Hello all I baked a chocolate cake in a 8x3 pan. I used the whole box of cake batter, and I used the bakers strip around my pan. My cake rised high and it was cracked at the top. It took awhile for it to bake. Can someone tell me how much batter I need for that size pan or what did I do wrong?
Thanks Lillian[/code]
You definitely used too much batter and I must say I am surprised you didn't have a mess to clean up in the bottom of your oven...lol
When I use a mix it always works for 2 8" pans... Even though it was a 3" you should have had some left over. It's not a big deal if it cracks though...you can just cut that off. No matter how tall your pan is you should never fill it past 2/3 or you risk a mess...lol
My chocolate cakes always have a crack in the top. However, I do the press-down method as soon as the cake comes out of the oven (to level the cake) and the crack seems to close up. To do this I fold a couple of paper towels and then use a potholder on top of that and then start pressing gently here-and-there (lifing to move to different spots) until it is level. Be careful though, steam will be escaping through the crack and gets very hot.
Hope this helps!
Here are all four Wilton cake preparation and serving guides:
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
The charts give batter requirements by pan sizes (2 & 3" deep) and also tell you how long to bake and at what temperature.
In addition, there are serving yields per pan size in either wedding or party size slices.
HTH
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