Last Cake, Next Cake

"Last Cake, Next Cake" is where we can all talk about any problems or questions we had about the cake we just baked, and answer each other's questions about the next project.
Starting next week, I'd like to feature a blogger every week. If there's a particular cake you want to make, give me a Monday date that works for you, and you'll be featured on that date. Otherwise, I'll just go through the list (featuring someone who baked the cake that week, naturally).

Finally, welcome to Rachelino, a/k/a/ Rachel. She'll be joining us, and baking her first cake in a few weeks.

The Heavenly Cake Bakers came up with some terrific versions of the Hungarian Jancsi Torta. Jenn wanted a smaller version so she divided the recipe in half, using a 6-inch pan, and adding a strip of parchment paper in case it got too tall. (It did).
Nancy B. should get some kind of prize for her determination--she doesn't have her copy of the book yet, so she went to a bookstore and copied the recipe by hand! She served hers with raspberry preserves for the kids and apricot preserves for the adults.
Butter Yum opted for black walnuts because she loves the taste of them--that would never have occurred to me, but she said they were great in the recipe. She has some great photos, too.
Rozanne has a lovely presentation, with artful dollops of raspberry puree. She confessed that she couldn't stop eating it!
Nicola's copy of the book arrived on Saturday--just in time for her to bake the cake! She was also relieved that Rose's version didn't have twelve layers, four fillings, and spun sugar, as apparently some versions do. I'm relieved too.
Faithy made a dynamite-looking chocolate ganache topping. She said she liked its texture better right from the refrigerator.

Next up: Barcelona Brownie Bars. This recipe calls for financier molds, preferably silicone. The silicone molds that are described as "financier molds" (available on amazon.com), are too small.

What you want are the ones that are called "mini cake pans." I can't wait to try these--they're made with pecans, dark chocolate, cocoa, and cream cheese--and filled (optionally) with ganache "plugs." If you don't like nuts, there's also a cherry version.
If you don't have the silicone molds and don't want to get them, I would think you could use mini muffin pans, or madeline pans.
Or maybe you have other ideas.