Great looking plate under that slice.
Ah so you never made a full sized version of this! My
Mistake.
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Dark.
Now to figure out what is “reversed.”
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Just flip it over from the way you normally install it, most are able to utilize the groove in the base both ways.
Regarding color, you might want to consider dropping the temperature a bit.
I have never understood what’s the right way to install the base. There is a lip that can either face up into the pan (and then I can read the stamp on the bottom), or it can face down.
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I need some bread to go with tonight’s dinner (Chicken Cabbage Soup), so I made up a small loaf. Sunshine smelled the bread baking and requested a slice as a snack, so I cut it while it was still piping hot – Very YUMMY!!
And a pic of the crumb… (camera did something weird with the color, though)
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The usual way is facing up so you can read the stamp. You should be able to reverse it so that the base is equal to the sides without the depression that occurs the “correct” way… it will now be flush with the sides. As a result, it’s also easier to remove the cake from the base, but I suggest you place the parchment over the base and then install the sides. You will need to cut a 10” rd of parchment.
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Rosyred has the most delightful collection of dishware!
Not easy in a hot kitchen, but with lots of extra help from the fridge and freezer, I did it. Now to bake! (Sour cherry.)
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wrapped in tinfoil, with a layer of wax paper over the glaze, and I presliced it the night before. Put this in a plastic bag. I was also bringing my work backpack with laptop etc, purse with lunch and whatever else lives there, and forks, napkins and plates. So I didn’t make it easy for myself!
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well, i broke the springform pan trying to put it together, so we’re back to a plain ol’ 9" pan, buttered, parchment, then some baking spray.
it’ll be fine.
