I have a question about the recipe "Pink Champagne Cake" from Anne Byrn. I have 2, nine-inch spring form pans. Could I use these in place of the three 8 inch pans? If so, how should I adapt?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)