mrsg1111 Posted 27 Apr 2012 , 2:47pm
post #1 of

Basically, i'm looking for a short cut. I have found it easier to bake the layers of my cake seperately as opposed to making a cake and cutting the layers (this way overbakes and would come out dry). Now i'm looking for a way to make at least 2 batters at once and pouring into 2 pans. I made 2 - two tiered cakes in the last week. the first one i doubled the ingredients and split into 2 pans and the cakes came out darker. The single batter came out lighter and more moist. Not sure if it had anything to do with the doubleing of the batter. Does the recipe change when you double? Is there a proper way of doing this? or should i just stick to making 6 separate cakes for 2 tiered 3 layered cakes?

2 replies
dmo4ab Posted 27 Apr 2012 , 5:50pm
post #2 of

I always just double exactly, with no other changes to the recipie. I would try it again if I were you, might have just been a one-time fluke. I've it doesn't want to work right being doubled, then look for another mixing bowl for your mixer and and then you can prep two batters and mix one directly after the other to speed things up.

mrsg1111 Posted 27 Apr 2012 , 6:40pm
post #3 of

That's what i figured. I will try it again. however i just have to make sure i don't overbeat it. I'm wondering if that had anything to do with it. .

Quote by @%username% on %date%

%body%