DuckFeet
Assistant Cook
Recipes for 6" pie pans
Post removed because it displyed twice. Similar post retained. Thanks
Post removed because it displyed twice. Similar post retained. Thanks
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Recipes using 6" pans for cakes???
- Thread starter DuckFeet
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Piccolina
Executive Chef
Hi Duckfeet, welcome to DC
Can you tell us a little more about what type of cakes you are hoping to make with six inch pans? What types of pie/cake pans do you have (round, deep, etc)?
Can you tell us a little more about what type of cakes you are hoping to make with six inch pans? What types of pie/cake pans do you have (round, deep, etc)?
DuckFeet
Assistant Cook
My pans are heavy duty, alumuminum, and round. Singe layers recipes I would be interested in would be any with nuts or fruit, such as the pineapole upside down recipe I have. Double layer recipes I am interested in are ones that might typically used as a BD cake-- white, chocolate etc. Thank you for your interest in this question.
Piccolina
Executive Chef
A lot of cake recipes can be scalled down to smaller sizes. Take cupcakes for example, I use the same recipe for white cupcakes that I do for my 9" round cakes (which make good layered cakes) and even for larger diameters of squared pans. Usually it is just the cooking time (and possibly the temperature) that needs to be lowered when you decide to go this route.
6 inch pans are a bit on the small size, and are probably most used in the tiers of a wedding cake. But there is nothing to stop you from using them as you would any other size of cake pan (I'd image they're great for making up small cakes in and then freezing the little cake so that you can always have a little bit of cake on hand in the freezer).
You might find these pages handy, they lists a lot of very helpful conversions for switching from one type/size of cake pan to another: Cake Pan Size Conversions and Pan Sizes
6 inch pans are a bit on the small size, and are probably most used in the tiers of a wedding cake. But there is nothing to stop you from using them as you would any other size of cake pan (I'd image they're great for making up small cakes in and then freezing the little cake so that you can always have a little bit of cake on hand in the freezer).
You might find these pages handy, they lists a lot of very helpful conversions for switching from one type/size of cake pan to another: Cake Pan Size Conversions and Pan Sizes
Six inch pans
Generally 6-inch round pans are half 8-inch round recipes. They have to be the same shape to translate.
[mathematically calculated pi x radius squared by height: then for 2" high pans; 22/7 x 3 x 3 = 28 [6" pan] and 22/7 x 4 x 4 = 50 [8" pan]]
Try these:
CHOCOLATE AMARETTO HEART FOR MY VALENTINE CAKE
Makes 1 (6-inch) cake
6 T. butter or margarine, softened
1 (4-oz.) semisweet chocolate bar
1/2 C. sugar
1/4 C. all-purpose flour
3 large eggs, separated
1/8 t. salt
Amaretto Buttercream Frosting (below)
French Chocolate Glaze (below)
Garnish: Candied Rose Petals (below)
Grease and flour a 6-inch heart-shaped or round springform pan; line bottom with parchment or wax paper. Set aside. Melt butter and chocolate in a heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat; let stand 2 to 3 minutes. Pour into a mixing bowl. Stir together sugar and flour. Gradually add to chocolate mixture, beating at medium speed with an electric mixer until blended. Add egg yolks, beating well after each addition.
Beat egg whites and salt at high speed with electric mixer until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour into prepared pan. Place cake pan in a 13- x 9-inch pan, and add hot water to larger pan to a depth of 1 inch. Bake at 350° F. for 1 hour or until center appears firm. Remove pan from water, and cool on wire rack 15 minutes. Invert cake onto wire rack, and peel off paper. Cool completely. Spread Amaretto-Buttercream Frosting over top of cake, and freeze 15 minutes.
Place cake on wire rack in a 15- x 10-inch jellyroll pan. Pour French Chocolate Glaze over cake, allowing it to drip down sides. Spread glaze over sides of cake with a spatula. Spoon excess glaze from pan into a heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag, and drizzle
chocolate over cake. Let cake stand at least 1 hour before serving. Garnish, if desired.
>> Amaretto Buttercream Frosting:
Makes about 2/3 cup
2 T. butter or margarine, softened
1 C. sifted powdered sugar
3 T. amaretto
Beat all ingredients at medium speed with an electric mixer until smooth.
>> French Chocolate Glaze:
Makes about 1 1/2 cups
2 (4-oz.) semisweet chocolate bars, chopped
1/4 C. whipping cream
2 T. butter or margarine, softened
Microwave chocolate and whipping cream in a 2-quart microwave-safe bowl at Medium (50% power) for 3 1/2 minutes. Whisk until smooth. Whisk in butter. Let stand at room temperature, stirring occasionally, 30 minutes or until slightly thickened.
