Cake Pans

Preferably not, the tins that you use should have an added overall area of 81'' square (presuming your nine inch tins are square). Therefore the ten inch pan (if square) will be too big. Though if you don't mind a slightly thinner cake then it would be okay.

It means that you take the cake pan and grease with butter. Then sprinkle flour over it and shake so that it covers the whole bottom of the pan and the sides. Some people do this after putting down a sheet of greaseproof paper on the bottom.

Baking in a silicone pan makes it easier to take the cake out of it.

Your batter would overflow.

The cheepest I've managed to find so far is 80$ but on average they range to like... 200-800$+ For a high quality one.

I know if I wanted to invest in a pan Flute and learn how to play it (Which I do) I'm gunna save up for a more high-quality one that'll actually sound good when I play it.

In a way. Buttering (and hopefully flouring afterwards, which makes it even better) a cake pan acts like a lubricant and reduces the amount of friction that occurs when taking the finished-baked cake out of the pan.

It depends on how deep the pan is.

You could use a hammer and a piece of metal. Or liquid metal and a wooden mold. Either or, it's your decision

The number of boxes of cake mix needed depends on the size of your cake pans. Generally, one box of cake mix makes about 4 to 5 cups of batter, which is sufficient for a 9-inch round or square pan. For larger pans, such as 12-inch or 10-inch rounds, you may need 2 boxes, while for a 9x13-inch pan, one box is usually adequate. Always check the specific instructions on the cake mix box for the best results.

You can figure it out exactly by filling a 9 in cake pan with water and then putting in the cake pan you think might be it (do this 3 times). I'm guessing a deep 9x13 pan.

A cake mix usually makes 2 9in cakes, or one 9x13.

Hope this is helpful

i believe it does. its just like clay. when you pound clay air bubbles go out so I'm hoping its the same with dough!

Most likely it was cold. Pyrex is very good at taking shocks in temperature but it does have limits. I've seen Pyrex dishes break when taken directly from the refrigerator to a hot oven.

A loose bottom cake pan is a type of pan that has two parts. The first part is a metal border and the second part is a attachable circular bottom that can be be loosened or tightened by the metal border.

It will probably take 1-1/2 boxes. Fill the pan roughly half full & use the rest for cupcakes.

There are several ways of using it:

Put the dividers into the pan. Pour batter for white and chocolate cake into alternating squares to make a checkerboard pattern. Once they are all filled, you pull the dividers out and then bake.

Bake the cake with the dividers in place and then remove the dividers and Ice the blocks together.

Bake a chocolate cake with the divider in place and bake a white cake with the dividers in place. Then arrange the squares into a double size cake and ice into place.

The serving amount depends on how big the pieces are cut into.

Reduce the baking time by about 5 minutes. The cakes would of course be thinner.

An 8 inch round cake pan will hold 4 cups. A 9 inch will take 6 cups, a 10 inch holds 11 cups. A 12 inch pan will hold between 14 to 16 cups, that is about one box of a cake mix.

Well, I'm no expert, in fact I was searcing for an answer to a similar question. But I know for a fact that a cake mix is NOT 14-16 cups, I'ts probably more like...4-6 cups. I usually mix my cake mixes in a pampered chef measuring bowl which holds 10 cups total and it's only about half full when I'm done. So....I think we need to do some more research!

Well I guess it just depends on what brand use. I use Betty Crocker and you have to add water, eggs and vege oil so it actually turns into quite a bit. I am neither one of the people above. I'm not taking sides but I think its about 8-11 cups. I think 16 is way to much and 4 is just silly.

you might be able to, but it depends on how thick or thin your cake mix is

Yes, such pans do exist.

There is nothing special about pineapple upside down cake. I've used pie plates for it. Yes, there are 10 round cake pans available.

It depends on how deep the cake pan is.

depends if its a spring form pan, metal pan or a sillicone pan, the best to get your cake out is preperation before adding the mixture, grease proof and baking paper is what i always use or heavily oiling/buttering the pan before you place the mixture in it otherwise you may find your cake has fallen to bits.

just because a pan says its anti stick its not always true.

Yes because you don't want to take the chance of it sticking to the pan.

The volume of the batter is the same.

Volume in the 6 in pan: Pi r2 h = 18Pi . Volume in the 8 in pan: 16hPi .

Equating the two: 18Pi = 16hPi gives h = 9/8 in.