So, I'm making my first pizza cake. Not a cake that looks like a pizza, but this thing:
http://www.thedailymeal.com/recipes/pepperoni-pizza-cake-recipe?_mobile=1
I need a 4" tall pans but only have 3" tall pans.
I would collar them with parchment, but I'm worried that parchment won't be sturdy enough.
With a collared cake, the raw batter doesn't go higher than the pan -- just as it rises.
But in this case, I actually need to stack the dough layers higher than the pan, before it goes in the oven.
So, I'm thinking I need something sturdier.
i was thinking of cutting into strips one or two of those disposable tins used for baking pies, and using that to collar the cake pans instead.
Can anyone see a problem with that? I'm especially worried about it's conductivity, if it will be hot enough.
thanks!
no you'll be fine collaring with parchment, a double layer -- because the collar will hold itself up because it only sticks up the extra inch -- it's still a full 4" tall but most of it is lining the pan -- no it will hold fine for you -- don't worry -- perfectly fine to have the food go higher than the pan edges in this case -- you got this --
it's a few too many calories for me with the extra crusts but wow that pizza cake looks great! i saw some delicious looking pizza muffins too made with frozen bread dough lemme see if i can find them ...
i think i saved it on my tablet not on here well anyway it was something like this but just buying the frozen bread dough and using that
http://www.howsweeteats.com/2015/02/pepperoni-pizza-pull-apart-muffins/
oh wow here's an idea with rolling it like cinnamon rolls:
http://www.brickhouseonmain.com/pepperonirolls/
anyhow tons of great juicy delicious recipes
you'll be fine with a parchment collar
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