Would a panna cotta layer cake be stable?
I want to make a 8″ cake with three layers : pistachio cake bottom, a layer of vanilla and a layer of mango panna cotta. I imagine I would use a cake ring and put each layer on, refrigerate till set and move on to the next layer. But I Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude