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Old 08-24-2012, 09:11 AM   #1
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HELP!! Cake pan question

I just got my first fluted cake pan. YUP hard to believe huh? LOL I want to try out a new pound cake recipe. ONLY thing is the pan is a 9.5 inch and the recipe calls for a 10 inch.

Is there extra head room in the pan? OR will it run over? Should I only fill it 3/4 full like the cupcake rule of thumb?
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Old 08-24-2012, 10:01 AM   #2
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I don't think pound cakes rise as much as cupcakes as the ingredients in pound cakes are heavy and the egghite isn't whipped in or has chemical leaveners. I think 9.5 should be ok I would just leave a few cm at the top. I don't think it will need that much rising room
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Old 08-24-2012, 10:26 AM   #3
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Thank you for the reply
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Old 08-24-2012, 11:27 PM   #4
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Just saw this thread. I'm wondering...did it work??? Or was it a mess?
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Old 08-25-2012, 12:10 AM   #5
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Originally Posted by chopper View Post
Just saw this thread. I'm wondering...did it work??? Or was it a mess?
Technically, it is really complicated re: changing pan size and getting the cooking time right. I asked the Ph.D. to explain it to me--it was way too complicated for my wee brain. Maybe someone else can simplify it.
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Old 08-25-2012, 12:22 AM   #6
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So glad you are still here CWS.
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Old 08-25-2012, 09:15 AM   #7
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I have a pinched sciatic nerve and it is a real PITA!! All the way down to my toes. So I am waiting till today hopefully my one of my DD's can help out with the fetching and putting in the oven. Bending, reaching and twisting is not fun.

I will let you know here and/or in the What did you bake ... thread when/if it gets done soon.
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Old 08-25-2012, 09:48 AM   #8
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msmofet,

When I do my pound cake ,I always take a
cup of batter and bake it in a small pan to keep
my large fluted pan from over flowing. Works like
a charm
I am sorry you are having back pain I personally
know what a PITA it is. Hope it gets better soon.

Josie
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Old 08-25-2012, 09:54 AM   #9
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Quote:
Originally Posted by msmofet View Post
I just got my first fluted cake pan. YUP hard to believe huh? LOL I want to try out a new pound cake recipe. ONLY thing is the pan is a 9.5 inch and the recipe calls for a 10 inch.

Is there extra head room in the pan? OR will it run over? Should I only fill it 3/4 full like the cupcake rule of thumb?
Why not try it out with 80% of the recipe / formula?
And put the other 20% in a loaf pan.
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Old 08-25-2012, 10:37 AM   #10
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Quote:
Originally Posted by Josie1945
msmofet,

When I do my pound cake ,I always take a
cup of batter and bake it in a small pan to keep
my large fluted pan from over flowing. Works like
a charm
I am sorry you are having back pain I personally
know what a PITA it is. Hope it gets better soon.

Josie
That is a great idea Josie. That would be like having a tester cake for the baker! ;)
Hope you back stops acting up Msmofet.
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