I hosting a cocktail brunch for my girlfriends this Sunday and was wondering if I can make it on Saturday and let it sit since I have so much other food to prepare? If so, do I reheat it a little or serve at room temp?
It's my 1st time making it. I have an ancient 8" spingform pan that is NOT nonstick. Is that OK to use or should I purchase a new non-stick one. Any other tips? I can't wait to finally try it as it seems to be one of the most celebrated recipes in the Home Cooking Board's history. Wish me luck.