"John Kuthe" > wrote in message
...
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...
---------

that's ok John - everybody else gets it.

On Monday, January 25, 2016 at 12:40:23 PM UTC-6, taxed and spent wrote:
> "John Kuthe" > wrote in message
> ...
> 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...
> ---------
>
> that's ok John - everybody else gets it.

Appeal to popularity, eh?

I really don't care what "everyone else" thinks!! DUH!!

John Kuthe...