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Old 01-15-2012, 05:58 PM   #21
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Quote:
Originally Posted by Gourmet Greg View Post
I've always heard it's better to be lucky than to be smart. Unfortunately I wasn't smart enough to have been born with good luck.

I'm usually pretty creative (which is one of the reasons I like cooking) but my creativeness has been on the blink lately. At least math always works.
We all have our quirks...makes life interesting...and some of us just plain goofy!
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Old 01-15-2012, 05:59 PM   #22
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Originally Posted by dcgator View Post
Thanks folks. Technically it should be about Square root of (2 x Height of new pan/Height of old pan). I don't think they sell 13" pans, so will try the 12" and report back!!!!
We actually helped???
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Old 01-15-2012, 06:12 PM   #23
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In this instance I think it was natural to use Pi since we were talking about making a pie.
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Old 01-15-2012, 06:32 PM   #24
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When combining two layers into one layer, recipe baking time may be less reliable than usual. Internal temperature for most cakes will be about 200F.
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Old 01-15-2012, 07:19 PM   #25
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Math hurts my head. One of the reasons I don't bake....
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Old 01-15-2012, 08:11 PM   #26
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Use a Bundt pan!
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Old 01-15-2012, 10:35 PM   #27
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Quote:
Originally Posted by Gourmet Greg

Well it took me 10 minutes to math it out, and it took you probably 2-3 seconds to intuit it out, so that tells you which is better.

But what if you wanted a single layer round cake?

Actually I can intuit the answer to that one! You want one that's 1.42 times bigger, about 13 inches diameter. That number is the square root of 2.

ETA: I was writing my reply while Andy posted his (probably intuitive) reply. The exact answer is 12.78 inches. I gotta try that intuitive stuff. It definitely works faster than math.
Oh keep doing the math Greg. It keeps your mind sharp! Besides the rest of u's are impressed! ;)
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Old 01-15-2012, 10:45 PM   #28
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Unfortunately analysis is overrated and intuitiveness is the desired skill. Fortunately my intuitiveness manifests itself best in my cooking. In spite of my tacking a math problem on a food forum. I've always sought intuitive interests such as food and art to counter my rigid engineering occupation (now retired, no good use for those logical skills now).

I'll cook. If I can't feed others at least I can enjoy feeding myself. Intuitively. Logic helpful but not required.
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Old 01-15-2012, 10:59 PM   #29
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Actually the answer contains another factor because it's the volume that's constant not the area. The factor is SQRT(new pan batter height /old pan batter height) which if we assume the two are the same then it doesn't matter. Ahhh
I will try a 12" pan and see how it goes or half the ingredients for one pan
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Old 01-15-2012, 11:15 PM   #30
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Gator I'm pretty sure you at least implied that you didn't want the height to be increased. Otherwise you could have just gotten a taller 9" pan.

How about you just tell us what you want? We won't get anywhere helping you if we all just assume.

Make it in a bigger rectangular pan, then cut it in half, frost and stack it, and you'll end up with a nice rectangular cake. IMO round cakes are overrated. They don't have any corners where frosting lovers can get a double dose. Round cakes are too fair. There's nothing to be had if you're first or last.

Or even better, make tipsy trifle. Get your guests drunk and they won't care what shape cake you served.
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