Quote:
Originally Posted by hinoonaz
Wait a minute! What happened to the discussion about red velvet cake vs chocolate cake. I am a current and frequent member of weight watchers and want to know the rest of the story!
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Working on using the chocolate as a boundary layer between two layers of red velvet. If I can keep the big air pockets out the temps under control it should turn out great. Still not sure how the convection oven works as I hear that there is no airflow near the surface of my cake.
EDIT: Maybe it just needs a better fan.
And for those who think chocolate is the way to go. Please: No fake vs real, white vs dark chocolate debates.
