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Clementine Cake -- Help Please!!!

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Clementine Cake -- Help Please!!!

Dev | Dec 23, 2005 01:26 PM

I have all of the ingredients for the Clementine Cake that's been so beautifully depicted and described on this board. I even got the last bag of almond meal at Whole Foods, after fighting a swarm of holiday shoppers for a parking space...

.only to get home and realize that my springform pans are still in storage. (I'll blame it on Hurricane Wilma, like everything else.) So my question echoes one below that hasn't been answered yet. I have a couple of bread loaf pans, an 8 and 9-inch regular cake pan (not springform) and an 8 inch tart pan with removal bottom and fluted, 1-inch high sides. Do any of these sound like decent candidates for the cake, or will I have to go fight for a parking space again? How much does the cake rise -- will it overflow my tart pan?

Thanks in advance!

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