Chocolate cake pan
Posted: 04 March 2010 02:24 PM   [ Ignore ]
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I’m making the chocolate version of Rose’s downy yellow butter cake, but I have the early version of The Cake Bible, which includes recipes for 9” x 1.5” tall pans. I have 9” x 2” and 8” x 2” tall pans. Should I just use the 8” x 2” pans, since the height will be different?

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Posted: 04 March 2010 02:41 PM   [ Ignore ]   [ # 1 ]
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I would use the 9 x 2 pans. The half-inch height difference won’t make a difference. But, changing the diameter will make a difference, because you’ll end up with proportionally more batter in an 8-inch pan, which may cause it to spill over the sides when it rises. I’ve done this. Not a pretty sight. smile

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Posted: 04 March 2010 03:57 PM   [ Ignore ]   [ # 2 ]
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Are you making the All-American chocolate on p. 54?  In the sidebar of my version (which may be a later version), Rose says to make 1 1/3 (1.33) times the recipe for two 9 x 2 round pans, or 2/3 of the recipe for one 9 x 2 pan.

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Posted: 04 March 2010 05:06 PM   [ Ignore ]   [ # 3 ]
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I used the 8” x 2” pans, but filling them up only halfway as Rose recommends.  I managed to get two cupcakes out of the remaining batter, which allowed me to “test” the cake to be sure it came out well.

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Posted: 04 March 2010 05:15 PM   [ Ignore ]   [ # 4 ]
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I use the 9 x 2” with the original recipes and have no problem at all .

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