i. am. so. not. a. baker. i am a savory mix it up together type. i have a kitchen that's totally unequipped to bake. and we're having a party of a bunch of three year olds, their parents, and their admirers, and i need to bring cake
i'd love to make the epicurious recipe for persian love cake: http://www.epicurious.com/recipes/foo...
but who has two eight inch cake pans? (everybody on this board, i suppose, but certainly not me).
or i'd love to use up the lifetime supply of great dark chocolate i always buy but never bake with.
is there an easy way to adjust quantities and baking times of standard cake recipes for a 9 x 13 pyrex? is one allowed to bake on those aluminum dollar store lasagna pans? we have some of those--9 x 12 and about 12 x 16?
and icing? how does one do that?
oy...sorry to be in need of such very remedial help. you all are making brioche and doing amazing things, and, well...help!