Basically, i'm looking for a short cut. I have found it easier to bake the layers of my cake seperately as opposed to making a cake and cutting the layers (this way overbakes and would come out dry). Now i'm looking for a way to make at least 2 batters at once and pouring into 2 pans. I made 2 - two tiered cakes in the last week. the first one i doubled the ingredients and split into 2 pans and the cakes came out darker. The single batter came out lighter and more moist. Not sure if it had anything to do with the doubleing of the batter. Does the recipe change when you double? Is there a proper way of doing this? or should i just stick to making 6 separate cakes for 2 tiered 3 layered cakes?
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4/27/12 at 7:47am