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.... :)
Roast a chicken, save a dinner
45 Ways to Roast Chicken (All Become Dinner)
A Creamy Curry That's Mild on Heat But Not on Flavor
How Much Water Are You Using When Cleaning Dishes?
Before You Reach for a Can of Diced Tomatoes, Consider This
How Wabi-Sabi Works
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)