This is probably a dumb question to the veteran bakers here, but....
How thick can I bake a cake? Usually, cake pans are only two inches deep and you have to bake two or more layers to make any kind of impressive cake.
Yesterday, I saw some 5-7" rounds that were really tall, maybe 5 inches. Can I use the same batter as usual and bake them in these pans, then cool the cake and slice into layers? It occured to me that small cakes would be the perfect way for me to practice cake making.
My fear is that something special needs to be done or that middle will remain runny. I know the reason Bundt cakes have a hollow center is to allow heat to reach the middle. But if that's the case, why do they even make these extra tall small cake pans?
I did notice that the tall cake pans only came in small sizes. Maybe it's fine to have them that tall as long as they're not too wide?
I would have asked at the store, but the sunny Saturday crowds were out in full force and I couldn't get anyone's attention!
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