Pouring cake batter into pans

by Susan
(Culver City, CA)

I was reading some of your cake recipes and noticed that you say to pour 2/3 of the batter into one pan and 1/3 into the other. Why is it poured in these measurements vs. 1/2 of the batter into each pan?

Thank you!


From the editor:

Hi Susan,

Since I'm basically a lazy baker, I like tricks that save me time or trouble. If I pour the batter this way, I only have to split one layer (the taller one) to end up with three nice even layers for filling.

I hope you find this trick useful.

Michelle (editor)

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