white cake baking question

[email hidden] wrote in
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Quoted message said:

I have a 10x3 inch round spring form pan. if I am making a
cake whose recipe calls for using 3 8x1.5 inch round pans, is
my pan too big? How can I adjust this? How should I adjust the
baking time? the cake is the white cake recipe in the joy of
cooking, and looks to me to be pretty standard, but i'm not
sure what to do with my gargantuan pan (and using another set
of pans isn't really an option here...)

also, a lot of recipes I see call for "8 (or 9) inch round
baking pans"...well how high is that? is it 1.5 inches? 2? 3?

Finally, is there a simple tool I can use to scale up recipes
for use with my larger (10x3 inch round) pan?

Would this be of any help with the adjustments?
"Cake Pan Size Conversions"
http://allrecipes.com/HowTo/Cake-Pan-Size-Conversions/Detail.aspx

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Thank you search engine.

sandi said:

[email hidden] wrote in
news:[email hidden]:

Quoted message said:

I have a 10x3 inch round spring form pan. if I am making a
cake whose recipe calls for using 3 8x1.5 inch round pans, is
my pan too big? How can I adjust this? How should I adjust the
baking time? the cake is the white cake recipe in the joy of
cooking, and looks to me to be pretty standard, but i'm not
sure what to do with my gargantuan pan (and using another set
of pans isn't really an option here...)

also, a lot of recipes I see call for "8 (or 9) inch round
baking pans"...well how high is that? is it 1.5 inches? 2? 3?

Finally, is there a simple tool I can use to scale up recipes
for use with my larger (10x3 inch round) pan?

Would this be of any help with the adjustments?
"Cake Pan Size Conversions"
http://allrecipes.com/HowTo/Cake-Pan-Size-Conversions/Detail.aspx

BTW, why is using another set of pans really not an option?

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a 10x3 inch round spring form pan. if I am making a cake whose
recipe calls for using 3 8x1.5 inch round pans, is my pan too big?
How can I adjust this? How should I adjust the baking time? the cake
is the white cake recipe in the joy of cooking, and looks to me to be
pretty standard, but i'm not sure what to do with my gargantuan pan
(and using another set of pans isn't really an option here...)

also, a lot of recipes I see call for "8 (or 9) inch round baking
pans"...well how high is that? is it 1.5 inches? 2? 3?

Finally, is there a simple tool I can use to scale up recipes for use
with my larger (10x3 inch round) pan?

If I'm not mistaken, a spring form pan is used to make cheesecakes and
things with a crust that won't allow seepage out of the connection. Are you
planning on lining the pan with parchment paper? You need a good method of
removing cakes from pans without wrecking the cake? To check this out, try
and fill your springform pan with water and see if holds. Might prevent a
giant disaster in the oven.
I don't make much cake anymore, anybody else chime in on this one?
Edrena

Quoted message said: