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Cake Questions

post #1 of 2
Thread Starter 
1. I'm making a cake this week and I was wondering if could just double up on my ingredients to make more batter or do two sets of batter?

2. How high should I fill the cake pans?
post #2 of 2
General rule of thumb: Yes, you can double up on a recipe with no problem... though when you start making far higher quantities you may want to adjust the amounts of leavening to slightly less than the standard ratio, which isn't something you're probably concerned about.

Secondly, I wouldn't fill a standard cake pan more than four inches, as you end up with a dark/almost burnt exterior and an overcooked interior, which you'll have to compensate for with a lower cooking temperature. I've seen these thick single layer cakes and they've never been particularly appealing.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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