I'm making a huge birthday cake for a friend's twin nephews. They would like it 20" long, 12" width and 4" high. The largest pan I have is 12" square but I have the inserts to make it different sizes.
I know I'm going to have to make two cakes ie two 10" x 12" and stick them together however I'm struggling to find a Madeira cake recipe which would make this size. Am I better just making two 12" square and cutting the excess off?
Any advice would be gratefully appreciated.
It sounds like you're looking for precision. So your recipe is for 12" square pans? A 12" square pan is 20% more in area than a 10" x 12". You would multiply the ingredient amounts by 0.8. You could do this easily if you have a digital kitchen scale and calculator.
Let's say your recipe calls for one cup of flour. You put the cup of flour on the digital scale and then use your calculator to find out what 80% of that weight is and remove flour as needed to reach that weight. For the egg, you would have to lightly beat it first.
Alternatively, you could make your recipe as normal. If you know how far from the top of the pan the batter line is in your 12" square pans, fill the the 10" x 12" to the same.
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