How Do I Make 2 Layers Using The Same Pan?
Decorating By CakesByEllen Updated 8 Sep 2005 , 6:45pm by flayvurdfun
All,
How do you make a 2 layer cake with only 1 cake pan? Do you refrigerate the batter while the first cake is baking, then clean and dry the pan? Do you take the batter out of the fridge so it comes back to room temp, or can you just leave it out while the first bakes and cools (presumably about 45 minutes).
Or do you just have doubles of all your pans? I have the heart pan set, but didn't buy two of any size.
I don't want the batter to go bad, but don't want to buy extra pans if I don't need them.
TIA,
ElleC
Ideally, 2 pans are the best. But I have done it with one pan. I do leave the batter out. Never had a problem. When the first cake is out of the oven, let cool, then when you turn it out, make sure you clean it well, dry really well, then prepare for the next batter. You should have no problem. Helen
Some pans I only have one of also. I would usually just cover the batter and leave it out.
I recently read in the Cake Mix Doctor's book that you could refrigerate it. She tried it out and put the cold batter right into the pan to bake and had no problems and tasted no difference. Of course, this was for a doctored mix....I wonder if it's the same for scratch?
I'm with candyladyhelen. I do have doubles of most pans however not in the beginning and I used to do exactly as she said. It will just take you a little longer but it gets the job done!
I just cover my bowl with one of those plastic bowl covers until the cake is done and I start all over again with the next.
I have doubles of most of my small pans (even three... or four 
of some) because when I'm only making one tier I don't want to have to bake batch after batch. Although I'm usually making multiple tiers in which case it obviously isn't a problem. I've never left batter out, but I'm sure it would be fine. Or, what I do sometimes, is bake whatever better is leftover from each batch in an appropriately sized pan and freeze those layers... that way you always have some cake on hand in case you need it, or just for next time!
I left batter out once, and didn't cover. It cooked flat as a pancake! The next time I put it in the fridge and covered it and it came out fine (both were doctored or plain mixes). I do have doubles of the pans I use most often!!
I just did this today....I usually just put a lid on the bowl and leave it out....I found if I refridgerate it it doesnt come out right...but that may have been just my oven..... but I dump the cake out of the pan right out of the oven and then "wash" it and put batter in again and go from there.....
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