I do in my third cookbook, Sweet and Simple: Desserts for Two :)

Because the extra few inches of metal on the sides reflects more heat in the oven. It also blocks air circulation during the baking process. There’s a reason certain recipes use certain pans. You can try it and let me know how it works. But I don’t want to recommend something that might fail. My goal is to create recipes that work with bakeware that guarantees success. If you want to experiment in your own kitchen, please do.

Hi there. I don’t know what you mean. This recipe does not call for 2 sticks of butter in the icing. 7 tablespoons is less than 1 stick (1 stick = 8 tablespoons). Did you accidentally add 2 whole sticks of butter for the icing? yikes.

Scroll to the bottom with the recipe card. There is a button that says ‘print recipe.’

I live in the USA and my sticks of butter are 8 Tablespoons.