do I use for a 10" pan. I've just started Cake Decorating classes and we have to take an "iced" cake to our next class. Teacher recommended we use "Duncan Hines" cake mixes as they are very moist.
Will 1 mix be sufficient for a 10" x 3" round pan or should I use 2 mixes?
Silly question but I don't know for sure!!!
Thanks for all answers.
I would think one cake mix would be enough. If you want it to be a little taller try adding in the cake mix extender recipe from this site. Don't forget to use a flower nail or baking strips so that it will bake all the way through!
I don't think one cake mix will be enough, unless you're adding "doctoring" ingredients to it (even then, I'm not sure that it will be enough). I use one cake mix for a 10" x 2" round, so I think you'll need to use two cake mixes for the pan you're using. You'll have leftover batter, so you can make cupcakes or a 6" round or something like that!
P.S. - WELCOME TO CC!!!! You're going to love it here!!!!
Hi everyone,
I decided to use two and the pan was 3/4 full. It seemed to take a lot longer to bake than what the Duncan Hines box called for, and even thought I used the Magic Strip, the cake cracked in the centre.
Thanks for your help.
I don't think one cake mix will be enough, unless you're adding "doctoring" ingredients to it (even then, I'm not sure that it will be enough). I use one cake mix for a 10" x 2" round, so I think you'll need to use two cake mixes for the pan you're using. You'll have leftover batter, so you can make cupcakes or a 6" round or something like that!
P.S. - WELCOME TO CC!!!! You're going to love it here!!!!
Thank you for the welcome!!! I certainly have had a lot of help from Board members during my short time here. I'm enjoying the forums already.
If you use a flower nail in the center it helps prevent cracking and cooking the cake in the center as well.
If you use a flower nail in the center it helps prevent cracking and cooking the cake in the center as well.
Thank you Terrissa, I'll try that the next time. I thought the Magic Strips were supposed to keep it from cracking but this time it didn't!!! LOL
I actually always use the strips and use the nail on anything 10" or bigger. I like to cover all my bases. The strips should keep it from cracking though. Only thing I can think is to make sure they are thoroughly saturated with cold water. I wet mine almost to the point where they want to drip when I hold them at one end above the sink.
The strips are meant to prevent a "hump" from forming in the middle - helps keep the cakes level when they bake. The flower nail helps the cakes bake evenly in the center, too.
The strips are meant to prevent a "hump" from forming in the middle - helps keep the cakes level when they bake. The flower nail helps the cakes bake evenly in the center, too.
You put the flower nail in the batter??? How does it stand up???
Thanks for the info.
Liz
I actually always use the strips and use the nail on anything 10" or bigger. I like to cover all my bases. The strips should keep it from cracking though. Only thing I can think is to make sure they are thoroughly saturated with cold water. I wet mine almost to the point where they want to drip when I hold them at one end above the sink.
I let them soak for about 1 hour and then "wrung" them out!! Should I not have wrung them???
You put the flower nail in the batter??? How does it stand up???
Put the flower nail in the pan flat side down (so the tip of the nail goes straight up), and then pour the batter in the pan. Make sure to grease the flower nail so it comes out of the baked cake easily.
I let them soak for about 1 hour and then "wrung" them out!! Should I not have wrung them???
I use the strips as wet as possible. I only run them through my index and middle finger once... enough to keep them from dripping. I've cooked a 12x18 for 45 minutes and when I pulled the strips off they were still slightly damp where they overlapped. Next time you might try it that way and see if you get better results.
Hi everyone,
Thank you for all the info. I'm learning more here than I probably ever would at class.
Appreciate your help.
It's really funny how everyone does everything differently and still get good results! I never use the strips and I always bake at 625 and I use a wet paper towel on top as soon as the cake comes out of the oven to flatten any hump that may have formed, but I always use a nail on anything bigger than 10'. I didn't use one on my 10' cake and mine turned out fine...but it may be because of the lower temp and longer baking time....who knows.
I am rambling but, what I am trying to say is....every person learns different things and use different techniques...I guess just find the one that works for you and stick with it!
I always bake at 325, use the baking strips saturated with water (don't squeeze the water out), and a flower nail. I put a small square piece of wax paper on my nail - pierce the square with the nail and slide it down to cover the base, then spray with Pam and set in the middle of my pan. I am very pleased with the results.
Hi everyone,
Thank you for all the info. I'm learning more here than I probably ever would at class.
Appreciate your help.
This is a wonderful site! I have learned more on this site than all of my classes combined.
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