I mainly use Jiffy pellets the last few years to do rhizomatous begonias by leaf wedges. Canes cannot be started by a leaf though. Some Asian species cane-looking begonias can be started by a leaf such as brevirimosa and amphioxus. I started six Silver Queen wedges (one leaf) in Mid-November and this is what they looked like two weeks ago. I think 3 starters would be ample for this 10 inch pot. I started Mrs. Ludwig early this month and this shows some with roots two weeks later. I now have two that have put out tiny leaves. The green ones are not Mrs Ludwig and neither are the two on the right front row. The stem is Janet Brown which fell off so I saw a dormant bud and am trying to get a new plant out of it. canes are easily water rooted or stuck in soil and watered lightly. This is the pot of canes from above 3 months later.

I don't have angelfood cake experience, but I've made a lot of sponge cakes - both use whipped egg white instead of leavening agents to produce a fluffy cake so the rules are similar. I have never used a mix so I'm a bit suspicious that the mix may be the problem - perhaps that is just my anti-mix snobbery talking. I don't think the toothpick test is good for these cakes - the test I use is to gently push in on the top of the cake - if done it should spring back. After doing a few, you get a good feel for what it feels like when it is done. If the cake is staying together when you invert it to cool, then I doubt that under baking is the problem. The only times I have had an underdone sponge cake, the top separated and started to fall out of the pan when I inverted the cake. An hour may be a bit soon to take it out of the pan - the cake should be all the way cool before you remove it. The air bubbles encased by the beaten egg white are what is holding the cake up. The egg white bubbles are still tender when the hot cake comes out of the oven. They need to cool and firm up so they can stay inflated and support the cake. That is why you cool upside down - gravity pulling down and the pan bottom and sides holding onto the cake so the bubbles stay open and cool that way. lindac, I have rescued an underdone sponge cake - when I inverted the pan most of the top of the cake separated and fell on the counter - I turned the pan right-side up, quickly scooped up what fell out and flipped it back in, and put the pan back in the oven for a while - not the most perfect sponge cake I've ever made but it was okay for family. The worst cake disaster I still vividly remember even though it was about 40 years ago when I was just starting to bake sponge cakes. I put the cake in the oven and then realized I had left something out. I was in such a hurry to take the tube pan back out that I grabbed it by the center tube instead of the outside - so of course it separates and batter starts dripping onto the hot oven floor - what a mess!

An angel food large tube pan is needed for this recipe. I make it when we have house guests. It keeps for 5 days. Apple Tube Cake Makes 12 to 14 servings Angle food pan is a must for this cake. There is NO substitute for a tube pan — do not use a bundt — cake has too much batter for that. 
4 cups unbleached flour 4 teaspoons baking powder 1 teaspoon salt 2 cups granulated sugar

 Grated rind of 1 orange 1 cup orange juice 1 cup vegetable oil

 4 large eggs 1-1/2 teaspoons vanilla 1/3 cup demerara (coarse granulated brown) sugar (or dark brown sugar) 1-1/2 teaspoons cinnamon 

5 tart Granny Smith apples 

 Nonstick baking spray 
Adjust oven rack to lowest position and heat the oven to 350 F. Coat the tube pan thoroughly with the nonstick spray; set aside. Combine the flour, baking powder, salt and granulated sugar in a sifter and pass it through into a bowl or onto wax paper twice.Transfer them to a large mixing bowl (or mixer bowl) and set aside. Grate the orange into a 1-quart measuring cup with pouring spout or mixing bowl. Squeeze and add the orange juice, vegetable oil, eggs and vanilla. Beat lightly with a fork to thoroughly mix; set aside. Mix the demerara sugar thoroughly with the cinnamon in a small bowl; set aside. Peel, quarter and core the apples, then slice them into ¼-inch thick pieces. Transfer to a bowl and toss with 3 tablespoons of the demerara-cinnamon mixture; set aside. Add the egg mixture into the dry ingredients and mix on low until the batter is smooth and evenly textured with no small lumps. Pour half the batter into the bottom of the tube pan. Scatter half the apples over then sprinkle with half the remaining demerara-cinnamon mixture. Add remaining batter evenly over the apples. Add the remaining apples and sprinkle the remaining demerara mixture over it. Bake for 1 hour 30 minutes or until a cake tester or skewer inserted into several spots in the cake ring is withdrawn clean. Cool on a cake rack for 1-1/2 hours. Remove ring by placing the cake carefully on a cup or jar and easing the ring away. Continue to cool the cake on the rack until it reaches room temperature. To unmold (optional) place a double layer of paper plates on top of the cake. Invert it, ease the ring off the cake. Then turn the cake right side up on a platter. If desired, sprinkle with powdered sugar.

I would have loved to cut it nested but the crown is 6 3/8 and to big to be cut on a jog or in my miter saw. That's te only reason I'm cutting it flat. I actually tried the setting do posted previously and they did not work so I'm back to square one. I have the whole bottoms floor done except for these 3pcs I am still trying to figure out the angles and setting on. When replacing the baseboards I had the same problem but I just used the old piece I was replacing and put those in my miter saw and copied the angles and it was easy. :)