General Discussion

Cakes Cake Pans

switching cake pans


General Discussion 21

switching cake pans

foodfirst | Apr 15, 2003 02:37 AM

I'd like to make a favorite cream cheese and lemon-frosted carrot cake, usually baked in a nine-inch tube pan, split in half, and frosted like a layer cake, in a 9 x 11 or 9 x 13 -inch rectangular pan instead. For ease of transport to a birthday party .... I just want to leave it in the pan and frost the top only. I also need more servings than the single tube pan cake will produce.

Can I do this if I double the recipe? Do all cake recipes double successfully or are some thrown out of whack by mixing in big batches? Is there some sort of formula I can use to figure out how to move from, say, tube or round cake pans to square or rectangular ones?

Want to stay up to date with this post?

Recommended From Chowhound