Why do you do three or four layers for your cakes instead of two?
I like the way that three and four layer cakes look, but you can certainly do two layers. If you do, you’ll want to do two 9” cake rounds and add a few minutes of baking time.
Can I change any of your 6-inch cakes to 8-inch?
Yes, most all of my cakes can be made for three 8-inch cake layers or four 6-inch cake layers, unless otherwise specified. Baking time will stay the same.
Why are my cakes sinking in the middle or not rising as high as yours?
This could be the result of a few things: your baking powder and/or baking soda is expired (I don’t use anything older than 6 months from the time I buy it); you may be over-mixing your batter (when you add the dry ingredients to the wet ingredients, make sure your mixer is on low and …
How many ounces of batter should I pour per cake pan for 6-inch pans? 8-inch pans?
I’m trying to include that in my newer recipes and instructions. It’s about 15-16 ounces of batter in each of the three 8-inch pans, and 11-12 ounces in each of the four 6-inch pans.
Can any of your cakes be made in a 9×13 pan?
Yes, definitely. Pour 2/3 of the batter in a 9×13 pan and the other ⅓ into an 8×8 pan. Bake at the same temperature for a few minutes longer than the time I give you in a recipe.