How to bake a 9-inch cake recipe to a smaller pan?

Hello, there!





I'm planning to bake a yellow butter cake for my children for their upcoming recognition day. It's one of my first cakes to make, too, so I want to start small. The recipe I found needed a 9-inch cake pan, but the smallest pan I got is a 7-inch one. Is there any way to bake the same recipe in the smaller pan? Perhaps reducing the temperature or cutting down the ingredients?





Also, I would like to add another question - we only have one 7-inch cake pan, and the recipe asked for two pans(for a double-layer cake). It would be inefficient if I used the pan twice for baking the two layers(we're saving money on electricity). Is it okay to put all the batter in the pan, bake it, then tort it in two / slice horizontally in half?





Almost forgot: Here's the link to the yellow butter cake recipe, just in case you want to see.





http://www.joyofbaking.com/YellowButterCake.html





Thanks in advance!How to bake a 9-inch cake recipe to a smaller pan?
If it calls for two nine-inch pans, then all the batter won't fit in one seven-inch pan. It will, however, fit perfectly in a rectangular 9x13'; pan. Most kitchens have one of those. Otherwise, you will have a great deal of difficulty with just the one 7'; pan. The dollar stores in my area sell aluminum pans in the sizes you need for $1 each, if you have one in your area, and don't think you want to invest in a permanent pan(s).





If you have a 9x13 pan, the baking time will be a couple of extra minutes. By the way, a bundt pan would work, too, if you have one. The baking time for that would be about six or seven minutes more.How to bake a 9-inch cake recipe to a smaller pan?
Using a different size pan, smaller in particular, will definitely affect your results. The seven inch pan is going to make your cake too thick. It may spill out of the pan, and getting it baked through will be tricky. If you have a 9x13 baking pan or could borrow one, that would be the best thing to use. You would bake all the batter in the 9x13 for a few minutes longer than the 9 inch pan directions. It won't be quite as impressive looking as a layer cake, but it will be much easier to serve. With a cake that stays in the pan, you won't need to use parchment paper. Just grease and flour the pan. You will save on electricity, too.

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Does anyone have a fudgy mud cake recipe?

Probably round 15 yrs ago in either the Australian Women's Weekly or Woman's Day, I found a whole bunch of chocolate cake recipes. Number five in the ranking of how chocolaty the were was one called a Fudgy Mud cake.I've since misplaced it and can't find it anywhere and I'd love to make it again.I used the search in both magazines with no luck. This cake has no flour in it,but some of the ingredients are almond meal,and beaten egg whites. Best mud cake I ever had. I hope someone can help me find it again Does anyone have a fudgy mud cake recipe?
I'm sorry I don't have the answer to your question, all I could find was mud cake and this is it;


http://allrecipes.com/Search/Recipes.asp鈥?/a>





I'm just wondering if people read questions, you said it had no flour while both suggested recipes has flour in it. I've been wanting to say this for long and so I said it here! :P


It's just frustrating to see people answer the question without even reading it!





---Does anyone have a fudgy mud cake recipe?
TUNNEL OF FUDGE CAKE





CAKE:


1 戮 cup sugar


1 戮 cup margarine or butter, softened


6 eggs


2 cups XXX sugar


2 录 cups A/P flour


戮 cup unsweetened cocoa


2 cups chopped walnuts**





GLAZE:


戮 cup XXX sugar


录 cup unsweetened cocoa


4-6 Tbsp. milk





Heat oven to 350掳F. Grease and flour 12-cup Bundt庐 pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.





Bake at 350掳F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.





In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.





** Nuts are essential for the success of this recipe.





--1966 Pillsbury Bake-Off Winner



Ingredients (serves 6)





3x200g blocks good quality dark chocolate





375g butter, chopped





1 cup (250ml) water





1 cup firmly packed brown sugar





1 1/2 cups plain flour





1/3 cup self-raising flour





4 x 55g eggs, lightly beaten





1/3 cup (80ml) marsala





Chocolate glaze





1/2 cup (125ml) cream





150g dark chocolate, broken into pieces





20g unsalted butter





1 tbs liquid glucose








Method





Preheat oven to 160掳C. Grease and line base and sides of a deep 20 cm cake pan with baking paper. Ensure paper sits 4cm above the top of pan.





Break chocolate into pieces. Combine with butter, water and sugar in a heavy based pan. Stir over low heat until melted and sugar has dissolved. Cool for 20 mins.





Stir in sifted flours, eggs and marsala. Pour into cake pan. Bake for 1hr 50 mins, covering top of cake with foil after 1 1/2 hours to prevent a darkcrust. Cool in pan.





