Thanks. I assume you mean 5 minutes "more" for the 8".

I know the advice of shrinking from the side of the pan, and I try using the
toothpick test, too, but I always am "skittish" or "worried" about just how
much shrinkage -- just when it "begins" to shrink away?

Signed,
a worry wort




"Vox Humana" > wrote in message
...
>
> "Dee Randall" > wrote in message
> ...
> > Regarding square baking (for cake) pans for cakes, I see some recipes
> > calling for 8" pans instead of 9" pans. I don't have an 8" pan in the
> house
> > and wonder if I ever did. Since this was called to my attention (by
> > myself), I have looked to purchase 8" pans. I don't find any
anywhere.
> >
> > I rarely make cake, but when I do it is always a one-layer thing, no
> icing,
> > not a mix nor cake-flour ingredient kind, but using all-purpose flour,
> > generally made to satisfy my chocolate cake desire.
> >
> > Can anyone give me any suggested time differences one could expect to
> make.
> >
>
> About 5 minutes. What really matters is that you are able to recognize
when
> the cake is done and remove it from the oven at that time. Cakes are done
> when they shrink from the sides of the pan.
>
>