Baking with 2 in. or 3 in. deep pans presents new challenges which require ajusting baking temp and times. We must develop a "love/hate" relationship with our ovens ^_^
To avoid disaster, we must discover the "hot" or "cold" nature of our ovens. My oven is fairly consistent and 350 degrees is "hot." If I use dark or coated pans, it is imperative to reduce the baking temperature by 25 degrees, otherwise, the outer edges of cakes and cookies are overbaked. Result, hard cookies and tough, shrunken cakes. I love the "air bake" cookie sheets ... no hard bottoms . ^_^
The "thinner" Wilton pans are designed for consistent heat conduction. The deeper, thinner pans, hold more batter and take a bit longer to cook than the standard 1-1/2 inch pans used my most home bakers. Therefore, it is necessary to reduce the baking temperature by 25 degrees to accomodate the longer baking time required for the center of the cake to finish baking, without cracking.
You might also like to start a "baking" notebook for quick reference. My bakers notebook contains the following information:
Type of Cake Size & Type of Pan(s) Baking Strips (Y)/(N) Baking Temp Baking Time Imperfection
If you bake often, after a time, you'll remember this information without referring to your notebook. For instance, with my chiffon cakes, I use slightly less batter per pan, so my cake does not roll over the sides of my pan.
Another consideration is the "convection" oven feature. I love the convection oven feature of my oven. The fan circulates the "heat" for consistent baking temperature throughout the oven as opposed to the "center sweet spot" of the conventional oven. HOWEVER, with the deeper pans, it is absolutely necessary to reduce the recommended baking temperature by 25 degrees and bake for a period of 50 minutes to an hour.
I always use the "heat strips" when convection baking. Result, level cakes without cracks. Also, the sides and bottom of the cake are not "crusty" and have fewer crumbs.
You might also want to measure your cake batter. Pouring up the batter in 4 Cup glass measing cups enables me to pour the same amount of batter in each pan. Wilton has a chart posted here for 2 in. pans:
Candy Making, Baking, Decorating = Continuing Education ^_^ Gotta Luv It!
I have been quiet lately, I am so focused working on flowers I think I am going cross eyed! The wedding is on Sat. 17th, so little time left. As far as I was concerned I was making the butter cream cake. I did try another recipe, Pillsbury website, and it was okay but I was planning to do a trial run with the butter cream today to make the final choice. I just realized the butter cream cake calls for whole eggs. The other cake used only egg whites keeping it white. I now see the classic white uses only whites. I was not going to use the classic white due to the amount of eggs. So can I use only whites in the butter cream, if so how many, or should I look at doing the classic white. Why it took me this long to realize the yolks in the butter cream must be because my head was buried in fondant, but now I have a real dilemma in order to keep to my time schedule here. Help please!
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