Mini Bundt Cake Pans?

This link has a Skyrim sweet roll recipe that uses cupcake pans lined with baking parchment:This mini bundt pan makes cakes that are 3.5 inches wide:This mini bundt pan makes cakes that are 2.5 inches wide:This pan makes cakes about 4 inches across:If you scroll down on the Amazon listings, past the product details, and read the "customer questions" section, it will tell you what size they are, and if not, you can ask.

But you might want to try angel food pans instead of bundt cake pans. They can be found around 6-7 inches across, they are deeper than bundt pans, and more of the traditional Skyrim sweet roll shape.

See this link for a 6-inch:or for a smaller 4-inch version:• Suggested Reading

How do you steam a cake?

Christmas Pudding Plum pudding only took on its connections with Christmas when it was introduced to the Victorians by Prince Albert. Burying a silver coin in the pudding mixture is said to bring good fortune to whoever finds it in their portion and all the family should make a wish while stirring the mixture on Stir Up Sunday, the Sunday before Advent. Ingredients

Serves: 16

100 Gram Plain flour (4 oz)

1/2 Teaspoon Ground mixed spice

1/4 Teaspoon Grated nutmeg

225 Gram Fresh breadcrumbs (8 oz)

250 Gram Shredded suet (10 oz)

225 Gram Soft brown sugar (8 oz)

300 Gram Raisins (12 oz)

300 Gram Sultanas (12 oz)

50 Gram Mixed peel, chopped (2 oz)

50 Gram Walnuts or blanched almonds (2 oz)

1 Small Orange, zest only

4 Eggs, beaten

60 ml Brandy or dry sherry (2 fl oz)

1/2 Teaspoon Almond essence

150 ml Milk ( 1/4 pint)

Method

Sift the flour, spice and nutmeg into a large bowl. Add breadcrumbs, suet, sugar, raisins, sultanas, peel, nuts and orange zest. Mix well.

Combine the mix with the eggs, brandy or sherry, almond essence and milk.

Divide the mixture between two greased 1.1 litre (2 pint) pudding basins. Cover with buttered greaseproof paper or foil. Pleat once to allow the pudding to rise.

Secure with string. Use extra string to make a handle for ease of removal. Place in a steamer over a pan of boiling water and cover. Steam steadily for 6 hours, replacing the water as it boils away.

Remove from the steamer, leave until cold. Cover with foil. Store in a cool place.

To serve: cover and steam for 2 hours. Turn out on to a warm dish. Serve with Brandy butter, fresh cream or custard.

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how do i get my cakes to not stick to the bottom of the pan!?

non stick cooking spray is great. you can get the butter flavor one or there is one called baker's joy and it is a combination of oil and flour that sprays out. you spray your pan with this and it's great.

before they had these nice srays you could coat your pan with a little melted butter or vegetable oil. take a folded paper towel to coat the sides of the pan. then you sprinkle a little bit of flour into your pan , move your pan around / side to side also , turn pan upside down and into sink , tap lightly on bottom of pan to remove excess flour. your pan would be non stick. parchment paper works good but it sometimes requires cutting / adjusting for some size of pans which is tedious work

there are also some really nice bakng pans that are teflon sort of coated so that they are already non stick. one of those plus the spray is all you need.

also know that you might be simply removing your cake from the pan too soon. best to let it set out for ten fifteen minutes before trying to pop it out of the pan. many professional cakes can crack a little , know that when you add the frosting you can repair about anything and no one will ever know.

enjoy your baking !

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What's the difference, if any, between an oblong Roasting pan and an oblong Cake pan?

A roasting pan has rounded corners to let the juices drip to the bottom of the pan. Usually the bottom of a roasting pan has a circle or square which is raised so it hold the meat up a little off the bottom of the pan so the meat doesn't fry and is held up out of the juices which cook out of the roast.

A cake pan has straight sides and squared corners so the cake will have nice straight sides. A cake pan is usually only 2 inches tall and is 11 to 13 inches in length. If you were cooking a roast in it...most of the roast would be above the sides of the pan and there would be nothing to hold it up off of the bottom of the pan. The squared corners of a cake pan are difficult to clean (but very necessary when baking a cake). The baked on juices which you would get from a roast and vegetables would make cleaning the pan even more difficult.

I don't think you would be happy with the results if you tried to bake a cake in a roasting pan. The sides of the roaster are tall and the cake would only be about 2 inches tall. It would be very difficult to remove from the pan. The sides and corners would not be squared off and the top of your cake would not be flat.

