On the Danger of Too-Small Pans

Huh. I thought I would be able to get away with an 8-inch springform pan instead of a 9-inch. Apparently not. This isn’t salvageable accept maybe as pudding, since there’s no way I’ll get the center set before the edges burn…and anyway with sides this tall it’d probably never stand up. Well, next time I’ll follow my own directions a bit more closely, eh? But dang, today is the best photography weather I’ll see all week!

13 thoughts on “On the Danger of Too-Small Pans”

  1. Please send to Eva’s Chocolate Salvage Service. The service is free, you just pay shipping! 😀 Our agent (me) is waiting for your un-salvageable chocolates (with spoon in hand)!


  2. Cut off the done parts and bake the unbaked parts again. If everything gets too done but not burnt, grind it up and use it for an add-in to cookies or brownies. If it just gets done but looks ugly, chop it up and make a chocolate trifle. I always say bad cakes can become good trifles.

    1. I was thinking something similar after I write that, Linda. I could actually have scooped out the batter and made little chocolate soufflé-type things in ramekins. Saving the crumbs…didn’t think of that. Nice idea!


      – Joe

    1. Oh my yes. Don’t get me started on the subject of my fails in that department. That’s a post for another day!


      – Joe

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