When baking a cake, how high should it be? Do you bake in two pans? And if so if for example you need to bake an 8 inch cake, do you make enough batter for an 8 inch or do you make more batter? Thanks
I like 4 layer cakes. I bake 2-2" cakes. I then torte then so I have 4 layers. Once filled & frosted ends up 4 1/4- 4 1/2."
I make as much batter as I need. I know that sounds silly. What I mean is if I'm making just an 8", I make enough for both 8" pans. If I have others if same flavor, I make more.
I agree w/the above ^^^ poster :)
I bake in collared 2" pans (so they bake a bit taller), I don't torte, but with filling and final icing/fondant, my cakes are about 4.5 to 5 inches tall.
I do exactly what delicious desserts said for layers, torting and height.
I have my recipes worked out by the cup, so if I need 1 cup of batter, or 87 cups, that is exactly how much I make.
Wow thanks for the great replies. My cakes are same height however if baking an 8 inch cake using two pans I would use amount which recipe calls for 8 inch and a half. But I sometimes think its too much batter xx
if I am baking an 8 inch round I divide by 2/3 and fill one pan and 1/3 into the other, for a 1 inch layer and a 2 inch layer. It's around 2 cups in one and 3 cups in the other. Then I torte the 2 inch and build my cake.
the result is a 4 inch tier.