the same amount of scratch batter and doctored mix batter do NOT rise equally!
I wanted to do a taste comparison between a doctored yellow cake mix and a scratch cake and i wanted to be completely fair, so I measured out the same amount of batter for each, baked at the same temperature, and in the same pan. However the scratch cake overflowed and dripped all over my oven and I now have the lovely order of burnt cake permeating my downstairs! I think the actual cake is salvageable, since it wasn't for an order, but boy do I feel dumb!!
Oh well, live and learn. In this case I hope you learn from my mistake!
Kathi
Mmm... burnt cake... I can't stand that smell either. At least it wasn't for an order!
Where would we be if we didn't experiment though? Thanks for sharing b/c I've always been curious about this one.
Very interesting! I would have never figured that. As for the spillage, try collaring your pans next time. It works great and you get big tall cakes!
Lazy_Susan
P.S. Sorry about the mess... Got a dog???
Nope, no dog! I never thought to collar the pan since it was the exact same amount as the doctored mix which didn't have any problems. Oh well! I wish I knew what the difference was in the batters that caused the scratch to bake that much higher. Any scientists around?
Kathi
or just place the pans on top of a cookie sheet or place the cookie sheet on the shelf under it.
i like to use my pizza pan for my round cakes.
I wish I knew what the difference was in the batters that caused the scratch to bake that much higher. Any scientists around?
Kathi
Where's Alton Brown when you need him??? LOL
Quote by @%username% on %date%
%body%