1 mix plus cake extender, will this be enough for 2 - 10 inch pans 2" high??

I've never used this recipe before, so I figured I'd give it a shot! It says enough for 3- 9 inch pans, so I thought it might be ok for 2 - 10's.

Any thoughts?

My opinion is no. Personally, I like my cakes to be 2" after leveling. I used the extender recipe and made two 8" rounds that after leveling were 2". I don't think this recipe is actually enough for 3 9" cakes (IMO). I think you would need 1 1/2 -2 batches for two 10" rounds. I'm certainly no expert, though...so I'm curious to hear what others say.

HTH!

You will definately need 2 box mixes. Make Cupcakes from the left over batter.

Kat

Here are all four Wilton cake preparation and serving charts:
(Shows how much batter needed per pan by size and more. Also gives how many servings by pan size.)

http://www.wilton.com/cake/cakeprep/baking/times/index.cfm

A 10" round requires 6 cups of batter.

WASC cake expanded flavors recipe:
(Makes a tad over 14 cups using 2 DH white mixes.)

http://tinyurl.com/2cu8s4

HTH

HTH

Jessieb578 I hope you don't mind me jumping in, seeing as JanH brought up the WASC recipe I had a couple questions.


JanH, the WASC mix would you happent to know if this makes a good cupcake? The white extender recipe I use happens to sink no matter what temperature I bake them at. I need a good recipe that will dome for cupcakes. I have to make this anyway for another cake just not sure if I need to stick basically to the box recipe. Any help is appreciated.

Also witth the almond extract does that count as nuts in the recipe? The cupcakes are for children and so many of them are alergic to nuts these day's. Thanks for any and all your help.


Kat

I find that one mix plus the extender makes the equivalent of about 1.5 mixes.

I've made WASC cupcakes. They dome slightly. They don't sink in.

I am soooo new to this ,but what is extender? This sounds like something I NEED! Please let a newbie in on this...thanks

katwomen1up, here's a thread on almond extract/allergies:

http://forum.cakecentral.com/cake-decorating-ftopict-221001-.html


mymomandmecakes, if you read the WASC cake recipe you'll see that ingredients are added to the cake mixe/s to increase the batter yield (and make the cake taste somewhat more homemade).

HTH

Thanks JanH! I was afraid of that but didn't realize what I did until after I put the almond in. Back to the kitchen!! Anybody need any cupcakes with almond extract !

Kat