Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

Photo

Cake pan sizes

Dessert

  • Please log in to reply
31 replies to this topic

#1 Malawry

Malawry
  • eGullet Society staff emeritus
  • 3,400 posts
  • Location:Harpers Ferry/Shepherdstown, WV

Posted 09 February 2006 - 03:17 PM

OK, so I was planning to make RLB's banana cake today, from The Cake Bible. I didn't have any 9" cake pans, so I just bought inexpensive ones from the supermarket. (I figure, lots of recipes call for 9" pans, so they'd be good to have.) I brought them home and checked the recipe, which specifies using a 9"x2" round pan. My new 9" pans are only 1.5" deep.

The recipe also specifies that it can be baked in a 9" springform pan. I have an 8" and a 10" springform pan, but no 9" springform. :wacko: (Oh, and the 8" springform currently has a cheesecake cooling in it. Also from The Cake Bible. I forgot to add A FULL POUND of sour cream to the recipe. Somebody shoot me and put me out of my misery...)

What would you do? I find I run into this problem often, but I hoped by buying 9" cake pans I'd resolve the issue. How can I adjust recipes to work in my pans? How many pans should I be investing in to make the 2-3 cakes/year I normally end up baking?

I can return the 9x1.5" pans if they're gonna be useless, but I'm dead certain there were no 9x2" cake pans at the supermarket to swap them with...and it may be a few days before I go someplace where a 9x2" pan may be sold, and meanwhile I have overripe bananas just sitting on the counter waiting to be used...

#2 Ling

Ling
  • participating member
  • 4,946 posts
  • Location:Seattle, WA

Posted 09 February 2006 - 03:31 PM

I would just make the full recipe, then fill your pans 3/4 of the way. Reduce baking time. Use the leftover batter for muffins. :smile:

#3 sanrensho

sanrensho
  • participating member
  • 1,647 posts
  • Location:North Vancouver, BC

Posted 09 February 2006 - 03:33 PM

I would use the 8" springform, assuming you want to fill this cake. The Cake Bible should tell you the finished height and how much the batter originally fills the pan, so just gauge this when filling your springform. Bake the rest in a muffin tin for sampling!

I have 9" x 1.5" pans and I think they are limiting, since I often have to resort to a 9" springform. I will eventually replace them with 2" pans. If you don't want to build a large pan collection, return those 1.5" pans and source some 2" pans.

Edited by sanrensho, 09 February 2006 - 03:33 PM.

Baker of "impaired" cakes...

#4 Malawry

Malawry
  • eGullet Society staff emeritus
  • 3,400 posts
  • Location:Harpers Ferry/Shepherdstown, WV

Posted 09 February 2006 - 04:09 PM

Hm. Right now I am leaning towards baking the cake (which I believe is a 1-layer recipe) in one of my 8x2" cake pans and cupcaking the rest. I edited my original post to mention that my 8" springform currently houses a still-warm cheesecake I baked this afternoon. I'd rather return the 9x1.5" pans and try to get 9x2" pans instead.

This still makes me wonder what kind of a pan inventory the average home baker needs, anyway. Besides the 8x2" rounds, the 8" springform and the 10" springform, I have a large Bundt pan, a million half-sheets, 8" square pans and various rectangular pans. I thought this was a good enough inventory for me, but now I'm thinking the 9x2"rounds are probably too important to go without. What else do you casual home bakers have in your pan collections? I think I have more sizes of cake circles than I do cake pans. :rolleyes:

#5 Anna N

Anna N
  • eGullet Society staff emeritus
  • 6,794 posts
  • Location:Oakville, Ontario, Canada

Posted 09 February 2006 - 04:21 PM

....

What would you do? I find I run into this problem often, but I hoped by buying 9" cake pans I'd resolve the issue. How can I adjust recipes to work in my pans? How many pans should I be investing in to make the 2-3 cakes/year I normally end up baking?

I can return the 9x1.5" pans if they're gonna be useless, but I'm dead certain there were no 9x2" cake pans at the supermarket to swap them with...and it may be a few days before I go someplace where a 9x2" pan may be sold, and meanwhile I have overripe bananas just sitting on the counter waiting to be used...

View Post


Try this site: baking pan sizes and substitutions
Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#6 Ling

Ling
  • participating member
  • 4,946 posts
  • Location:Seattle, WA

Posted 09 February 2006 - 04:27 PM

Malawry: My collection of bakeware is pretty much the same as yours (I also have an 11" springform) but I find the 9" with the 2" height really useful. I use those cake pans the most.

