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2. substitute for a 10 inch tube pan - Baking Forums

   www.baking-forums.com/threads/substitute-for-a-10-inch-tube-pan.3530

   Mar 26, 2013. Messages. 2,384. Reaction score. 983. Mar 1, 2016. #2. A regular round cake pan should be fine - there won't be much of a difference in terms of volume between a 10" tube pan and a 10" round pan. C.

3. 8 1/2 inch German springform pan recipes | Baking Forums

   www.baking-forums.com/threads/8-1-2-inch-german-springform-pan-recipes.4436

   looking for angel food cake recipe for a 7 inch pan: 2: Sep 4, 2016: substitute for a 10 inch tube pan: 10: Feb 29, 2016: Help with German Strawberry Tart Recipe: 3: Mar 19, 2015: Peppernuts - A German Cookie: 3: Dec 8, 2014: German Chocolate Cake: 4: Jul 3, 2014: German Chocolate Cake: 0: Jun 23, 2014

4. 8 inch vs 9 inch - Baking Forums

   www.baking-forums.com/threads/8-inch-vs-9-inch.6711

   2-inch vs 3-inch deep cake pans: 4: Mar 28, 2020: 8 1/2 inch German springform pan recipes: 3: Jul 23, 2017: looking for angel food cake recipe for a 7 inch pan: 2: Sep 4, 2016: substitute for a 10 inch tube pan: 10: Feb 29, 2016

5. 2-inch vs 3-inch deep cake pans - Baking Forums

   www.baking-forums.com/threads/2-inch-vs-3-inch-deep-cake-pans.5978

   So a 3” deep pan is going to produce a drier tougher cake because the cake is going to be in the over longer. The work around is to use a heating core. Likewise, the larger the diameter, the longer the bake time. Even a 12” that is 2” deep will take longer to bake.

6. Pound cake doneness - Baking Forums

   www.baking-forums.com/threads/pound-cake-doneness.7555

   Suddenly i am having an issue with pound cake doneness using 18" loaf pan instead of tube/bundt pan. How do I successfully convert temp and baking time?

7. Can I Substitute Margarine for Butter in a Choux Pastry?

   www.baking-forums.com/threads/can-i-substitute-margarine-for-butter-in-a-choux...

   2,087. Aug 21, 2020. #8. retired baker said: Bakers have been using marg for 75 years with no problem. I never worked in a french bakery that used butter or milk in choux paste. You can use oil but the shells will always be soft, some bakers prefer that. Try to find baking margarine, not the spread slop.

8. looking for angel food cake recipe for a 7 inch pan

   www.baking-forums.com/.../looking-for-angel-food-cake-recipe-for-a-7-inch-pan.3971

   Just bought a new angel food cake pan, a 7 inch one but I can't find a recipe for it. All the recipes I find are for a 10 inch pan. I have a recipe that I use for the 10 inch pan but I don't want to make that big a cake just for me. So does anyone know of a recipe for a smaller pan or know how to reduce the ingredients in the recipe I already have?

9. Substitute for yoghurt in cake recipe | Baking Forums

   www.baking-forums.com/threads/substitute-for-yoghurt-in-cake-recipe.6524

   substitute for a 10 inch tube pan: 10: Feb 29, 2016: Members online. No members online now.

10. Help with Cake Batter for 9" Pans | Baking Forums

    www.baking-forums.com/threads/help-with-cake-batter-for-9-pans.6940

    I'm baking a cake and apparently the baker that the recipe is from uses tiny 6" pans and he says that if you use 9" pans to triple the batter... but it was a DISASTER! Would doubling the batter be better? or should I stay with the the original recipe? I'm using 9" pans and I don't know what to...

11. Substitute mayo for eggs and oil in Cake Mix or Recipe

    www.baking-forums.com/threads/substitute-mayo-for-eggs-and-oil-in-cake-mix-or...

    Mayo is made from eggs and oil. You're simply replacing separate portions of eggs and oil, with the same two ingredients, but already combined together. If the recipe calls for 2 eggs and 1/3 cup of oil, leave out the eggs and oil and just add 1/3 cup of mayo. Moistest cake ever.