How Do I Triple A Recipe Which Uses 9 Inch Pan
HOW DO I TRIPLE A RECIPE WHICH USES 9 INCH PAN?
Figuring 3 times the ingredients called for, I used TWO 9" X 13" pans, instead of THREE 9" X 9" pans. They sunk on me, and I did not open the oven. I set the timer for the maximum time on the recipe, and figured I could look in at that time, and extend the time. Then I could use a cake tester. IT FAILED! Could the problem be that I didn't increase the temperature? Could it be that the aluminum pans expanded, whereas a regular square pan would not do that? I was in the other room and I heard a sound, like a pan expanding and nobody opened the oven!
Provided by Beth M. @BakinTime
Categories Cakes
Number Of Ingredients 9
Steps:
- Following the recipe, I creamed the butter and added the sugar, then added the sour cream and the eggs. Mixed all with a stand mixer.
- Measured carefully the flour, baking powder, baking soda and salt. Everything is fairly fresh, I don't keep things for a long time, I use them often.
- Preheated oven to 350 degrees. Buttered and lightly floured each pan. Poured equal amount of batter in each pan and baked side by side on middle shelf of the oven.
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- How Much Cake Batter Do I Need? Cake pans come in a near infinite number of sizes and shapes, and while the general rule of thumb is to fill a pan between one-half and two-thirds of the way full, who's to say how many cups of batter that will be?
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- How Can I Avoid User Error? I can't say how many times I've personally screwed up a cake by doing the math in my head, and how often I've solved a troubleshooting issue for readers by asking, "Did you make a half or double batch?"
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