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Re: 14 inch carrot cake

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Posted by DeniseNH on December 21, 2007 at 19:01:50:

In Reply to: 14 inch carrot cake posted by Erma on December 21, 2007 at 10:56:37:

Two things. Several thinner carrot cakes are a lot better than trying to bake one thick cake - just too thick and heavy to cook properly. To make your carrot cake recipe rise - even in the middle, try adding an additional half to a whole cup of flour to your receipe to thicken it up. Works wonders, trust me.

: I need to make a 14 carrot cake for a bottom tier of a wedding cake. My recipe makes about 6 1/2 cups batter. The Wilton books say a 14 inch pan needs about 10 cups of batter. Should I double my recipe and make two layers, or should I bake 1 recipe at a time and have 4 thinner layers. I've had trouble with some batters not rising in the middle of the 14 inches. I use the wet strips on the outside of the pan to prevent that, but it has still happened.Thanks for any advice you have.

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Comments:
: Two things.  Several thinner carrot cakes are a lot better than trying to bake one thick cake - just too thick and heavy to cook properly.  To make your carrot cake recipe rise - even in the middle, try adding an additional half to a whole cup of flour to your receipe to thicken it up.  Works wonders, trust me. 


: I need to make a 14 carrot cake for a bottom tier of a wedding cake. My recipe makes about 6 1/2 cups batter. The Wilton books say a 14 inch pan needs about 10 cups of batter. Should I double my recipe and make two layers, or should I bake 1 recipe at a time and have 4 thinner layers. I've had trouble with some batters not rising in the middle of the 14 inches. I use the wet strips on the outside of the pan to prevent that, but it has still happened.Thanks for any advice you have.

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