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Too much batter in pan

post #1 of 2
Thread Starter 
Help! I stupidly put way too much batter in my cake pan. It's a six inch pan and it didn't look like I had enough batter so I added more. (Unfortunately 2x more than I needed) well needless to say its not cooking. So I pulled it out, scoped some soupy batter from the center and kind of flattened it out so there wasn't a hole in the center. It was still kind of runny so I'm cooking a little longer. My concern is, is this going to affect the consistency or taste of the cake? I can't taste it before I serve it to everyone icon_sad.gif. Should I scrap it and start over or will it be servable?
post #2 of 2
As long as you cook it through, it shouldn't effect the taste or texture at all. All you did was scoop some batter out, which won't mess with the chemical reaction at all. Do you not level your cakes? Unless you flatten them, when you level it, you can taste the scraps. If not, shave a sliver off the top to test it. It will make you feel better about what you are serving.
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