100% get it, definitely do all oil. for this batch size of the recipe, do 75 grams of oil total, accounting for the oil already in the recipe and then 90 grams of milk to account for the water in the butter thats lost when subbing for oil!
In case anyone else is wondering about it, I doubled the recipe and split the batter evenly into 3 9inch pans and it worked quite nicely! 1 recipe in 2 9inch pans was also okay, but of course thinner layers than you’d otherwise get (baking time was done with the recipe times as a starting point and then just frequent checks + vibes)
Kassie, I’m wondering along with a few other 👆🏻 how we’d bake this in a sheet pan? Would you recommend a size conversion and I assume we wouldn’t have to flip the pan at the end since it’s so thin?
I have one quick question on this re: baking time: if I wanted to give this the sheet pan and then cut out the cake treatment, do you have any idea how long I would bake it for? I'm considering giving it a test run today before making it for a fellow community garden member's surprise 70th birthday next weekend. Thank you for all your generosity.
hi!! i’m making an ice cream cake and was wanting to use this recipe!
would you substitute the butter for all oil or is the butter okay?
i just don’t want the cake to be frozen solid when serving ya know
100% get it, definitely do all oil. for this batch size of the recipe, do 75 grams of oil total, accounting for the oil already in the recipe and then 90 grams of milk to account for the water in the butter thats lost when subbing for oil!
you are my queeeeeeen! thank you so much!!
In case anyone else is wondering about it, I doubled the recipe and split the batter evenly into 3 9inch pans and it worked quite nicely! 1 recipe in 2 9inch pans was also okay, but of course thinner layers than you’d otherwise get (baking time was done with the recipe times as a starting point and then just frequent checks + vibes)
I’ve doubled and used 4x 7” pans at about 280g each pan
for a chocolate version would you sub some of the flour for cocoa or add “x” amount of cocoa?? ✨❤️
Kassie, I’m wondering along with a few other 👆🏻 how we’d bake this in a sheet pan? Would you recommend a size conversion and I assume we wouldn’t have to flip the pan at the end since it’s so thin?
If I wanted to make this as a sheet cake, approximately what size sheet pan would this fill? Thank you!
Would it still be good if I cool and plastic wrap it 4 days before I assemble it?
Plastic wrap and freeze is what I would do. I usually freeze my cake layers for a day or two before decorating.
I have one quick question on this re: baking time: if I wanted to give this the sheet pan and then cut out the cake treatment, do you have any idea how long I would bake it for? I'm considering giving it a test run today before making it for a fellow community garden member's surprise 70th birthday next weekend. Thank you for all your generosity.
Any reason why I can’t make this into cupcakes? Any idea how many one batch will make?