Can somebody help me? I bought a 4" high cake pans & I don't know how many cups of batter I have to put in each. I'm affraid of make the batter & that need more or need less. I'm so frustated. Please If someone knows how many please let me know. My molds are 6", 8", 10" 12" & 14" by 4" high Mold.

Just fill the pans with water to whatever height you would want the batter to be, and then measure how much water that is.

If you want them half-full, fill them half-full with water and then measure how much water that is.

Quadruplicate post, please also see:

http://www.cakecentral.com/cake-decorating-ftopict-625346-.html

http://www.cakecentral.com/cake-decorating-ftopict-625345-.html

http://www.cakecentral.com/cake-decorating-ftopict-625342-.html

HTH

Dang, quadruplicate post?

Does that set a record for the number of duplicate posts in various forums or what? LOL

Would you put a flower nail in because of the height?

Yes, I measure the batter I put in the pans. But I would never in a million years bake in a 4" deep pan. Never.

Try doing it by weight, ladies!! That should give you the most clear and consistent cakes! A cup of batter can be a few ounces off from one to the nexe due to factors like humidity and Phone calls... LOL... The phone call interruption means that extra air may have been beaten into your mix, so it would weigh a little bit less than a regular cup... but if you weigh it, it doesn't weigh air, so it all works out... That's what I've always done in all the bakeries I have ever worked in... HTH

Diana

I didn't even catch the 4" thing.. yikes

Leah why don't you bake in 4 in? I am just curious, does the cake bake diferently?? I only have 2 in btw.

it would bake differently, yes

Yes, it totally bakes different. That's a thick layer of batter in that 4" pan. I do believe that you bake fruit cakes in four inch pans, though. That's probably what they are designed for, not American style cakes or sponge cakes.

ok thanks for letting me know. I will steer clear of the 4 inchers!