Just a quick question. My recipe makes enough cake batter for 2 of the 3 layers for my wedding cake but they cook at different temps for and for different amounts of time.Since I can't bake them at the same time, how long can my batter safely sit before I have to use it or lose it???
Why do your cakes bake at different temps? In answer to your question you can leave your batter in the fridge for several hrs if needed.
Yeah, I don't get the different temps, either. Just throw them all in the oven at anywhere from 300-325.
Why is it important to bake them at different temps just because they are different sizes? I bake all of mine at 325*F. The time element should not be a problem as you can pull out what gets done 1st
I was just following a chart that I found on one of the decorator's website. It has the 14 and 10 baking at 325 and the 6 at 350.
Do em all at the lower temp and just pull each when done