Does the thickness of a cake affect the baking time?
I am very new to baking, so this may be a bit of an obvious question, but:
My daughter wants an airplane shaped chocolate cake for her birthday. I have seen various ideas where you bake a cake, then cut it into pieces and assemble them.
But I was thinking, could I make an airplane-shaped mold, put the mixture in, and bake it whole?
Would I have a problem with the thin parts like the tail & wings being overdone while the middle of the fuselage is still uncooked?
Would there be any other issues I need to be aware of?
Cheers!
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Yes, you would have a problem whereby thinner parts would cook quicker than thicker ones. You are much better off cooking uniform cakes (sheet cakes are ideal) and cutting them to shape.
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