#7 Sugarella

Sugarella
  • participating member
  • 612 posts
  • Location:Ontario, Canada

Posted 09 February 2006 - 04:43 PM

Like everyone else said, just bake it in the closest sized pan you have and if there are leftovers bake muffins.

If I may make a suggestion though.... the best pans are the ones that are 3" high. Batter climbs the sides during baking and you end up with a lighter, fluffier cake. Just fill to within an inch of the top to avoid spillover, or you can just bake less batter in them if the recipes yield a smaller amount. Takes longer to bake, obviously, but cakes are less dense using these pans.

Standard recipes usually call for 2" high 9" pans, but the same batter in a 3" pan will give you a 12" diameter cake.

For home bakers I'd recommend just an 8", 10", and 12".

#8 sanrensho

sanrensho
  • participating member
  • 1,647 posts
  • Location:North Vancouver, BC

Posted 09 February 2006 - 04:51 PM

For home bakers I'd recommend just an 8", 10", and 12".

View Post


It really depends on who (how many) you're baking for. I find myself going to smaller pans as I bake often and don't want to have a cake sitting around too long. I've also started to bake from Japanese recipes, which often call for 8" or smaller.

Having said that, I use two 9" pans and one 9" springform for 95% of my (round) cake baking. Partly because most recipes are based on a 9" size, and because it fits the cake stands/containers that I have.
Baker of "impaired" cakes...

#9 freddurf

freddurf
  • participating member
  • 136 posts

Posted 09 February 2006 - 05:20 PM

I'm an average home baker (can you believe they let me in this place! lol )and I mostly use my 8x2. I like the added height when I stack my cakes. I have 9 inch but they are all 9x2. Take back the 9x1's. I think you'll be much happier with pans that are 2 or 3 inches high. Your cakes will look more professional without as much work.

#10 Malawry

Malawry
  • eGullet Society staff emeritus
  • 3,400 posts
  • Location:Harpers Ferry/Shepherdstown, WV

Posted 09 February 2006 - 08:34 PM

As an update, I baked the banana cake in the 8x2" pan so I can return the 9x1.5" pans unused and get some 9x2" pans at my leisure. I had extra batter so I baked some cupcakes with it as Ling suggested, and I ate one with a little Nutella as dessert after dinner tonight. :wub: Awesome recipe.

Sugarella, I'm interested in your assertion that 3" pans are superior to 2" pans, and also your suggestion that I lay in 8, 10 and 12" pans. I find it hard to picture a use for 12" pans since I do cakes almost exclusively as the occasional hobby/birthday type thing...people have asked me about cakes for weddings I've catered and I always send them to somebody who really knows what they're doing instead of trying to do it myself. I recognize my own limitations, which include not understanding the utility of 10 or 12" pans. :rolleyes:

Does anybody else agree that 3" pans are superior to 2" pans?

#11 Sugarella

Sugarella
  • participating member
  • 612 posts
  • Location:Ontario, Canada

Posted 09 February 2006 - 10:38 PM

The only reason I recommended 10" and 12" pans on a 3" high pan for home cooks is that they will handle the equivalent amount of batter that standard cake recipes call for, namely recipes that will fill 2 pans that are 9" round by 1" or 1.5" high. So I'm recommeding you bake the whole recipe in just the one pan.

All cake recipes are different. Some have a more liquid batter and require longer baking times, etc., as I'm sure you're aware. And some, if very liquid will require a flower nail. And each recipe will rise differently. Cakes with a very liquidy batter you'll want to allow a lot of "growing room" within the pan, while very dense or thick batters won't rise nearly as much, as a general rule.

I suggested the 8" , 10", and 12" for general purposes simply because it'll cover almost all bases for what you need to do at home.

I do cakes for private clients quite frequently; it has been my second job for nearly a decade. I have a bazillion 1.5" high pans ....I have reverted these to what I bake chicken or potatoes in at home. I HATE them, and I think they are useless for cakes.

I only use the 3" high cake pans for cakes. On another message board several years ago, this same question was put to me, and I decided to do a side-by-side comparison of the pans. I poured the same amount of batter (approximately 1" high) into a 1" high pan, a 2" high pan, and a 3" high pan, and baked them all at the same temp.

