success

It looks like a donut (right), but I had leftover Wacky Cake batter today, so I threw it in these ancient baba molds I've had forever and don't think I've used and...voila! What do you know. They turned out great, with slight crispiness on the top/sides. I bought the molds at a garage sale, inspired in part with a childhood love of the French Chef episode in which Julia makes babas au rhum. Always kinda fascinated with them, but it's not like I love cakes soaked in booze. In fact, I kinda hate that. I have always loved special specific desserts, though. With their own names. Like pavlovas...babas...