>> Candied Rose Petals:
Makes 18 petals
18 small rose petals
1 C. sifted powdered sugar
1 1/2 t. meringue powder
3 T. water
1/2 C. superfine sugar
Rinse rose petals, and let dry on paper towels. Beat powdered sugar, meringue powder, and 3 tablespoons water at low speed with an electric mixer until blended; beat at high speed 4 to 5 minutes or until mixture is fluffy. Brush mixture on all sides of petals; sprinkle with superfine sugar. Let stand on wire racks 24 hours
CINNAMON TEACAKE
8 tablespoons butter
1 cup self-rising flour
1/2 cup white sugar
1 tablespoon ground cinnamon
1/3 cup milk
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
1/4 cup white sugar
1 1/2 teaspoons ground cinnamon
1. Preheat oven to 350 degrees F. Lightly grease one 6 inch round cake pan.
2. Melt 7 tablespoons of the butter. In a medium sized bowl mix together the melted butter, 1/2 cup white sugar, 1 tablespoon cinnamon, and the self rising flour to form a soft dough. Add the milk and mix again till smooth. Pour batter into prepared pan.
3. Bake at 350 degrees F for 15 to 20 minutes. Remove cake from oven and set aside. Once cake is cool enough to handle remove from its pan and place on a serving dish.
4. In a saucepan melt 1 tablespoon butter and mix with 1 tablespoon white sugar and 1/2 teaspoon cinnamon. Spread over top of cake.
5. In a small bowl stir together the remaining 1/4 cup sugar and 1 1/2 teaspoons cinnamon. Sprinkle over cake.
SOUR CREAM CHOCOLATE CAKE
1 2/3 c cake flour
1/3 c cocoa
1 ts baking soda
1 ts baking powder
1 ts salt
1/2 c unsalted butter
1 c sugar
1/3 c brown sugar
2 eggs
1 c sour cream
Preheat 350oF. Line two 6" rounds with paper. Sift dry ingredients together. Cream butter. Add sugars gradually. Add eggs one at a time, beating well after each addition. Add dry ingredients and sour cream alternately to the butter-sugar mixture, in 3 separate batches.. Batter will be a pale cocoa color. Pour batter into pans and smooth. Bake 50 to 60 minutes, or until a toothpick inserted into center tests clean. When cake is done, it will have a very chocolaty aroma and the edges will be a slightly darker color. Cool on wire racks, place on cardboards, and wrap with plastic wrap and foil.
BLOOD ORANGE SYRUP CAKE
Cake
1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 tbsp blood orange zest
1 1/2 cups ground almonds
1 cup fine semolina
1/4 cup blood orange juice
Syrup
1 cup blood orange juice
1/2 cup sugar
3 tbsp orange liqueur (optional)
Chantilly
1 cup whipping cream
3 tbsp reserved blood orange syrup
For cake, preheat oven to 350° F. Grease a 6-inch cake pan and line bottom with parchment. Beat butter and sugar together until smooth. Add eggs, one at a time, blending well after each addition. Stir in orange zest. In a separate bowl, combine ground almonds and semolina. Add almond mixture alternately with orange juice until all ingredients are incorporated. Scrape into prepared tin and bake for 40 minutes, until a tester inserted in the centre of the cake comes out clean.
For syrup, bring orange juice, sugar and orange liqueur up to a simmer. Simmer syrup for about 10 minutes, until it reduces a little and thickens slightly. Pull off the heat and allow to cool a little.
When cake comes out of the oven, let cool for 15 minutes. Pour half of the syrup over the cake while still in its pan. Let sit 5 minutes. Turn cake out onto a plate and brush remaining syrup over, reserving 3 Tbsp of syrup for chantilly. Let cool before slicing.
For chantilly, whip cream to soft peaks and fold in reserve blood orange syrup.
To plate, slice a piece of segment and dollop a spoonful of chantilly over top. Yield: 1 6-inch cake.
DOUBLE CHOCOLATE CAKE I
2/3 cup all-purpose flour
3/4 cup white sugar
1 (1 ounce) square semi-sweet chocolate
1 egg
1/2 teaspoon vanilla extract
1/2 cup milk
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1/4 teaspoon red food coloring
DIRECTIONS:
1. Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
2. Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
3. Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
4. Pour into two greased and floured 6 inch layer pans. Bake at 375 degrees F for 20 to 25 minutes, or until done.
GENOISE
1/2 cup sifted cake flour
1 tablespoon white sugar
1/2 pinch salt
1 tablespoon unsalted butter, melted
2 eggs
1/4 cup white sugar
3/4 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Grease one 6 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
2. Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
3. Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/4 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
4. Place about 1/2 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
5. Immediately bake at 350 degrees F for about 18 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.
A-NUMBER-1 BANANA CAKE
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 pinch salt
1/4 cup unsalted butter
1/2 cup white sugar
6 tablespoons light brown sugar
1 eggs
2 ripe bananas, mashed
1/3 cup buttermilk
1/4 cup chopped walnuts
1. Preheat oven to 350 degrees F. Grease and flour 2 - 6 inch round pans. In a small bowl, whisk together flour, soda and salt; set aside.
