Swapping Tins, Temps & Timings in Cake Recipes
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- Alison Wright
- Posts: 1201
- Joined: Wed Apr 25, 2012 2:04 pm
Swapping Tins, Temps & Timings in Cake Recipes
I have a lovely cake recipe which uses a large can of drained crushed pineapple & helps to use up assorted leftover dried fruits from Christmas.
The recipe asks for an 8" round tin & takes almost two hours to bake at 170C, but it looks too tall so I'd like to try making it in a larger tin or preferably a 12"X10" tray-bake tin so it goes further.
I always follow cake instructions to the letter so I'm not sure how to adjust these temps or timings.
All advice gratefully received.
The recipe asks for an 8" round tin & takes almost two hours to bake at 170C, but it looks too tall so I'd like to try making it in a larger tin or preferably a 12"X10" tray-bake tin so it goes further.
I always follow cake instructions to the letter so I'm not sure how to adjust these temps or timings.
All advice gratefully received.
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