Spray or butter two 8 - inch -
diameter cake pans.
Butter and flour three 9 - inch -
diameter cake pans with 11 / 2 - inch - high sides.
Butter two 9» -
diameter cake pans and line bottoms with parchment paper rounds.
Line bottom of two 9 - inch -
diameter cake pans with 1 1/2 - inch - high sides with parchment paper (do not grease pans or parchment).
Line bottoms of two 9 - inch -
diameter cake pans with 1 1/2 - inch - high sides with parchment paper; spray parchment with nonstick spray.
Line two 9 - inch -
diameter cake pans with parchment paper and spray with non-stick cooking spray.
Spray or butter two 8 - inch -
diameter cake pans.
Spray 10 - inch -
diameter cake pan with 2 - inch - high sides with nonstick spray.
Coat a 9»
diameter cake pan with nonstick spray.
Coat a 9» -
diameter cake pan with nonstick spray and line with a parchment round.
Butter a 10» -
diameter cake pan and line bottom with a parchment paper round; flour sides of pan.
Butter a 9» -
diameter cake pan and line bottom with a round of parchment paper; butter parchment.
Butter a 9» -
diameter cake pan.
I ended up spreading my six layers across two cakes, since I didn't achieve enough color distinction, and with my smaller
diameter cake pan, I didn't want a toppling cake.
Not exact matches
Preheat the oven to 180 ° C (350 ° F) and grease a 20 - cm (8 - inch in
diameter and 2 - inch - deep) round
cake pan.
Today I am making
cakes with one medium size
pans (6 inches in
diameter & 2 inches deep; 15.5 cm in
diameter & 5 cm deep) and two muffin
pans.
Grease an 8 inch
diameter, 3 inch deep
cake pan.
10 - inch -
diameter angel food
cake pan with 4 - inch - high sides and removable bottom (do not use nonstick
pan)
I baked the mini chocolate
cakes in 4 - 1/2»
diameter pans so we could each have our own serving.
Preheat the oven to 350 degrees F. Grease two 9 - inch
diameter round
cake pans and line the bottoms with parchment paper.
Grease an 8 inch
diameter, 3 inch deep
cake pan.