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Cake batter size guide
Do you have a size guide for cake batter for different size cake tins such as round and squire tins?American sites give them in cup measurements but I need in UK measurements. I know the amounts for tins I would regularly use but when people ask different sizes I find difficult to calculate prices.For example a standard 3 inch high round/squire in various dimensions? Hope there is a formula for this.Thanks.
Do you have a size guide for cake batter for different size cake tins such as round and squire tins?American sites give them in cup measurements but I need in UK measurements. I know the amounts for tins I would regularly use but when people ask different sizes I find difficult to calculate prices.For example a standard 3 inch high round/squire in various dimensions? Hope there is a formula for this.Thanks.
Hello 231081
There are two tools here which you might find useful:
http://www.cakeflix.com/blog/how-to-work-out-what-size-cake-tin-to-use
The chart works out to the a standard depth of a 3″ cake and the cakometer calculates any depth and also calculates American measures as well as metric measures.
If I have not understood your question properly please would you let me know. Both tools are simiple to use, however if you require further clarification for using either please post again.
Hi, Thanks for the reply and it’s very helpful. Another question though I’ll be making 12 by 12 & 3 inch cake which requires cake batter 4.5 lb in weight, quite a large quantity to bake in one go. Any tips in baking? Would you recommend to bake half the quantity twice? Don’t want to ruin this tomorrow as this is for a friend. Appreciate your help on this.
I always bake large square cakes by half quantites. Baking it all at once will take a long time and will carry collapsing risk and burned corners. If you’d like to bake it all in one I strongly recommend using four upturned metal royal icing nails to act as heating cores to distribute the heat more evenly. through the batter. The nails will leave tiny holes when removed but they are vey small and can be covered up with ganache. Half quantities sounds good to me.
Good luck with the cake, keep a strict eye and nose on the baking. I can’t offer timing suggestions because the timing for this recipe can vary even in the same oven. Keep the temperature the same. Your feed back would be greatly appreciated so others can learn from your experience. You can learn more from other member’s experiences here:
EDIT:
Sorry for the mix up, I was answering for Paul’s moist chocolate cake, but the principal is the same. I got a little muddled lol must be my age!
Thought my new blog might help too:
http://www.cakeflix.com/blog/baking-problems-solutions
