Cake Batter Measureing

Baking By revel Updated 28 Aug 2015 , 1:57am by revel

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revel Posted 27 Aug 2015 , 10:47pm
post #1 of 4

Is there a chart somewhere that indicates how much batter I should be putting in my pans to ensure even cakes? Thanks!

3 replies
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-K8memphis Posted 27 Aug 2015 , 10:53pm
post #2 of 4
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kakeladi Posted 27 Aug 2015 , 11:36pm
post #3 of 4

Measuring is such a *messy!* way to go.  Learn how much batter each pan you have needs.  Fill it about 2/3rds full.  If using a 2" deep pan that means the batter should be about 1 1/4 to 1 1/2" deep.

 I used mixes and figured out how many were needed for each size.  I don't remember all the sizes and shapes right off anymore but here are a few that I do remember

A 10"R; and 8" sq and a 8"x11" rectangle (1/4 sheet)  and most special shaped pans (though many of the early ones need more), each used one mix.          A 10" sq, and 12" round takes 1 1/2 mixes (the amount of batter my *original* WASC recipe makes).  A 12"square, and 14" round used 2 mixes and a 16" round uses 3 mixes. 

What you can do is put water in your pan, then use a ruler to measure the 1 1/2" up the side then mark that w/a scratch or permanent marker (inside or out) so you know when you have reached at or near the right depth. 

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revel Posted 28 Aug 2015 , 1:57am
post #4 of 4

Thank you both!

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