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#26 (permalink)

12-23-2015, 07:42 AM

mikeinatlanta mikeinatlanta is offline

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Join Date: Feb 2003

Location: Jonesboro GA,

Posts: 382

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Quote:

Originally Posted by hinoonaz

Wait a minute! What happened to the discussion about red velvet cake vs chocolate cake. I am a current and frequent member of weight watchers and want to know the rest of the story!

Working on using the chocolate as a boundary layer between two layers of red velvet. If I can keep the big air pockets out the temps under control it should turn out great. Still not sure how the convection oven works as I hear that there is no airflow near the surface of my cake.

EDIT: Maybe it just needs a better fan.

And for those who think chocolate is the way to go. Please: No fake vs real, white vs dark chocolate debates.

Last edited by mikeinatlanta; 12-23-2015 at 07:56 AM..

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