Magda

You could easily double this recipe and still not have enough batter for 6 full 9 inch cake pans. I downsized to 8 inch pans and reduced the cook time and still wound up with only thin little cakes.

So easy and pretty! I took the advice from previous reviews and drained just the floating oil on the top of the pesto, then mixed it with the ricotta cheese and about 1/3 cup of shredded Parmesan. I also mixed in 1 beaten egg which seemed to bind everything together once it baked - no oily mess.

Okay. Problem was adding the potatoes last . Should have nuked them first. Not very pickly, may increase them next time.

This recipe did not make enough batter to cover the bottom of the six cake pans. I wound up with 6 irregular pancake-looking things - not something I can stack and frost.

This recipe was easy to make, even for a beginner like me! I took other suggestions and strained the oil out of the pesto then mixed it with the ricotta. So festive and perfect for my holiday party!

Don't change anything. I have actually never liked any cranberry sauce..and this is fantastic!! I now make it every year!