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Old 12-11-2018, 07:01 AM   #1
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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 1/4“ (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.

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Old 12-11-2018, 09:14 AM   #2
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Cake pans are generally filled 2/3 to 3/4 of the way with batter.



You can always place it on a sheet pan if you are worried about the bottom burning.



If it is textured, you realize you are going to have to be extremely careful and thorough about greasing and flouring it so that cake(s) come out cleanly, yes?


I personally would do a test run now with a single cake if you are going to need to make that many.
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Old 12-11-2018, 05:58 PM   #3
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Thank you - that is good advice. If I add a little more liquid to the batter - say 1 1/4 cups of hot water instead of 1 cup - will the top of the cake be more flat? I know it will make it easier to pour. Yes, I will do a prototype - probably two or three (good think I like cake, and my colleagues as well) and will weigh each one before cooking to be able to repeat the process accurately.
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Old 12-11-2018, 06:37 PM   #4
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I had a pan like that years ago. It held one cake mix worth of batter. I used to put it on a cookie sheet for ease. Spray or grease well for easy removal. I covered cardboard rectangles with foil to transport/serve the cake.
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Old 12-11-2018, 06:40 PM   #5
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Originally Posted by pengyou View Post
Thank you - that is good advice. If I add a little more liquid to the batter - say 1 1/4 cups of hot water instead of 1 cup - will the top of the cake be more flat? I know it will make it easier to pour. Yes, I will do a prototype - probably two or three (good think I like cake, and my colleagues as well) and will weigh each one before cooking to be able to repeat the process accurately.
I wouldn't add more liquid. It could mess up the chemistry of the recipe. If the top isn't flat, just trim it off and eat it
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Old 12-11-2018, 06:56 PM   #6
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I wouldn't add more liquid. It could mess up the chemistry of the recipe. If the top isn't flat, just trim it off and eat it
Agree
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Old 12-11-2018, 08:51 PM   #7
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Agree
Quote:
Originally Posted by GotGarlic View Post
I wouldn't add more liquid. It could mess up the chemistry of the recipe. If the top isn't flat, just trim it off and eat it

This website is fattening!
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Old 12-12-2018, 06:01 AM   #8
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Alternatively, you could do something like this unless you are stuck on using your pan. Or even something like this.
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Old 12-12-2018, 06:08 AM   #9
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I wouldn't add more liquid. It could mess up the chemistry of the recipe. If the top isn't flat, just trim it off and eat it
Ditto. Just follow the recipe exactly. Excellent advice from GG. When you place the batter in the pan, take a spatula and gently push some of the batter to the sides leaving a slight dip in the center. Then bake.

Do please let us know how you make out. Would love to see pictures of the end product. Good Luck with you cake making project.
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Old 12-12-2018, 06:28 AM   #10
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I forgot to mention, there is a detailed guide with step by step pictures in this month's Food Network magazine for the first link I posted.
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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 1/4“ (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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