I need some help/opinion
I have 2 8 inch 1 1/2inch tall round cake pans
1 9 inch 2 1/2 inch tall springform pan
1 9 inch 3 inch tall loose bottom pan
Glancing through both Rose’s cake books, I realized many of the Genoise cakes use 2 9 inch 1/2 inch tall pans
now since I don’t have that….what would be the next best thing?
I know at the beginning of her cake bible book it states that cake pans should always be at least half full and that if the pan is not high enough then the structure will run the risk of collapsing
so would it be safer to go with baking one cake using either the springform pan or the loose bottom pan rather then going smaller to baking in 2 8 inch pans? And use those strips to cover the side and cook for longer?
Or is going smaller pan ok because it’s not too much volume that we’re loosing?
volume of the 9 in, 1.5 in tall pan =95.3775
volume of the 8 in, 1.5 in tall pan = 75.36
...ok that’s quite a bit of volume
And I really don’t want to have to adjust recipe to make it one less egg or something…it’s a lot of work to change recipe size and sometimes it doesn’t work very well when i do it
any words of wisdom? I would really like to be able to try her cakes that require the 2 9inch 1.5 in tall pans
thanks a lot!!