![]() The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months.Be sure to check on the cakes while they are baking. Every oven is different so I can’t say for certain what you’ll need to adjust it to. Baking time will vary if you change the pan size.Bake time may vary depending on pan size. You can bake it in a Bundt pan as well but you’ll need to increase the baking time.The recipe will make 18-24 cupcakes depending on size. To make cupcakes, all you need to do is reduce the baking time - start checking at 15mins or so.You can use two 9″ as well but the layers will be thinner (reduce baking time accordingly). The recipe as-is will also work in three 6″ pans.It will also make your life easier and less stressful, trust me! This is critical or you’ll melt your frosting and have a very hard time of putting the cake together.įollowing these steps will really help ensure your cakes are successful. Cool cakes completely before frosting.Any more and the sugars will start to set and the cakes will stick to the pans, any less and the cakes will be too fragile and might break when you’re turning them out. Cool your cakes in the pans for 10mins.Only you know how your oven bakes and it will require some testing on your part to know what works for you. Some run hot, some run cold, some have hot spots. ![]()
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