Sugar Cakes - Organization/OCD. Your call !

[Dabbler]

Not sure if this post belongs in general forum, equipment forum . . . or the trash.

This time of year the winter feeding/sugar cake related posts start. For most folks, once you have a recipe and procedure that works for you there isn?t a problem ? as long as you remember your recipe/procedure from one year to the next.

To help me remember, I used a marker to write the recipe on the bottom of the pans I use as the sugar cake mold. This Dollar Tree store pan holds 4 pounds of sugar when filled to top edge and when scored into quarters lets me track feed in 1 pond increments. The pans are reused from year to year so the recipe and procedure as handy as the pans.

[BeeMaster2]

Good idea thanks for sharing.
Jim Altmiller

[Ben Framed]

Not sure if this post belongs in general forum, equipment forum . . . or the trash.

This time of year the winter feeding/sugar cake related posts start. For most folks, once you have a recipe and procedure that works for you there isn?t a problem ? as long as you remember your recipe/procedure from one year to the next.

To help me remember, I used a marker to write the recipe on the bottom of the pans I use as the sugar cake mold. This Dollar Tree store pan holds 4 pounds of sugar when filled to top edge and when scored into quarters lets me track feed in 1 pond increments. The pans are reused from year to year so the recipe and procedure as handy as the pans.

Good idea thanks for sharing.
Jim Altmiller

I agree with Jim good idea. This looks like the disposable type trays used for baking etc. How do you score them into one pound cakes without damaging the pan? Does the solid 4 pound cake dump in one easy piece? Or does it hang in the folds of the molded sides of the pan? Thanks

[Dabbler]

Scoring is done right after packing the mold and the sugar is still damp. A butter knife, thin flat spatula, etc. is pressed down into the sugar.   
After some dry time, inverting the pan lets the sugar drop right out.

[Ben Framed]

Scoring is done right after packing the mold and the sugar is still damp. A butter knife, thin flat spatula, etc. is pressed down into the sugar.   
After some dry time, inverting the pan lets the sugar drop right out.

Thanks Dabbler!