Alana
A couple days ago, Theresa and I were finally able to test out our recipe in a 10 inch pan! Being able to borrow a pan was such a relief, as we haven’t been able to find a 10 inch pan with 3 inch sides anywhere. This particular recipe doesn’t rise much more than an inch and a half in any given pan, however other recipes could be more challenging in a shorter pan. Basically if we invested in one, we would want it to be functional in many situations!
The 10 inch pan requires 6 cups of batter, and the recipe only yields 5 ½ cups. We decided to make a double batch of batter, which gave us just ½ cup short of enough to make a 6, 8 and 10 inch cake (if you’re following the “rules”). It was a lot more cake than we needed to make, but it worked out well because there were a couple Christmas parties we were going to that night. Everybody is your friend when you bring cake to a party!
We didn’t really decorate past the icing sugar on the top, which made the cakes really easy to transport. That being said, we didn’t really have enough frosting for anything but the middles (for reference, our recipe used 2 cups of unsalted butter and 5 cups of icing sugar to make the frosting). We definitely will be making much more when we do a decoration test-cake in a couple days!
Over all our process went very smoothly, except when I decided it wasn’t important to pay attention to what you’re doing. I accidentally added the sugar to all of the dry ingredients, rather than whipping it up with the butter. The cake tasted just as good as all of our previous batches and the texture was the same, so at the end of the day I don’t think it actually mattered. Our other little victory was that we could fit all three sizes of pan in the oven at the same time, so the baking process itself was very quickly!
Piles of spices!
A random tip that Theresa figured out, is to put your ingredients in different “piles” when you need to use multiple spoons/scoops of the same ingredient. It makes it much easier to keep track of how much you have already added. This has been especially helpful for this recipe, because there are a lot of spices.
Anyways… happy baking!
Chateau Gateau 