How Much Batter In The Checkerboard Cake Pan Set?

Decorating By acgref Updated 11 Aug 2006 , 9:52pm by Cake4ever

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acgref Posted 11 Aug 2006 , 5:17pm
post #1 of 9

I'm planning on making a checkerboard cake and I have the Wilton Checkerboard Cake Pan Set which is three 9 x 1 1/2 round pans. I'm using two Betty Crocker Cake Mixes and I was just wondering how far do I fill the pans? The drawing on the back of the box shows batter all the way to the top, but am I really supposed to fill it that far?

8 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 11 Aug 2006 , 5:44pm
post #2 of 9

I have made this a couple of times. Like other batters, you should fill the pans about 2/3 full. I found it easier to use a big piping bag to fill the rings.

Get both batters ready and prepare the pans. You can only fill one pan at a time, then you have to wash the ring for the next pan-a minor pain.

It did help to have an extra set of hands to hold it still.

You will have extra batter, so make some cupcakes.

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bonniebakes Posted 11 Aug 2006 , 5:44pm
post #3 of 9

I'm not positive, but I would guess it is just like a normal cake - about 2/3 of the way up the sides....

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mcalhoun Posted 11 Aug 2006 , 5:50pm
post #4 of 9

I have also made the cake a couple of times and filled my pan 2/3 full. I just wanted to pipe in and give JoAnn a kudos for the idea of using a piping bag to fill the slots!

Melissa

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Moviechick00 Posted 11 Aug 2006 , 5:52pm
post #5 of 9

I have made this cake several time. I usually just fill it 2/3 of the way. Normal cake batter is usally to runny so I add a pouch of pudding. This makes it thicker and will not run together. Plus it adds a wonderful flavor. MC

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talking2jen Posted 11 Aug 2006 , 5:54pm
post #6 of 9

Hi, I just purchased the Wilton Checkerboard Cake Pan Set last weekend and used it. It's 3 pans...fill each 2/3 of the way full (just like a normal cake pan). The cake turns out great! thumbs_up.gif

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Tiffysma Posted 11 Aug 2006 , 5:58pm
post #7 of 9

when I use my checkerboard pan, I make cupcakes out of the extra batter, kind of "swirling" the 2 batters together, which comes out very nice. I think I get about 12 out of it. I love using the checkerboard pans. I haven't in a while - thanks for the reminder. It's about time to get them out again!

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awolf24 Posted 11 Aug 2006 , 6:02pm
post #8 of 9

I have the checkerboard pan from Pampered Chef and the directions say to add an extra 1/2 c of flour to the batter to make it thicker - plus I like Moviechick00's suggesion to add pudding mix.

Love the idea of using pastry bags to fill. Never thought of that simple solution. Part of why I don't use this pan was because of the mess of filling.

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Cake4ever Posted 11 Aug 2006 , 9:52pm
post #9 of 9

Awesome tips! I only used my Pampered Chef checkerboard pan only one time because the cake came out so dense and gross. I think I will definitely try using the pudding instead of the flour and give it another try.

Thanks!!

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