The 1" high pan baked the 1" of batter to 1" high. The 2" high pan baked the 1" of batter to approximately 1.5" high. The 3" high pan baked the same 1" of batter to almost 2.5" high. The reason for this is that of course that batter expands in size with the heat of baking, and the higher sides give the cake more climbing room. The result was that cakes, given more room to expand in their pan, were lighter, fluffier, and for some reason, had a better developed crumb.

The 3" high pans just really do make much better cakes, in my experience.

#12 sanrensho

sanrensho
  • participating member
  • 1,647 posts
  • Location:North Vancouver, BC

Posted 09 February 2006 - 10:43 PM

I have a bazillion 1.5" high pans ....I have reverted these to what I bake chicken or potatoes in at home. I HATE them, and I think they are useless for cakes.


Couldn't agree more. I can't wait to turn mine into frisbees. I'll try to do a similar comparison to yours when I get my 2" (maybe 3") pans.
Baker of "impaired" cakes...

#13 Wendy DeBord

Wendy DeBord
  • legacy participant
  • 3,653 posts

Posted 10 February 2006 - 07:45 AM

A couple of thoughts:

I'd suggest not buying the cake pans sold in grocery stores. It's like buying your knives or pans from the grocery store, it's the same inferior quality. If the ones by your home are like the ones by my home, they are thin metal with a thin non-stick coating. The thinness of the metal can effect how your cakes bake in them. And the coating on those pans usually becomes compromised the first time you slice something dirrectly in the pan. From then on, they rust easily.

The professional pans I like really typically cost the same or less then other types. I like the heavy duty aluminum pans that are 3" deep as my favorite all around pans. I'll give you a couple links to where you can purchase them tommarrow (gotta run to work now).

The 3" deep pans are ideal because you can use them to bake taller cakes, if wanted. For instance I use them for baking all my cheesecakes instead of using spring form pans which leak in water baths. I also use them in place of cake rings to assemble my tortes in them.....and I use them to mold ice cream bombes too.

Your 12" pan would make a nice size for when a recipe calls for a water bath. You can easily place a 10, 9, 8, 6 etc... round into it.

Last.............I/we really hope to teach/help people understand baking here. If you understand the basic methods of mixing and the basic chemical reactions of ingredients you can feel confident to zig when a recipe tells you to zag (or feel comfortable using a 7" pan when the recipe calls for a 10"). Professional bakers increase and decrease recipe sizes all the time............just like chefs do with savory recipes.

Asked to everyone here:Do we have a need for more clarification here? Do you want more basic help/info.? If so, please feel free to speak up and I'll try to start a new thread on that topic and see if we can get everyone more confident baking and making adjustments to recipes.

#14 Sugarella

Sugarella
  • participating member
  • 612 posts
  • Location:Ontario, Canada

Posted 10 February 2006 - 08:12 AM

The 3" deep pans are ideal because you can use them to bake taller cakes, if wanted. For instance I use them for baking all my cheesecakes.....

View Post


Do you line the pans with parchment or just use a sort of pan release? I've tried, and I can never get the &*$%! cheesecakes out in one piece. Even lining with parchment, the batter seeps out into the corners and the cake sticks. Somebody really needs to invent one piece liners for big pans, like giant baking cups. :smile:

Asked to everyone here:Do we have a need for more clarification here? Do you want more basic help/info.? If so, please feel free to speak up and I'll try to start a new thread on that topic and see if we can get everyone more confident baking and making adjustments to recipes.

View Post


I think a Baking 101 thread would be very helpful to a lot of people.... I'd be happy to contribute to that one. :smile:

#15 onehsancare

onehsancare
  • participating member
  • 246 posts
  • Location:Eugene, Oregon

Posted 10 February 2006 - 09:01 AM

One other thought on the grocery store pans--the ones I've seen all have flared sides. That is, the angle from the bottom to the sides is more than 90 degrees. I really prefer the look of straight-sided cakes, especially when I'm stacking them.
Life is short. Eat the roasted cauliflower first.

#16 Malawry

Malawry
  • eGullet Society staff emeritus
  • 3,400 posts
  • Location:Harpers Ferry/Shepherdstown, WV

Posted 10 February 2006 - 09:12 AM

FWIW, all my other pans are much higher-quality...thicker, heavier, heat more evenly...than the pans from the supermarket. Many of them were given to me as a wedding gift. The 9" pans are the only ones I've tried to buy at a supermarket, and for the amount of cake baking I do I figured they'd be fine. I'd welcome links to sites where high-quality 9" pans can be had for a reasonable price. I understand the difference between a supermarket pan and a professional pan, but I usually only bake 2-3 cakes/year...and I really wanted to bake that banana cake yesterday.

