01.01.70

Last minute shopping is my holiday tradition - so it was just yesterday that I was realizing the gift bag was missing some heft, as it didn't hold quite enough stuff for the missus.

So I hustles over to the gourmet cook store - she's quite the cook my missus - and I starts peering through the clearance section, thinking to make up in volume what my gifts will lack in careful aforethought.

I'm picking over the coffin-shaped cake pans left from Halloween and the turkey-shaped cookie cutters (dead giveaways that I wasn't buying for the proper season) when my head bangs into a raft of shaping rasps hanging from an overhead pot rack and I thinks - what are these woodshop tools doing amongst the cooking ladels and spring form pans?

These seemed very much ordinary rasps, but sported big colorful rubbery gripping handles and were labeled under a completely misleading name: zesters. But the connection gets clearer when I see the Microplane name on their shafts.

Source: woodworkingnetwork.com (blog)

by tamami

Thank you! It feels special that something I wrote gets printed out & then filed together with your collection of recipe books & that it lives outside of a screen – Because y’know what, I stash things in my (recipe) books too, for me it’s not just print-outs but also cards from friends & loved ones, kids’ drawings, leaves from a memorable walk inbetween the pages! It is a very special space…

Comment by tamami - October 14, 2010 3:54 pm

Amazing! I have a cookbook that lists interchangeable pan sizes, but this is so much more complete and invaluable!

Source: Cake pan size conversion ~ The formula ~ | Coco&Me :: Market Stall ...

In the wedding cake section, there are a few recipes for 10” size, if I’m not mistaken, but just for particular cakes.  For sure it’s in RHC.  Incresing to 10” pans will require some experimentation with leavening.  You wouldn’t want to adjust baking soda, but baking powder would likely be less than the direct 25% increase for 9—> 10” pans, becuase you want more strength, and BP weakens the cake structure.  Keep in mind, also, that many TCB recipes are for 1-1/2” deep pans, so there will be add’l calculations to increase to a 10x2 inch pan.  To go from 9” 1-1/2 to 9x2”, you’d increase a single layer by 33%, and then to put that in a 10x2, increase that figure by another 25%.  13x9x2 is about the same as two 9x2 layers, but you might find yourself in fancy leavening land again, so experiment and note what you did in the even of success or failure!

Oh!  I think genoises are much more flexible!  Julie will be able to answer for sure.  There’s a thread around here about genoises—I think the pan just needs to be as full as it says for the recipe, and you’re good to go.  So the % increases would be good, but you don’t have to worry about the leavening concerns.

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