Okay so I'm trying to do my first topsy turvy and bake the layers in graduating sizes.... but I need a 5 in. pan and I don't have one.... okay so I'll just cut a six inch a bit..... except that I accidentally used some of my batter for the 6 inch for another layer... I don't want to remake another batter.... is there any way to make a 6 inch pan into a 5 inch? I think I have enough batter for that but it looks a little low in the 6 inch..... I think I've just screwed myself over......any ideas?
None that I know of. I suggest you bite the bullet and make another batter. You can freeze the left over cake that it will make for another time.
could you try dividing your recipe into 1/4's and just make a bit? that way you won't waste so much.
Doesn't sound wierd at all to me! Way to think on your toes, that's the kind of stuff that makes the world go round for us cake decorators!
Sorry! I should have clarified. I was using two cake batters (from mixes) one chocolate, one yellow (whatever flavor that is). I was trying to do chocolate 8-7-6, yellow 6-5-4, and chocolate 4-3-2 for a topsy turvy cake. Well I accidently made the 3 in yellow, and then I ran out of batter for the 5 in. yellow - but I didn't have a 5 inch pan so then I was really kinda crapped out b/c I was going to cut a 5 in from my 6 inch and then I didn't have enough batter for the 6 inch! AUGH!!!
So I ended up adding a little chocolate to the yellow and marbling it - even though it doesn't really make sense b/c the other yellow layers aren't marbled.... but oh well! It still ended up a little short on height but we'll see what happens! Keep your fingers crossed!!
Just read your post, BUT, have a suggestion for "next time". How about taking some aluminum foil; fold the height of the 6" pan and then "wrap" the inside with foil until it's 5" diameter? I think that would work! I've never tried it....but, I may have to someday!
Beth in KY
Just read your post, BUT, have a suggestion for "next time". How about taking some aluminum foil; fold the height of the 6" pan and then "wrap" the inside with foil until it's 5" diameter? I think that would work! I've never tried it....but, I may have to someday!
Beth in KY
that would take an awful lot of foil.
if you are going to cut them down from something, why not just make a sheet cake and cut the layers you need out of that? Seems it would be eaiser than cutting around a round layer, imho.
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