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Calculating the Amount of Cake Batter

May 21, 1987|JOAN DRAKE | Times Staff Writer

Question: After reading last week's column on alternate pan sizes, I decided you might be able to help me. I'm going to bake the cake for my daughter's wedding and don't know how to calculate the amount of batter needed for each layer.

Answer: General Mills, manufacturer of Betty Crocker cake mixes, gives these instructions for using its SuperMoist white cake mix.

WEDDING CAKE

Flour

1 (18.25-ounce) package SuperMoist white cake mix

1 1/3 cups water

4 egg whites

Grease sides of pans generously and dust with flour. Line bottoms of pans with heavy brown paper (do not grease and flour paper).

Beat cake mix, water and egg whites in large bowl on low speed, scraping bowl constantly, until moistened. Beat on medium speed, scraping bowl frequently, 2 minutes. Do not overbeat.

Pour batter into pans to depth of 5/8 inch. If batter is deeper, layers may be difficult to stack. Refrigerate any remaining batter and stir before using.

Bake at 325 degrees as directed below. Cake is done if springs back when touched lightly in center and pulls away from sides of pan. Cool small layers 15 minutes, large layers 20 to 25 minutes. Remove from pans and cool completely.

Note: 1 package cake mix yields about 5 cups batter. Two packages cake mix may be prepared at once, but do not increase beating time.

Pan Size Amount of Batter Baking Time 6-inch round 1 1/2 cups 35-40 minutes 7-inch round 2 cups 45-50 minutes 8-inch round 2 cups 40-45 minutes 9-inch round 2 3/4 cups 40-45 minutes 10-inch round 3 3/4 cups 40-45 minutes 12-inch round 5 cups 45-50 minutes 14-inch round 8 cups 50-55 minutes 16-inch round 11 cups 50-55 minutes 6-inch square 1 3/4 cups 40-45 minutes 8-inch square 3 cups 40-45 minutes 9-inch square 3 cups 40-45 minutes 10-inch square 5 cups 45-50 minutes 12-inch square 7 1/2 cups 50-55 minutes 14-inch square 9 3/4 cups 55-60 minutes 16-inch square 12 3/4 cups 55-60 minutes 18x12-inch 9 3/4 cups 45-50 minutes

Procter & Gamble, manufacturer of Duncan Hines cake mixes, developed the following instructions for using its Deluxe II white and cherry cakes mixes to prepare layered wedding cakes:

Small cake (serves 20 to 24): Use one package cake mix. Prepare according to package directions. Bake all cakes at 350 degrees. Cool layers 10 to 15 minutes before removing from pan.

Pan Size Amount of Batter Baking Time 3x1 1/2-inch round cup 20-25 minutes 5x1 1/2-inch round cup 20-25 minutes 7x1 1/2-inch round 1 cup plus 20-25 minutes 2 tablespoons 9x1 1/2-inch round 2 cups 20-25 minutes

Medium cake (serves 40-44): Use two packages cake mix. Prepare according to package directions, mixing only one package at a time. Bake all cakes at 350 degrees. Cool layers 15 to 20 minutes before removing from pan.

Pan Size Amount of Batter Baking Time 4x2-inch round 3/4 cup 25-30 minutes 6x2-inch round 1 cup plus 25-30 minutes 2 tablespoons 8x2-inch round 2 cups 25-30 minutes 10x2-inch round 1 package cake mix 25-30 minutes

Large cake (serves 190-200): Add 1 cups water, two egg whites and one-quarter cup flour for each package of mix. Prepare according to package directions. Bake all cakes at 325 degrees. Cool layers 20 to 30 minutes before removing from pan.

Pan Size Amount of Batter Baking Time 14x2 1/2-inch round 2 packages mix 45-55 minutes 16x2 1/2-inch round 3 packages mix 55-65 minutes 18x2 1/2-inch round 4 packages mix 65-75 minutes

Procter & Gamble adds the following tips for success:

--Generously grease and flour pans.

--Do not underbake. Baking times may vary.

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