How to make any cake a 6-inch cake

Plus: Why you need a jumbo muffin tin.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Cocoa Brioche Morning Buns     These chocolaty pastries from Epi contributor Bill Clark combine the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle. They're baked in batches of six, so you'll have two extra slabs of dough to keep in the freezer for whenever the craving hits. READ MORE What We're Talking About     91 Chocolate Desserts for Days When a Chocolate Bar Isn't Enough   Sometimes you just need a slice of chocolate cake or a dark cocoa brownie.   Read More ►     How to Use a Jumbo Muffin Pan   There's more to life than XXL lemon poppy seed and banana nut (though those are good, too).   Read More ►     Learn the Small Cake Equation and Make Every Cake a 6-Inch Cake   A stylish 6-inch cake is a pandemic power move.   Read More ► Trending Recipes   Salted Caramel–Chocolate Tart   View Recipe ►   Peanut Butter–Banana Muffins   View Recipe ►   Whole-Egg Lemon Buttercream   View Recipe ►   Black Bottom Brownie Cookies   View Recipe ►   Classic Yellow Cake With Chocolate Frosting   View Recipe ►   Pistachio Brioche   View Recipe ► This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.