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White and dark chocolate bars are “key” to decorating this piano cake baked from an easy mix. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13×9-inch pan. Cool 10 minutes.
White and dark chocolate bars are “key” to decorating this piano cake baked from an easy mix. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13×9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
Steps 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13×9-inch pan. … 2 Use serrated knife to cut cake as shown in diagram (for piano bench, cut 4 1/2×1 1/2-inch piece; cut horizontally in half to make bench lower than piano, if … 3 Cut 1 bar white chocolate into 1 3/4×1/2-inch strips. …
No matter what shape your pan was or how high your finished, cooled cake came out, it’s time to cut into the rectangular shape of a piano keyboard. First and foremost, it needs to be flat on the bottom and flat on the top; I recommend one continuous cut with a long knife to remove any bulge from the top of the cake.
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