Welcome to the Cake Decorators Q&A

Hi there

I have tried for a while to get some answers to my question then I came across this site and am now a member, the help I have received is great, this is all new to me so it is great to learn from experienced bakers!

My question is… what is the best way to cook a cake in 2 separate (same size tins) mixture half in each or put all the mixture in one?! What are the pro and cons for both?! I have always used 2 separate tins as I am worried the sponge will dry out as it takes so long to cook all in one tin, it halves the cooking time also but I have noticed a lot of people use just the one tin!

When I tried to cook all in one tin it took over an hour and the sides were drying out as the middle carried on needing to be cooked! It was on the right temperature and covered with tin foil as advised if it still had not cooked in the middle to prevent burning but even though it dint burn it still seemed dry?!

Does using 2 tins make any difference to the dryness etc of the cake?!

Sorry I know there is a lot to answer but thank you for your help it would be much appreciated! 🙂
Can I have your advice please, thank you! 🙂

Hello SomethingSweet29

I bake in one tin up to 10″ and two tins for 12″ both round and square/rectangle. If you bake the larger ones in two tins the baking time is reduced, the cakes don’t dry out and there isn’t the stress of wondering whether the middle will be baked or not and easier for layering too. If you want to bake all in one, double line the sides and bottom of the tin with parchment paper. Have the paper 2″ above the rim of the tin. This will help the sides and middle from over browning. Protect corners of square cake pans with extra parchment, corners are vulnerable and burn very quickly
Make baking strips with foil and wet towelling or newspaper to insulate the outside of the pan and place two or three upturned metal royal icing nails in the centre of the pan before pouring in the batter. The nails act as heating cores spreading the heat through the batter more evenly. Wilton make a large heating core, it does leave a hole in the cake which is filled in using the batter which rises inside the core. Large cakes bake better on a lower temperature for longer which ensures an even bake in the middle and also prevents the sides from burning.

For how to make baking strips http://www.youtube.com/watch?v=1eU6UpHH3-s
The heating core is available in Amazon or just google ‘Wilton heating core’
Hope this helps

Thank you for your help!

If I decide to use two tins to split my batter once cooked can I still use a syrup?! Will it still be absorbed by the sponge if not cut in half?!

Thanks

Yes you can. The layers will be a little thicker, I usually prick holes all over the top side of the cake and brush syrup as normal. Baking in two pans gives nice even layers.