All-New Cake Mix Doctor - Anne Byrn [9]
Baking supplies. No one can pass up pretty cupcake liners, fun sugar sprinkles, sanding sugars in glorious colors, or a fine bottle of vanilla extract. Chocolate, espresso powder, good cinnamon—the list could go on and on. Package these in a reusable plastic storage bin or an antique basket.
You will need three 9-inch pans, a 12-cup Bundt, possibly a 10-inch tube pan for pound cakes, a 13 by 9–inch metal baking pan, and a 9- or 10-inch springform pan for cheesecakes, if you like. The rectangular springform is a wonderful new pan in which you can bake sheet cakes, then release the sides for easy frosting. Serve the cake right on the base of the pan. If possible, buy rectangular pans that have snap-on plastic lids because these come in so handy for toting. You’ll also want to have two cupcake or muffin pans, each with twelve wells, and two baking sheets.
Mixer: Any electric mixer you have will work with my recipes. I prefer an electric hand mixer for cake batters because you are not as likely to overbeat the batter. Overbeating batters that are based on cake mix can cause tunneling and tough cakes. If you use a stand mixer for cake batters be sure to beat them on low speed and watch the clock so you don’t overbeat. Sturdy restaurant-style stand mixers are best for frostings and for whipping cream.
These Pans Are a-Changin’
If you want to bake a layer cake using a recipe for . . .
A BUNDT OR TUBE CAKE: Choose a lighter-weight cake made with 3 eggs and that has few added ingredients. Bake the layers for 28 to 32 minutes at 350°F. Add a compatible frosting. Depending upon how full you fill the pans, a Bundt cake recipe can be used for a two- or three-layer cake.
CUPCAKES OR MUFFINS: Choose lighter-weight cupcakes or muffins made with 3 eggs and that have few added ingredients. Bake the layers for 28 to 32 minutes at 350°F. Omit any fillings.
A SHEET CAKE: Make sure you pick a sheet cake that doesn’t have a lot of addins, like chocolate chips; these will weigh down a layer cake and cause it to sink. You may need more frosting than the recipe makes.
If you want to bake a Bundt or tube pan cake using a recipe for . . .
LAYERS: Choose a sturdy cake containing 3 or 4 eggs. The cake will be baked in 45 to 55 minutes at 350°F. You can use a recipe for either a two- or a three-layer cake.
CUPCAKES OR MUFFINS: Look for a moist recipe with plenty of oil or liquid and that contains 3 to 4 eggs. The cake will be baked in 20 to 25 minutes at 350°F. A recipe that makes 18 to 24 cupcakes will make one Bundt cake.
A SHEET CAKE: Look for a moist recipe with plenty of oil or liquid and that contains 3 to 4 eggs. The cake will be baked in 50 to 60 minutes at 350°F.
If you want to bake cupcakes or muffins using a recipe for . . .
A BUNDT OR TUBE CAKE:This will result in a good conversion. Bake the cupcakes or muffins for 20 to 24 minutes at 350°F. Add your favorite frosting.
LAYERS: If the cake batter is a light one, without cream cheese or sour cream, or does not contain nuts, chocolate chips, or fruit, the baking time will be only about 20 minutes at 350°F. You may have leftover frosting.
A SHEET CAKE: This also makes a good conversion. Bake the cupcakes or muffins for 20 to 25 minutes at 350°F. They will need the same amount of frosting.
(Converting the recipes in this book will yield 18 to 22 cupcakes or muffins.)
If you want to bake a sheet cake using a recipe for . . .
A BUNDT OR TUBE CAKE:
Look for a cake that isn’t heavy with sour cream, oil, or chocolate chips—these tend to sink in the center. Bake the cake for about 40 minutes at 350°F. You may need to increase the amount of frosting if the Bundt cake has a light glaze. Or, you can drizzle that light glaze over the sheet cake or even just dust it with confectioners’ sugar.
LAYERS: Use a 3-egg cake for a sheet cake; even a 2-egg cake will work well. The cake will be baked in 35 to 45 minutes