On Monday, January 25, 2016 at 11:03:26 AM UTC-6, taxed and spent wrote:
> "John Kuthe" > wrote in message
> ...
> > On Monday, January 25, 2016 at 9:54:27 AM UTC-6, taxed and spent wrote:
> >> "John Kuthe" > wrote in message
> >> ...
> >> On Monday, January 25, 2016 at 9:36:26 AM UTC-6, The Practical BBQ'r!
> >> wrote:
> >> > On Monday, January 25, 2016 at 10:10:29 AM UTC-5, The Practical BBQ'r!
> >> > wrote:
> >> > > I just finished pouring batter into bundt pan and it came up all the
> >> > > way
> >> > > to top of pan, I'm new to pound cakes, is this going to over flow!
> >> > >
> >> > > Ingredients
> >> > >
> >> > > 1 1/2 cups butter, softened
> >> > > 3 cups sugar
> >> > > 2 teaspoons vanilla
> >> > > 5 large eggs
> >> > > 2 1/2 teaspoons instant coffee
> >> > > 1/4 cup hot water
> >> > > 1 cup buttermilk ( see note for substitute)
> >> > > 2 cups all-purpose flour
> >> > > 3/4 cup unsweetened cocoa
> >> > > 1 teaspoon salt
> >> > > 1/2 teaspoon baking powder
> >> > >
> >> > > Directions
> >> > >
> >> > > Cream butter, sugar and vanilla in a large bowl for five minutes.
> >> > > Add eggs, one at a time, beating well after each addition.
> >> > > Dissolve coffee granules in hot water, combine with buttermilk,
> >> > > set
> >> > > aside.
> >> > > Combine flour, cocoa, salt and baking powder; add alternately
> >> > > with
> >> > > buttermilk to creamed mixture, beating just until blended. Pour
> >> > > batter
> >> > > into a greased and floured Bundt or tube pan.
> >> > > Bake at 325 degrees for 1 hour and 20 minutes, or until the cake
> >> > > tests done. Remove from oven and cool 20 minutes, then remove from
> >> > > pan.
> >> > > Cool completely before frosting, or sprinkling with
> >> > > confectioners'
> >> > > sugar.
> >> > > NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar
> >> > > to a
> >> > > measuring cup, add milk until it reached the 1 cup mark. Let stand
> >> > > for 5
> >> > > minutes, and use as buttermilk!
> >> > >
> >> > > Shire Born's
> >> >
> >> > LOL, yes it will! Had to get it in oven and it's going to over flow,
> >> > Are
> >> > there two sizes of bundt pans! I think I should have used a second pan!
> >> > LOL
> >>
> >> Oh yeah, anything that rises in the oven will overflow any pan if filled
> >> to
> >> the to before baking!! When I make apple and cherry pies, I make a foil
> >> catch pan around the pie pan, and when the pie's crust is browned and the
> >> pie is dripping overflowing, it's DONE!! YUM! Contracts a bit after
> >> cooling
> >> too. Hopefully with a raised crumb/crust baked good, not "falling"! ;-)
> >>
> >> John Kuthe...
> >>
> >> ----------
> >>
> >> You can also use parchment paper to make a collar that extends above the
> >> top
> >> rim of the pan to allow for the expansion without spilling.
> >
> > Yes, anything larger in circumference than the pie pan and capacious
> > enough to catch all the dripping. I like aluminum foil because it's very
> > sculptable!! Holds it's shape. Parchment paper less sculptable.
> >
> > John Kuthe...
>
> I am talking about making the pan bigger so it DOESN'T spill over.

Insufficient communication. You cannot make a pan bigger, unless you hammer it out to a different larger shape. Baking pans are normally made of metal, steel/iron or aluminum. You were talking about parchment paper, with which I am very familiar! I was talking about making a containment pan out of aluminum foil under the pie pan. I was NOT talking about a bundt pan, but I'm sure that such an aluminum foil containent pan under a bundt pan would catch baking spillage too. And keep it off the bottom of the inside of the oven!

John Kuthe...