Is this correct ....2 ...9 round cake pans holds 12 cups and a 13x9x2 pan that holds 14 cups is ok to use instead? Seems like the depth in the 13x9 would be less bec. Of only using 12 cups of batter?
Thank you. But still I need to know how much clearance do I need if say have 6 cups and13x9 has 14 cups it still seems like a lot for just a 6 cup batter. Why do I need a 14 cup pan ? How do you pick ...couldn't I also use something higher? I know not to go to low bec. Of cake rising. But how high is to much. Again I hope that makes sense. Also 8x8x2 holds 8 cups would that be. Wrong?
Is this correct ....2 ...9 round cake pans holds 12 cups and a 13x9x2 pan that holds 14 cups is ok to use instead? Seems like the depth in the 13x9 would be less bec. Of only using 12 cups of batter?
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
Just curious how much cake batter does one fill a pan with? Rule of thumb would be? 1/2 to 3/4 .
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.