The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

8" round instead of 9", Why not!?? ...help ...lol

Samin2016's picture
Samin2016

8" round instead of 9", Why not!?? ...help ...lol

I have seen the conversion webpages and find them useful but...I bought 8" round instead of 9"...why can't I just decrease by 25 degrees and cook longer instead of changing recipes.  Most layer cakes I find are for two 9" not two 8"...and I know I can do three 8" but I don't want to wait for my pans to cool, keep oven on, etc.

so....some websites say I can decrease by 25 degrees and just cook longer and others say no.  I am not concerned about spillage FYI ...my cake pans are deep enough.

 

another thing...I bought new pans, threshold cake pans from target (im new to cake)... And sides were crispy on a recent cake.  Same size issues mentioned above, but I didn't reduce temp.  It's nonstick steel though ...however the pan isn't dark, should I reduce 25 for these pans anyways....it was an oil and yogurt cake and I have noticed when I make these cakes their sides crisp/brown faster vs when I do butter...it could be that but wanted to see what you guys thought of the type of pan......

Lazy Loafer's picture
Lazy Loafer

You might not get much advice about cake and cake pans on a site devoted to artisan bread.

Of course, I could be wrong about that! :)

drogon's picture
drogon

since most tins are sized on diameter, knowing the other area formula is handy...

Some of my cake recipes are scaled by egg weight too - makes it much easier to scale them up and down - maybe not that handy in the home kitchen, but it makes life easy when making e.g. 7 cakes on 2 different tin sizes and you just want to make up one big mix because you have a big mixer...

-Gordon

Sugarowl's picture
Sugarowl

It always seems like the bigger(or more fun) the tool is the more excuses you make to use it.... That's me and and every gadget I have, ha ha!

Sugarowl's picture
Sugarowl

Figure out how much batter your recipe makes, then see how much batter your pan holds. You can certainly bake a 9" cake recipe in an 8" pan, but you won't be able to fill it as much. Also pans come in different widths too. Wilton has a great baking chart, but it's for 2" width pans and mine are 1.5" inches tall so I use less batter and check at the minimum time. Also different recipes act differently. My yellow cake can fill the tin 3/4 of the way full, but my chocolate will overflow during baking if I fill it more than half way.
http://www.wilton.com/cakes/making-cakes/baking-serving-guide.cfm

And yeah, check out Wilton.com or Cake Central for cake stuff. I've learned a lot from them about cakes. Now it's time to learn more about bread! :D