I was wondering why when I put just a little extra cake mix into each side it doesn't raise as much?? And, when I put the correct amount of batter in the pan my sides are too small? As in, it raises in the middle too much causing the batter to not go to the edge of the top.
I wanna make a cake in this again for my grandmother but, I need some help before I use it again on Saturday! What are the best tips to do for this pan!?
Thank, Stephanie G.
I personally like too much batter so it rises out of the pan. Much easier to level it due to excess because you can't add cake to make it higher!
Yep I agree with both of you. Put something under the pans or the shelf under the pans so that when the cake batter goes over the top, you won't have a big mess. I put foil under my pans for the overflow.
stepOnmi, if you don't mind me asking, what plans do you have for the cake? What is it going to be?
I was just curious since sometimes other things/pans can be used to get a round or domed shaped cake. I usually get frustrated with the sports ball pan.
Hope you and your mom have a great time together making the cake. I'm sure your grandma will be thrilled.
I was just curious since sometimes other things/pans can be used to get a round or domed shaped cake. I usually get frustrated with the sports ball pan.
Hope you and your mom have a great time together making the cake. I'm sure your grandma will be thrilled.
I was sayin' that about the first part of your message!! I don't get why this pan is soo touchy?? And I was wondering....why does the batter not rise if I put too much in it?? Do I need to cook it slower longer? I guess I will try that then!
Thanks for the responses
Quote by @%username% on %date%
%body%