Place glaze ingredients in a saucepan. Stir over low heat until smooth. Cool for 15 mins until thickened. Spoon over cake. Stand until glaze has set. Serve with thick cream.



I don't have the recipe but go to www.allrecipes.com its the best site that has EVERYTHING good luck!

Does this low fat carrot cake recipe work?

156 Calorie Low Fat Carrot Cake








INGREDIENTS:


1/4 cup margarine, softened


1/2 cup sugar


1egg


1/4 cup skim milk


1/2 teaspoon vanilla


1/2 cup finely shredded carrot


1 cup all-purpose flour


1 1/4 teaspoons baking powder


1/2 teaspoon ground cinnamon


1/8 teaspoon salt


Dash ground nutmeg


Nonstick spray coating


2 teaspoons sifted powdered sugar


DIRECTIONS:


In a small mixer bowl beat margarine and sugar till blended. Beat in egg, milk, and vanilla. Stir in carrot.


In another bowl combine flour, baking powder, cinnamon, salt, and nutmeg. Add to carrot mixture and stir


till blended.


Spray an 8x8x2-inch baking pan with nonstick spray coating. Pour batter evenly into pan.


Bake in a 350 degrees oven for 20 to 25 minutes or till a toothpick inserted near the center of the cake


comes out clean. Cool on wire rack. (If desired, remove from pan after cooling 10 minutes. Then, cool


completely.


Place a paper doily on top of the cake. Lightly sift the powdered sugar evenly over the doily. Then, carefully


remove the doily.


Makes 9 servings.





Calories: 156/serving


TIME:





Preparation Time: 20 min.


Cooking Time: 20 min.





--------------------------------------鈥?br>




can i substitute i can't believe it's not butter fat-free spread for regular margarine? can i substitute splenda baking sugar for regular sugar? does it call for vanilla extract in the recipe or is it real vanilla? and would it taste completely different if i didn't put in cinnamon and nutmeg?


Does this low fat carrot cake recipe work?
You can use oil (vegetable oil) instead of margarine, honey for sugar and vanilla extract is liquid vanilla flavor, if you didn't put cinnamon and nutmeg will not change the test but chance the aroma, just smell of vanilla, Good luck

Does anyone have a recipe for fondant to be used on a wedding cake?

I've tried Wilton's premade stuff and didn't care for it. I know you can make it at home but don't have the recipe.Does anyone have a recipe for fondant to be used on a wedding cake?
i suggest using a marshmellow fondant. it is a lot easier to make and pretty simple. there are tons of ideas if you to www.cakecentral.com its a great site. has a ton of fodant receipes cake recipes and photo galleries for ideas.Does anyone have a recipe for fondant to be used on a wedding cake?
It tastes the same. All fondant tastes bad. In fact, its even more bitter at some professional baker's.
http://www.wilton.com/wedding/recipes/in鈥?/a>
Rolling Fondant





1 tablespoon gelatin


1/4 cup water


1/2 cup corn syrup


1 tablespoon vegatable oil


2 tablespoons shortening


8 cups confectioners' sugar, sifted


Cornstarch, for dusting


1 cake





Place gelatin and water in a small saucepan over low heat and melt it. Combine the remaining ingredients in the bowl of the stand mixer. Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough. Place in the refrigerator for a few minutes to let harden slightly.





Use a rolling pin and roll the fondant to a thickness of about 1/4 inch thick. Use cornstarch to ';flour'; the work surface and the rolling pin. Roll the fondant around the rolling pin to transfer it to the top of the cake.





The next task will be easier if you use a turntable. Place the fondant over the cake and unroll it. Use your fingers to gently position the fondant and smooth the top and sides. Be careful to avoid folds. It may be easier if you gently stretch it into place. Use a paring knife and cut away the excess using the bottom of the cake as the guide. Reserve the rest for a future cake.





prep time: 5 minutes


inactive prep time: 15 minutes


cook time: 3 minutes


difficulty: easy


Yield: fondant for more than one cake

Whats a good cake icing recipe for icing and decorating cakes with that doest call for a lot of ingredients.?

