at least halfway full. but not more than 2/3 full.
An 8 inch round cake pan holds 4 cups, so a 4 inch round should hold 2 cups.
If you have a recipe that tells you what size cake pan it will require, take a pan this size, fill it with water, and then carefully transfer the water into the number shaped cake pan. This will show you whether the recipe is the right size for the number shaped pan.
How deep is the pan? 2" or 3"? It makes a huge difference.
Approximately 2 cups.
It will probably take 1-1/2 boxes. Fill the pan roughly half full & use the rest for cupcakes.
Just fill each pan a little over halfway full so it will have plenty of room to rise
A cake can be best removed from a pan once it has cooled down in temperature. A cake that is still hot has not fully separated the cake edges from the walls of the pan. The cake should have been poured in a greased and floured pan to help ease removal after finished.
Yes, any stoneware cake pan should be greased before baking a cake.
You can grease a cake pan with butter, margarine, shortening, lard, vegetable oil, or vegetable oil aerosol spray. One economical trick is to save the foil wrapper on butter and margarine; these are excellent greasing tools. An alternative to greasing a cake pan is to line the pan with parchment paper, or to use silicon cake pans that are non-stick.
If you are using a 2" deep cake pan you would need 13.5 cups of batter.
15 cups of batter. bake at 325 degrees for 75-85 minutes. Use a baking core.
you can leave a cake in a cake pan over night or two, as long as you want. The question is what for? As far as I know, you should let a cake cool a bit, for 10-15 minutes, and then remove it. If you leave it for too long, it'll stick to the pan.
It should cool in the pan for about 5 minutes then remove it