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CAKE BATTER MEASUREMENTS ANYONE?????

post #1 of 5
Thread Starter 
Does anyone have a chart of how much cake batter goes in what pans where you can weigh the cake batter instead of measuring it out in cups???
post #2 of 5
I think the weight of a cake batter will really depend on what type of batter it is. Not something that can be standardized like measuring by volume. You could probably come up with your own chart based on the recipes you use though. Weigh a cup of your cake batter (you may want to subtract the weight of the measuring cup) and multiply it by the number of cups it takes to fill the pan.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #3 of 5
I belive that wilton has a chart on cups of batter, cooking time, cups of icing servings etc.....
www.wilton.com

hope this helps
I didn't choose cake decorating.......cake decorating chose me!
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I didn't choose cake decorating.......cake decorating chose me!
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post #4 of 5
On baking industry sites, professional recipes [large quantity ingredients with commercial chemicals eg emulsifiers etc] indicate how many pounds of batter will be produced. These are then scaled into commercial pans. To replicate, you would have to have the ingredients, make that recipe and have those pans.

Conversely, you could try this method:

CALCULATING THE AMOUNT OF BATTER REQUIRED IN A DIFFERENT RECTANGULAR CAKE PAN THAN NORMALLY USED:
FOR EXAMPLE: You have a butter cake recipe that you usually cook in a 9x13x2 inch pan, and you want to cook that recipe in a larger pan.

1. Size of larger pan to be used: 11 inches wide, 17 inches long, 2 inches deep.

2. Size of pan being used: 9 inches wide, 13 inches long, 2 inches deep. Weigh the pan and record it's weight.

3. Make up your recipe and pour into pan. Weigh and record. The weight of the batter is that amount less the weight of the pan eg 34 ounces.
NOTE: you can do a lovely theoretical calculation by ingredient weights or just make and weigh [easier].

4. Calculate the volume of the 9x13x2 pan ie 9x13x2 = 234 cubic inches.

5. Calculate the volume which each ounce of batter occupies ie 234 cubic inches divided by 34 ounces = 6.75 cubic inches per ounce of batter.

6. Calculate the volume of the 11x17x2 pan ie 11x17x2= 374 cubic inches.

7. Divide that total volume by the amount of space occupied by 1 oz batter ie. 374 divided by 6.75 = 55 ounces of batter required for the the larger pan.

AMOUNT OF BATTER TO USE IN ROUND PAN:
FOR EXAMPLE: You have a butter cake recipe that you usually cook in a 9x13x2 inch pan, and you want to cook that recipe in a round pan. The previous calculation tells us that 1 oz cake batter occupies 6.75 cubic inches and the larger pan is 14 inches in diameter and 3 inches deep.

[Formula for volume is "pi" x radius squared x height.]

1. Radius of the pan equals half the diameter of the pan (14 divided by 2 = 7).
2. Radius squared is 7 inches x 7 inches = 49.
3. "pi" is approximately 3.14 - 3.14 x 49 = 154 .
4. Height of the pan is 3 inches
5. The volume of the 14 inch pan 3 inches deep is 3 x 154 = 462 cubic inches.
6. Divide the volume of the round pan by the previously calculated 6.75 cubic inches for an ounce of batter ie 462 divided by 6.75 = 68 ounces approximately for this 14 inch round pan [3 inches deep].

9X13X2 NEEDS 34 oz
11X17X2 NEEDS 55 oz
14" ROUND X 3" NEEDS 68 oz

Then you would have to scale your recipe up are down...........
post #5 of 5

The following is based on the batter prepared by any commercial brand cake to include the required eggs, water and oil:

1 cup of prepared cake batter = 256g

It is suggested based on my experience to use the following amount (the suggested amount comes to about 3/4 full cake pan)

52g to 56g per one-inch

so for 8-inch it would be 52g x 8 = 416g; 56g x 8 = 448g; 416g to 448g per 8-inch

I hope this helps

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