fill it with water then, pour the water into a measuring cup (or something like that)
i cant say+
Depending on the recipe and the volume of batter, one could use a tube pan (angel food cake pan) or bake the cake in two loaf pans.
The volume of the batter is the same. Volume in the 6 in pan: Pi r2 h = 18Pi . Volume in the 8 in pan: 16hPi . Equating the two: 18Pi = 16hPi gives h = 9/8 in.
the volume of a cake can be found by using the formula to find the volume of a cylinder. Pi (3.14) * (Radius of the cake) squared * (height of the cake)
A chiffon cake might not rise properly if baked in a regular pan instead of in a tube pan. The tube pan (angel food) allows the cake to bake from the center as well as from the sides. A make-shift tube pan can be created by placing an oven-proof glass in the center of a regular pan. However the regular pan needs to be 3" - 4" deep to contain the volume of the chiffon cake as it rises.
Yes, usually a tube cake pan is a good substitution for a fluted (Bundt) cake pan.
depends if its a spring form pan, metal pan or a sillicone pan, the best to get your cake out is preperation before adding the mixture, grease proof and baking paper is what i always use or heavily oiling/buttering the pan before you place the mixture in it otherwise you may find your cake has fallen to bits. just because a pan says its anti stick its not always true.
Magazin spécialisés ou en ligne
Baking in a silicone pan makes it easier to take the cake out of it.
It depends on how deep the cake pan is.
It depends on how deep the pan is.
just place in pan
A cake can be best removed from a pan once it has cooled down in temperature. A cake that is still hot has not fully separated the cake edges from the walls of the pan. The cake should have been poured in a greased and floured pan to help ease removal after finished.