pans
Posted: 11 September 2011 07:00 PM   [ Ignore ]
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Hey,

Can u guys help me understand this? I read that longer cook time for baking in smaller pans… bec. of batter being deeper. But also read ..bake in smaller pans less cook time. What am i missing here? Help…thanks ahead of time.

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Posted: 12 September 2011 12:21 AM   [ Ignore ]   [ # 1 ]
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on a cake mix box it says cake mix will fit in two 8 rounds and a 13x9 x2 same bake time ...but when I do the 2rx3.14 on round i come up with 200.48 and on 13x9 come up with 234… how can the cake mix bake time be the same? (8 inch rounds are 2 deep too)

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Posted: 12 September 2011 12:07 PM   [ Ignore ]   [ # 2 ]
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does any one know how to calc. total surface area on a 13x9x2 pan and two 8x2 rounds? Would u be able to show me… break it down so i could use it.
thanks Is this the best way to fig. out pans when sub. them? Also curious how would u fig. a cupcake tin too? Thank so much for any help.

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Posted: 12 September 2011 03:59 PM   [ Ignore ]   [ # 3 ]
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so do you all just do it that way with tooth pick and forget about the calc.

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Posted: 13 September 2011 02:45 PM   [ Ignore ]   [ # 4 ]
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Well than i guess i will throw out the worrying on doing the calc. and just do the toothpick thing along with eyes and nose. Now this will work for all things…. no matter size of pan, volume and depth of pan etc… nothing more i shoud know since i am kind of new to the baking world?

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