How Do They Get The Layers So Thick?
Decorating By sister340 Updated 12 Jun 2009 , 6:07am by madgeowens
Hope you all don't mind me putting in my 2 cents.
Until about a year ago after I had been on CC for almost a year, I ALWAYS baked cakes - scratch and box mix- in 4" tall spring form pans and never had a problem. Never had a raw center.
I'm from Italy and in Italy thats the norm.
Its also the reason why I never understood why some people here were so worried with torting, I grew up torting cakes and its no big deal.
If I want to make a layered cake now I will use either the 2 2" pans or still go with my good ol spring form.
And if theres no filling, springform all the way.
I just wanted to bring an opposite view point and point out that its not standard that 4" pans cause the cake to be undercooked.
The 'squishing' method has been around for years
I don't usually have to do it because I bake at 300 degrees and the cakes bake up nice and level with the top of the pan. What I found in using that method is often the edge of the cake (what is in the pan at the 'joint' where the top and sides meet) gets cracks; don't like that at all.
Learning how much batter to put in your pan and baking at a lower temp with or without a heating core/nail & bake even strips will result in a perfectly baked cake that does NOT NEED any squishing
So at 300* how long do you bake your cake approx.?? I have been doing mine at 325* and it takes about an hour maybe a little more. Just wondering, might try a lower temp. and see how it goes.
I've used springform pans before too and they worked great. I have several smaller sizes and they are always perfectly cooked. I haven't tried the 9inch and larger pans though.
........at 300* how long do you bake your cake approx.??......been doing mine at 325* ....takes about an hour maybe a little more.......
Actually I use both 300 and 325.
I start off at 300 for about 30 minutes then turn it up to 325 for about the same.
It does depend on the size and shape of the cake. The bigger the longer, of course
Mostly I bake by smell. When you can smell that wonderful aroma thru the house you know your cake is done, or almost.
You can extend the depth of the cake layer using parchment paper and extend a sleeve around top of pan.
Also on that new wedding show did anyone see hoe they were cutting circles out of a rather large sheet cake to get the layers? I have never done that.
Yes.....make it go from the bottom of the pan and extend it enough above the top sides to give you what you want . I think the batter holds it in place...just don't make it too high that it hits the top of the oven hahaha
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