1 pack of cream cheese softened


1cup of powdered sugar


mix together add 1 - 2 tablespoons of milk and 1 tsp of vanilla


mix it together and enjoy


you can also add a 1/2 cup of powdered sugar to the creamcheese 1 tsp of vanilla beat together then fold in a tub of coolwhip to the creamcheese mixture its awesome and fluffy!!!Whats a good cake icing recipe for icing and decorating cakes with that doest call for a lot of ingredients.?
betty crockers cake icing


it is the most wonderfull topping you could ever imagen!Whats a good cake icing recipe for icing and decorating cakes with that doest call for a lot of ingredients.?
3/4 cup sugar


1 teaspoon vanilla extract


1/4 cup boiling water


1/4 teaspoon cream of tartar


3 unbeaten egg whites


food coloring (optional)





Directions


1Mix sugar, cream of tartar, vanilla and egg whites.


2Add boiling water.


3Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.





---buy a can of frosting---








3 cups confectioners' sugar


1 cup butter


1 teaspoon vanilla extract


1 to 2 tablespoons whipping cream


Directions


In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.





Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
I box confectioners sugar


1 stick butter or margarine--room temperature


1 tsp. vanilla


3-4 tablespoons liquid--milk, water, orange juice, whatever you prefer





If you want chocolate, add 1/2 cup cocoa .





Mix together using a mixer until it has a whipped cream consistency
Icing Sugar %26amp; Water for a thin icing.





Icing Sugar %26amp; Butter for a creamier icing. :)

What is a good recipe for bouche de noel?? french christmas cake..?

i want to make them this year and serve it at a christmas party. made one last year but i lost the recipe.





thanks.What is a good recipe for bouche de noel?? french christmas cake..?
I'm giving you the link, rather than copying and pasting the recipe, because there are several recipes involved...one for the cake, one for filling, one for ganache icing, and even one for meringue mushrooms. But it really is the best recipe out there. I've watched Martha Stewart whip out the most beautiful buche de noel you've ever seen...and she makes it look so effortless. Good luck, and enjoy!





http://www.marthastewart.com/recipe/buch鈥?/a> de noel%26amp;rsc=header_3What is a good recipe for bouche de noel?? french christmas cake..?
Try searching Authentic Recipes. Think that is where I found my Scotch Christmas Cake that I had lost years back.

Recipe for left ova cake....enyone?

hey there..


I want to know if anyone have any idea or recipe for left ova cake.. its those lemon box cake.


I have it couple months in my fridge and dont know what to do wid it. It started to get loosy but still have its delicious taste.





What can I do with it so every one can enjoy a good dessert? any good recipe u'd like to share?


thanks.Recipe for left ova cake....enyone?
It's a prepared cake that has been sitting in your fridge for a couple months???? I would throw that away in a heartbeat!Recipe for left ova cake....enyone?
Check out http://useinfo-cakes.blogspot.com/


It has recipes for quite a few tasty cakes that can be prepared easily from home ..
Trifle Ingredients


1 sponge cake, leftover


1 cup raspberry jam


1/4 cup almonds, slivered


1/4 cup brandy:*


3/4 cup sherry


1 1/2 cup milk


1 cup heavy cream, or whipping


1 vanilla pod


1 tsp cornstarch


3 tbsp sugar


5 eggs


2 cup heavy cream, or whipping whipped


8 citron slices, *


6 strawberries, -or-


6 crystallized violets





Trifle Directions


* I would use 1 cup sherry and not bother with the


brandy * Citron is larger than a lemon. The fruit is not eaten but


the rind id used as a decoration. Can be found in speciality stores,


omit if you can't find it ';Trifle, a favorite Victorian recipe, is


the perfect party recipe. Make it well ahead of time of time, so that


the sherry and brandy have enough time to seep into the cake. The


charm of Trifle is its different textures. Since these also look


interesting , Trifle should be served in a glass bowl so that the


effect can be seen to full advantage. As an alternative serve it in


individual glass dishes.';


Cut the cake into very thick slices and spread each piece with a


generous amount of raspberry jam. Arrange the slices on the bottom of


a large glass bowl. If you prefer to use individual dishes, divide


the cake equally among the dishes. Sprinkle the almonds over the cake


slices, pour on the brandy and sherry and allow it it to soak for


about 40 minutes (but not longer as the cake will becomes soggy.





Bring the milk and cream with vanilla pod to a boil in a double


boiler. Remove from heat and discard the vanilla pod.


Mix the cornstarch with the sugar and eggs and gradually pour in


the milk and cream. Transfer the mixture back to the double boiler


and stir until the custard becomes thick and creamy; do not allow to


boil.


Let the custard cool a little and then pour it over the cake. Let


the cake set and when it fully cooled, spread any remaining jam on


top, then cover with whipped cream.


Decorate the trifle with citron slices and crystallized violets or


strawberry slices. Refrigerate until ready to serve. SERVES:6-8








Serves: 6
If you've had it more than a week you should throw it out asap!

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