i have seen in many post where it says that you should let your cakes bake over the edge. How much batter must you use to do this? i am just starting out with this and i have been "cheating" using boxed cake mixes and i have been putting 2 1/2 cups apx of batter in a 9 in X 1.5 in wilton non stick round pan. they never back all the way to the top edge...am ii doing something wrong? do i need to use more batter? or make my cakes from scratch? Full, thick cakes look so much better but i just dont know what to do.
Thanks for any help you guys can give!
ya, I'm not sure about the baking over thing either.
I agree...fill your pan 2/3 full and bake it that way for each layer.
The other thing...wilton sells the 3" high performance pans. You get a lot higher cakes with those. Baking time is higher, but it comes out beautifully.
Also, I've "extended" my cake pan height by wrapping a six inch high parchment paper band around the inside sides of my pan and fill the pan about half an inch from the top of the cake PAN's rim. Then the cake will rise into the parchment paper band as it bakes and comes out nice and high.
Clear as mud?
Thanks yall..imma try both and see what i get out of it....
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