Sorry guys, just trying to decide something. The boring question is this: I am making a cake tonight that calls in the recipe for a deep 10" cake tin. I don't have one. Should I:
a) use the shallow 10" tin that I do own and maybe not be able to fill it. Risks: might rise too much, not sure how to adjust cooking time.
b) buy another shallow 10" tin and make a sandwich. Would still have to adjust cooking times.
c) use a springform tin. I have a deep one, it's only about 8" though. Also might leak.
d) make a sandwich using the two smaller tins I have. Think they're about 7", so time would probably just need halving. Unfortunately, my basic math skillz warn me that 2x shallow 7" =/= 1x deep 10".
Needs cooking tonight guys, any suggestions would be appreciated. And yes, you can wake up at the back now.
Note: buying the extra tin in (b) is possible, buying a deep one isn't.