2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
3. Bake in the preheated oven for 20 minutes. Remove from oven, and place on a damp tea towel to cool.
SHOWER CAKE
6 tablespoons butter
1 cup white sugar
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
2-1/2 egg whites
1. Grease two eight inch round cake pans. Preheat the oven to 375 degrees F.
2. Cream butter and sugar until light and fluffy. Sift flour with baking powder and salt, and add to creamed mixture alternately with milk. Beat well. Stir in vanilla.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
4. Bake for about 18 minutes. Cool. Cover with white butter icing, and decorate as desired.
Generally 6-inch round pans are half 8-inch round recipes. They have to be the same shape to translate.
[mathematically calculated pi x radius squared by height: then for 2" high pans; 22/7 x 3 x 3 = 28 [6" pan] and 22/7 x 4 x 4 = 50 [8" pan]]
Try these:
CHOCOLATE AMARETTO HEART FOR MY VALENTINE CAKE
Makes 1 (6-inch) cake
6 T. butter or margarine, softened
1 (4-oz.) semisweet chocolate bar
1/2 C. sugar
1/4 C. all-purpose flour
3 large eggs, separated
1/8 t. salt
Amaretto Buttercream Frosting (below)
French Chocolate Glaze (below)
Garnish: Candied Rose Petals (below)
Grease and flour a 6-inch heart-shaped or round springform pan; line bottom with parchment or wax paper. Set aside. Melt butter and chocolate in a heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat; let stand 2 to 3 minutes. Pour into a mixing bowl. Stir together sugar and flour. Gradually add to chocolate mixture, beating at medium speed with an electric mixer until blended. Add egg yolks, beating well after each addition.
Beat egg whites and salt at high speed with electric mixer until stiff peaks form. Gently fold egg whites into chocolate mixture. Pour into prepared pan. Place cake pan in a 13- x 9-inch pan, and add hot water to larger pan to a depth of 1 inch. Bake at 350° F. for 1 hour or until center appears firm. Remove pan from water, and cool on wire rack 15 minutes. Invert cake onto wire rack, and peel off paper. Cool completely. Spread Amaretto-Buttercream Frosting over top of cake, and freeze 15 minutes.
Place cake on wire rack in a 15- x 10-inch jellyroll pan. Pour French Chocolate Glaze over cake, allowing it to drip down sides. Spread glaze over sides of cake with a spatula. Spoon excess glaze from pan into a heavy-duty zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag, and drizzle
chocolate over cake. Let cake stand at least 1 hour before serving. Garnish, if desired.
>> Amaretto Buttercream Frosting:
Makes about 2/3 cup
2 T. butter or margarine, softened
1 C. sifted powdered sugar
3 T. amaretto
Beat all ingredients at medium speed with an electric mixer until smooth.
>> French Chocolate Glaze:
Makes about 1 1/2 cups
2 (4-oz.) semisweet chocolate bars, chopped
1/4 C. whipping cream
2 T. butter or margarine, softened
Microwave chocolate and whipping cream in a 2-quart microwave-safe bowl at Medium (50% power) for 3 1/2 minutes. Whisk until smooth. Whisk in butter. Let stand at room temperature, stirring occasionally, 30 minutes or until slightly thickened.
>> Candied Rose Petals:
Makes 18 petals
18 small rose petals
1 C. sifted powdered sugar
1 1/2 t. meringue powder
3 T. water
1/2 C. superfine sugar
Rinse rose petals, and let dry on paper towels. Beat powdered sugar, meringue powder, and 3 tablespoons water at low speed with an electric mixer until blended; beat at high speed 4 to 5 minutes or until mixture is fluffy. Brush mixture on all sides of petals; sprinkle with superfine sugar. Let stand on wire racks 24 hours
CINNAMON TEACAKE
8 tablespoons butter
1 cup self-rising flour
1/2 cup white sugar
1 tablespoon ground cinnamon
1/3 cup milk
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
1/4 cup white sugar
1 1/2 teaspoons ground cinnamon
1. Preheat oven to 350 degrees F. Lightly grease one 6 inch round cake pan.
2. Melt 7 tablespoons of the butter. In a medium sized bowl mix together the melted butter, 1/2 cup white sugar, 1 tablespoon cinnamon, and the self rising flour to form a soft dough. Add the milk and mix again till smooth. Pour batter into prepared pan.
3. Bake at 350 degrees F for 15 to 20 minutes. Remove cake from oven and set aside. Once cake is cool enough to handle remove from its pan and place on a serving dish.
