|hepeskin||-- 05-20-2006 @ 1:47 PM|
I have also purchased a 14-1/2"X 4" loaf pan (from Baker's catalog) - it is supposed to be used for Angelfood Cake but I would like to bake regular loaf-type cakes in it too - can you help with how much batter and for what baking time? Would double an 8-1/2 loaf batter be okay, and then for how long?
PS. I got a really nice caramel-pear mouse recipe to use with my pomponette pan that I asked you about. Thanks for posting my query on the internet. The recipe is from PCB Creations. Heather
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