RedInLove Posted 1 Apr 2013 , 4:44pm

Hello all!

 

I have to make two cakes for a tall cakes class tonight - a 10" and a 6", both two layers. All my cake recipes call for a 9" pan. I was thinking of doubling the recipe and filling the pans. I've never really paid attention to how full the 9" pans were because I just tried to divide the batter evenly, which is about all the recipe usually says to do.

 

Do you think filling each pan about 2/3 full would be a good measurement to go by? Or should I be looking more at half full?

 

Thank you for your suggestions!

5 replies
RedInLove Posted 2 Apr 2013 , 5:15am

Thanks to those that looked! Unfortunately I didn't get any response and my cakes didn't come out as intended. Better luck next time!

IAmPamCakes Posted 2 Apr 2013 , 5:21am

AIt depends on your recipes. I have a couple recipes that hardly rise, so I fill my pans with more batter. A few others rise like nobody's business, so I stick with maybe 1/2 full. (I actually weigh my batters into the pans, but that's not what you're asking about)

RedInLove Posted 2 Apr 2013 , 5:34am

My 6" cakes came out of the oven with a huge dome, while my 10" cakes didn't rise nearly as much as I expected. The recipes I have used so far are ones designed for the typical 9" two-layer cake, I don't have any of my own recipes. I also don't weigh my ingredients since all the recipes I find have measurements, but eventually I'd like to try recipes that are by weight so when I do, I'll get a kitchen scale. If course I'll still have to know how much to put in each pan when doing different sizes, but at least with weights I think it would be easier to divide a recipe according to my pan size. Already too much math and algebra for me LOL!

j92383 Posted 2 Apr 2013 , 2:00pm
Quote:
Originally Posted by RedInLove 

My 6" cakes came out of the oven with a huge dome, while my 10" cakes didn't rise nearly as much as I expected. The recipes I have used so far are ones designed for the typical 9" two-layer cake, I don't have any of my own recipes. I also don't weigh my ingredients since all the recipes I find have measurements, but eventually I'd like to try recipes that are by weight so when I do, I'll get a kitchen scale. If course I'll still have to know how much to put in each pan when doing different sizes, but at least with weights I think it would be easier to divide a recipe according to my pan size. Already too much math and algebra for me LOL!

You can convert the recipes you already have. All you have to do is measure and weight the ingredients. For example if the recipe calls for a cup of flour you measure out a cup of flour and weight it. If you like the way the cake comes out in the end then that is the measurement you use from now on. If you don't adjust the weight up or down until you're happy with the final product. The reason for this is if you measure out 10 different cups of flour you'll probably get 10 different measurements.

RedInLove Posted 3 Apr 2013 , 2:32am

I definitely need to start measuring weights. These recipes I've been using have been out of cookbooks, and I also use the Hershey recipe on the can of cocoa. I will look at getting a scale soon and start weighing when I bake so I can start adjusting accordingly. It sounds like it really is the way to go in this type of case. Thank you!

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