Baking 10" Round Advice

Decorating By sherrycanary62 Updated 15 Nov 2009 , 3:25pm by sherrycanary62

sherrycanary62 Posted 14 Nov 2009 , 5:51pm
post #1 of 15

I am helping a friend make her daughters bday cake for next thusday...we will not be baking til this monday.

I have baked 8 inch rounds (there will be two of those), but I have never baked a 10" round (there will be two of those as well). I only have 1 10" pan....we will be using box cake mix

Soooo....on baking a 10" round, what is your advice on the following:

how full should the pan be
what temp
how long to bake (I have several flower nails and a heating core)

TIA

14 replies
prterrell Posted 14 Nov 2009 , 5:54pm
post #2 of 15

Wow! a 10 foot round that's huge! icon_lol.gif just joking, (sorry couldn't help it, the typos struck me as funny).

Fill pans with 6 cups of batter.
Bake at 325.
Start checking after 30 minutes (time depends on the cake recipe used).

sherrycanary62 Posted 14 Nov 2009 , 5:56pm
post #3 of 15

lol....i notice the 10' typo too!!! that would be quite ambitious LOL....I fixed it....its a 10 INCH round

butterfly831915 Posted 14 Nov 2009 , 6:14pm
post #4 of 15

I don't use a flower nail on my 10" cakes but i guess you could use one.

Texas_Rose Posted 14 Nov 2009 , 6:48pm
post #5 of 15

I use the flower nail in mine. I even use it in smaller cakes. One cake mix will usually be enough for a 2" deep round 10" pan.

leah_s Posted 14 Nov 2009 , 7:41pm
post #6 of 15

In 40 years of baking I've never used a flower nail for baking. Never.

tigerhawk83 Posted 14 Nov 2009 , 10:00pm
post #7 of 15

Fill about half full - I use a 10" round that is 3" deep so that took about 1.5 mixes - the rest is in the freezer. I used a flower nail as a core and my homemade baking strips (just cut from remnant fleece). Following others recommendation - I baked this at 325 degrees. Since this is a deep pan and I used the strips, it took about 75 min to bake, but was flat, level and perfect.

niccicola Posted 14 Nov 2009 , 10:14pm
post #8 of 15

I, too, never use a flower nail/heating core. I bake my cakes at 325 for a longer time. a 10" pan would probably be in a for a total of 75-80 minutes. But I would check it at 65 and decide from there how long it needs.

Loucinda Posted 14 Nov 2009 , 11:48pm
post #9 of 15

No flower nail here either. 325 till it is done, I fill a tad more than 2/3 full, I like for it to make sure it fills the pan when it is done.

indydebi Posted 14 Nov 2009 , 11:56pm
post #10 of 15

- I've never used flower nails or heating cores no matter how big the cake is.
- In a home kitchen, I bake at 325.
- I never use a timer, so the best I can say is "bake it until it's done".
- One mix for a 10" round pan.
- I grease only, no flour. Cakes rise higher for me.

LaBellaFlor Posted 15 Nov 2009 , 12:28am
post #11 of 15
Quote:
Originally Posted by leah_s

In 40 years of baking I've never used a flower nail for baking. Never.




Me neither and I've baked a 16" square.

jlsheik Posted 15 Nov 2009 , 12:43am
post #12 of 15

Shouldn't really need a heat core unless it is a 3in cake. I don't use a timer....bake until it springs back and smells done. When I baked at home...I would say....bake it untill you smell it in my living room!! lol
If you are really worried about it...bake a test cake and it you love the results, throw it in the freezer.
Happy Baking!

sherrycanary62 Posted 15 Nov 2009 , 11:40am
post #13 of 15
Quote:
Originally Posted by tigerhawk83

- the rest is in the freezer.




does that mean you can freeze leftover cake mix? I would have never thought of that.

sherrycanary62 Posted 15 Nov 2009 , 11:43am
post #14 of 15
Quote:
Originally Posted by indydebi


- I grease only, no flour. Cakes rise higher for me.




That is going in my tip file.

sherrycanary62 Posted 15 Nov 2009 , 3:25pm
post #15 of 15
Quote:
Originally Posted by indydebi


- I grease only, no flour. Cakes rise higher for me.




That is going in my tip file.

Quote by @%username% on %date%

%body%