Need Help On Cake Pans

Decorating By rocketmom1985 Updated 8 Nov 2008 , 1:26pm by sweetmac04

rocketmom1985 Posted 7 Nov 2008 , 2:58pm
post #1 of 5

Is there a chart or some information available on how to bake in a pan other than the one called for in a recipe? For example, I would like to bake a 10" round pound cake. All of my recipes say to bake in a tube, bread or bundt pan. I tried it once and the cake came out dry, obviously I overbaked it. I have viewed some truly beautiful pumpkin cakes that look like they have been baked in a bundt pan...can I bake a cake mix cake in this type of pan? How long do bake it? How much room to leave in the pan? I have a wonderful Barefoot contessa chocolate cake recipe that calls for a sheet pan...how can I make this in rounds? I'm stumped. I did a google search but came up empty, must be using wrong word combos!

Thanks

4 replies
JanH Posted 8 Nov 2008 , 7:27am
post #2 of 5

Here are charts for Wilton and Fat Daddio pans that give batter requirements by pan size:
(The Wilton charts also give recommended baking temp. and times. Most decorators bake at 325F not 350F and just increase the baking time a bit.)

Wilton 2" (party servings):
http://tinyurl.com/5pbw7t

Wilton 2" (wedding servings):
http://tinyurl.com/5pu7y9

Wilton 3" (party servings):
http://tinyurl.com/6642yq

Wilton 3" (wedding servings):
http://tinyurl.com/5tgoob

Fat Daddio (2 & 3"):
http://tinyurl.com/4pc8a5

Bundt pans are also measured in cups. To determine size of yours, just fill with water keeping count of how many cups were used.

Most recipes will specify the size of the bundt pan needed, usually either 10 or 12 cup size (or tube pan, i.e, angel food cake pan).

FYI, most recipes for home bakers don't give the batter yield so you'll need to notate batter yield when you make each recipe (for current & future reference). The different brands of cake mix also yield different batter amounts...

Also, the 8 & 9" cake pans the cake mixes are designed for ARE NOT 2" deep. If using decorator 2 & 3" deep pans, its imperative to use the above charts or your cake layers are going to be very short...

HTH

kimmypooh79 Posted 8 Nov 2008 , 10:40am
post #3 of 5

I know that wilton pans get filled 2/3 full.....not sure if that is so with most other pans.

Mike1394 Posted 8 Nov 2008 , 12:39pm
post #4 of 5
Quote:
Originally Posted by kimmypooh79

I know that wilton pans get filled 2/3 full.....not sure if that is so with most other pans.




All pans

Mike

sweetmac04 Posted 8 Nov 2008 , 1:26pm
post #5 of 5

my original pound cake recipe also used a long loaf pan for for 90min in 295 degree oven....
since i use the recipe A LOT(!!) - i have found the following for other pans. I hope this helps (HTH!)

When I do my pound cakes, my batter makes about 8 cups (yup, fits into the long loaf pan).
Lately I have been cooking at 325 degrees rather than 295 degrees and like the results much better; seems to cook more evenly.....
9" round - 1 batch(batter) 325 degrees 85min
6" round - 1/2 batch 325 degrees 65-75min

10" round 1 batch 295 degrees 100min

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