Comments on: Chocolate Blackout Cake + How to Frost a Cake Video

By: Nancy

Nancy — Mon, 04 Feb 2013 16:02:50 +0000

Ok. Great. Thanks!

By: zoe

zoe — Mon, 04 Feb 2013 15:35:56 +0000

Hi Nancy,

Well, I meant for you to cut the recipe in half. But, you could certainly bake up an entire recipe and freeze the part you don’t use. I do this all the time, for that emergency cake need.

Thanks, Zoë

By: Nancy

Nancy — Mon, 04 Feb 2013 15:09:48 +0000

I’m kind of confused when you say ’1/2 of Devils Food Cake recipe’ Do you cut the recipe in half or do you just use half of the baked cake?

By: zoe

zoe — Wed, 03 Oct 2012 01:54:50 +0000

Hi Sheiba,

The vanilla custard and chocolate together make the chocolate pudding, so you are just adding them at separate times, but it comes together in the recipe.

Thanks, Zoë

By: sheiba

sheiba — Thu, 27 Sep 2012 13:08:30 +0000

hi I’m a bit confused because i cannot figure out when you put the chocolate pudding in the frosting – in the instructions you jump from the vanilla custard into the butter and meringue and then the melted chocolate – when did the chocolate custard get added? beautiful cake and love your site

By: zoe

zoe — Mon, 26 Sep 2011 15:44:56 +0000

Hi SK,

Yes, I bake all kinds of cakes in the taller pans. Sometimes I fill them 2/3 of the way, for a taller cake. Other times I will only will them 1/4 of the way, for a very thin layer. They have a lot of versatility. Not all cakes like to be baked in thick layers, but I find most adapt well.

Thanks, Zoë

By: SK

SK — Sun, 25 Sep 2011 13:52:14 +0000

Hi Zoe, I’ve been watching your tutorials on how to torte and frost cakes, and they’ve been infinitely helpful. I was wondering if you could help me understand the difference between 2″ and 3″ pan heights? I realize you can cook taller cakes in a 3″ pan, but can you use 3″ pans for 2″ cakes? In other words, could I just buy 3″ tall pans and cook all of my cake recipes in them? Thanks!

By: zoe

zoe — Mon, 07 Mar 2011 16:33:36 +0000

Hi Marne,

Absolutely, it would work and be delicious! You could fill them like this: http://zoebakes.com/2008/11/29/caramel-cake-daring-baker-challenge-with-a-bittersweet-chocolate-ganache-surprise/

Thanks, Zoë

By: marne

marne — Mon, 07 Mar 2011 16:28:43 +0000

Hi. This looks delicious. I was wondering if you ever made this cake into a cupcake. Like a devils food cupcake with a pudding filling? Or if you think that would work? Thx!

By: zoe

zoe — Wed, 12 Jan 2011 22:32:22 +0000

Hi Matthew,

Here is a post that might help? http://zoebakes.com/?p=486 Let me know!

Cheers, Zoë