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a couple of baking questions

Julie H. | May 11, 200509:07 PM

I am making the famous epicurious.com chocolate layer cake for about the fourth time. The recipe calls for non-Dutch processed unsweetened cocoa. Up until now, I have had decent quality unsweetened cocoa, either Ghiradelli or that organic brand that I cannot remember the name of and the cake has turned out perfect. Unfortunately, all I have left is some Nestle unsweetened cocoa. How will Nestle's cocoa affect this cake? Is there a noticeable difference between supermarket brands of unsweetened cocoa and the supposed better quality ones?

My other question involves using tart pans with removable bottoms. Before serving my tart, I like to remove the metal base, but this always come with a struggle, such as trying to slide an icing spatula between the tart and the pan. Is there a trick to this, such as buttering/flouring the base of the tart pan. I know bakeries don't sell the tart with the metal bottom attached, so they must be doing something I'm not doing. Help. Thanks.

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