The exclusive Italian nonstick from Ballarini the pros swear by. Shop now »
🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Pink Champagne Cake

693a56c9 f603 457b aaf4 cde96a041aa8  2016 0910 champagne cake james ransom 323

I have a question about the recipe "Pink Champagne Cake" from Anne Byrn. I have 2, nine-inch spring form pans. Could I use these in place of the three 8 inch pans? If so, how should I adapt?

asked by lgoldenhar 4 months ago
1 answer 187 views
23d08e08 3b57 4e81 adcd 91701fc50809  fb avatar
added 4 months ago

It will be very slightly deeper with the 9" pans, so will probably take a couple of minutes longer. The recipe gives a fairly wide time window anyway- start checking at 25 min. and you should be fine. You may also get less browning on top because of the depthe of the pans, but it shouldn't matter much.

Let's Keep in Touch!

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.)

Please enter a valid email address.