Amount Of Batter Per Cake Pan

Baking By PTBUGZY1 Updated 16 Jun 2011 , 4:40am by BakerAnn

PTBUGZY1 Posted 16 Jun 2011 , 2:18am
post #1 of 2

I have noticed when I use the doctored cake recipes that call for a box of pudding powder (esp chocolate) there doesn't seem to be as much batter but it is slightly thicker. So........ how much should I decrease the amount of batter for each cake pan. I use the wilton batter chart as a good guide. TIA icon_smile.gificon_smile.gificon_smile.gif

1 reply
BakerAnn Posted 16 Jun 2011 , 4:40am
post #2 of 2

Actually I use the same amount of batter as the Wilton chart regardless of whether I use a doctored mix or scratch.

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