These were both baked for groups of kids, they’re the Bread Bible’s blueberry muffins with chocolate chips subbed for the blueberries (and the lemon zest omitted), and the RHC ice cream cake, which I’ve posted before. The muffins are based on the sour cream butter cake but use AP flour, whole eggs, and the creaming method- you can see how perfect the size, shape and crust is with the sprinkled sugar. No leftovers for a crumb shot!
The ice cream cake we make several times every summer, it’s my single most repeated recipe from RHC. These were made with a half portion of the German Choc batter, using all AP instead of the cake flour/AP blend, and putting 61g into each one cup cavity (that recipe makes eight if you scrape everything out of the bowl). We had the six from the flower pan plus two more baked in ramekins of the same capacity. Completely yummy filled with Hagen Daz strawberry.