My oven is very small,I can not bake two cakes at a time.If I make a batter which is for 2 cakes,and make one cake at a time(about 1 hour),is my 2nd cake at risk of not being the same(good) like the first one?
2006-09-28 16:03:18 · 15 answers · asked by ichigo san 2 in Food & Drink ➔ Cooking & Recipes
Your second cake will be fine but bake ASAP! Don't refrigerate while you are waiting because the cake will not cook evenly. When you combine the ingredients and mix the batter you incorporate tiny air bubbles that expand during baking. Baking Soda and Baking Powder provide additional lift by reacting to liquids and acids and releasing small CO2 bubbles. During baking these bubble expand giving the cake its light texture. Most baking powder is double acting which means as the batter temperature increases (at about 120) additional bubbles are released providing greater lift. Your cake is still going to rise.
I bake all the time and do this all the time.
2006-09-28 18:02:11 · answer #1 · answered by Anonymous · 0⤊ 0⤋
there is something with food called a danger zone. A danger zone is the temperature at which microorganisms begin breeding. This means you are at risk of bacterial contamination of the rest of the cake batter, unless you do something about it...and this is simple: put it in the fridge. If you put the batter in the fridge, no bacteria will form. Leave it in there until you want to bake the next cake, and then take it out, put it in the pan and into the oven. It should turn out just as good as the first cake. Also, if you cook it at a certain high temperature, the bacteria that would have formed will be killed off, but its better to be saft than sorry, so stick it in the fridge and you'll have two perfect cakes.
2006-09-28 16:24:13 · answer #2 · answered by Christie 3 · 0⤊ 0⤋
It will be just fine. Just don't keep the unbaked cake on top of or near the oven while you bake the first cake. You can cover it if you like, while it's waiting. If you refrigerate the unbaked batter to cook it tomorrow, then be sure to let it reach room temperature before you put it in the oven. Otherwise the baking time will be affected.
2006-09-28 16:12:06 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Your second batch of batter will begin to rise and won't turn out nearly as good as the first. The only solution, absent a bigger oven, is to only mix up only half the batter at a time. That can get tricky with a recipe that calls for three eggs, though, can't it? Solution: break the eggs into a separate cup and stir 'em all together, then use only half the stirred eggs at a time when mixing up your batter. Be sure to remember to use only half the measure called for on the box of water and oil with each half-batch of batter, too.
2006-09-28 16:12:18 · answer #4 · answered by Anonymous · 0⤊ 0⤋
simple and short, yes you can wait a hour or even 3 till you put in the next cake. but don't wait over 3 hrs,cause then bacteria and ecoli will form because of the eggs in the batter, and DO NO T put it in the fridge, it will make the 2nd cake not able to rise.
2006-09-28 18:11:09 · answer #5 · answered by Anonymous · 0⤊ 0⤋
I don't think it will hurt it if you wait that long. Perhaps you should buy a second pan and have it prepared and the cake in it so you can pop it right in as soon as the other cake comes out. OR --buy a larger oven! Good luck.
2006-09-28 16:07:31 · answer #6 · answered by blondee 5 · 0⤊ 0⤋
I bake truffles making use of container mixes and this version ( based you have the factors reachable ) is much extra valuable! a million pkg cake blend a million pkg vanilla pudding 4 serv length 4 eggs a million cup bitter cream a million/2 cup veg. oil a million/2 cup water combine all factors and bake 350 degree oven for 30-35 min. additionally line the bottoms of your cake layer pans with the two parchment or wax paper, your truffles will pop good out!
2016-10-15 08:06:32 · answer #7 · answered by ? 4 · 0⤊ 0⤋
Yes, it should be fine. You can refrigerate the batter if you're worried about the batter getting bad (in 1 hour though, it should be fine).
2006-09-28 16:07:37 · answer #8 · answered by Laura 5 · 0⤊ 0⤋
I've done this with cupcakes and layer cakes too, and it works fine.
If you only have one pan, though...quick-cool it in the freezer before refilling it...or you'll end up with a tough, overcooked "crust" in the second layer (true for the second batch of cupcakes too!)
Hope this helps!
2006-09-28 16:46:30 · answer #9 · answered by suziq 2 · 0⤊ 0⤋
Your 2nd layer should be fine-- just cover it in an air-tight container & refrigerate till 1st one comes out of oven!!
2006-09-28 16:08:41 · answer #10 · answered by Betty T 3 · 0⤊ 0⤋