Learn about the versatility of a spring form pan for other dense cakes and savory treats. First, on location in the test kitchen, culinary specialist Beth Somers and Nancy Siler make a banana split cake with a spring form pan, using three flavors of ice cream. Then, they make a delicious flourless chocolate cake. The final recipe in the test kitchen is baby breakfast quiches for an easy meal. Last, Nancy returns to the decorating kitchen to demonstrate candy shell techniques for year round treats.
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Episode #903 / Length: 28 minutes