Roasting vegetables in a cake pan could be done but cleaning the pan would be a real challenge. Most roasting pans are an enamel which can withstand the heat of the amount of time it would be in the oven. Cake pans are usually made of aluminum and need for the contents to completely fill the pan while it is cooking. I am thinking the heat over a period of time would possibly warp the pan.

I have very nice cake pans....I would never put them in the oven with veggies in them.

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How much cups of cake batter goes into 6x2, 9x2, 12x2, round cake pans? Do I need to adjust times & temp?

I have a tiered cake set and have made them many times. I have never measured just pour some in each and eyeball them to be fairly even. Be sure not to fill the smallest one very high, or you'll have to be careful in trimming it flat.

I always bake them all together, and check them about 10 min before the given bake time. You probably know the ways...toothpick or knife coming out clean, the center should spring back when lightly pressed down with finger. I would do it this way as it is easier to keep an eye on it and take out when done (and it might need more time...most finish about the same time). And cake is always better when put in the oven soon as mixed or the texture will flatten (think of the air you just whipped in it).

Also not sure how you are frosting it, but here's a tip to keep it steady. You want to pipe whatever frosting you are using (even if it's whipped cream), in a circle about an inch and a half inside the outer rim of cake. You can add filling in there if you want. But either way it makes a far more structurally sound tiered cake (unless you are using wood dowels, which I never mess with). But if you don't use one of the 2 odds are good the cake will tilt to one side. And if you don't have a piping bag you can always use a plastic bag with the corner cut off. Just use either a fairly large tip or big hole as you want a good sized circle. BTW of course frost layer first then do this ontop of that.

Good luck!

ETA: On the bottom layer I put the ring in about 1/3 a way to the center, or if it's a heavily filled cake pipe 2 circles. One of my favs is a black forest cake so usually I have dark cherries there.

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I'm in tears :"( Carrot cake turned out terrible, need a recipe for a sweet (NOT spicy) cake like Pizza Hut's?

Most Carrot Cakes are like Spice Cakes because carrots are so bland. But I was able to find this recipe for you. I collect cookbooks - have over 1,200 of them - and have read them cover-to-cover and made many of the recipes in them.

CARROT AND DATE CAKE

1/2 cup butter - softened

1/2 c light brown sugar

3 eggs, separated

grated zest and juice of 1/2 orange

2 c flour

1/2 tsp baking powder

pinch grated nutmeg

1/4 c ground almonds

1 c carrots, peeled and finely grated

3/4 c chopped dates

3 T clear honey

Grease and line a loaf pan. Cream the butter and sugar until pale and fluffy. Beat in the egg yolks, then stir in orange zest and 1 T orange juice. Sift in flour, baking powder and nutmeg, then stir in almonds. Whisk egg whites until stiff and fold in with carrots. Mix the dates with 2 tablespoons honey. Spoon half the cake mixture into the loaf pan, cover with the dates and honey, then top with the remaining ixture. Bake for 1 1/4 - 1 1/2 hours. Cool slightly in the pan, then turn out on to a wire rack.

TOPPING/FROSTING

8 oz cream cheese

2 T powdered sugar

Beat the cream cheese, sugar, remaining honey and 1 T orange juice together and spread on top.

And remember, you can always use your first recipe and just leave out the spices if all you want is sweet.

Hope that helps.

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How high should I pour the batter into the cake pan?

For the best answers, search on this siteI have a tiered cake set and have made them many times. I have never measured just pour some in each and eyeball them to be fairly even. Be sure not to fill the smallest one very high, or you'll have to be careful in trimming it flat. I always bake them all together, and check them about 10 min before the given bake time. You probably know the ways...toothpick or knife coming out clean, the center should spring back when lightly pressed down with finger. I would do it this way as it is easier to keep an eye on it and take out when done (and it might need more time...most finish about the same time). And cake is always better when put in the oven soon as mixed or the texture will flatten (think of the air you just whipped in it). Also not sure how you are frosting it, but here's a tip to keep it steady. You want to pipe whatever frosting you are using (even if it's whipped cream), in a circle about an inch and a half inside the outer rim of cake. You can add filling in there if you want. But either way it makes a far more structurally sound tiered cake (unless you are using wood dowels, which I never mess with). But if you don't use one of the 2 odds are good the cake will tilt to one side. And if you don't have a piping bag you can always use a plastic bag with the corner cut off. Just use either a fairly large tip or big hole as you want a good sized circle. BTW of course frost layer first then do this ontop of that. Good luck! ETA: On the bottom layer I put the ring in about 1/3 a way to the center, or if it's a heavily filled cake pipe 2 circles. One of my favs is a black forest cake so usually I have dark cherries there.