I bought three round pans (6x5, 5x3 and 4x2) at least two months ago, I've been afraid to try them. I so wanted to frost in basketweave. I've decided to give it a go, but I have a few questions. Since each of the cake pans are a different height, how do you decide how long to bake them? Do I just open up the oven and take them out as they bake? Also, I just read a post asking a question about a "package designed" cake crumbling and the advice was to bake a denser type (pound) cake. Is that always necessary, I mean must the cakes always be pound cake when they are stacked? I really know very little, so any advice will be most welcome. I'll appreciate any advice given. Thanks
Duncan Hines with an extender is a great one for this...I use the one that has the egg whites, oil, instant pudding...it is on CC This works great.
I bought the set of pans that are 2, 3, and 4 inches around....very tiny, adorable cakes. It was just like you said....open the oven and keep checking, removing each cake as it is done. The two small ones were pretty much done at the same time. The largest took maybe an extra 6 minutes. Good luck.
We use a sour cream recipe. It is nice to have a firmer cake to prevent it from settleing as much. When you drive a cake several miles and it is straight out of the box, they tend to settle from the vibration. We have had cakes settle as much as 1/2 an inch after a 20 mile drive on bumpy brick or dirt roads. With the pound cake consistancy we have not had any settle any noticable amount.
Frindmi, That was my next question, "is dowling necessary for that size cake"? I hated to post another question on the same subject. But, you're statement about not dowling answers what I didn't ask. Since I was afraid to use the pans, you can just imagine how I feel about dowels. It's for company (at home), so I'll skip that step, use a dense cake and hope for the best.
Frindmi, That was my next question, "is dowling necessary for that size cake"? I hated to post another question on the same subject. But, you're statement about not dowling answers what I didn't ask. Since I was afraid to use the pans, you can just imagine how I feel about dowels. It's for company (at home), so I'll skip that step, use a dense cake and hope for the best.
I watched a video by Nicholas Lodge (cake decorator guru) and with the pan sizes I mentioned he didn't dowel them. I think i would dowel if you feel like your icing and or filling is too heavy but if you use a sturdy cake... If you do decide to dowel, I think that skewers would work fine for those sizes.
Inma
Hey guys,
Just one question: Do you have to use an extender for large stacked cakes and dowels? OR can you use one or the other?
thanks
Just one question: Do you have to use an extender for large stacked cakes and dowels? OR can you use one or the other?
I add pudding mix and use either 4 egg whites or 3 and a whole egg and get a medium density cake that stacks well.
It's especially important when making stacked cakes that you use proper construction techniques (regardless of your recipe choice) so your cake survives and all your hard work isn't wasted. 
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