Batter volume question
Posted: 22 January 2009 03:46 PM   [ Ignore ]
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Hello, I am new to this site and hoping you folks can help me.

I am at work and don’t have my copy of the Cake Bible, and I need to know how many cups of batter one recipe of the Downy Yellow Butter Cake makes. I’m making a stacked cake for a 50th birthday party, and doing a 10” and an 8” tier, two layers each. I’m estimating I’ll need 20 cups of batter, total, for all the layers, but I’m not able to figure out how many recipes of the Downy Yellow cake that will be.

Any assistance you can provide would be most appreciated… I am a semi-pro/hobby baker but my specialty is cupcakes, so larger layers are still a mystery to me! grin

Some photos of my work: http://www.flickr.com/photos/10031022@N04/show/

Thanks in advance!

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Posted: 22 January 2009 05:04 PM   [ Ignore ]   [ # 1 ]
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Tracy already knows how many cups of batter she needs for her pans.  She wants to know if anyone knows how many cups of batter she’ll get out of each batch of Downy Yellow.

(Hi Tracy!  Welcome!  This is a great message board)

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Posted: 22 January 2009 05:11 PM   [ Ignore ]   [ # 2 ]
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Thinking out loud here, maybe someone else can help.  Downy Yellow makes two 9x1 1/2 layers.  Chart on page 455 says a 9x2 layer pan has volume of 8 2/3 cups.

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Posted: 13 February 2009 04:14 PM   [ Ignore ]   [ # 3 ]
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Hi.  I am Margaret and just found this wonderful resource.  I have made the downy yellow cake with great success.  Last night I tried the Golden Cream Butter Cake.  The color, taste and texture of the batter were great but the cake was a disaster.  I think I made 2 mistakes: I used an 8 inch pan and didn’t change the recipe AND my pan was 3” high.  If I go to a 2"H pan, can I get away with using a little less of the batter? From pg 455, I get 8 2/3 C versus 7.

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Posted: 14 February 2009 09:59 AM   [ Ignore ]   [ # 4 ]
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Well-another tragedy.  I made the golden ceam butter cake yesterday. I used the exact recipe in the book for a 9X2 pan but used a 8X2 pan.  The batte filled the pan just over 1/2 (barely).  It rose beautifully but after 30 minutes, the center was still wet.  Itook it out anyway and it collapsed.  Any ideas?  Other than use another cake?

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Posted: 15 February 2009 12:06 PM   [ Ignore ]   [ # 5 ]
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Thanks to all for your help. \
Patrincia- I’m ok on pan sizes- I picked up the 3” by mistake and didn’t realize it until the trouble began.

Rozanne- I’ve looked at the charts on 491-93 and I understand the concept but it appears that they are intended to be used with the Base recipes which follow.
and not to any butter cake in the book.  Correct?

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