I am making a carrot cake recipe that should be made in three 9-inch round, 2-inch deep cake pans, and baked for 40-50 mins at 325 degrees.
I plan to use two deep 8-inch pans instead, and my oven is fan-forced and tends to be a bit "fast" anyway, .... how would you vary the cooking time and/or temp?
(I hate that EVERY cake recipe I try seems to need a new set of pans to accommodate.... :)
Plus, one lucky person will get the baked goods delivered to their office
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)