Flat Cakes

Flat cakes can be made in any variety of pans.  Round, Square, Rectangle, Cookie pans, Character pans, Sheet pans and Disposable Foil pans. 

To determine the amount of batter you will need for a particular pan, place the pan on a level surface.

• Fill pan with water to the top - measuring the amount of water used. 

• Now divide that amount in half.   This would be the amount of batter needed.

Character pans need both the sides and bottom greased and floured to get the cake to turn out.   If you get a dome on a cake baked in a character pan.  As soon as cake is done and removed from oven, place a clean towel on a cake rack and place on top of the cake in the pan. - Press down lightly to even the cake to the top of the pan.  Then when you turn out, that slight dome will be on the bottom and should not give you a problem.

Flat cakes baked in thin layers, filled and stacked 2 or 3 layers - then frozen - cut in small shapes, makes for easy Petit Fours.

• Making a Diamond-Shaped Cake
• Making a Heart-Shaped Cake

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