1. Will one recipe be enough to fill both top and bottom of pan?
2. Will this recipe be sturdy enough with regards to stacking?
The pan instructions say to use 4 1/2 cups batter for the top and put the rest in the bottom, but it doesn't say how much you need altogether. It didn't give instructions for using a package mix either....which is why I'm wondering if it will hold up. I'll be using only buttercream and hopefully will attempt a chocolate base.
I seem to always want to play it safe and go with what I know....which is a basic round cake. It's my friend's birthday and I'd love to try out this pan since I've had it forever, but I don't want it to collapse or not cook thoroughly inside as I've read in some other posts. I will use a flower nail in the bottom portion. I'm just gonna go for it....wish me luck !!!!
Here's a pic and tutorial from CakeCentral:
Here's another web link:
Fabulous looking cake! Did you absolutely blow your friend's mind with this cake creation?
By the way, I was just "talking" to Dianee of this forum about measuring batter for different size pans. You can measure how much is needed in any pan by filling it with water, then pouring that water into a measuring cup. TA DA! You know exactly how much is needed. (Alan Tetrault of Global Sugar Arts showed this in a youtube demo.)
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