Baking Best Tips/practices Question ...

Decorating By lauden Updated 26 Jul 2008 , 3:09pm by JanH

lauden Posted 25 Jul 2008 , 10:20pm
post #1 of 2

Ok, here goes. I want to know standard baking practices from all you pros out there. How many cakes do you bake at a time? If you're making a large layered cake do you mix the batter all at once? What is the longest batter can sit before it needs to go in the oven? Like if I baked a couple layers, could I have batter in pans ready to go right when I take the others out of the oven? Or do most have more than one oven or a larger oven than mine ...

1 reply
JanH Posted 26 Jul 2008 , 3:09pm
post #2 of 2

Hi and Welcome to CC, lauden. icon_smile.gif

Decoding CC acronyms:

Whether you have a conventional commercial or home oven, you can only fit in as many cake pans as will fit.... Allowing adequate space between pans and pans/oven wall for circulation of heated air. Wouldn't use more than 2 racks, and be sure to stagger the pans so that they're not directly over one another.

Baking multiple pies/cakes help:

Here's an everything you ever wanted to know about making your 1st tiered cake that may answer a lot of your questions:
(Or at least steer you in the right direction.)


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