Pan - Size / Volume query
Posted: 18 October 2010 09:41 PM   [ Ignore ]
Member
Avatar
RankRankRank
Total Posts:  88
Joined  2010-10-06

Hi… I made my first TCB Moist chocolate Genoise.. it came out very nice, soft and lovely taste. In the book its mentioned not to up-scale or downscale the recipe. However I wanted a small cake of 6inc ,so I halved the ingredients so that I can get 1 9inch cake, but as i do not have 9inch pan. I decided to bake in 6inch pan and remaining batter in a smaller pan.

Questions :

After the batter was ready, I poured it into 6inch pan , and then in 8inch pan ( Wilton ) and still I had enough for 4inch pan. I was expecting that there will be the left over batter once i have used 6inch pan but how come so much of batter was left ????

My mathematics is little weak , I am big time confused and tensed by the pan measurements. In TCB in most of recipe 9inch x 2inch pan is being used . I have Wilton pans marked as 8 x1.2 and 20.3 x 3.81 ( is this a volume ? ).  Please someone explain me the pan measurements- I have a pan which says circumference 15cm, height 62mm and breadth 155mm.

Please rescue me smileMany thanks in advance

Profile
 
 
Posted: 19 October 2010 11:29 AM   [ Ignore ]   [ # 1 ]
Member
Avatar
RankRankRank
Total Posts:  88
Joined  2010-10-06

Konichiwa again smile I am so glad and relieved after reading your post smile ..Many many thanks smile Now as you have mentioned that you love maths, so I have few more question for you.. For Chocolate fudge recipe, Rose has mentioned 9inch x 1 1/2 inch pan, and in notes it says if you have only 2inch pans, either do 2/3 of the recipe for 1 layer or 1 1/3 of the recipe for two layers.

If I am using 9inchx2inch pan ,
Now in this recipe cocoa used is - 85gms,
If making 1 layer cake I should use (85x2/3) 56gms of cocoa
If I am making 2 layers cake ( 85 x 1 1/3 = 42.5 +14.17 =56.67 )  I think I kind of lost it ...Please help!!!!

I guess my questions are silly, as I am newbie I get very confused and sometimes I wonder if 1/2 inch here and there would really make a difference ?? This pan 15cm, height 62mm and breadth 155mm is a non stick dark pan ( have 3 pans - 5.9/ 7.1 and 4.7)  , initially i bought these pans and now I read everywhere they are not that great. I get tempted to buy aluminium pans however I know it is a good investment but I have been spending a lot on cakes so in two minds. By the way If use these pans ( apart from adjusting temperature ) will it make big difference. Is it a bad idea to bake in these pans???

One last question on Sponge cake, if I bake one layer sponge cake and if I want to cut it into two layers is it a bad idea instead of using two pans ???

Thanks again !!

Profile
 
 
Posted: 19 October 2010 09:56 PM   [ Ignore ]   [ # 2 ]
Member
Avatar
RankRankRank
Total Posts:  88
Joined  2010-10-06

Many thanks for your help Anne and Gene smile

One Final question on Rose Factor, can it be applied to Sponge cakes as well ??

Profile
 
 
   
  Back to top
 
‹‹ salter scales      Cleaning a contianer ››