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Old 12-12-2018, 08:35 AM   #11
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Quote:
Originally Posted by pengyou View Post
This website is fattening!
Lol, I forgot you said you were making 20 or so of them
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Old 12-12-2018, 09:35 AM   #12
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Save the leveling trimmings in a bag, freeze them and make cake pops out of them later on.
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Old 12-17-2018, 05:30 AM   #13
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Thank you all...I am beginning to think that maybe cupcakes would be more convenient. I bought 2 pans, each will make 12 small cupcakes, though I am feeling a bit guilty..small means about 1/8 of a cup each...still we are taking about making hundreds of these suckers...I will have to practice that this weekend! I tried a small heart shaped pan - about 6" at its widest. I filled the pan half full (or half empty) ...the cake cooked up to about 1/3" from the top of the pan - which is what I was hoping, but formed a large "volcano" in the center, about 1.5" above the top of the pan. Why did this happen? I will try filling the pan 1/3 of the way next time.
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Old 12-17-2018, 08:03 AM   #14
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It's not the amount of batter in the cake pan that causes the doming effect, it's the way it cooks. The heat causes the outside of the cake to cook faster, thus limiting the rising time. The inside of the cake takes longer to cook than the outside, thus, more rising time, thus creating the dome. There are a few ways to minimize this. They are listed here.


Why are you being so skimpy on the batter? Is is because you think that it is causing the doming or are you trying to save money? What kind of event is this for? You don't really want the cakes to look skimpy (cheap) at all, but there are some events where you definitely DON'T want to look cheap.


Regardless, I would use cupcake liners as well. That will cut down on your greasing/flouring time (and costs, including labor), as well as minimize cake waste if they stick and don't come out correctly.
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Recipe for Christmas tree cake pan I have a Christmas tree pan to bake cakes in. I am not sure how to use it. It is about 14" by 8" at it's widest, a tree shape. I was going to fill it with water up to about 1/4ď (do you think that is the correct height to measure from? ) from the top and then measure the amount of water in it to determine how much batter I will need to make a cake...but at that point I get lost. I guess I can do the same with my 9x13 and then compare volumes. Can I use any cake recipe in this pan? The metal seems to be a little bit thinner than my other cake pans - should I change the temperature of the oven? etc I do hope that to be able to flip it and then frost it. I will probably be cranking out 20 or so of these. Any suggestions are welcome - even if it is not something I mentioned. 3 stars 1 reviews
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