> wrote in message
ps.com...
>I have a 10x3 inch round spring form pan. if I am making a cake whose
> recipe calls for using 3 8x1.5 inch round pans, is my pan too big?
> How can I adjust this? How should I adjust the baking time? the cake
> is the white cake recipe in the joy of cooking, and looks to me to be
> pretty standard, but i'm not sure what to do with my gargantuan pan
> (and using another set of pans isn't really an option here...)
>
> also, a lot of recipes I see call for "8 (or 9) inch round baking
> pans"...well how high is that? is it 1.5 inches? 2? 3?
>
> Finally, is there a simple tool I can use to scale up recipes for use
> with my larger (10x3 inch round) pan?

If I'm not mistaken, a spring form pan is used to make cheesecakes and
things with a crust that won't allow seepage out of the connection. Are you
planning on lining the pan with parchment paper? You need a good method of
removing cakes from pans without wrecking the cake? To check this out, try
and fill your springform pan with water and see if holds. Might prevent a
giant disaster in the oven.
I don't make much cake anymore, anybody else chime in on this one?
Edrena

>