I had intended for this thread to be a place where we could talk about adjusting recipes for different pans (hence, "converting" in the title). I've got the skills of an amateur when it comes to pastry and patisserie work even though I work as a culinary professional. Of course we amateurs need all the help we can get! I do understand the basic chemistry and physics of cake-baking, but I'm not confident that simply changing pan sizes without making other adjustments to the recipe will result in the same quality of cake...I think RLB even comes right out and says that's not true in her book, in the story about her cake that collapsed during the NYC blackout because she baked it in a too-large pan. So yeah, more guidance from the pros would be really helpful here, and I don't think it needs to reside in a separate thread if it's specifically about cake pan sizes.

#17 sanrensho

sanrensho
  • participating member
  • 1,647 posts
  • Location:North Vancouver, BC

Posted 10 February 2006 - 11:39 AM

The 3" deep pans are ideal because you can use them to bake taller cakes, if wanted.


Wendy, have you noticed the same phenomena that Sugarella refers to? Namely, that the same amount of batter will rise higher in a taller pan?
Baker of "impaired" cakes...

#18 SweetSide

SweetSide
  • participating member
  • 513 posts
  • Location:Connecticut

Posted 10 February 2006 - 11:56 AM

I'm not Wendy, and would still like a reply from her, but I have also noticed that my cakes rise higher if I have higher walls. I have also noticed that I more often have domed cakes when my walls are shorter and pan darker, so the edges stop climbing.

I hindsight -- which would have saved me $$ -- I would only buy 3" pans in the future. You can bake a short cake in a tall pan, but not a tall cake in a short pan...
:raz:
Cheryl, The Sweet Side

#19 Katie Nell

Katie Nell
  • participating member
  • 471 posts
  • Location:Overland Park, KS

Posted 10 February 2006 - 11:58 AM

I have a question about pan sizes too, not for an immediate problem, but just for future reference.

I have two recipes, one is for toffee, and calls for a "small rimmed baking sheet." The other recipe is for brownies and calls for a "rimmed baking sheet." What exactly are they referring to? I've always used a 12x9 cake pan for the toffee and what we call our "Texas Sheet Cake Pan," which I think might be 11x17, for the brownies, and they both have always turned out fine. But, I would like to know exactly what size they are talking about here.
"Many people believe the names of In 'n Out and Steak 'n Shake perfectly describe the contrast in bedroom techniques between the coast and the heartland." ~Roger Ebert

#20 sanrensho

sanrensho
  • participating member
  • 1,647 posts
  • Location:North Vancouver, BC

Posted 10 February 2006 - 12:58 PM

I'm not Wendy, and would still like a reply from her, but I have also noticed that my cakes rise higher if I have higher walls.  I have also noticed that I more often have domed cakes when my walls are shorter and pan darker, so the edges stop climbing.


Thank you. More data is always helpful! I will make a point of buying the 3" pans.
Baker of "impaired" cakes...

#21 Priscilla

Priscilla
  • participating member
  • 1,834 posts
  • Location:SoCal Scruburbia

Posted 10 February 2006 - 01:30 PM

As an occasional cake baker, I can vouch for Parrish's (of Gardena, CA) Magic Line, which I know have been mentioned often before. What a difference they make, plus there's the pleasure of working with such a well-made tool. One of the lowest-cost, easiest improvements to the old batterie around. The 3-inch-deepers esp., as aforementioned.

Priscilla

~Observing Taco Friday since 2010~

Twitter InstagramOCFoodNation.com Orange Coast Magazine

 


#22 Wendy DeBord

Wendy DeBord
  • legacy participant
  • 3,653 posts

Posted 11 February 2006 - 05:50 AM

I had intended for this thread to be a place where we could talk about adjusting recipes for different pans (hence, "converting" in the title). I've got the skills of an amateur when it comes to pastry and patisserie work even though I work as a culinary professional. Of course we amateurs need all the help we can get! I do understand the basic chemistry and physics of cake-baking, but I'm not confident that simply changing pan sizes without making other adjustments to the recipe will result in the same quality of cake...I think RLB even comes right out and says that's not true in her book, in the story about her cake that collapsed during the NYC blackout because she baked it in a too-large pan. So yeah, more guidance from the pros would be really helpful here, and I don't think it needs to reside in a separate thread if it's specifically about cake pan sizes.