4. In a saucepan melt 1 tablespoon butter and mix with 1 tablespoon white sugar and 1/2 teaspoon cinnamon. Spread over top of cake.
5. In a small bowl stir together the remaining 1/4 cup sugar and 1 1/2 teaspoons cinnamon. Sprinkle over cake.
SOUR CREAM CHOCOLATE CAKE
1 2/3 c cake flour
1/3 c cocoa
1 ts baking soda
1 ts baking powder
1 ts salt
1/2 c unsalted butter
1 c sugar
1/3 c brown sugar
2 eggs
1 c sour cream
Preheat 350oF. Line two 6" rounds with paper. Sift dry ingredients together. Cream butter. Add sugars gradually. Add eggs one at a time, beating well after each addition. Add dry ingredients and sour cream alternately to the butter-sugar mixture, in 3 separate batches.. Batter will be a pale cocoa color. Pour batter into pans and smooth. Bake 50 to 60 minutes, or until a toothpick inserted into center tests clean. When cake is done, it will have a very chocolaty aroma and the edges will be a slightly darker color. Cool on wire racks, place on cardboards, and wrap with plastic wrap and foil.
BLOOD ORANGE SYRUP CAKE
Cake
1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 tbsp blood orange zest
1 1/2 cups ground almonds
1 cup fine semolina
1/4 cup blood orange juice
Syrup
1 cup blood orange juice
1/2 cup sugar
3 tbsp orange liqueur (optional)
Chantilly
1 cup whipping cream
3 tbsp reserved blood orange syrup
For cake, preheat oven to 350° F. Grease a 6-inch cake pan and line bottom with parchment. Beat butter and sugar together until smooth. Add eggs, one at a time, blending well after each addition. Stir in orange zest. In a separate bowl, combine ground almonds and semolina. Add almond mixture alternately with orange juice until all ingredients are incorporated. Scrape into prepared tin and bake for 40 minutes, until a tester inserted in the centre of the cake comes out clean.
For syrup, bring orange juice, sugar and orange liqueur up to a simmer. Simmer syrup for about 10 minutes, until it reduces a little and thickens slightly. Pull off the heat and allow to cool a little.
When cake comes out of the oven, let cool for 15 minutes. Pour half of the syrup over the cake while still in its pan. Let sit 5 minutes. Turn cake out onto a plate and brush remaining syrup over, reserving 3 Tbsp of syrup for chantilly. Let cool before slicing.
For chantilly, whip cream to soft peaks and fold in reserve blood orange syrup.
To plate, slice a piece of segment and dollop a spoonful of chantilly over top. Yield: 1 6-inch cake.
DOUBLE CHOCOLATE CAKE I
2/3 cup all-purpose flour
3/4 cup white sugar
1 (1 ounce) square semi-sweet chocolate
1 egg
1/2 teaspoon vanilla extract
1/2 cup milk
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter
1/4 teaspoon red food coloring
DIRECTIONS:
1. Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
2. Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
3. Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
4. Pour into two greased and floured 6 inch layer pans. Bake at 375 degrees F for 20 to 25 minutes, or until done.
GENOISE
1/2 cup sifted cake flour
1 tablespoon white sugar
1/2 pinch salt
1 tablespoon unsalted butter, melted
2 eggs
1/4 cup white sugar
3/4 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Grease one 6 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
2. Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
3. Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/4 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
4. Place about 1/2 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
5. Immediately bake at 350 degrees F for about 18 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.
A-NUMBER-1 BANANA CAKE
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 pinch salt
1/4 cup unsalted butter
1/2 cup white sugar
6 tablespoons light brown sugar
1 eggs
2 ripe bananas, mashed
1/3 cup buttermilk
1/4 cup chopped walnuts
1. Preheat oven to 350 degrees F. Grease and flour 2 - 6 inch round pans. In a small bowl, whisk together flour, soda and salt; set aside.
2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
3. Bake in the preheated oven for 20 minutes. Remove from oven, and place on a damp tea towel to cool.
SHOWER CAKE
6 tablespoons butter
1 cup white sugar
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
2-1/2 egg whites
1. Grease two eight inch round cake pans. Preheat the oven to 375 degrees F.
2. Cream butter and sugar until light and fluffy. Sift flour with baking powder and salt, and add to creamed mixture alternately with milk. Beat well. Stir in vanilla.
3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
4. Bake for about 18 minutes. Cool. Cover with white butter icing, and decorate as desired.
DuckFeet
Assistant Cook
After all this time I found a perfect recipe for a 6" pineapple upside down cake in Taste of Home magagine. Perfect for 2, plus leftovers- but not too much. I also use either one or two layers of the 6" cake to bake baby birthday cakes for #1 birthdays.
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