Well - Amazing, but there were no MaryAnn pans among my arsenal. So, since I had admired other little cakes made by some of us in the past using that pan, I went to Amazon and acquired a sweet-looking MaryAnn by Nordic Ware that would produce six baskets. I considered how pretty the little basket-shaped cakes would be for all kinds tarts and short cakes in the future.
Although my finished little cakes showed the hatch-mark design, I thought, in retrospect, that I possibly should have filled the cups with more than 3/4 full of batter. In comparison to the other, plain, MaryAnn pans, these seemed somehow smaller. And then, I figured it out:
Of course, and more to the point, the answer just could be the faulty genoise batter-folding by me, causing them not to rise properly, fully, when filled to the 3/4-point specified.
Yes, indeed, there was actually a huge problem for me with the genoise this time.
In the first place, I made it in my smaller lift-top KA. Now, I have a problem folding in the flour in this more narrow bowl, and I know that. Also, for some odd reason, I decided to use the slotted spatula instead of the whisk - Wrong decision! I began getting Wondra flour-egg-foam-gunk on the thing, and couldn't get it to fold without accumulating more thick stuff -
Finally, I took the KA whip to fold with, and things got a little better; and then the beurre noisette and egg foam mixture lightened it up some more. But, I am certain this genoise didn't like that treatment one bit! Why should it do it's lovely job as genoise after being manhandled?!
Fortunately, these delicate little genoises didn't decide to totally punish me for my carelessness, and they managed to come forth with a small basket weave showing. They were very fragile, not plump and tall like those from other MaryAnn pans. Kind of adorable, in their own way, just sitting there, daring me to touch them lest they dissolve.
When cool, and still hoping for the best, I carefully drenched the little cakes with the Grand Marnier syrup - no apricot eau de vie in the house, or Cognac; I do have some Armagnac, but decided against it. Then I glazed the outside of the cakes with the apricot glaze, also with a little more of the Grand Marnier in it [orange flavor of brandy of Grand Marnier must have some affinity with apricots]. I ran out of glaze; I think it was too thick.
It was only when I saw Marie's post with her beautifully glazed cake interiors, that I realized, sadly, I had entirely forgotten to glaze the interior bottoms of mine at all. I know that glazing would have given them an extra lilt of flavor from under the chocolate filling. Also, I had to make more chocolate filling.
I feel that next time it would only be prudent for me to double the batter recipe and make more cakes. Since I ran out of all apricot glaze, chocolate filling, and drizzle this time, I shall prepare double in case I come up short again. For me, it is too time consuming to make just six little cakes. And - I shall also revert to the Prince whisk, along with my larger KA standing for the folding.
Finally, I would like to acquire another MaryAnn pan. There is one by Chicago Metallic on Amazon with 12 cavities for $35. Hmm -
After all, this is a marvelous dessert, and I do intend to prepare it again soon; this time can be considered a dress rehearsal, with great revues.