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Cutting portions and use of right measurement of cake pan

post #1 of 3
Thread Starter 

Hello,

This is my first time logging in on this forum, and wondered if anyone can help me using the right measurement of square cake pan for using the slabbed method on chocolate making. First, I wanted to use small batches of chocolate and other confections by experimenting new flavors.

So if any of you are familiar with Peter Gewelling recipes -- I may give a sample and wondered which cake pan I should use in terms of precise measurement. This recipe has been halved

Pecans, toasted

190 g

Confectioners sugar

90 g

Dark chocolate, melted

190 g

Heavy cream

155 g

Glucose syrup

50 g

BATCH SIZE

675 g

 

Originally the recipe says to use some caramel rulers, however , at home I only have square cake pans that I can use. So the original recipe said that I should use 12" x 12" x 1/4". If I would use square cake pans and this recipe has been halved. Is it right that the dimensions are also halved too? (Like 6" x 6" x 1/4") to make similar thickness of these ganache centers, and the bigger you go- the thickness will decrease?

post #2 of 3

Hi, 

Welcome to ChefTalk.

If the batch works in a 12x12x1/4

The 6x6x1/4 will give you the same thickness. I'm thinking that is about 12 oz.

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post #3 of 3

Go to Wilton.com; they will e mail you various pan sizes and how much batter one would need. This may not be what you are looking for , but it is a start

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