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Sheldon

tert in seattle wrote:
> writes:
> >
> >denise~* wrote:
> >> 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.
> >
> >Huh? How would doing either of those things make a cake taste awful?
> >If baking a cake in an aluminum pan doesn't make it taste awful then
> >how can laying a sheet of aluminum foil over a baking cake make it
> >taste awful?

Covering a cake with any material during baking will cause it to turn
out a soggy mess... will taste fine if you like the taste of raw and
texture of goop.... personally I don't much care for braised pound
cake.

> Also, lowering the oven temperature 25 degrees isn't such
> >a drastic change that it's going to make a cake taste awful. A change
> >of 50 degrees or more though is a different story, although I wouldn't
> >exactly call such a thing as awful.
>
> if you lower the temp 25 degrees you'll just have to cook it longer

Not necessarilly.

> which will dry out the cake, right?

No, not necessarilly.

There are other considerations such as type of cake (recipe), and type
of pan.... glass pans typically require baking at lower temps.

Sheldon