View Post


What I wish I could do is give everyone confidence to trust your own instinct and common sense in baking. I don't think you can find anyone serious about baking that thinks using imperial measurements are equal to weighing ingredients or even accurate compared to weighing. Yet, all the baking books in the U.S. still use imperial measurements and rarely include ingredient weight. I can't stress just how incorrect, inacurate this is...........but it goes on. Similarly theres other myths that get carried on, that have been disspelled and lots of scarey forwarnings written in baking books that aren't exactly accurate. I think people get all confused about baking because of all the things/warnings they've read. What was written in 1970's (just a random date, it could be 1990 or 2004) can be completely incorrect to something written today. Our knowledge has grown and theres lots of incorrect information still sitting in books, still being purpetuated by authors who are incorrect. What was once known is being disproved or relearned each and everyday........science is advancing everyday.

This won't have alot of weight/impression making to you all, unless other professionals back me up........so I'm asking them to please do so with a few remarks. Perhaps if you see us talk in volume we can equal the credibility of RBL and other authors whom people believe, excluding all else.


If a recipe says bake in a 8"x 8" pan, that's a guide, not a rule. That yeilds the amount of batter that fits that size pan, to a depth that they suggest. But you can bake that same amount/yeild of batter in several mini muffin cups, you could bake it in a 9"x 9" pan and get a thinner layer, you could bake it in a 10" x 10" pan and get an even thinner cake. You can take that same batter and bake it in a 4" x 12" pan or a tube cake pan, etc......

Do you all know that most professional (European) baking books don't suggest a pan size for their recipes at all. Imagaine, baking with-out knowing your yeild. It was scarey at first for me. Just as it will be scarey for you all to believe me/us about interchanging pan sizes.

If you know what type of cake your making, then you can deduct what kind of pan you should bake that batter in.

If you know what type of batter your making, then you can deduct what type of mixing method you should use, with-out dirrections in your recipe.

If you know what type of batter your baking, you can figure out if the pan your using needs to be sprayed with pan release/or grease or if it needs to be fat free for the cake to cling to it's walls.

If you know that most recipes call for filling the pan 3/4's of the way full, then you can put your batter in any pan, following that guideline.

If you see you've got a huge amount of batter to squeeze into a small pan, that possibly the recipe has a mistaken written in it. And conversely, if you have a tiny yeild of batter that doesn't begin to fill your pan, you can suspect that it won't be enough for that pan.

Then once you've got your batter 3/4's of the way full in your pan, how will you know how long to bake the item?

Again.......the same concepts apply.

If you know how to test a cake, a cookie, a brownie, a sponge cake, etc... for doneness. Testing for that doneness is the same, regardless of the size of the item. If it's a mini cupcake sized brownie or a full sheet pan worth of brownies, you still want to bake it until done, yet not over done.

Professional bakers, don't judge baked goods based on time. We know that every oven varies and no two are exactly alike. We know our oven might be running hot, we know someone may have opened the door and let cool air into our oven. Baking by time is as inacurate as using imperial measurements. YET, all our baking books include how long something takes to bake. Again, I ask you to trust me/us, I ask other bakers to chime in and back me up on this fact, please.

(Ooops gotta run to work, but I'll come back and hopefully tye this all together to make more sense)

#23 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,628 posts
  • Location:Rhode Island

Posted 11 February 2006 - 05:59 AM

More, Wendy, more! I'm a baking dumb-ass and need the 101! Let's create a thread on the topic!!

edited to add: And here it is: Baking 101!
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#24 CanadianBakin'

CanadianBakin'
  • participating member
  • 1,449 posts
  • Location:Mission, BC

Posted 21 February 2006 - 08:54 PM

I only use the 3" high cake pans for cakes. On another message board several years ago, this same question was put to me, and I decided to do a side-by-side comparison of the pans. I poured the same amount of batter (approximately 1" high) into a 1"  high pan, a 2" high pan, and a 3" high pan, and baked them all at the same temp.

The 1" high pan baked the 1" of batter to 1" high. The 2" high pan baked the 1" of batter to approximately 1.5" high. The 3" high pan baked the same 1" of batter to almost 2.5" high. The reason for this is that of course that batter expands in size with the heat of baking, and the higher sides give the cake more climbing room. The result was that cakes, given more room to expand in their pan, were lighter, fluffier, and for some reason, had a better developed crumb.

