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Converting a recipe for a 12 cup bundt pan to a 10 cup bundt pan

I'm making a bundt cake. My recipe is for a standard bundt pan.

But my pan is a little smaller bundt pan -- 10 cups.

In searching quickly, I saw that cake mixes for bundts are for 10 to 12 cup pans.

So maybe I should just put all my batter in?

I could scale back the recipe.

Or maybe just fill the pan to the appropriate level (3/4 full? or what?) and then make some cupcakes or a mini-cake with the rest.

Thoughts?

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  1. I would go with the last idea.

    1 Reply
    1. re: escondido123

      Yeah, me too. I truly don't see where you'd have any problem using all the batter in the 10 inch pan but if you're wanting to be absolutely certain that you don't have to make an adjustment after the cake is baked, the 3/4 full/cupcake idea seems to be the best alternative.
      Scaling back a recipe by 1/6 can be done but it's a lot of work and, unless you're weighing all your ingredients, it'd be hit and miss at best.

    2. You should be fine just putting it all in.

      1. Sometimes I'll make a little cake with the rest of the batter, just for me.

        1 Reply
        1. re: jmcarthur8

          I would have eaten the rest of it raw. I have not gotten over the childhood fascination w/ "licking the beaters"...however now that I am the cake maker, i can privately arange to have a hell of a lot more leftover batter than seemed to occur when my Mom was in charge. ;-)

        2. If you are asking because you're using the heritage bundt pan, I'd just watch the level of the batter in the pan. I have been pretty conservative because the shape makes it tough to tell how much batter can go in vs a regular bundt pan, but you can fill it close to 3/4 full and it should be fine. If it seems like you have too much batter, I've just done a mini loaf pan on the side.

          8 Replies
          1. re: Caitlin McGrath

            What are you cooking times forthe Heritage pan and the loaf pan?

            1. re: angelsmom

              It depends on the cake! The heritage pan, not very different than a standard bundt pan, I just check a bit early. The little 2-cup loaf pan, maybe 20-25 minutes, but again, depends on the recipe, your oven, etc.

              1. re: Caitlin McGrath

                TY

            2. re: Caitlin McGrath

              Yes, I have the heritage bundt pan.

              I know you have it because I've seen your latest great picture -- a chocolate cake with some almond paste pieces in it. Beautiful chocolate with a sprinkle of powdered sugar.

              Sounds like it's a little hard to tell how much should be going in to make 3/4 so I'll be conservative too.

              Thanks much.

              1. re: karykat

                To clarify, if you fill it so the batter comes 3/4 of the way to the rim, going by the height of the pan, it should be fine. Whether that uses all the batter in your recipe or there's extra, will depend on the recipe.

                1. re: karykat

                  Where can i see a picture of this chocolate cake please?

                  1. re: angelsmom

                    The picture is in this thread. Not too far from the bottom of the thread:

                    http://chowhound.chow.com/topics/8567...

                    1. re: karykat

                      TYVM

              2. Go with your last option. Also for future you can buy individual cupcakes or small individual bundt pans for your surplus.

                1. Does "12 cup pan" mean it holds 12 cups right up exactly to the brim? Or that it's meant to be used with 12 cups of batter? Jeez I should know this already ... but I'm not sure. Do all pan manufacturers use the same standards? Todao said you need 5/6 of the larger recipe amount. If you want proportion, 10 is to 12 as 8 1/3 is to 10. Ha now I've confused myself.
                  If I think precision is necessary, (it can be, with cake batter) I have worked it out with cups of water and 2 pans in the past.

                  1 Reply
                  1. re: blue room

                    It's the capacity, right up to the brim. Definitely not the amount of batter you want to use or the oven would be a disaster! This is a handy chart that compares dimensions and volumes (measured to the brim) of different baking pans: http://www.joyofbaking.com/PanSizes.html

                  2. Thanks everybody!

                    I filled my pan about 3/4 full. A little hard to judge with the swirly pattern of my pan's design. But thought I had that right. Then put the rest of my batter in a little tiny pan to make on the side.

                    Everything turned out well.

                    The cake looked nice and tall and full. But didn't flow over the pan!

                    And it tasted great. Was Ina Garten's lemon cake. It looked and tasted great.

                    2 Replies
                    1. re: karykat

                      Glad your cake was a success!
                      I've used that swirl pan for lemon cake too -- the glaze just sluiced right down the deep grooves, and I had to keep scooping it up and re-applying 'til it soaked in. Can you imagine trying to actually *frost* that shape?

                      1. re: blue room

                        I put the syrup on while the cake was still in the pan and used a bamboo skewer to make some holes so it would sink in more.

                        But I didn't try to put the glaze on. Just because I ran out of time with everything else I had to get ready for the event. I see what you're saying. Sluice is the perfect word. I just dusted some powdered sugar on and it looked good.

                        Next time -- a chocolate cake. Maybe with some chunks of frozen almond paste as Caitlin did.