Converting Cupcake recipe to Cake recipe?? (Ina's Coconut Cupcakes)
- The Oracle Jul 21, 2009 10:58 AM
I've made Ina Garten's Coconut Cupcakes and would love to turn it into a double layer cake. Has anyone does this with success - or have any tips for me on if this is a good idea?
I'm thinking all I need to do is slightly adjust the cooking time on the cake (to bake longer)... and I'll probably have left over frosting? maybe??
yeah, I would just change the cook time. I would think a cake needs more frosting than cupcakes, but I am just guessing.
Should be fine - the original recipe has a low temp for cupcakes. Looking at the instructions on a few different Trader Joe's mixes, I see that they all call for 350 for cake, 400 for muffins/cupcakes, with less than half the baking time. At 325, start checking at 35-40 min and look for the edges to start pulling away from the pan. Have you ever noticed that most baked goods will tell you when they are done by their smell? There's not much of it until they are ready; then the house fills with the aroma.
Your recipe looks like it makes a lot of both cake and frosting; depending on how thickly you frost, you might need more, or if you don't want to do that and it looks like you'll run out, have a jar of quality preserves/jam on hand, Fill between the layers with straight jam, or mix it with some of the frosting. Pineapple, peach,apricot, or raspberry would all be nice - or canned pie filling if you like it.