Uh-Oh...help Please

Decorating By newlywedws Updated 29 Oct 2007 , 7:07pm by sillychick

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newlywedws Posted 26 Oct 2007 , 11:57pm
post #1 of 5

Oh yikes...I just followed a cake extender recipe, and uhh didn't realise that the info said it would turn 1 cake mix into the equivalent of 1.5 cake mixes...so I doubled the ingredients as I was making an 11'x15" cake -meaning that I pretty much poured the equivalent of 3 cake mixes into my 11"x15" pan icon_surprised.gificon_redface.gif

What do I do...I have maybe about 1/4" between the batter and the top of the pan. I put it in the oven about 12 minutes ago...should I scoop out some of the excess batter?

4 replies
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sillychick Posted 27 Oct 2007 , 12:13am
post #2 of 5

Hopefully you're baking on the top rack and you could line the lower rack with foil in case it runs over? I'd hate to disturb a cake that had already started baking. You can always make cake balls if you have a super tall cake in the end!

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CakeliciousCreations Posted 27 Oct 2007 , 12:15am
post #3 of 5

I would take a ladel and carefully scoop out the unnecessary batter. I have had to do this myself once or twice. I just have to be careful not to scrape the bottom or the sides of the pan.. so that my flour coating doesn't come off. hope this helps..

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indydebi Posted 27 Oct 2007 , 1:47am
post #4 of 5

Go with silly chick's ideas of the sheet in case of overflow. If you didn't use baking strips, you are going to end up with very baked corners and a very underdone center. If you used baking strips, it may take a little longer to bake, but the cake should turn out ok.

For future reference.......

I grease-only-no-flour the pan, bake at 325, and use baking strips. My cakes rise higher than the pan and they don't overflow....it's just a 1/4" or more of "cake wall" above the top edge of the pan.

I stopped flouring my pans 25 years ago. The flour creates a flour-film that contributes to crumbs in your icing, and flour spots - white spotches of flour that perhaps didn't bake properly, plus if you overbake even a little, the flour adds a 'scorched' taste.

Plus, the cakes rise higher when it's greased-only. The heat source, when baking, is at the bottom of the oven, pushing the batter up the sides of the pan. when the sides of the pan are greased-only, the batter slides up the sides much easier. A floured side causes the batter to "grab" at the sides instead of sliding freely up the wall of the cake pan.

The "science" of baking, according to Debi! thumbs_up.gif

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sillychick Posted 29 Oct 2007 , 7:07pm
post #5 of 5

Hey newlyweds! I'm sure curious how this turned out for you?

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