So I’m baking a number 80 cake. My pans are in the shape of the numbers. They are 14”x10”x3”. Just wondering how much batter I should use for each pan. Or if not how many cups, how high should I fill them to get the full 3” out of them. Thanks
I have no idea how much batter would be required for these pans, but for two pans that large, I would guess the equivalent of two cake mixes or double a single cake recipe. If you want the full height, your pans should probably be filled about 3/4 full, depending upon the recipe and how much it rises.
With 3" deep pans you should only fill them about half way. As for how many batches of batter you will need? I am not sure.
pour water in there to your fill line and measure it -- most recipes make between five and eight cups of batter --
So after reading Sandra's response I did a little googling since I had always heard 1/2 full for a 3" pan. What I came back with was a variety of responses ranging from 1/2 to 2/3 to 3/4 full. Needless to say it is a bit of a guessing game until find what works best for your recipe.
in my experience half full wins for a three in deep pan -- unless you have a cake batter that will successfully bake up higher and you put those extensions in the pan -- a cake batter like a fruit cake or something like that --
If I want my pans to bake the full height, I use parchment collars to be sure they do not overflow and fill to 3/4 full, then use the top of the pan to level.
i applaud you for that, sandra -- i am allergic to parchment collars
You probably would not be, Kate, if you had run cakes over into your oven as many times as I have! I am sort of a klutz.
no, anybody who can do the parchment dealios gets kudos -- too fiddley for me
that's why i do half full for 3" pans and two thirds full for 2" pans -- but that was when i still baked tier cakes --
Quote by @%username% on %date%
%body%