What would you like to do?
ABOUT 30-50 MINUTES It will need to cool down before icing, unless you use chocolate bars on top of the cake as icing. Lay them out flat next to each other.
In a 12" x 17" pan? Don't do it, that will overflow. You can barely bake two boxes per sheet, it's nearly too much. As for the timing for two boxes, it's about 35-4…5 minutes at 325-350 degrees.
it takes approximately 20-40 minutes
Mixture. Compounds have the same properties irrespective of how or by whom they're prepared. Mixtures and cakes do not.
This depends on the depth. The best way to cook it would be to give the cake 20 minutes, then use a skewer to check to see if it is cooked.
double the time it sais for one box.
It depends on the type of cake - sponge or fruit, the temperature of the oven, high, meduim, low -and adjusting for a fan oven or range type the type of cooking container- sh…allow sandwich tin, heavy square or springform etc. I find it best to base the cooking time on an established recipe and adapt from there.
IF your using a box mix, follow the instructions on the back.
how many cake recipes and cook time for a large wedding cake pan
it takes about 20 minutes, well that's how long it takes me!
It depends on where it is placed for the amount of time it will take
maybe it takes 2 hours or 5 hours
The mixture cannot be separated after it is baked.
It depends of course on the temperature at which you bake it and the type of cake, whether you are baking on 'fan' or 'automatic', and how deep you have filled the cake pan wi…th the batter. As a general rule of thumb you can bake most cakes at 375 degrees Fahrenheit (which is 180 degrees Celsius) and check them after about 30 minutes and expect it to take at least 45 minutes. A light batter like a sponge which has a lot of air beaten into it will cook quickly. A runny batter such as that for a chocolate cake made with oil will cook more slowly. A standard mix made by creaming butter and sugar and then beating in eggs and flour to make a batter that just drops from the spoon may take between 30 mins and 45 mins. A heavy cake such as a Xmas fruit cake can take much longer - maybe 2 hours. Cakes that require long cooking shouldbe baked at a lower temperatures and the cake-pan well lined. You should bake a cake in the centre of the oven. Teach yourself through experience how to tell when a cake is baked so that you needn't rely entirely on the recipe recommendations - the test recipe conditions may not match your own. A cake is baked when a skewer (toothpick, knitting needle, thin knife blade) is pushed down through the centre of the cake and can be withdrawn cleanly, without any wet batter sticking to it - this shows that the cake is cooked right through. The edges of the cake should be starting to come away from the sides of the baking tin. The surface of the cake should have a little 'bounce' in it so that if you press it gently with fingertips it will regain its shape. The cake should smell fragrant and look 'done'. If a cake has risen high and cracked across the top before it is properly cooked in the middle this tells you the temperature was too hot and you should adjust it accordingly the next time you bake the cake. If this happens then when the cake has thorughly cooled simply turn it upside down to frost it so that you have a flat surface to work on. If you think a cake is baking too quickly then you can do one of the following: lower the oven temperature about 10 degrees; place a piece of parchment paper over the top of the cake in the oven to stop it burning and deflect heat back down into the cake; place the cake down lower in the oven and continue baking. Every time you open the oven to check on a cake's progress you release heat from the oven and lower the baking temperature and this naturally extends the time it takes the cake to bake.