Ok, changing the recipe to an orange flavored pound cake for density, learning from you. Now I can’t bake until everything reaches room temp. I sprayed that nasty stuff in the pan, hope I didn’t over spray. Is there too much?
If you see this in the next hour, suggest the %age of fill to each house, like 2/3?
Hi Yaelle! I think a pound cake sounds like the perfect density. The gingerbread turned out really well and that was a Similar density The only way I would think to thicken up a recipe would be to add more flour, but that could mess up the proportions and then we might get a brick.
I had read some of the reviews about the metal pan, and one person said to spray, spray again, and then spray more. So it doesn’t sound like you could get too much! The tops of my first batch had holes in them, and I thought maybe that came from the spray. I’ve never used it before. I put on a pretty thick coating, only because that seem to be the way it came out of the can. I didn’t add any extra. But I figure the silicone pan could be manipulated to push the cakes out. Which is something I did have to do.
Are used a half a recipe from each other recipes and that came out just perfect. They were each probably filled between 2/3 and 3/4 full. I think those recipes were up for a full-size Bundt cake, if that helps at all.
Two of mine rose over the top of the pan. One just rose even with the pan. If they rise to high all you do is cut off the bottoms. And then you get a nice snack! And get to test the flavor. So I wouldn’t worry about over filling. In fact, I think it’s a plus because the cakes on mine that didn’t over rise were very slick on the bottom. When I tried to put them on a plate to take pictures they all slid down to the bottom together. The ones that I cut had a bit of traction.