Southern 01 Coconut Cake with Silk Meringue Buttercream (page 23) – progress

hector’s take on ROSE’S heavenly CAKES: Southern Coconut Cake with Silk Meringue Buttercream (page 23) is:

1- baked on one 9″ pan and two 6″ pans.

2- using my new half sheet countertop oven. i use convection to preheat the oven and for the first 15 minutes of baking to quickly bring up close to recipe temperature.

3- i am getting used to using two or three scales! specially handy to measure yolks and whites separately. if u plan to store the yolks frozen, a micro scale is perfect to weight the 10% of sugar needed to freeze yolks.

4- cutting cake rounds.

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