Is that doable? Will it be heavier than cake mix?
Basically can I, and how should I do this?
what you wanna do is make sure it bakes in the middle--
you can bake loaf shape muffin type breads so you just wanna watch the middle section
the thing with muffins is typically they bake at a hgh temp for a short time so...i think i'd bake loaves and cut out my tier if it was greater than 5"
can you add a tier, a 4 incher? i think my first choice would be to bake off a 4" muffin 'cake' and do a 3-tier
you are correct--not a good size for that to be baked as is
but if you can get an 8" bundt or tube pan that would be perfect
because you really wanna keep the nice browned edges even though they will loose their crisp being encased in icing
and it will bake great like that too
and if necessary you could put a muffin in the hole when you assemble
you could bake it with a bakign core in the middle too
i'm gonna post this then post a couple links for you...brb
heating core http://cooksdream.com/store/llprhc34.html but it seems to me i'd rather have a larger hole in there to me
and i was looking to find a springform pan with a tube insert but i can't find an 8" one
here's a 9" bundt pan but if you bake two short cakes in there and stack --you'd get the 8" size
If you bake that blueberry mix as two layers there should be no problem in an 8" pan. I bake "muffin" batter in 8x12 pans all the time for coffee cake.
You have to bake at 325F not whatever it says for muffins.
But most "muffin"mixes are justabout as rich and sweet as cake so I don't believe you should have any problems at all.