I see that some recipes call for a cake to be baked a 325 and others 350. Does it have to do with the recipe or more with the size of pan.
If I am baking a 10 or 12 x 3 pan what do you recommend. If it is only 2" does that make a difference.
I am trying to learn as much as I can to bake the best I can.
Thanks CC
You're probably going to get 100 different answers, but mostly, it depends on how hot your oven bakes. Do you have an oven thermometer? Because you can set it at 325 and it might bake at 340 or something entirely different and you would need to make adjustments. A lot of folks (myself included) bake at the lower temps so that a high crown doesn't form on the cakes. It seems (to me) to bake more evenly. I usually vary between 325 and 335. And no, I don't make an adjustment depending on the deepness of the pan. (Is deepness a word?) LOL Hope that helps!
You're probably going to get 100 different answers, but mostly, it depends on how hot your oven bakes. Do you have an oven thermometer? Because you can set it at 325 and it might bake at 340 or something entirely different and you would need to make adjustments. A lot of folks (myself included) bake at the lower temps so that a high crown doesn't form on the cakes. It seems (to me) to bake more evenly. I usually vary between 325 and 335. And no, I don't make an adjustment depending on the deepness of the pan. (Is deepness a word?) LOL Hope that helps!
I agree
I also bake at 325. It seems to bake more evenly, but it does take longer!
Ditto.
i bake at 150 degrees or 302 fareinheight, it takes a bit longer but it produces amazingly moist dense beautifull cakes and it alos allows me to bake many different sized pans in the oven at the same time
tried a nail once and it was a disater, from what i hve heard they don't work very well for mud cakes, it will depend greatly what type of cake you are baking
So i bake all my cakes at 350 and use straps on the cakes. The cakes always turn out moist and i usually never have a problem with it.
Hope that helps
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