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I need to make some six inch cakes..layer cakes...two layers. Will one prepared cake mix fill 3 of the six inch pans or more?
Is there such a thing as six inch square cake pans?
I'm not knowing how much batter I'll need for these cakes. Need to make 14 two layer cakes in all.
Thanks for your input!
Hi Vammie! I may be able to help you with this! I used to make tiered cakes so I dug out the schedule for batter/pan size list. You didn't say what flavor of cake and the one I grabbed is for chocolate, but I think they're all pretty close.
For the cake mix: add 1 1/3 c water, 3 eggs and 1/4 c oil. Blend at low speed until all is moistened then mix at medium speed for 2 minutes, scraping bowl occaisionally. Pour batter into pan (about 1/2 full) and bake immediately. Bake 325 degrees until toothpick inserted in center comes out clean, about 35 minutes for 6" pan. Do not test for doneness by touching with finger. Cool 15 to 30 minutes in pan on wire cooling rack, Remove from pan.
6" X2" pan uses 2 cups of batter, each mix makes about 5 cups.
6" pans are very popular in many shapes.
Vammie--try this to extend your cake mix by about 2 cups. I use it all the time and it works really great. If you have a copy of my cookbook Wuthrich Hill's Family & Friends, the recipe is on page 44.
Cake Mix Extender Recipe
1-18.25 oz. box cake mix, any flavor except Angel Food
1 C. all-purpose flour
1 C. granulated sugar
1/4 tsp. salt
1 T. buttermilk powder (optional)
1 1/4 C. water
8 oz. sour cream (1 full cup)
4 lg. eggs
1 tsp. vanilla or appropriate flavoring
Sift together flour, sugar, salt, and buttermilk powder; combine with cake mix. (I use a pastry blender to blend the flour mixture and cake mix to get out the lumps.) Add water, sour cream, eggs, and flavorings. Mix on low to combine ingredients, then on medium speed for 2 minutes. Bake according to package directions. This recipe extends a cake mix to 7 cups of batter. (Most mixes only yield 5 cups.)
Hope this helps..
This may also help.
The chart below is based on baking recommendations from the Wilton Test Kitchen; your results may vary depending on oven performance or altitude in your area. For large cakes, always check for doneness after they have baked for 1 hour. For pans 10 inches and larger, we recommend using a heating core to insure even baking.
Use this chart as a guide when baking wedding cake tiers. Batter amounts for the 2 in. cakes on the chart are for pans 2/3 full of batter. An average 2-layer cake mix yields 4 to 5 1/2 cups of batter.
Icing amounts are very general and will vary with consistency, thickness applied and tips used. These amounts allow for top and bottom borders.
Serving amounts are based on party-sized portions of approximately 1.5 x 2 in. Cakes from 3 to 6 in. high, baked in the same size pan, would yield the same number of servings because they follow the same pattern of cutting. Cakes shorter than 3 in. would yield half the number of servings indicated for that pan. Number of servings are intended as a guide only.
Ladies...thank you so much! We are using cakes on cake stands as part of a table decor for a ladies luncheon and wanted smaller cakes to feed just the ladies at each table. Now...tomorrow I have to go find some smaller cake pans. I truly never have seen a 6 inch square pan but I'm gonna look for it!
Try Hobby Lobby or Michael's. They both sell the Wilton cake pans or try ordering direct from Wilton www.wilton.com
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