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Converting cooking times for a whole cake to individual cakes

(9 Posts)
BIWI Mon 04-Mar-13 22:37:21

Well they came out perfectly, so thank you all!

I would keep it at that temp, as red welly says!

Some cakes/buns/scones need a high temp to get the rise. But as that mix is ok at 180 in cake form it should be the same individually.

BIWI Sat 02-Mar-13 22:02:35

GM4/180 degrees

redwellybluewelly Sat 02-Mar-13 22:00:13

I should add I use 180 for kost of my cakes unless they specifically require a different temperature.

redwellybluewelly Sat 02-Mar-13 21:59:19

I've just done the same with a nigella pear cake recipe, didnt have a big enough tine for the cake so used a third of the tin to make pear muffins. Regularly make a four egg sponge and take a quarter off for cupcakes.

I usually keep the same oven temperature but cook for 20min and be aware they might need an extra 5min.

I think I would drop the temp by 10-20C.

I cooked muffins today (large silicone tray so quite large size) at 180 fan for 25 minutes.

What temp is given for the cake?

BIWI Sat 02-Mar-13 21:49:44

Thanks - should I bake them at the same temperature, or something slightly cooler?

I would say 20 minutes about right.

I would check them at 15 minutes just to be sure.

BIWI Sat 02-Mar-13 21:35:22

DS2 is 18 on Tuesday. Because he doesn't want a big do, I'm considering making individual cakes rather than a whole birthday cake.

The recipe I was planning on using is a Nigella one, from How to Eat, which makes a chocolate cake that you cook in a 20cm tin for 35-45 minutes.

If I was to use the mixture and cook in muffin tins, how long should I cook them for? I was thinking about 20 minutes, but this is purely guessing!

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