try halving it as a small sheet cake instead. Too much of a good thing isn’t what I’m after. But a serving would make me happy.
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Fairy gingerbread from “the perfect cookie”. I liked the name and lots of ginger! The method was to smear the batter on upside down,parchment lined sheet pans. They are very delicate. I doubt they would travel well.
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Another vote on this!
Tonight, I baked a 7” basque cheesecake; halved the recipe from cookbook author Bonnie Stern. Chilling now.
I really enjoy baking half a recipe.
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Good idea! Yeah, one of the problem of baking is, we’re 2 here. A full recipe means bake less often. Unless I’m treating the whole neighbourhood.
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Inspired by the ‘half’ bakes I took an orange chiffon cake from Epicurious and halved it even tho it’s stressed that it must be baked in an angel food cake pan. Still not a tiny cake but looks perfect. Sliced in half and sandwiched with orange whipped cream.
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Yum! Looks nice and tender.
Absolutely gorgeous!! How did it taste?
Excellent. Very moist and light.
If any changes, maybe a bit more whipped cream……
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You can never have too much whipped cream…
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I cannot wait to try these, the recipe is long but looks manageable. I am a new baker , since lockdown, and am always looking out for a good cookie. Thanks
Laura
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Husband’s birthday cake. I’ve been making this exact same cake for him since at least 2007.
First time with sprinkles. My sister’s touch. 
The cake is very good!
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It looks fantastic!
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Happy birthday to Mr. @shrinkrap!
What’s your base cake there? The sprinkles add a little fancy for the birthday - I like it! 
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Please note the dates on these printed documents. I’ve been paying for Cooks Illustrated since at least 2005, and think since this recipe was published in 1999, so I hope it’s okay to share these insights.
For the frosting, husband initially wanted milk chocolate, but it doesn’t set up right, and doesn’t taste great. I’ve gradually titrated up to a mix of a fairly strong semi sweet sold by the hunk at the local WinCo (; one of those SF companies that start with G, ) and a some milk chocolate.
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Seeing your printout just made me happy! I have done the same thing with my recipes, and put them in a binder. Paper is so much easier to cook from, in my book!
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Thanks shrinkwrap, I’ve printed it and next time there’s a yellow cake need I will try this one. You’re lucky to have had a fav yellow cake for so long. I’m still searching.
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