EDITED: About how much FILLING can each bowl hold after they are baked... 1/4 cup? More? Less? I'm not talking about how much batter the pans hold to bake, I need to know about how much filling the finished bowl holds. Thank you, tons!!! EDITED: About how much FILLING can each bowl hold after they are baked... 1/4 cup? More? Less? I'm not talking about how much batter the pans hold to bake, I need to know about how much... » Read More EDITED: About how much FILLING can each bowl hold after they are baked... 1/4 cup? More? Less? I'm not talking about how much batter the pans hold to bake, I need to know about how much filling the finished bowl holds. Thank you, tons!!! « Show Less
1853961
ok you want to know how much filling to put in the baked brownie bowl im not sure but just use a 1/4 cup and see how much you usegood luck
2238128
Up to the rim ------7 cups. Hope you find this helpful.I haven't used this baker much because I am unsure as to whether it will stick, whether I need to use parchment paper, whether I need to preheat prior to putting the dough into the baker. If you have an answer to any of these questions, please share it with me. Allen DunawayUp to the rim ------7 cups. Hope you find this helpful. U haven't used this baker much because I am unsure as to whether it will stick, whether I need to use parchment paper, whether I need to preheat prior to putting the dough into the baker. If you have an answer to any of these questions, please share it with me. Allen Dunaway Up to the rim ------7 cups. Hope you find this helpful.I haven't used this baker much because I am unsure as to whether it will stick, whether I need to use parchment paper, whether I need to preheat prior to putting the dough into the baker. If you have an answer to any of these questions, please share it with me. Allen DunawayUp to the rim ------7 cups. Hope you find this helpful. U haven't used this baker much because I am unsure as to whether it will stick, whether I need to use parchment paper, whether I need to preheat prior to putting the dough... » Read More Up to the rim ------7 cups. Hope you find this helpful.I haven't used this baker much because I am unsure as to whether it will stick, whether I need to use parchment paper, whether I need to preheat prior to putting the dough into the baker. If you have an answer to any of these questions, please share it with me. Allen DunawayUp to the rim ------7 cups. Hope you find this helpful. U haven't used this baker much because I am unsure as to whether it will stick, whether I need to use parchment paper, whether I need to preheat prior to putting the dough into the baker. If you have an answer to any of these questions, please share it with me. Allen Dunaway « Show Less
2208991
I purchased 3 sets (9 pans total). I made two batches of my regular cheesecake recipe (9") and used all 9 the 1st time. I cooked them exactly the same (water bath, temperature, and setting time) but for 1/2 the length of time. They came out a little thin so I made 7 the 2nd time. I cooked them an extra 10 minutes and they came out much better. The crust was a little thicker and the filling a little taller. I had nothing but compliments both times.
2012065
Hello, I'd say maybe 5-6 oz. max. Suppose depends upon the recipe and how it expands. Make sure you leave plenty of room for batter to raise. I believe I did 1/2 C. give or take an extra dollop of batter. A good sturdy pan.
135618
Nope you have to use cooked filling. Because the pastry bakes in 6-8 minutes. Happy baking!
1949116
Go their website and look at the FAQ section. I got batter capacities and baking info there.
373218
Each cavity holds slightly less than 1/8 cup so this item will not work for your purposes. Did you know that the common cupcake pan cavity takes 1/4 to 1/3 cup of batter? Are you looking for something with a decorative edge or are you looking for a silicon baking pan? Are you going to bake a dough, make soft or hard candies, make candles or make crayons? There must be a pan suited for your specific needs. I have a variety of pans and would be pleased to help you find the correct one.
1651094
I agree with B. Hart. When I'm not certain about volume in a pan, I measure and count one cup measures of water to get an approximate yield for the batter I plan to bake. Hope that helps with your measuring question.
997900
It will take 6 1/4 cups of batter and give 22 servings. If you go on the Fat Daddio's website, they have a chart under the "Help" heading that will give the batter capacity for all of their cake pans. This pan will definitely take in excess of an hour to bake the cake. I bake by internal temperature: cakes should be 205 degrees to be cooked through. A really good instant read thermometer is a must for baking cakes. Test the temperature when you can tell that the cake is no longer "jiggly" in the middle or it could deflate the cake a little. But, you are turning it over to frost so it really doesn't matter....that's experience speaking. Good luck.
975707
That would depend on how much filloing you want in each. These say they hold about 3 cups of product, if that helps. If you use one Tablespoons filling per cupcake, that is roughly 48 cupcakes, if you use 100% of the prodct.
1863425
Wayne, I never measured the finished pies. They don't last long enough for me to do something like that, my family snatches them off the plate.But I would ask -- measure from rim to rim or from where the filling is?Be well,D
2101269
Jeanette, I have a 5 quart dutch oven and I was worried that this recipe would be too much for it so I paired it down to 2/3 of the recipe. I could have kept the recipe the same and been fine. No, you don't really need a 7 quart for that bread recipe, or at least that was MY experience.
1737428
Juli -i own two of them , i fill them about 3/4 full ( maybe a tad more )-one of these pans handles a box of muffin mix -Ive noticed that if you put a bit more in each ( like if you add fruit to the mix etc -they round over like the muffins at the fancy smancy muffins you buy - but i suggest you spray them with canola oil - and they will fall our easily -they are fantastic muffin pans -no need for those crummy paper inserts
496481
trial and error to get the amt of cake batter right. I just used a measuring cup to check and it holds APPROX 8 oz of water. but half that in cake batter. In two times using the pans I havent gotten it quite right. once I UNDERfilled, and once I OVERfilled.
980191
I bought several of the 3.25 for different types of flour. a 5 pound bag will fill it up, and with a little (a cup or so) left over. so I don't fill it until I bake some bread and completely empty it.
1463063
Wilton says it holds 7 cups and advises, "For cakes, fill pans 1/2 to 2/3 full." So that means you should put in 3.5 to 4.5 cups of batter.Personally, I measured the volume at 8 cups, and I've put up to 6 cups of batter in at a time, but that was for a dense fruitcake that I knew wouldn't rise much.
1238666
I baked some without any problem. Because they hold such a small amount, you don't have to leave them in the oven long to cook the filling, so there is little chance of burning them.