Baking + math = help me, please!?!


Question: Baking + math = help me, please!!?
I've got a recipe for an 8" cake pan, but the only pan I have is 9"!. The one time I made this cake in an 8" pan (before mine disappeared!), it came out lovely, but a little small and flat!. What if I were to increase the amounts of all the crucial ingredients by 50% and bake it in a 9" pan!?

So--previous measurements:

--1 1/2 sticks butter
--1 cup sugar
--2 large eggs
--1 1/4 cups self-rising flour

New measurements:

--2 sticks plus 2 tablespoons butter
--1 1/2 cups sugar
--3 eggs
--2 cups minus 1/8 cup self-rising flour

!.!.!.will that work about right!? I'm aware that it will probably need more baking time!. But I need the word of a seasoned baker about whether this will most likely turn out OK or whether I should just give up the whole idea!. Baking experts--your thoughts, pretty please!? Thanks!Www@FoodAQ@Com


Answers:
Leslie,
Simply buy another 8" pan, many are very cheap!. You can find disposable aluminum pans for around $2 at most grocery stores!. Or buy a fancy silicone pan for more and enjoy how easy it is to use!.

One thing I have done when "sizing up" is use a jumbo-sized egg in place of large- or medium-sized eggs!. That creates slightly more volume out of the same recipe!.

You can also cook two cakes in the 9" pan to create a larger (taller) cake!. To go to all that trouble to use a larger cake might be an interesting discussion at the Food Network, if it hasn't already been done!. You might check their "search" function!.

http://www!.foodnetwork!.comWww@FoodAQ@Com

What I would do personally, would be to add an additional layer to your cake!. If you do increase the amount of batter you will be able to get another layer out of it, therefore solving your problem of them being small!. It will just look like you went through the extra effort of torting the cake ;) You will have a three layer cake!.
I would just double the recipe, giving you 3 nice fat layers!.Www@FoodAQ@Com

Don't play with the amount of ingredients!. Chemistry of baking isn't the same as cooking so I don't think it'll turn out!.

Just use the 9" pan!. It'll be a bit more flat but you can always recover with some kind of frosting (since the recipe sounds pretty bland and basic anyway)!.Www@FoodAQ@Com

two choices, I think: just use the original recipe and reduce the cooking time by about 5 minutes!. Or use your modified version, but it will probably be too much for the 9 in!. pan, so fill it to a sensible level and don't use the rest of the batter!.Www@FoodAQ@Com

Precise measurement is crucial in baking!.
50% is far too big an adjustment in volume!.
I'd make 2 batches, & cook in 9" pans!.
Then serve as a layer cake with filling!.Www@FoodAQ@Com

use baking powder in original ingredients it will make your cake fluffier and biggerWww@FoodAQ@Com





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