Hi all,
I have been looking, and have had no luck...
Is there a chart out there that lists baking times & temps for the different pan sizes? Specifically i'm using a FD 11x15x3. I found a chart for them that lists batter amounts for each pan. I only assume bake times & possibly temps would be affected when using the larger pan sizes.
Thanks!
Here are the Wilton guides...
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-3-inch-pans.cfm
http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm
http://www.wilton.com/cakes/making-cakes/baking-party-cake-3-inch-pans.cfm
HTH
I don't know if this is the same as Wilton's but it was a 'click here' link on the FD pan page at Ultimate Baker
http://cooksdream.com/Merchant2/merchant.mvc?Store_Code=C&Screen=batter_data
It's called fill the pan 1/2 - 2/3 full, bake till done.
Mike
Unforunately, this is the method I've adopted. lol. The Wilton chart may be helpful to let you know how much batter you may need overall. However, I've found charts with varying information. I dont measure anything out when filling the pan. I eyeball it.
It's called fill the pan 1/2 - 2/3 full, bake till done.
Mike
yep. I haven't used a timer in years. baking times are merely suggestions anyway and will diff based on each individual oven.
Bake about a dozen cakes and you won't need to use a timer either! 
I still set a timer, but I have learned that in my oven, an 11x15 will be done perfectly in 35 minutes, and a 12X18 takes about 45 minutes. I think it is all about knowing your pans and your oven. I set the timer because I tend to get caught up in other things and forget about the oven. 
It seems like baking time is different for different recipes too...WASC takes longer to cook than a box mix cake in the same size pan, at least in my oven. I keep a chart of how long different things take to bake but when I move and have a different oven, I have to start my chart all over again.
I thought FD had adjustment recommendations for their pans (I could be wrong but, I thought it was due to how they're made...coated or something)...they bake somewhat differently than ML or Wilton of the same size.
Bake at 300 I think...
yep. I haven't used a timer in years. baking times are merely suggestions anyway and will diff based on each individual oven.
and recipe, and altitude (I'm at 7,000 ft)
Bake about a dozen cakes and you won't need to use a timer either!
*sigh*. I was afraid of that. When do I have time to do each recipe a dozen times to get it just right - on top of having so many different recipes that I want to try. I just want to bake a cake and get started on the fun part - decorating it. And, I'd much rather be spending that $ on cake toys.
- Leisel
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