How to estimate the amount of batter to be used?!


Question: How much space should I leave in a baking pan for it to rise properly? Any measurements (in cups?) can help me ?
I have 8 inch and 9 inch pans, and sometimes when I bake cakes, it won't bake properly and overflows! =(


Answers: How much space should I leave in a baking pan for it to rise properly? Any measurements (in cups?) can help me ?
I have 8 inch and 9 inch pans, and sometimes when I bake cakes, it won't bake properly and overflows! =(

Fill pans 2/3 full if the recipe contains baking powder as the larger quantity of leavening.
Fill pans 3/4 full if the source of leavening is baking soda.

whatever it is, fill it about half full

ALWAYS -only fill your cake-pan's 3/4 full BUT-grease/butter the entire inside first !
cup cakes however -should be just shy off the top ( i love mushroom cupcakes- ( more icing ) )

i've been baking for a while now and i've never had that problem. i wish mine overflows a bit. (haha) actually, know your batter a bit. some batter you can fill all the way to the top and won't flow, some of them shrink and go down. for regular cake mix batters, use two round inch pans - 8 for a taller cake if you wish. if you bake 'em, you can make layered cakes with frosting. very presentable. if you want to use only one pan, use the 13x9. it'll rise but not overflow.

maybe you could get a bigger cake tin
do u add 2 much of an ingrediant?? tat sometimes happens 2 me like milk or sometin

or yeh just fill it 1/2 -3/4 full





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