Making a 9x1.5 in recipe in a 9x2 in pan
Posted: 03 January 2011 03:45 AM   [ Ignore ]
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If all I have is a 9x2 round cake pan, can I make a 9x1.5 recipe in it without adjustments? (Assuming I’m not trying to make a bigger cake.) It makes sense that if I wanted to make a 9x2 recipe in a 9x1.5 pan, I’d have to scale down, but if it’s the other way around, it seems fine to use a taller pan without adjusting.

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Posted: 03 January 2011 08:27 AM   [ Ignore ]   [ # 1 ]
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Hi, Michael!

Technically, you’re supposed to multiply everything by 1.33 (to make 1/3 more) and decrease baking powder (not soda) by 1/8 t. per layer. 

However, recently, in another thread, a couple of people have posted they had perfect success doing exactly what you are asking about—simply baking a 9 x 1.5 recipe in a 9x2 layer.

—ak

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Posted: 04 January 2011 02:33 AM   [ Ignore ]   [ # 2 ]
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Thanks Anne! I thought so, because the 9x2 pan is only slightly taller. I guess I’ll do some experiments and see if it works for me.

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Posted: 04 January 2011 06:43 AM   [ Ignore ]   [ # 3 ]
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In a couple of books, Rose mentions that a too-large pan can create tough crusts and dry layers.  But she doesn’t specify, and I don’t know, how large a pan has to be before it’s too large. 

Please report back if you try it!

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Posted: 04 January 2011 09:13 AM   [ Ignore ]   [ # 4 ]
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I have made Rose’s 1.5” pan recipes in 2” pans…they take a little longer to bake (apparently, the extra pan height in some way shields the top of the batter from the heat a bit) but they have always come out fine…no problems.

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