Bar pan or rectangular baker for baking a cake for trifle?

[babywings76]

When you are baking a cake to have for your trifle, do you cook it in the bar pan or the rectangular baker? Do you line it with parchment paper to lift it out after it's done baking? If it should be made in the bar pan, what should the cooking time be?

 

[wadesgirl]

I usually bake a cake regularly in the square stoneware pan. I've never had any problems with it coming out of the pan. Then it's uniform to cut into pieces.

 

[babywings76]

Darn, I don't have the square pan yet.

 

[kam]

Last time I used a regular box (NOT Jiffy size) in the Large Bar Pan. I decreased the time a little from the 13x9 directions and made sure to check it often.

It makes probably twice as much as you'll need, but use half the cake for the trifle and freeze the remaining for the next trifle.

 

[KellyTheChef]

I use my LBP for them. No parchment paper...but I DO spray it with Baker's Joy (NOT Pam!!) just to assure me it will come out without sticking.

325 for 20-25 minutes. I use probably 2/3 of the cake for a trifle. We suffer and eat the rest of the cake plain!! lol

Anytime I am making a cake for a trifle, I doctor the mix up a bit for more of a "poundcake" texture. Add one small box of instant pudding (just the powder, use a corresponding flavor) and add one more egg than what's called for on the box. Other than that, follow the amount of water and oil from the box.

 

[babywings76]

I'll try it in the bar pan and let you know how it turns out. I think I'll try using the parchment paper, too and see if that helps get it out easily. Thanks for your help!

 

[babywings76]

I use my LBP for them. No parchment paper...but I DO spray it with Baker's Joy (NOT Pam!!) just to assure me it will come out without sticking.

325 for 20-25 minutes. I use probably 2/3 of the cake for a trifle. We suffer and eat the rest of the cake plain!! lol

Anytime I am making a cake for a trifle, I doctor the mix up a bit for more of a "poundcake" texture. Add one small box of instant pudding (just the powder, use a corresponding flavor) and add one more egg than what's called for on the box. Other than that, follow the amount of water and oil from the box.

Oh, thanks for posting this...good tip about the Baker's Joy. I'll try that instead of the parchment. Good idea about the addition of pudding mix to the cake. I'll try that too. You guys are so awesome! I love all the help you provide!

 

[babywings76]

I use my LBP for them. No parchment paper...but I DO spray it with Baker's Joy (NOT Pam!!) just to assure me it will come out without sticking.

325 for 20-25 minutes. I use probably 2/3 of the cake for a trifle. We suffer and eat the rest of the cake plain!! lol

Anytime I am making a cake for a trifle, I doctor the mix up a bit for more of a "poundcake" texture. Add one small box of instant pudding (just the powder, use a corresponding flavor) and add one more egg than what's called for on the box. Other than that, follow the amount of water and oil from the box.

Oh NO Kelly! I put in the extra egg, and then when I was about to put in the pudding mix, I realized it was a cook n serve style. Will that work, do you think?

 

[twopamperedchefs]

Thanks for the tips, Kelly! I usually make a brownie trifle and was wondering about using cake instead...I'm thinking the egg and pudding makes the cake more dense?

 

[chefann]

I was about to put in the pudding mix, I realized it was a cook n serve style. Will that work, do you think?

Cook and Serve pudding probably won't work. It's different chemically from the instant - different starches. But I dare you to try it.

 

[babywings76]

I just ran next door to my friend's house and borrowed a box of instant pudding from her. Didn't want to take my chances of it not coming out right.ETA--Yeah, Ann, I double-dog-dare you! J/K

 

[gailz2]

Great idea to add an extra egg and pudding! I've created a full mix into the rectangular stone, lined with parchment (as the trifle recipe called for kahlua to soak in it for 2 hours I wanted to get every last drop out!) All the cake isn't used, but it is fabulous as left-overs! It was a Paula Deen recipe. Yummy. I'll try the Baker's Joy.

 

[babywings76]

Okay, it's out of the oven. Now, should I let it cool and stay in the bar pan, or cool and then flip it out onto a cooling rack?

 

[babywings76]

anyone? I've never heard from people about flipping them out to cool all the way, is that what I should do?

 

[chefann]

You can flip it out - that keeps condensation from making the bottom soggy. But if you're putting it into a trifle, it's going to get moist from filling, anyway.

 

[babywings76]

Thanks! It flipped out so easily! I guess that Baker's Joy really did do the trick!

 

[chefann]

My bar pan is super nonstick - I make bacon in it all the time! I don't have any problems getting things out of it. (Of course, I'll cry when it breaks...)

 

[KellyTheChef]

Thanks for the tips, Kelly! I usually make a brownie trifle and was wondering about using cake instead...I'm thinking the egg and pudding makes the cake more dense?

Yes...and more moist too!

I actually do this ANYTIME I am making a cake, just cuz I like my cakes more dense and moist rather than light and "spongy".

 

[babywings76]

It turned out wonderful (I snitched a couple of the left over peices), thank you Kelly for the suggestions. Now, after we eat the trifle I'll let you know how this recipe is.