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Cake Panning


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#1 Matthew Kirshner

Matthew Kirshner
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  • 86 posts

Posted 20 February 2014 - 02:47 PM

I was wondering if anyone stills measure out their batter for cake panning?  I am in need for adjusting my formulas so there is no waste, nor shortage.  I usually have a little too much so I normally take the rest and make cupcakes, but with no oven space those usually come out "weird" when they do come out of the oven. 

 

  I usually make chiffon cakes.  Knowing its a foam style cake, I was told for at least a 8" cake round, use 10oz batter.  is that right?

 

 



#2 Panaderia Canadiense

Panaderia Canadiense
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Posted 20 February 2014 - 07:16 PM

I learned it by egg whites - for 8" use 4 whites; for 12" in two pans, use 8. I've never measured by weight - I normally balance between the two pans because for chiffon cakes I'm normally making filled ones.
Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
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