i'm doing an "anything chocolate" cake --- recipient's words, not mine
i have the chocolate bavarian cream filling (country kitchen) but i'm not sure if a regular devil's food cake would be a good combo with that...
does anyone have a recommendation for me, re: a good chocolate cake (mix, preferably) that pairs well with chocolate bavarian cream?
TIA.
Duncan Hines make a Swiss chocolate box mix. I have used it with a few different combinations of fillngs. I always get rave reviews!!
that's awesome - i will try that!
now, have you done tiers larger than 9''? because that's my next task. not being a math whiz, i'm nervous about not knowing how long to bake the cakes if i do tiers of 11'' or 13''............. (they don't tell you how long to bake large cakes on the back of the box!)
any idea if there's a baking time conversion chart somewhere?
that's awesome - i will try that!
now, have you done tiers larger than 9''? because that's my next task. not being a math whiz, i'm nervous about not knowing how long to bake the cakes if i do tiers of 11'' or 13''............. (they don't tell you how long to bake large cakes on the back of the box!)
any idea if there's a baking time conversion chart somewhere?
I have a 3 tiered wedding cake in my photos that is a 12, 10, 6 if you want to check it out. It's the only wedding cake I've done so far.
Basically, I just check the cake batter every now and then with a toothpick in the center for doneness. Idk, about a conversion chart, but generally, my bigger cakes 12' and over take approximately 45 min to an hour at 350. But, every oven is not the same, so just keep a close eye on your cake and you will do fine!! Test the center with a toothpick. When it comes out clean and dry, it's done.
stick a flower nail in your cake and lower your baking temp. to around 325, I've even dropped it down to 300 for REALLY large 3" tall cakes.
Quote by @%username% on %date%
%body%