Need help! Baking disaster! Too much batter!
Cake Central Top Picks
I feel so badly for you. You are correct that Wilton measurements say to use 15 cups of batter. I can not imagine what could have happened. They say that you should only fill the pans from 1/2 to 2/3 deep. This sounds like something that would have happened to me!!! I am sure others on this site should have an explanation as to what happened. Don't give up or let this stress you out. Once you figure out the correct amount I am sure you will get it right. Keep the faith!!! Hang in there!!!/ Mary
- 74 Posts. Joined 11/2012
- Select All Posts By This User
I am bad for just eyeballing the batter amount. I have a convection oven so I triple my recipes alot of times and bake all my cakes at once. Overflow happens! so on good advice I have two inverted cookie sheets that I place on the bottom third rack in my oven to disperse the heat in the oven but they also catch overflow. Too, the cake will still trim up well. I have a pair of scissors that I trim off the main hangover with and then the leveler will cut the top normally.
My chocolate and yellow both get filled half way, and my white and lemon about 2/3 pumpkin and apple spice and carrot almost to the rim....I use baking strips, bake at about 315 conventional, 280 convection, and all cakes rise to the top of the pan, and bake mostly flat.