.... or, meriko learns empirically, redux.
It really really really does take longer for those layers to cool than you think it does. Be not fooled by their cool-to-the-touch surfaces. They are only trying to trick you into spreading that thick whipped praline ganache between them early. They want to sit and slowly warm it , the better to startle you with when you turn back from the chocolate glaze you are concocting and notice bulges where you had nice clean flattened cake sides.
(I do wish someone had a video of me carrying the cake into the cooler room on its rack, valientlytrying to keep the top layer from sliding off, cursing all the while. Would have been great test footage.)Posted by shock at September 29, 2004 11:25 PM