I know I saw somewhere in the forum, but cannot find it.
How do I do the extended cake mix?
I have to bake two 8"x2", and two 12"x2", but am kinda lost in the quantities of batter I use for each pan.
I need guidance from you guys. TIA
And 8" requires 3.5 c of batter (a little less high altitude) and your 12 will need 7.5. On this site, go to recipes and search "extend" and there are a couple of highly rated extender recipes there.
Thanks a bunch lovinkakes!!! I'll take a look...
Wilton cake preparation and servings charts:
(Gives batter requirements by pan size, as well as recommended baking temps. and times and more.)
Wilton cake making & decorating help links:
All CC extender recipes:
All CC enhanced recipes:
And my favorite doctored cake mix recipe - the WASC cake:
(Using DH white cake mix, the full recipe makes a tad over 14 cups of batter.)