|By Kelly M. Agnew on Friday, July 02, 1999 - 07:01 pm: Edit|
I am planning on making my sister's wedding cake. She wants carrot cake with cream chesse frosting. I am using 16", 12" and 8" pans which are all three inches deep. How long do I bake them for, and at what temp.? This is my dilema. Please Help.
|By momoreg on Saturday, July 03, 1999 - 10:24 am: Edit|
You bake them all until they're done in the middle. Use a wooden skewer. The larger cakes need to bake longer, obviously, and in a cooler oven (around 315 degrees F.) The smaller cake needs a 350 oven.
|By dana on Saturday, July 03, 1999 - 05:23 pm: Edit|
I make carrot cake for weddings too, and I would suggest using a heating core for the 12" and 16" cakes. That way they can all be baked in a 350 degree oven.
|By Mary Kate Vale, C.W.P.C. (Sabayon4) on Sunday, July 04, 1999 - 08:01 am: Edit|
I would also suggest a heating core for the 12 and 16 inch layers, they are inexpensive and can be bought wherever cake supplies are sold. Baking a cake with too low of an oven temperature will not allow the cake to bake properly and will negatively effect the cakes structure and final texture. Check your oven's temperatures to be sure it's calibrated before you begin baking such large layers. It's also a good idea to rotate their position in the oven half way through baking. Good Luck! Katie