There are so many variables that go into the bake time.
The first thing to figure out is how long you should bake it. According to the American Institute of Baking, the average American home bakes it’s birthday cake about 3.5 hours. But if you want to make it a bit more impressive, you can make it more like a six-inch cake and bake it for an hour and a half instead.
For reference, this is a 5-inch cake. You could bake it for 5 hours and still lose a whole hour. Baking a cake for 5 hours without a timer isn’t something most people can pull off.
For those of us who are just too lazy to set a timer, this is a great idea. If you take out a cake that’s about the size of a small pizza, you can still fit it inside a cake pan, which can then be put in the oven to bake the cake. It becomes a one-recipe thing.
The reason for this is that even a six-inch cake is large enough to fit inside a cake pan. If you take it out, it falls apart. Not only that, but the oven temperature has to be high enough to allow the cake to bake properly. The more you can bake a cake the faster it will cook.
I’ve heard my mom tell my dad that she needs to save the first round of cookies in the fridge so she can take them out to the car and eat a little bit on the way home. I think she would still say that if she had a really good excuse, like “I forgot I had a few cookies in the back of my freezer,” but having a couple of cookies in the freezer is certainly a great excuse.
The easiest way to test that your refrigerator is free from cookie dough is to bake a couple of cookies and test them in the kitchen. If they are done, they will feel firm and moist. If they are not done, you could bake another batch and see if you still get an issue.
I mean, it is not at all difficult to bake a good sized cake. It is just hard to get it done in the time it takes to go shopping.
That’s because the cake is cooked to a near-perfect temperature. You have to cook it at that perfect temperature for longer than you would to get a cookie, but it is pretty easy to do. Once you get everything baked, you just let it cool for a while and then you can lift it out of the pan.
The best thing about a cake that is not done is that it is still delicious. But if you need to bake several dozen of them to keep from getting a cake-flooded, you need to be extra careful about the cake, and at least be prepared to bake more than one batch.