The 3" high pans just really do make much better cakes, in my experience.

View Post

I was trying yellow (butter) cakes today and thought I would give your suggestion a try. I baked 4 different recipes, 1 of each in a 9x1.5 and a 9x2 and weighed the batter for precision. For every recipe the layers turned out exactly the same height reardless of the pan size. They were both heavy-gauge non-stick pans that I sprayed and lined with parchment. Maybe it's the type of cake that responds differently to the different heights of pans or the fact that they were non-stick. Who knows?! Just thought I'd share my results.

Edited by CanadianBakin', 21 February 2006 - 08:59 PM.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#25 Sugarella

Sugarella
  • participating member
  • 612 posts
  • Location:Ontario, Canada

Posted 21 February 2006 - 10:15 PM

I was trying yellow (butter) cakes today and thought I would give your suggestion a try. I baked 4 different recipes, 1 of each in a 9x1.5 and a 9x2 and weighed the batter for precision. For every recipe the layers turned out exactly the same height reardless of the pan size. They were both heavy-gauge non-stick pans that I sprayed and lined with parchment. Maybe it's the type of cake that responds differently to the different heights of pans or the fact that they were non-stick. Who knows?! Just thought I'd share my results.

View Post

In my earlier posts I was referring to pans that are 3" high; specifically baking less batter in them similar to the amount meant for shorter pans, and the cakes rose higher because they could climb. The pans you said you used were only 1.5" and 2" high, and I doubt that 1/2" difference would give the climbing room I'd been referring to to make any real difference. The experiment worked for 3" high pans, not 1.5" high. As for nonstick pans....I don't know. But I do know they conduct heat differently than regular pans. :unsure:

Sorry you were disappointed with the results. Hope the cakes were good at least. :smile:

#26 LittleIsland

LittleIsland
  • participating member
  • 182 posts

Posted 13 August 2006 - 08:30 AM

I'm reviving this thread because I was buying some new pans to bake a wedding cake and was recommended Magic Line by the store and took (all loose bottomed) a 6x3, 12x3 and 2 9x2's because as the most commonly-used pan size in recipes (as an earlier poster mentioned) I just thought it would come in more useful than a 9x3.

I baked RLB's All -Occasion Downy Yellow Butter cake in the 9x2's today and I can officially say I'm in LOVE with these pans... no wrapping needed, the cakes came out wonderfully level.

On researching more about these pans, I happened across this thread and am interested in the comments about 3" vs 2". I once asked RLB about baking the above cake in a single higher pan vs the 2 lower pans and she recommended against it because it would affect the texture of the cake. The higher pan would require more leavener to help it rise in the higher pan. The other thing she says in her Cake Bible is that if the pan is too high for the batter, the sides of the pan may shield the batter from cooking properly.

I don't know if anyone has found this to be the case. It would be interesting to know.

Asking cos I'm thinking of getting an 8" and possibly 7" pan... and need to decide between 2 2" high pans in each instance, or one 3" high.

#27 Squirrelly Cakes

Squirrelly Cakes
  • legacy participant
  • 81 posts

Posted 13 August 2006 - 11:34 AM

Well I can tell you that I go by the batter requirement charts that Wilton provides, even though they were designed for cake mixes when following cake mix box instructions. But I use it as a start off point and adjust from there. No two cake batters rise the same amount and you cannot do this for all recipes nor for all cake pans.

I can tell you that using cake mixes, you can take the amount called for, for a 2 inch deep pan and place that same amount into a 3 inch deep pan and instead of getting a 2 inch deep cake, you will get closer to a 2.5 inch high cake. I do not find there is a difference in the texture or outcome of these cakes. Also, with some from-scratch cake recipes I make, I get the same results. So that tells us that sometimes when batter has more room to expand, it creates more volume in a larger pan. Is this always the case? No. It will depend on that particular batter.

Where going by batter requirement charts might get you into trouble is with bundt or angel food tube pans. If you go by volume and try to fill these pans 2/3 full with a batter that is not meant for these pans, you may find yourself with a huge mess in your oven. These pans don't always work with batter requirements or based on volume. For example, if you were to measure the full volume a 10x4 inch high angel food tube pan can hold, you would measure 16 cups. Now if you then used 2/3 of that amount to fill your pan 2/3 full, you would use 10 2/3 cups of batter but that will not work in most cases. In most cases these pans will take about 5-6 cups of most batters to rise to the top.

