"Very good recipe & easy. The gelatin is added to the 3 tablespoons of milk, but if you forget to, you can always add it when you're whipping the cream. I always use gelatin to stabilize whipped cream although 1 teaspoon is usually enough in a tablespoon of cool water.
Add the gelatin/milk while the mixture is still warm/hot, otherwise it'll sit"

"Fantastic, if only I could find the paper molds! I'm making them in other containers like souffle molds. I just finished making this for the upteenth time, it is great.
I think the best fruit to use is a combo of dried apricots and cranberries or cherries.
Found the paper molds, after x-mas. If you want the molds, you have to order way before "

"I have tried at least 8 other recipes, this is the best one.

I find, out of all the chef's I have tried, Emeril's recipes are always good. His NY Cheesecake is also the best. "

"I'm a home baker, bake daily and think I'm ok at reading recipes. Read some reviews, and I used regular ap flour. Cake flour is very soft and apprently makes this little cake fall apart. It's the corn starch in the flour.
I'm pretty sure the frosting is so sweet because unsweetened chocolate is meant to be used with the powdered sugar, I did, a""

"Fantastic, if only I could find the paper molds! I'm making them in other containers like souffle molds.""

"I am really surprised by these steps. As an avid baker I know that
#1 The yeast must be activated with a warm liquid, from 110-125 degrees
#2 VERY IMPORTANT - DO NOT ADD SALT UNTIL THE VERY END OF ANYTHING THAT INVOLVES YEAST.
Salt inhibits yeast from rising, any kind of yeast. Wait the mixing is done then add the salt and mix in. 3 stars for "

"I am really surprised by these steps. As an avid baker I know that
#1 The yeast must be activated with a warm liquid, from 110-125 degrees
3@ VERY IMPORTANT - DO NOT ADD SALT UNTIL THE VERY END OF ANYTHING THAT INVOLVES YEAST.
Salt inhibits yeast from rising, any kind of yeast. Wait the mixing is done then add the salt and mix in. 3 stars for "

"Seventiessmiley:

If you used a 1/4 or 1/2 sheetpan, did you use a baking element? Look at Wilton if you didn't. It's a small cone that goes in the middle to bake the center without drying out the edges.
I forgot to say, this recipe holds up to fondant pretty well, it's durable enough"