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.

Thanks,
Dee

"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.

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.
>
>

"Dee Randall" > wrote in message
...
> 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

Yes. The cake will just start to shrink from the pan. Don't worry too much.
A couple of minutes too long isn't as bad as a couple of minutes too little.