I'm very frustrated, and don't know what to do...I want to decorate a 13x9 cake for my son's birthday next month, so I baked a cake for 'practice.' I used the Wilton baking strips and...my cake came out 'skimpy!!' It's 'fluffier' (bigger?) in the middle, but around the edges, it's only about an inch thick. Looks awful!!
Do I need to make 2 boxes to fill the 13x9 pan?
Do I just add a 'little bit more' (instead of 2 full boxes)?
Am I not using the strips right? I followed the directions (saturate them in cold water, pull your finger over it to get the water out, and 'attach' to the bottom part of the pan. No such luck. SKIMPY CAKE!!
OR...do you suggest I make TWO CAKES, 13x9, and just 'put them together?' I"m looking at pix in the Wilton cake books of 13x9 cakes, and they look THICK.
What am I doing wrong? THANKS FOR YOUR HELP!!!!
Anyone have any sugestions.
And if anyone has the baking times on two cakes mixes in a 13x9 cake pan, I'd love to know. I hate having so use so much buttercream by putting it between the layers.
I used the bake-even strips, and wrapped two of the strips that are supposed to go on 8" cakes around the 9x13 pan (just connect the two with the T-pins, then fit them as best you can on the angled edges of your pan). The second you remove your cake from the oven, use a thick towel and press down with your hands on the "dome" in the center of the cake until it is mostly even with the sides. It will not affect the taste or texture in any way (I believe it only eliminates the air bubbles in the cooked batter). After "smashing" down the cake dome, remove the strips, wait 10-15 minutes then remove cake from pan to cooling rack.
My finished cake came out beautifully, and was about 4" high. I did put a layer of filling in between the two cakes.
I use 1 1/2 cake mixes for the 9X13 pan. I never measure the mix - I just take my hands and divide what I think is half of the bag. I leave the other half in the bag, seal it down, and put it in the freezer until I need it. I just do the math, and add the extra ingredients for half of a cake mix. If it says 3 eggs, I use 4 and an egg shell of water. It's very easy to do. When you put your cake mix in the pan, bang it around to get the air bubbles out, then kind of push the cake mix up in all four corners. I bake between 325 & 350 for approximately 35 minutes. The timing for me doesn't seem to be the same every time I bake, so just watch your cake and when it bounces back when lightly touched in the middle and the tooth pick comes out clean, your cake is done.
I was reading the other day that the professional way to do a cake is to take it out of the oven and flip it onto a piece of parchment paper to cool. Leave the pan on it so that the top will steam and adhere to the paper. Cool upside down for 5 minutes, remove the pan and let your cake cool upside down. After it has cooled, turn right side up, remove the paper and the crust will come off with it, leaving your cake top smooth and flat. I'm pretty sure I read that in the Wilton Way of Cake Decorating - Volume 1. This I have NEVER tried. It was an interesting read.
I hope you have better luck with your next cake.
For some reason a cake mix no longer is enough batter for the 9x13 pan. I have no idea why.....I have used this size pan for years but for the last few years I have to use more batter.
You could mix 2 mixes and use the extra that you don't put in the 9x13 pan for cupcakes. OR
You could use a cake extender. There are a few selections on this Wilton forum....go into the recipe section....some are made using instant pudding and some are made using extra flour, etc.
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