Two Layer Cake?

Question

OK. I know how to make a Cake but I'm new to this Two Layer Cake. I know you need (2) 9-inch Round Pans. But When it come to filling the pan how far or how much do I put in the pan?

Answer 1

You should only use one box of cake mix... just use half of it in each pan. :) If you fill the pans more than half way they may overflow. Yummy!

Answer 2

Q: Can I use a different pan than what a recipe calls for?

A: There's only one steadfast rule for using a pan that's a different size than the one called for: Fill pans about two-thirds full with quick bread batters. This leaves enough room for the dough to rise, but will not cause the batter to dry during cooking.

To do this accurately, pour water into the cake pan before making the batter, measuring how many cups it takes to fill the pan two-thirds full. Then, once the batter is made, measure it into the measuring cup to the same amount, and pour that amount into the pan.

The shape of the pan is not as important as the size. The size of the pan affects the texture and height of the finished product, as well as how fast it will cook. A shallow batter will cook quickly and be lighter and drier. A deep batter will take more time to cook, and be dense and moist.

You can also determine whether pans have similar surface area and volume. Pans with similar surface area are somewhat interchangeable.

To determine the surface area of a square or rectangular pan, turn the pan over and measure the width and the length of the pan. Then, multiply the width by the length.

To determine the surface area of a circular pan, turn the pan over and measure the width of the pan. Divide that number by two to get the radius, then multiply the radius by itself. For example, a 10-inch-wide pan divided by two would equal a 5-inch radius. Multiply five by itself to get 25. Then multiply that number by three to get the approximate number of square inches of surface area in the pan - 75.

These measurements will give you a rough idea on which pans to rule out first. Then, with the pans that have a similar surface area, you can do a volume measurement for the batter. Cooking times should stay the same, since the cake takes up the same volume in the suggested pan and the pan in use.

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Answer 3

I usually use a box mix and fill each of the round pans about half full.

Another option is to use a single larger round pan, fill it up more and split it in half horizontally. Do that for a more rustic looking cake.

Answer 4

undecided what you mean, are you making 2 tarts?Or one cake with the two different flavors?If this is one cake then i could basically choose for a worry-unfastened butter cream so the flavors don't get misplaced in one yet another , with the chocolate,vanilla, and raspberry.If this is 2 tarts, the chocolate cake i could do a peanut butter cream and the vanilla with raspberry attempt a lemon flavored icing. worry-unfastened butter cream icing a million/2 cup actual butter (room temp) a million/2 cup crisco (wide-unfold is nice) a million teaspoon vanilla 4 cups powdered sugar (greater or much less reckoning on the humidity) 3-5 tablespoons a million/2n1/2 cream butter and crisco. upload vanilla. Slowly upload a million cup sugar and a million teaspoon a million/2n1/2 at a time till all is added.(you won't desire each and all of the a million/2n1/2 reckoning on the humidity , decide on the thickness and stiffness of the icing.when you have finished including the final of the sugar and a million/2n1/2 ensue mixer to severe and enable whip for a minute or 2 and the icing gets actual mild and fluffy.

Answer 5

well me I just make a cake let it cool down add icing, custard or jam and cream watever you prefer. then i make another cake exactly the same size as the first cake an wack it on top then place more topping on it 'yummm'. but if you find that the first cake rises a little like a hill once the cake has cooled down grab a knife an very carefully cut the part thats risen leaving it to be flat for the cake thats gonna be goin on top hope this helps ya out

Answer 6

fill them both the same and fill the pans up to about 1/4 inch bolow the rim of the pan

Answer 7

Distribute evenly between the two pans and pop into the oven.

Answer 8

just our it evenly into both pans, thats what I do, its usually about 1/2 to 2/3rds the way up then bake as directed.

Answer 9

quarter to halft the way up on each pan

Answer 10

pillsberry cake mix!frosting!