Check out baking pans from the library!?!
7 years ago
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- 7 years ago
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baking pan question...
Comments (9)Your actual question, I think, was what size pan you've got. Pans are measured across the bottom--so your pan is an 8 X 8. Many have tapered sides, that shouldn't make a huge difference in your recipe. And don't forget--cooking times and temps are just guidelines anyway. Not all ovens are accurately calibrated--more important that you read the instructions on how to tell when the brownies are done, and take them out at the correct stage of doneness, regardless of how long they baked....See MoreNeed advice - Baking a cake in a loaf pan
Comments (15)Recipe below. Natal, I've never had the need to flour a cake pan. Is there a reason to flour them? I also detest the taste of flour on a cake. Are the pans floured just to get the cake out of the pan? I usually don't do that, but if so, then I'll flour it tomorrow. Amy said to spray the parchment paper, so I'm going to do that just to be on the safe side. :) Red Velvet Cake 1 box White Cake Mix 1 small box Instant Chocolate Pudding 2 c. Milk 2 Eggs 1 small bottle Red Food Coloring 1/4 c. Oil Mix these ingredients well. Mix together 1 T. Vinegar 1 t. Baking Soda Add the above to the batter. Beat well. Bake in 2 round cake pans or a 9 x 13 cake pan, at 350. Frosting recipe below. Back to baking the cake, this is when it gets tricky. This cake can fall if you're not careful. For round cake pans, it generally takes about 20-30 min., until toothpick comes out clean. For a 9 x 13 pan, it could take up to 45-50 minutes. When the cake looks done, crusted around the edges, very GENTLY take it out of the oven and do toothpick check. I mean you have to be very gentle. I learned the hard way. lol. Frosting: 8 oz. softened Cream Cheese 1 stick softened Butter 1 t. Vanilla 1 lg. bag Powdered Sugar or to consistency..you want it thick but not too thick you can't stir it. Mix all together and spread on cooled cake. Sprinkle with coconut if desired. If you make a 9 x 13, you'll have a lot of frosting left, even if you put it on thick. And you want to put the frosting on thick! This cake is so rich & heavy and when you eat it you'll think you've died and gone to Heaven. No kidding! You'll see why it won a blue ribbon!...See Moreon Pinterest--and a way to store baking pans!
Comments (10)Wow! I love that too.... We are constantly in a kerfluffle over measuring utensils. And the sad fact is that nowadays the printed cup size fades away, and then we are lost and our recipes turn out badly. It is only a broken handle that distinguishes between the 1/3 cup and 1/4 cup measures. I am definitely going to find a door, hooks and put my label maker to good use once more. The insides of cupboard doors are great hiding places for those of us who rely on vertical surfaces as we try to keep the flat ones clear. Thank you, Tally, for starting this thread. I love your Nerf gun rack (have we seen that picture before?). Mustangs, that picture is fabulous. Thanks again for posting it!...See MoreUnglazed stoneware loaf pan - baking bread in it?
Comments (5)Ugh, no wonder it was in the back of the shed! I'm so lazy, my enthusiasm for all of that might not be there. Since I already have the romertopf for bread, I might put this one in with the "donate to Goodwill" pile. Or I could try it a couple of times with greased parchment paper. Thanks for the tips though!! Very helpful! I appreciate very much that you took time to answer!...See More- 7 years ago
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