Almond Shamah Cake—Trimming Tops
Posted: 20 August 2011 09:57 AM   [ Ignore ]
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Do you think this is necessary (it’s part of the instructions), or could I just poke holes and syrup?

I’m always rather fond of the top crust, but I’ve never made a chiffon, either, so maybe it’s necessary!

Thanks!

—ak

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Posted: 21 August 2011 06:03 PM   [ Ignore ]   [ # 1 ]
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Never mind!  I used a serrated knnife, and it scraped (almost rolled) off in sections—and tasted delicious!

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Posted: 24 August 2011 10:22 AM   [ Ignore ]   [ # 2 ]
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It’s not a big deal, just that the top of a sponge cake is usually pretty sticky and gets gummy (Rose calls it pasty) when you syrup it.

Can’t wait to see the cake!

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Posted: 25 August 2011 08:20 AM   [ Ignore ]   [ # 3 ]
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Thanks, Julie!  Well, I’m glad I trimmed it, because I wouldn’t want a gummy part on my cake.  Ooooh, it was tasty, tasty, tasty!

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