This is the first time for me to bake a cake this large. A 14" round. I just bought the pan- its magic line brand. Does anyone know how cake bakes this large? Will I have trouble with the center not getting done? And How much cake batter should I use? Thank you so much!!
sorry this is such a dumb ?
The way I solve the how much batter to use problem is, take a pan that you know how much batter you use for. Then fill it with water to approx where the batter would come, then pour that water into the bigger tin & just keep doing this until you get to that 'batter' level in your tin & then you know how much batter you need. Say for example it takes 1.5 8" tins to fill a 10" tin so you need to make 1.5 times your mix.
Hope this helps 
Have a look at this tutorial!
http://cakecentral.com/articles/651/cake-baking-flower-nail-method-tutorial
It really works, I did a sheet cake which would usually take an hour + to cook and it only took half an hour after putting 2 flower nails in and it had no dome. The metal nails attract the heat which make it cook more evenly solving the gooey middle, burnt sides problem!
Thanks for that great tip, sillyoldpoohbear!!!!
You're welcome 
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