Some cakes are very delicate in nature, with some cakes, you do not grease the pan so that the cake can support itself on the rise, against the sides of the pan. In some cases you use a tube or bundt pan, so that in addition to the centre baking evenly, again the cake can support itself on the rise against that centre tube. So there really is no one set rule that applies to all cakes. You need to exercise caution with chiffon cakes, cheesecakes and some others. As Rose has told you, you can affect the texture by not using the right sized pan in some cases with some recipes.

Some from-scratch butter cakes do not rise a great deal, others do. So you really need to know how your batter normally functions and understand if the pans called for, are called for with good reason.

I can tell you that I do make butter cake recipes designed for 2 inch pans, in 3 inch pans and most times, once I increase the recipe to make the Wilton batter requirements for the 3 inch pans, I have good results. Sometimes to get the cake to rise the full 3 inches, I may need about 1 cup more batter than stated, other times it is fine. The risk with 3 inch deep pans is most people overfill them and they are a bit more difficult to bake in so overfilled you may overbake the outside before the middle is done. But that can usually be accomodated by lower the temperature by 25F for the larger pans.

Sarah Phillips from Baking911.com also cautions that with doubling or tripling some recipes, you cannot automatically increase the amount of baking soda called for without sometimes affecting the taste or outcome. Sometimes you have to make adjustments for leaveners.

Just my opinion based on my experience and knowledge.
Hugs Squirrelly Cakes

#28 LittleIsland

LittleIsland
  • participating member
  • 182 posts

Posted 13 August 2006 - 07:31 PM

Thanks Squirrelly Cakes. For the most part I will probably be wanting to either bake the full batch of batter in the 3" high pan, or, where I'm doing layers (if I don't want to torte or if I just want to make 2 separate cakes) to use the same amount of batter in the 3" pan as would have gone into the 2" pan.

It sounds from your experience that I should (most times) be able to use the 3" pan for 2" pan batter (or for the sake of argument, even less) with no problem of the higher sides shielding the cake from cooking. I assume RLB might have been referring more to the top of the cake browning.

In other words for the 8" pans, I could buy one 2" and one 3" and just use those for baking 2 layers where necessary?

Is there an instance where you'd say: ok, the 3" pan is definitely too high for this amount of batter, so it will throw off your results?

Can I also assume that when using convection mode, this should not be a problem anyway?

#29 Squirrelly Cakes

Squirrelly Cakes
  • legacy participant
  • 81 posts

Posted 13 August 2006 - 08:04 PM

Hi again,
Haha, well kiddo I am not a big fan of baking cakes on convection so I don't know the effect on that method. I just haven't liked the results that I get in my convection oven. I won't use two shelves of any oven to bake cakes. I find that I never get the same results. I don't have a commercial convection oven so I am just basing this on a domestic oven.

I think Rose may be referring to the results from certain kinds of cakes where the cake is more sensitive. I find genoise and many spongecakes or cheesecakes can be sensitive to the pan they are baked in. Perhaps some tortes would do better in the more shallow pans but I find most tortes do better in the 1 1/2 inch deep pans anyway.

I have never tried to bake cakes with the hopes of getting the same results, using one 3 inch and one 2 inch pan. It would be really difficult to gauge how much batter to place in the 3 inch pan to equate the height of a two inch high pan because that is going to vary according to the recipe.

In standard cakes like carrot, chocolate, yellow, butter cakes, lemon cakes etc., I don't find my results as far as browning or texture adversely affected at all. I used to rent cake pans from a local bakery and on their advice, I purchased the 3 inch deep pans. I get a nicely rounded crown that doesn't require much levelling and that is actually a plus for a decorator. And I don't use flower nails, heating cores or Bake Even strips in any size of cake pan. I find if the pans are of a good weight and quality and finish, I don't need any of those things.

It would be ideal to have both 2 and 3 inch pans and pairs of each size in each shape. But many people don't have the space or cannot afford the costs.

Hugs Squirrelly Cakes

#30 LittleIsland

LittleIsland
  • participating member
  • 182 posts

Posted 13 August 2006 - 08:15 PM

Great point about it being challenging to guage amount of batter in 2 different sized pans... didn't think of that. That's why I'm here asking irritating questions! Hmm ok, going to have to think this through again. Good thing I'm not in a hurry for the 8" pans.





Also tagged with one or more of these keywords: Dessert