Jessica Batalana

I also think sometimes, and this has happened to me, because she says that it was rising beautifully in the oven, it's possible that she took it out of the oven a little too soon before the cake structure has set up entirely. So if the cake's just a little bit underbaked, it looks great. And maybe you've done the toothpick test, which I sometimes think is not as reliable as you want it to be.

I also think sometimes, and this has happened to me, because she says that it was rising beautifully in the oven, it's possible that she took it out of the oven a little too soon before the cake structure has set up entirely. So if the cake's just a little bit underbaked, it looks great. And maybe you've done the toothpick test, which I sometimes think is not as reliable as you want it to be.

But what I look for with doneness is a cake that's sort of pulling away from the sides of the pan. And then I'll press gently on the center of the layer and just like it should spring back a little bit. You know, you want it to you don't want to sink in. And so I wait for those signs of doneness before I pull it out, because if you pull it out before it's really, truly set, like it'll look great.

But what I look for with doneness is a cake that's sort of pulling away from the sides of the pan. And then I'll press gently on the center of the layer and just like it should spring back a little bit. You know, you want it to you don't want to sink in. And so I wait for those signs of doneness before I pull it out, because if you pull it out before it's really, truly set, like it'll look great.

And then as it cools, it just collapses. It's happened to me. And it's such a bummer.

And then as it cools, it just collapses. It's happened to me. And it's such a bummer.

Oh yeah, break out the maple syrup.

Oh yeah, break out the maple syrup.

Dense, but not in a bad way. I feel like not like a tightly knit crumb, but it retains some like plushness.

Dense, but not in a bad way. I feel like not like a tightly knit crumb, but it retains some like plushness.

Will you tell people that don't know what reverse creaming is and how and why you do it?

Will you tell people that don't know what reverse creaming is and how and why you do it?

Yeah, and I think reverse creaming is a fun technique to try if you haven't tried it before because it does really give you a cake texture unlike any other.

Yeah, and I think reverse creaming is a fun technique to try if you haven't tried it before because it does really give you a cake texture unlike any other.

Good luck.

Good luck.

There's no such thing. Okay.

There's no such thing. Okay.

Now, the one pitfall of of the pie, although I do, obviously, I like it. Who doesn't like a chocolate cream pie? Only a maniac. But I do think it's a little trickier to put the candles in a pie. You know, like how do you stick them into that cloud of whipped cream? But, you know, that's OK. I'm getting so old that maybe I don't need the full complement of candles edge to edge anymore.

Now, the one pitfall of of the pie, although I do, obviously, I like it. Who doesn't like a chocolate cream pie? Only a maniac. But I do think it's a little trickier to put the candles in a pie. You know, like how do you stick them into that cloud of whipped cream? But, you know, that's OK. I'm getting so old that maybe I don't need the full complement of candles edge to edge anymore.