Cake tin related.
Posted: 22 November 2012 12:44 PM   [ Ignore ]
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Suppose I have an 8 inch cake tin but the recipe calls for a 9 inch or 10 inch cake tin, how should I adjust the recipe? Will it matter a lot? Or will it be okay if i used an 8inch tin for a 9inch tin recipe?

[The other day I saw a video where the lady asked to use a 9 inch loaf tin, the batter was a little less than half and the cake rise a little more than half (not all the way to the top. (This lady was doing Rose’s Pound cake recipe btw.)]

Thanks smile

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Posted: 22 November 2012 02:14 PM   [ Ignore ]   [ # 1 ]
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I probably wouldn’t adjust the recipe, but it might be a little more domed.  You’d obviously need to be careful to not overfill the smaller pan with batter.

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Posted: 23 November 2012 10:44 AM   [ Ignore ]   [ # 2 ]
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If it were me, I’d probably scale the batter.  It might work out fine if you don’t, but don’t fill the pan more than 2/3 full or it won’t bake properly.  Any leftover batter can be baked in a little ramekin or bowl.

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Posted: 23 November 2012 12:39 PM   [ Ignore ]   [ # 3 ]
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Thanks Charles! Yes! They were domed smile

Thanks Julie! I did fill they 2/3 and put the left over batter in another loaf tin smile It worked out great!

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Posted: 23 November 2012 12:58 PM   [ Ignore ]   [ # 4 ]
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Here are the pictures smile

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Posted: 23 November 2012 02:20 PM   [ Ignore ]   [ # 5 ]
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im_priyanka - 23 November 2012 04:58 PM

Here are the pictures smile

Looks yummy. I love that exploded top look. If you want to reduce the doming, add more baking powder.

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If error is corrected whenever it is recognized as such, the path of error is the path of truth.

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Posted: 24 November 2012 10:53 AM   [ Ignore ]   [ # 6 ]
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Thank you so much Charles smile I’ll keep your tip in mind smile I forgot to click a pic after cutting a slice.. it was very velvety inside smile

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