In what ways does the size of the baking pan matter while baking cakes?
Rose Levy's reviews warn about using the right sized pans, and say that failing to do so will result in failure.
I have glass ware and silicon cups for baking cakes. I prefer to bake the cake material in cups so that it takes less time, etc.
So, what kind of precautions should be taken if the intention is to bake cakes in cups?
Best Answer
The right size is important, because baking times are designed for a specific batter thickness. If a recipe is meant for a 26 cm pan and you pour the whole batter in a 18 cm pan, it will be much thicker and the middle won't get done before the top burns. That is why high cakes are made by stacking layers, not by baking one high cake.
You can pour a batch of batter into multiple small cups and have it turn out all right as long as the height stays more or less the same as it would have been in the large pan. My advice is to calculate the area of the pan given in the recipe and the area of your silicone cups, so you can know how many cups to use. You don't have to be completely precise, for the average cake it is not too terrible if you have +-0.5 cm difference in batter height. If the difference is larger, you can still get good results, but you should adjust the baking time.
The resulting cupcakes will still have the thickness of the normal cake, or somewhat more if you use less cups and bake accordingly longer. I would advise against trying to bake high-rise muffins from normal cake recipes. Even a sponge cake recipe might need some adjustment of the amount of baking powder before working as a high muffin. Other types of cake, especially the more exotic ones (genoise, flourless cakes) are unlikely to bake well if you fill them into deep cups.
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Quick Answer about "In what ways does the size of the baking pan matter while baking cakes?"
Cakes in larger pans will generally bake faster (about . 9 minutes per ounce of batter in a 10-inch pan), while cakes in smaller pans will often take longer (up to two minutes per ounce for a 6-inch pan). Meanwhile, cakes baked in a tube or Bundt pan may only need a minute per ounce of batter.Does the size of the cake pan matter?
Yes, pan size matters when it comes to baking times and temperatures.Why you need to use the correct pan size of baking a cake?
Cakes Are Complex There is little room for error in baking; therefore you should always try to use the exact baking pan size and type called for in a recipe. The incorrect size pan may cause your creation to run over, burn around the edges, fall in the center, or simply appear unsightly and uneven.What happens if you use the wrong size or type of cake pan?
"If the pan is too big, the sides shield the batter and slow down the baking," says Levy Beranbaum, explaining that the resulting cake will be drier and paler than intended. "If the pan is too small, the batter will run over the sides and the cake will collapse from inadequate support."Why do we use sizes of matter on pans?
Also, because the cake bakes at a different rate than when the batter is thick in a smaller pan, it heats more evenly and proteins set and starches gel more in sync with leavening. In a larger pan the batter is so spread that all of the reactions occur rapidly with limited weight from the cake ingredients.How to measure right ✅ and learn the sizes of a cake pan, baking tip 101
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Answer 2
All the boxed cake mixes I have used include instructions for baking cupcakes but in case you are just working off of a recipe, there are many good cupcake resources online now since cupcakes are a big fad here in the US.
Oven time and avoiding overbaking is my #1 tip. I check for doneness starting at approx. 10-12 minutes, using a toothpick in the center of a cupcake. If the toothpick comes out clean or with crumbs only, they are done.
Here is a link to a site with excellent tips for everything from pan choice and preparation to fun suggestions for fillings:
http://www.wilton.com/cupcakes/making-cupcakes/
Best of luck with your cupcakes!
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