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Denise~*

wrote:
> enigma wrote:
> > how does one figure out baking times if one changes the type
> > of pan for a cake? i want to bake a regular chocolate cake in
> > a loaf pan instead of 2 round pans or a sheet pan...
> > i *could do it in a sheet pan, but it's less cutting & icing
> > to start with a loaf shape. i'm trying to make a pirate
> > treasure chest cake.
> > suggestions welcome
> > lee
>
>
> If you bake it in a loaf pan it's going to take longer to bake because
> you're going to have a much thicker cake. A banana bread recipe I have
> is baked in loaf pan for at least 45 minutes. If you baked your cake
> for that long the outer part may get too overdone before the center is

This is definately what would happen. Heck, you can overcook the edges
of a 'normal sized' cake when you think you are cooking it right, just
by variences in oven temps or if your oven is cooking 'hot'

> cooked. You could either cover the cake with a sheet of aluminum foil
> after the top crust has formed to keep the cake from getting too done
> on the outside or you could try lowering the oven temperature about 25
> degrees.

I wouldn't sugest doing this either. The cake will taste aweful. Your
best bet would be to do a large sheet cake & cut it a couple times to
the size that you want and make layers. Just be sure to straighten the
bump on the top before layering. A filling is good, even if it's just
frosting. I can't stand when a cake doesn't have enough frosting & you
would never have enough if you made a 'loaf' cake without layers.

You know, I have done a lot of cute theme cakes for my boys birthday
parties. This is what I would do. If you left the sheet cake 'bump' on
at first, you would have a nice rounded 'lid' for the treasure chest.
Cut the sheet cake in 3 pieces, use the center piece for the lid, (you
might want to slice it in half to make it thinner and sculpt the top a
little) and the two side pieces for the chest layers (cut them straight
before layering & use the extra piece you cut off the 'lid' for the top
layer). On the top layer of the chest you could cut out a hole & put
some (candy) jewels & dabloons (those chocolate gold covered coins) in
& let them hang out of the front. On the lid i'd suggest supporting it
with aluminum covered cardboard or something so it will not bend if you
use it as a "lid". (be sure to use frosting to secure it to the
cardboard nicely) And also be sure to freeze the cake before cutting.
I'd even be inclined to buy those candy necklaces and paint them an
edible gold color, but that's just me. :-)

Ohh, and here is the Nemo cake I made for my boy when he was 3 :-)
http://www.dennylane.com/nemocake.html

Feel free to e-mail me if you have questions!