A from scratch pound cake recipe calls for a 12" fluted pan but the my fluted pan is only 9.53". How do I adjust the recipe to fit the smaller pan? I the future I know I could always buy the 12" size from a speciality store but in the meantime what else can be done? Thank you.
2007-01-16 04:44:11 · 4 answers · asked by strawberriesilove 2 in Food & Drink ➔ Cooking & Recipes
can't say i've ever made a pound cake, but I know this works with other cake batter..... use your fluted pan, fill 2/3's full... bake time might be a few minutes less. With the remaining batter make cupcakes.
2007-01-16 04:49:44 · answer #1 · answered by evil_lasha 3 · 0⤊ 0⤋
At no point in time should you feel bound to follow the directions exactly. Well, the safety ones, yes. And sanitation. And be sure to add all the ingredients. But if you only have a 9" pan, and you have a recipe for a 12" pan...make the recipe for the 12" pan. Don't worry about the yields.
Fill the 9" pan about halfway. Depending on the pan, recipe, leavening agents, and how often it gets dropped, it should make it to the top of the pan, probably a little over.
But you still have left over batter, right? Two words...cupcakes. A nice little side effect. Bake, decorate (or consume plain) and enjoy!
Or just multiply all the indicants by .75 (or 75%) but when it calls for 2 eggs...gets a little difficult.
2007-01-16 04:55:22 · answer #2 · answered by Fierybird 2 · 0⤊ 0⤋
Fill the pan as needed and eat the rest of the batter with a spoon. That's what I do anyway....
2007-01-16 05:22:42 · answer #3 · answered by anthony 2 · 0⤊ 0⤋
go to www.allrecipes.com they got a amount adjuster there
2007-01-16 04:58:00 · answer #4 · answered by Anonymous · 0⤊ 0⤋