To make the cake in the shape of a football, you just need to cut out the center of the round cake!
- Slice an inch strip out of the center of the cooled cake.
- Remove the strip of cake.
- Place the two semi-circles together to form the oval/ellipse/football shape.
- Frost like a football!
How do you make a cake without a cake pan?
The easiest way to bake a cake without a cake pan is to use a baking sheet. Most people have these sheets in their kitchen cabinets, making it a super simple swap. Just make sure that it’s not entirely flat. There should be raised edges, or the batter will spill right out.
A regular stainless steel prep bowl works but you can also use an 8” hemisphere pan. So that the bowl sits level throughout the baking process, I nest it within a regular round cake pan.
- Bake the Cake in a Bowl. Bake the cake upside down in a bowl.
- Fill the Cake in the Bowl.
- Pop the Cake Out of the Bowl.
How to decorate a cake like a football?
Dampen an 8″ cake board and cover with the green icing. Stipple with a wire brush to create a grass-like effect. Knead and roll out the black and white icings on a work surface lightly dusted with icing sugar. Cut black pentagons and white hexagons from the rolled out icing and stick them in place on the cake.
What can I use instead of an 8 inch round cake pan?
An 8” square pan and 9” round pan can be used interchangeably for cake and bar recipes. A recipe written for a 9” x 13” pan can also be made in two 9” round pans; one 9” round and one 8” round, or two 8” round pans.
Can you bake a cake in a baking tray?
But while the problem is pesky, the solution is almost unspeakably easy: Bake cake on a sheet pan. The rimmed pan will catch the drips before they waterfall into the bowels of your oven, meaning they’re less likely to smolder and stink.
Can you bake cake in a pie plate?
I baked it in a pie dish to make it a little dressier than a brownie/sheet cake. You may have noticed that I like to use pretty pie dishes instead of square bakeware any chance I get… and sometimes I don’t use a pie dish when I bake pies, ala peach crostata…
Can I use a 9-inch instead of an 8-inch cake pan?
If, for example, your recipe calls for an 8-inch cake pan and you only have a 9-inch, relax, no problem. Just increase the oven temp by 25 degrees F and decrease the bake time by a quarter. In this particular example, since your pan is 1 inch larger, more surface area will be exposed.
What can I use to bake if I don’t have a baking pan?
Did you know you could make a baking pan completely from aluminum foil? You can! The trick here is to first create an outline of the shape of the baking pan you need by folding foil to create the walls of the pan. You’ll then need more foil to cover that outline with more foil to create the bottom of the pan.
Can I use a baking dish instead of a baking pan?
The answer is yes, and we’ll explain the difference between a glass and metal baking dish (besides the material they’re made with, obviously). In all the recipes developed by the Better Homes & Gardens Test Kitchen, a baking dish means an oven-safe glass or ceramic vessel while a baking pan refers to one made of metal.
Can I use a 9 round instead of 8X8?
The simplest substitute: 8″ square = 9″ round
You’ve just seen the easiest, most basic pan substitution: the capacity of an 8” square pan and 9” round pan are the same (64”) and the pans can be substituted for one another in any recipe.
How long to bake cake in 9 inch round pan?
9-inch round cake pans: For a two-layer cake, divide the batter evenly between two 9-inch rounds and bake for 20 to 22 minutes. For a three-layer cake, divide the batter evenly between three 9-inch round cake pans and bake for 17 to 19 minutes.
Does the height of a pan affect baking?
A taller pan protects your batter more in the oven due to its high sides, which keeps the top flat while cooking and the finished cake blonder and more moist.
Can I use a different size baking pan?
Different size pans hold different capacities (volumes) of batters and this must be taken into account when substituting one pan size for another in a recipe. If you use a larger pan than asked for in a recipe this will change the depth of the batter (shallower) and therefore the batter will bake much more quickly.
What size pan can I substitute for an 8×8?
For example; you could substitute a 8 x 8 inch (20 x 20 cm) square pan (which is 64 square inches), for a 9 inch (23 cm) round pan (which is 63.5 square inches), without changing the baking time or oven temperature stated in the original recipe.
Which is bigger 8×8 or 9 round?
“A 9-inch round is actually 25 percent bigger,” explains Medrich, noting that if a recipe calls for an 8-inch round pan and you use a 9-inch round pan instead, “you’re going to have a very thin cake, because it has to cover 25 percent more surface area.
What size square pan is equal to a 9 inch round pan?
But: that 9-inch round is the same as an 8-inch square, so that’s a swap you can make without worry. Here’s how to follow our chart. Take a look at the pan called for in your recipe.
Can I use a 9×13 pan instead of 8×8?
The area of a 9×13 pan is 117 square inches. The area of a 8×8 pan on the other hand, is 64 square inches, or close to half that of a 9×13 pan. This means you can scale a recipe down from a 9×13 pan to an 8×8 pan by simply halving the recipe. Conversely, to go from a 8×8 pan to a 9×13 pan, you double the recipe.
Can I use a 9×5 pan instead of 8×8?
For example, if a recipe calls for baking in an 8×8 pan (64 square inch bottom) but you have a 9×5 loaf pan (45 square inches), the batter is going to be almost 1-1/2 times as deep. (To figure this, divide the original pan size in square inches by the new pan size = 64/45 = 1.4).
How do you adjust baking time when changing pan size?
Just increase the oven temp by 25 degrees F and decrease the bake time by a quarter. In this particular example, since your pan is 1 inch larger, more surface area will be exposed. The liquid in the cake batter will evaporate quicker, which means it will bake faster.
What happens if you use the wrong size or type of cake pan?
“If the pan is too big, the sides shield the batter and slow down the baking,” says Levy Beranbaum, explaining that the resulting cake will be drier and paler than intended. “If the pan is too small, the batter will run over the sides and the cake will collapse from inadequate support.”