Is there anything online that would give me about of cake and time to bake for bigger cakes???
Here is a helpful link that tell you how much batter you'd need for any size pans. It will also give you baking times.
When I bake a cake that big I use a flower nail in the middle of the pan. You would put it flat side down in the middle. You can either pour the batter in first and then stick it in or you can stick it in and then pour the batter. If it moves, just move it back to the center of the pan. You're going to want to spray it with nonstick baking spray so your cake won't stick to it. HTH!!
How to Get a Level Cake
Bake Even Strips and Flower Nail on larger cakes --Photo tutorial
It WILL take longer to bake at 325. I set a timer for 30-35 minutes, then (using a timer!) check at 5-10 minute intervals until the cake pick inserted in the center of the cake comes out clean.
I think it should be okay. I will def try the flower nail and baking strips.
Thanks whoknew? and michelle51801 for the links VERY HELPFULL
Another question... what do the parchment papers in the bottom of your pans do??
and.... how do you keep you cake from cracking when you are layering?
I have used the WASC recipe exclusively and it is one of the best..It tastes amazing and stays together great.
I know that 1 WASC recipe which uses two cake mixes makes 1 -12" and 1-10".
I will be making a 12" next week and plan to use the Bake Even strips, 2 or 3 flower nails and I will put a parchment collar inside the pan along with a circle of Parchment at the bottom. All this combined will give me a full 2" high cake that is cooked through and level.
As far as the cracking issue when you layer your cake. It is important to support the second layer as you put it in place.
If you have difficulty placing the second layer you might want to freeze it for a short time so it is easier to handle..
If the WASC a try and let us know what you think.
What are the parchment circle at the bottom of the cake pan for???
Congrats on a fabulous lemon cake!
Parchment paper works great for getting the cakes out of the pan without sticking. Also, if you 'collar' the pan (line the sides with parchment paper sticking up about an inch) it is supposed to help the cake come out super flat on top so that there is no dome. Use some cooking spray to help it stick to the pan.
I have used was paper as well, and it works the same. I had someone question recently if the wax would leave residue on the cake and it was a point I hadnt considered... however, the wax paper box says it is intended for oven use and specifically for lining cake pans. I havent had much luck with it working for the collar method, so I am curious to see if the parchment paper I will be using for a cake today works better.
Sorry went on a rant there a little, hope some of that helps!
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