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using different size pans
(Darrell Grainger) wrote in message >...
> Greetings,
>
> First, thanks to everyone who helped me with finding a carrot cake recipe
> for my sister-in-law's wedding.
>
> I have two recipes that seem good. One calls for an 8 inch round pan and
> the other calls for a 9x13 pan. I've always used a pan size that is close
> to the original recipe. I've never tried adapting to a much larger pan.
>
> My question for the newsgroup is, if the batter uses 8 inch round by 1.5
> inch deep, can I use a 12x18 by 1.5 inch deep at the same temperature? I'm
> assuming the cake will take longer to cook but will it still cook okay? Do
> I have to alter the temperature? Do some recipes just not scale to a
> larger pan?
>
> Any help will be greatly appreciated.
If you are using a larger pan for the recipe, wouldn't you also have
to increase the ingredients? I do't remember the geometry to figure
the volume of a circle, but it sounds like you are doubling the pan
volume size.
If/once you have that figured out, if the thickness (depth) of the
cake batter is similar, then I would guess that the cooking time would
be pretty much the same. If denser, in a heaver pan, etc., you may
need to increase the cooking time. But for a cake, really, instead of
the math, keep checking with the toothpick-comes-out-clean method to
see if it's ready.
Anyone else with more experience, please chime in.
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