AServes: 12 Total Time: 1 hour 35 minutes, plus cooling Prep Time: 15 minutes
Ingredients:
3 c. sugar 1 c. (2 sticks) butter 3 c. all-purpose flour 1/4 tsp. baking soda 1/4 tsp. salt 1/2 tsp. vanilla extract 1/4 tsp. lemon extract 1/8 tsp. almond extract
I need to make a 12x18 sour cream pound cake..sheet cake. I am trying to figure out how much batter I will need. Should I double or triple this recipe? Obviously, I will need more than one batch because this recipe was for 1 bundt pan. Please help!
AShould be fine to double it. 3 cups sugar, 3 cups flour, 1 cup butter = 7 cups. The flour doesn't quite retain that whole volume, but close enough, plus there should be eggs in there somewhere too, right?. 12x18" according to wilton takes 14 cups batter. That's for one 2" layer.
A
Original message sent by Sassyzan
Should be fine to double it. 3 cups sugar, 3 cups flour, 1 cup butter = 7 cups. The flour doesn't quite retain that whole volume, but close enough, plus there should be eggs in there somewhere too, right?. 12x18" according to wilton takes 14 cups batter. That's for one 2" layer.
Oops, yes!! 6 eggs....should I make 2 seperate batches or double it in the mixer?
Thank you so much!!!!!!!:D
AConvert that to weight (grams for salt, baking soda and powders, small things) and ounces for the sugar and flour, etc. Makes life a lot easier, and cleaner while you work. Get a good kitchen scale with a TARE function. You can do grams for everything, I just switch between the two because...I don't really know why actually.
AIf your mixer will hold it, do it at once. I don't think it would fit in mine. I just have a regular kitchen aid artisan model.
I have a recipe with similar amounts that I can double in my 7 qt KA, but not my 4.5 quart. HTH
AThanks, I ended up mixing it twice bcause my KA isn't big enough..it worked out!! Thanks all!!:D
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