Have a question?
If you have a question about desserts, about pastry technique, about the science of the pastry kitchen, about a recipe you’re making that’s not coming out the way you want, write me at kate AT katezuckerman DOT com. I’ll try to help you by answering your question in an upcoming post.
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December 7th, 2006 at 6:07 pm
when you put a one cake in one pan at a certian temperture hwo would you ajust for two pans
January 14th, 2007 at 10:35 pm
In terms of how to time dividing one cake recipe into two pans, it’s hard to say. It will definitely take less time, but there’s no automatic calculation. It will not be half the time. I would start with about 2/3 the time, and then check the cake (press down on the center, insert a toothpick, etc.).