Bonnie Marcus

December 31, 2021 at 9:46am

I plan on making this cake tomorrow and am thinking of using 2 spring form pans instead of cake pans. It would seem to be an easier way to remove the cake. What do you folks at KA think? The other issue I am concerned about is removing the parchment from the bottom of the layers without crushing the meringue. Is there a good way to do this?

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