| >> It only fills the pan half way and I thought that was right. Is there
>> a trick to this?
the batter to pan ratio sounds about right. Are you changing anything else...
such as baking time, oven temp, or recipe. I have never had problems using
different size pans as long as I get enough/not too much into the pan, use
the right temp and bake long enough/not too long.
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| Since I make wedding cakes only once in a great while, I experimented
with each size pan as follows:
14" round 2 boxes white cake mix
12" round 1-1/2 boxes white cake mix
10" round 1 box white cake mix
9" round 3/4 box white cake mix
8" round 1/2 box white cake mix
Duncan Hines or Betty Crocker white cake mix using 3 egg whites & oil.
Follow directions on the mix exactly and you should have a light, moist
cake.
I recently made a 50th anniversary tier cake using an additional
16" square cake base which came out well even using a yellow cake mix
which was a bit too moist to my liking. Whole eggs tend to make the
cake heavier. The cakes were made two weeks ahead and frozen until the
day before the event.
Useful hint: wrap a strip of wet towel around edge of each pan size
10" & up and secure with a safety pin or T-pin before baking. I use an
old hand towel or dish towel - it will brown slightly during baking and
can be disposed of when finished. Soft aluminum covered strips can be
purchased at any store that sells cake decorating supplies and can be
re-used. (cost approx. $2.00 ea)
Let me know how you make out with your next cake!
Mona
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