# Welcome to the Cake Decorators Q&A

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## 12×8” for Paul’s choc cake

I would like to make Paul’s chocolate cake as a large rectangular cake approx 12×16” (to feed 60), and thought I could use two 12×8” shallow tins (baked twice for 2 layers, or maybe 3 times for 3 layers). That would make a 12 x16” cake overall.
1. Would that serve 60 at a party?
2. How much batter per tin do you think?
3. Would I need to reduce the bicarbonate to allow for the thinner cake layers and larger surface area, which presumably requires less leavening? Or do you think that wouldn’t make much difference?
4. Any other thoughts to assist?
Thanks so much

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I would like to make Paul’s chocolate cake as a large rectangular cake approx 12×16” (to feed 60), and thought I could use two 12×8” shallow tins (baked twice for 2 layers, or maybe 3 times for 3 layers). That would make a 12 x16” cake overall.
1. Would that serve 60 at a party?
2. How much batter per tin do you think?
3. Would I need to reduce the bicarbonate to allow for the thinner cake layers and larger surface area, which presumably requires less leavening? Or do you think that wouldn’t make much difference?
4. Any other thoughts to assist?
Thanks so much

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Thank you!
I made the 12×8” using the quantities from Paul’s 8” round cake recipe. It took 35 min to bake (150C fan oven) and produced a 1” layer after trimming.
Thanks so much for your help

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Hi Grace Bull

I will try and answer point by point.

1: It would be reasonable to make 2 layers but a third layer would err on the safe side.

2: The original recipe by Paul is for a 10″ square tin 3″ deep. To bake 1 x 16″x12″ of that quantity of ingredients will produce a cake approximately 1.5″ deep.

3: Re the bicarb, for each layer keep to the original recipe.

4: Keep to the given temperature, however, I can not suggest baking time as there are too many variables. It would be best to keep a firm eye on the baking.

Hope this helps. 🙂

EDIT: There will be sufficient cake for 60 people with some left over if you bake 3 layers.

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Thank you so much for your very helpful reply. I’m interested to see that Paul’s original recipe is for a 10” square tin. I had the recipe from the CakeFlix Master course, where it was an 8” round tin.
If I made it in a 10” square tin (which I do have), is the baking time still 2hrs?
Do the corners dry out?
Many thanks

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Hi Grace Bull

The original recipe is here:

Paul’s Firm and Moist Chocolate Cake Recipe

Scroll down to the ingredients tab under the video to see the advisory note in red. You’ll also be directed to all the calculators. And, if you click on the comments tab, you’ll find useful questions and answers from other bakers.

It’s been years since I baked the 10″ square. I seem to remember it taking 2.5 hours in my oven. However, for useful hints and tips take a peek at other member’s experiences in the following links:

‘Paul’s moist chocolate cake’ My feed back

Paul’s chocolate cake – timing

I always double-line square tins because the corners tend to burn or become dark. I find the nonfan setting option is best for this type of batter. The fan setting can sometimes burn the top of the cake.

I hope the suggestions help. 🙂

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Thank you so much for your feedback. I’m sure it will be helpful to other members who may wish to bake in a shallow pan. Also, thank you for mentioning timing and temperature. 🙂❤️