ok everyone - I'm enmeshed in planning and baking this wedding cake...

C

cheezz

Well-known member
I made a 'sample' yesterday, using my 6" pan so I could present it to the bride-to-be for sampling. Now, I have 4 pans - 6", 8", 10", 12" and will be making 2 layers for each size. I filled the 6" and put it in to bake - which, of course, left over half of the batter sitting around. After the cake came out and was cool enough to remove, I washed the pan, chilled it, vigorously stirred the batter, and baked the next layer.

Well, here is where my question comes in -- the second layer was so dense that it was out of the question to use it. Is there something I can do to keep this from happening? Does the batter need refrigerating while I wait to use it? Does it need blending with a mixer, rather than whisking?

Obviously, I don't want to have to invest in a whole other set of pans as these were expensive.

HELP!

 
cheezz, I would be more than happy to mail you my pans....

I don't expect to be using them any time soon and that would certainly help you out.

I have a 6", 8" and 10" Wilton. I also have 2 half-sheets and a few cake wrappers.

Let me know.

 
oh, you're such a sweetheart!! smileys/smile.gif I need to begin the baking asap...

and, in fact, have ingredients set out to begin today. I'll PM you about it!

 
It's the 'sitting around'...

that's the problem (whether room temp or refrigerator). The leavening, whatever you used (whether whipped egg whites or chemical leaveners like soda or powder) begins to lose its effectiveness once combined with the other ingredients or the wet ingredients, depending. Depending on your recipe try combining wet & dry just before baking? Add the beaten egg whites just before baking?

Since I don't see a recipe, and I'm going offline for the weekend, I can't tell you exactly how to adjust your method.

Good luck,
R.

 
I'm afraid Ruth has the right answer. What is your plan for the sequence of baking

your layers? Maybe you can bake a combo of sizes of the layers--a 6" and an 8", or something like that and then repeat, etc. You do need to bake the batter pretty immediately after mixing unless it is a pound cake style recipe, which might hold. But I think a combo of sizes will help you get it done.
The good thing is that you found this out before you were actually doing the cake.

 
Yes, that is why I'm experimenting NOW! I have decided on the frosting I want...

now I just need to figure out the cake. At the end of it all, I think I am just going to cop out and go with good old Duncan Hines. The bride doesn't care, and wouldn't know the difference anyway! I'm just making myself crazy smileys/smile.gif

 
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