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Old 07-24-2014, 04:44 PM   #11
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Yes I just measured my cake mix and it gave me 6 cups. But been told to only half fill a pan so the 8x8x2 would only take 4 cups for it to be half full left with 2 cups
It won't be a problem. Use the 8x8 pan.
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Old 07-24-2014, 09:14 PM   #12
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Any suggestions on what is left ...2 cups. Or I shouldn't have 2 cups left?
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Old 07-24-2014, 10:04 PM   #13
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Just put it all in the pan. Since it's not a layer cake, it won't be the end of the world if it rises above the pan some while baking.
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Old 07-25-2014, 01:15 PM   #14
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What a mess! Next time I am not going to fill it that full......1/2 would of been better. The left over batter I will make cupcakes out of.
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Old 07-25-2014, 03:05 PM   #15
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Just curious how much cake batter does one fill a pan with? Rule of thumb would be? 1/2 to 3/4 .
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Old 07-25-2014, 04:12 PM   #16
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Quote:
Originally Posted by mumu View Post
Just curious how much cake batter does one fill a pan with? Rule of thumb would be? 1/2 to 3/4 .

That seems about right.
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Old 07-26-2014, 11:14 AM   #17
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I definitely would only fill a pan half way, especially with cake mixes. Cake mixes use a lot of leavening to create volume and fluffiness usually achieved by creaming or foam methods with scratch cakes. Scratch cakes don't gain as much volume in the oven because you've created much of it in the mixing procedure. With cake mixes, since they are mix and bake need to get all of the jump from chemical leaveners.

This seems to be even more so now that cake mix companies have reduced the size of their mix but the volume of cake stayed the same, they are fluffier than ever, with lots of holes.
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Old 07-26-2014, 01:47 PM   #18
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This has been an interesting read. In decades of baking/cooking it has never occurred to me to measure a batch of batter after mixing but before pouring into a baking container. If the directions tell me to use two 8" pans, I use two 8" pans. two 9" pans, ditto, and I follow the same directions if instructed to use a 9" x 13". If I got the recipe from my sister and have no instructions for pan size, I would fill the pan 1/2 full or less and do something else with any left overs. I've always assumed, rightly or wrongly, that recipes are formulated to fit into standard baking containers rather than to be recalculated mathematically by the baker each time the recipe is used.
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Old 07-26-2014, 02:14 PM   #19
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This has been an interesting read. In decades of baking/cooking it has never occurred to me to measure a batch of batter after mixing but before pouring into a baking container. If the directions tell me to use two 8" pans, I use two 8" pans. two 9" pans, ditto, and I follow the same directions if instructed to use a 9" x 13". If I got the recipe from my sister and have no instructions for pan size, I would fill the pan 1/2 full or less and do something else with any left overs. I've always assumed, rightly or wrongly, that recipes are formulated to fit into standard baking containers rather than to be recalculated mathematically by the baker each time the recipe is used.
Thank you Oldvine!! Once again, logical wins.
I'll never understand why some people over think everything.
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Old 07-26-2014, 02:19 PM   #20
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If I use a recipe that specifies pans, I use what is called for, but I scale them out so each layer is exactly the same and they bake for the same time.

Things get tricky when you use shaped pans or pans other than the standard 9x13, 8" or 9" pans;Wedding cakes and multi-tier cakes for instance.
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