I did it! Used my KA mixer and a 9in springform pan to get the 2" sides. Am currently looking at a masterpiece that looks just like the picture. Now how do I store this? While eating the entire brioche is an option-- I'd prefer to freeze some for the next month. Heavy duty tin foil and a slow oven re-heat? YAY Joni! Excellent! Yes, plastic wrap, then aluminum foil; thaw at room temp., and reheat for about 10 minutes in a 350°F oven, should be good as new. PJH

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