Help me fig out a cake recipe that will fit this molded pan?

M

mariadnoca

Moderator
Is there a listing someplace that states how much batter standard cake recipes are ie. 2 layer, 3 layer, etc make? Here is where I need help:

I mentioned at post 16473 above I'm going to bring this cake (link to pix) to a Halloween party next weekend. It came with a recipe for pumpkin cake and well, now that I think about it, I haven't met a pumpkin cake recipe yet that I haven't been underwhelmed by. This will be the main dessert so it needs to taste great too. So I'm thinking either somehow kick this standard looking recipe up a notch or better yet find a great (hopefully T&T) cake of some other type I can bake in this pan. The mold holds 13 cups of water (to the rim and it must fill close to that or it wouldn't get the steam) and the recipe states it serves 14-16.

I'm sure the pumpkin will allow for the lighted eyes/mouth look of the jack-o-lantern but I think a dark cake would be really spooky too.

Help!(Why I decided to make something like this, I've never made before, when I have to work all week and drive up Fri night with this cake I have no frigging idea. Clearly I was insane. If I had more time I'd try a test run to see if I could carve out the center and add filling and still get the cake to hold together.)

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=370213035898&ssPageName=STRK:MEWAX:IT

 
Two questions Maria... $259.99? Is that a misprint?! And I don't

(sorry, just read you post 16473 where you said you got it cheaper, but still wondering about the steam part and what you're measuring to hold 13 cups)

understand your phrase "it must fill close to that or it wouldn't get the steam". Steam? And you mean one half of the mold holds 13 cups?

I know a standard Duncan Hines cake mix makes pretty close to 7 cups of batter, if that helps. 'Not sure exactly how cake mixes correlate to homemade cake recipes (amount of batter they make), though, but I assume they are the same, if both directions say to bake in a standard 9x13-inch or two 8-inch round cakes.

Hope this helps.

 
REC: Pumpkin Cake - I dearly love this recipe and it's very easy!

Pumpkin Cake

2 c. flour
1 c. sugar
1 c. brown sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
dash nutmeg
4 eggs
1 c. oil
2 c. pumpkin

Mix dry ingredients. Add wet ingredients - whisk together well. Grease and flour a 9x13” pan. Bake at 350 for 40 min. Cool completely before frosting with Cream Cheese Frosting. After frosting, sprinkle with a little cinnamon sugar - it really makes a difference somehow!

Note: they also make wonderful cupcakes.

 
REC: Deep Dark Chocolate Cake - and a fabulous chocolate one for you.

Deep Dark Chocolate Cake

1-3/4 cup flour (not sifted)
2 cups sugar
3/4 cup cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla
1 cup boiling water (hot coffee works better)
2 cups roughly chopped walnuts, tossed around in a sifter to remove small particles

Preheat oven to 350 deg.
Combine first 6 dry ingredients. Add eggs, milk, oil, vanilla and beat 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into greased/floured 9x13" pan or 2 9” round cake pans. Bake for 35 min. Remove from oven and cool on rack for10 minutes. If making the round cakes, turn out of pan to finish cooling. Use whipped cream filling below for the round cakes. Frost rectangular or round cakes with Mocha Fudge Frosting. Press walnuts into frosting on sides of cake.

 
Both pans together hold 13 cups in total (to the rim of the pan)

the batter of the recipe must be almost that much so as to fill in the stem section at the top edge of each pan. The recipe says to trim the cake flat to edge of pan so sounds like it will rise above the rims.

Oh and no, I didn't pay anywhere near that price.

 
URs sounds more pumpkin-y; FYI, compare 2 MS Pumpkin pan ingred/amounts of recipe

I think these are versions of the same recipe. The first one is for the bigger metal pan I've shown you, and doesn't say how much batter it is for; the 2nd is for a smaller molded pumpkin silicon pan also from MS which the recipe states makes 8 cups of batter.

They are almost the same. I think this may need the addition of ginger and cloves. Maybe swap some of white sugar for brown.

recipe #1 (makes ? of batter)

2 1/2 sticks of butter
4 c flour
1 T cinnamon
3/4 t nutmeg
3/4 t allspice
1 1/2 t salt
1 1/4 t baking soda
1 1/4 t baking powder
4 c sugar
2 c pumpkin puree
1 c warm milk
5 egg whites

recipe #2 (makes 8 cups of batter)

18 T of butter
3 c flour
2 1/2 t cinnamon
3/4 t nutmeg
3/4 t allspice
1 1/8 t salt
1 1/8 t baking soda
1 1/8 t baking powder
3 c sugar
1 1/2 c pumpkin puree
3/4 c warm milk
3 egg

 
Oh! Stem. I get it now ;o) If you used a standard cake recipes, that would

just about fill up both halves - half of the batter in each half of the mold, because the cake doubles in size as it bakes, right?

 
Heck, I haven't tried it yet so there may not be anything to envy! smileys/smile.gif

I have a fear of not being able to get the cake out of the pan.

 
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