lilthorner
Posted 14 May 2006 , 1:15am
post #1 of 4
do people double the batter as they are making it, or make multiple batches and then put them in the appropriate pan? I have the KA classic and i doubled the recipe... I had to take it and put it in my HUGE mixing bowl and finish by hand.. OH LORD that is a cake beat with LOVE.
3
replies
fearlessbaker
Posted 14 May 2006 , 1:40am
post #3 of 4
Sometime doubling in a bigger KA can be tight squeeze depending on how you doctor it up. With scratch cakes I only do it if the recipe has been made before with success. Cheesecakes, not a problem.
Quote by @%username% on %date%
%body%