Questions about 6" diameter cake pans and 3" deep cake pans
Eileen
3 years ago
last modified: 3 years ago
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Comments (2)2 inch deep cake pans is not deep enough for use to WS. The rule of thumb should be a minimum of 3 inches deep. If that deep or deeper, aluminum cake pans are perfect for use to WS in. I've been using them for 6 years now and love the, especially for late WS and early spring slowing. You can use glad press and seal to cover the pans as well, which is what I do. I seal it on and then add cheap wooden clothespins to hold it down. BE sure to put slits in the press and seal after attaching to the pans for air ciruculation and to let the rain in. Same if you slip them into baggies except you have to be sure their are slits in both the top and bottom of the baggie. If none in the bottom, water will stay in the bag and not drain. I don't have much of a problem with the pans drying out too quickly, but if you use 2 inches, they will dry out very, very quickly and your root growth will not be that goo. Use at least 3 inch deep ones and they will be fine. Fran...See MoreGetting cake out of bundt pan in one piece.
Comments (16)linea56 - The URL here has answers to the question of getting rid of highlighted or underlined text, depending on what browser you are using. About crevices in fancy bundt pans - I bought small/medium new artist's brushes (natural hair round ones work best), sterilized them and marked them "for food use only". It makes quick work of spreading the spray, butter, shortening, or homemade Pam and you won't get the "too much oil" problem that makes bubbles. Other sizes I use in the kitchen include a 1" wide one that looks like a paint brush for watering down the insides of pans when I make candy, jam, or something that should not have stray undissolved sugar clinging there since it might cause the food to recrystallize after cooking to high temp. Lots cheaper and better made than those sold exclusively for food prep. Tan natural bristles are best, IMO, because they can be sterilized, while nylon or poly brushes do not last long on really hot pans. Craft stores run discounts on artist's brushes every month it seems, so stock up when you see an ad. Nancy Here is a link that might be useful: Removing underlined text on pages...See MoreHow about favorite Chocolate Cake Recipes?
Comments (28)Hot Fudge Pudding Cake * Prep Time: 10 mins * Total Time: 50 mins * Servings: 8 About This Recipe "Magically making its own fudge sauce this cake will become one of your favorite last-minute desserts. Serve it with ice cream for an extra special treat. Note: if you use a dutch process cocoa you will have a richer, darker result. TIP: some reviewers have recommended "baking" this in a crock pot on High for about 2 1/2 hours and then letting it cool slightly before serving. Thanks for the tip!" Ingredients 1 1/4 cups granulated sugar, divided 1 cup all-purpose flour 7 tablespoons cocoa, divided 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/3 cup butter or 1/3 cup margarine, melted 1 1/2 teaspoons vanilla extract 1/2 cup light brown sugar, packed 1 1/4 cups water, hot whipped topping Directions Heat oven to 350'F. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbs. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth. Pour batter into 8- or 9-inch square baking pan. In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. This is one of my favorite chocolate cakes. Sue...See MoreBundt cake recipes and a question
Comments (10)Here's some for you: FRESH BANANA BUNDT CAKE WITH GLAZE 1/2 cup shortening 1 cup sugar 3 to 4 fresh Bananas, mashed 2 eggs 1 tsp. vanilla 2 cups flour 1 tsp. soda 1/2 tsp. salt 1 (8 oz.) container sour cream Mix all the ingredients well and pour into a greased Bundt pan. Bake at 350° F. for about 45 minutes, until golden brown and cake tests done. Icing: 1 box powdered sugar 4 tsp. water 1 tsp. rum flavoring or vanilla Mix and drizzle over cake. ORANGE BUNDT CAKE 8 Tblsp. (1 stick) sweet butter, softened 3/4 cup granulated sugar 2 eggs, separated Grated zest of 2 oranges 1-1/2 cups all-purpose flour 1-1/2 tsp. baking powder 1/4 tsp. soda 1/4 tsp. salt 1/4 cup fresh orange juice Preheat oven to 350 degrees F. Grease a 10-inch Bundt pan. Cream the butter and gradually add the sugar, beating until light. Beat in egg yolks, one at a time, and add orange zest. Sift the flour with baking powder, soda and salt. Add dry ingredients alternately with orange juice to the batter. Beat egg whites until stiff and fold into the batter. Pour batter into the prepared pan. Bake 30 to 35 minutes or until sides of cake shrink away from pan's edge and a cake tester inserted in the center comes out clean. Cool for 10 minutes in pan and unmold onto a rack and drizzle with orange glaze while warm. Cool before serving. Makes 8 to 10 servings. Orange Glaze: 1/2 cup fresh orange juice 1/4 cup granulated sugar Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms. SOUR CREAM PUMPKIN BUNDT CAKE Streusel: 1/2 cup packed brown sugar 1 tsp. ground cinnamon 1/4 tsp. ground allspice 2 tsp. butter or margarine Cake: 3 cups all-purpose flour 1 Tblsp. ground cinnamon 2 tsp. baking soda 1 tsp. salt 2 cups granulated sugar 1 cup (2 sticks) butter or margarine, softened 4 large eggs 1 cup canned pumpkin 1 cup (8 oz.) sour cream 2 tsp. vanilla extract Glaze (recipe follows) Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan. For streusel: Combine brown sugar, cinnamon, and allspice in a small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. For batter: Combine flour, cinnamon, baking soda, and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin, sour cream, and vanilla extract; mix well. Gradually beat in flour mixture. To assemble: Spoon half of batter into prepared pan. Sprinkle streusel over batter, now allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze. Makes 16 servings. For glaze: Combine 1-1/2 cups sifted powdered sugar and 2 to 3 Tblsp. orange juice or milk in small bowl; stir until smooth. From Libbys Pumpkin Test Kitchen. This is my personal favorite: BUTTER PECAN BUNDT CAKE 1 Butter Pecan cake mix 1 cup vegetable oil 1 cup water 4 eggs 1 can ready-to-spread Coconut pecan frosting 1 Tblsp. sugar Chopped pecan pieces Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this. Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan, Bake at 350º F. for 50 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely. **While the cake was cooling I made a little icing to drizzle on top.** 1 cup powdered sugar 2 Tblsp. milk 1/2 tsp. rum extract Mix well and drizzle from a spoon onto cake. I've made this 3 times. The fist two times by the recipe, the second one seemed to be too moist and the batter a little thin. I made one last week and only used 3/4 cup water, and 3/4 cup oil. It turned out great! I always make it by the recipe, tweaks come later.. BTW it really doesn't need an icing. It is a keeper here. hope you like it. Posted by Kayce at Nanas Kitchen....See MoreEileen
3 years agolast modified: 3 years agoEileen
3 years agoEileen
3 years ago
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