Capacity of Tiara Cake Pan


I have two of these, purchased for cheap at thrift stores. Wondered if a layer cake recipe/cake mix would do two. You remember these guys; middle is higher so when you flip there is a depression for pie filling, pudding etc.

badge posted by: dachshundlady on April 16, 2012 at 2:19 pm in Baking, desserts and sweets
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reply by: frick on April 16, 2012 at 7:47 pm

Fill one with water and pour it into a 9" round layer cake pan. That should tell you if the capacity is roughly the same.

reply by: Mrs Cindy on April 16, 2012 at 9:36 pm
Mrs Cindy

D-Lady, I found this recipe and it gives you some quantities. These pans used to be known as flan cake pans. Hope this helps.

p.s. this is not the complete recipe. I was just getting this for the amounts.

1 Duncan Hines Swiss chocolate cake mix
1 greased Duncan Hines Tiara cake pan
3 eggs
1 1/3 c. water
1/2 c. Crisco oil
1/2 c. milk chocolate chips
2 tbsp. water
1 (8 oz.) pkg. whipped topping like Cool Whip
Grease Duncan Hines tiara pan. You do not need to flour. Add eggs, water and oil to cake mix. Blend on low until moistened. Mix at medium speed for 2 minutes. Place 3 1/2 cups batter into tiara pan. Bake at 350 degrees for 21 to 24 minutes or until toothpick inserted comes out clean. Cool cake on rack 5 to 10 minutes. Remove from pan by inverting cake onto cooling rack. Cool completely and place on a serving platter.
NOTE: You will have enough leftover batter to make seven cupcakes.

reply by: frick on April 16, 2012 at 9:41 pm

And the Cool Whip gets buried in the back yard?? :)

reply by: marjiewatson on April 16, 2012 at 11:35 pm

frick: LMAO!!!!!!

reply by: PaddyL on April 16, 2012 at 11:35 pm

That's where Cool Whip should be, frick.

reply by: cwcdesign on April 17, 2012 at 4:30 am

But will it still be there in 50 years when someone excavates?

reply by: dachshundlady on April 17, 2012 at 7:05 am

No, you put cool whip on floor for dachshunds to eat while you enjoy the cake in peace! Seriously, I have to admit I use cool whip even when the recipe calls for whipped cream. Do I hear a collective gasp? I'm just not a big fan of the real thing but love that artificial stuff. When I was a kid, I always had my strawberry shortcake nude because I didn't like the whipped cream. I was happy when they invented cool whip. Of course I also flipped over frosted squares of cake so I could eat the cake and leave the frosting. Did I mention that I was a skinny little tomboy???

reply by: dachshundlady on April 17, 2012 at 7:08 am

Cindy, this does help. I now know the pans each old about 3.5 cups batter. I could probably do one of those cake mix recipes where you add pudding and sour cream and such and it would be enough for 2 tiara cakes. Of course THEN I need an occasion so we don't eat them both! I personally like the chocolate version with cherry pie filling.

reply by: cwcdesign on April 17, 2012 at 12:41 pm

So, I do love real whipped cream, but I will admit to liking Reddi-Whip straight out of the can (LOL). As for cake and icing, I like them both. I also like ice cream, but NOT with cake. The minute ice cream touches cake, it's all over for me! I was a skinny tomboy, too.

reply by: GinaG on April 17, 2012 at 1:35 pm


I got caught teaching my two toddler nieces how to eat whipped cream from the can. My aunt had a can of Challenge in the fridge one Christmas and the three of us stood at the refrigerator with the door open, their little hands palm side up to get sprayed with a mound of cream. Of course we got yelled at, but hey. I'm an auntie and all REALLY good aunts will properly teach the important things in life :)

I'm the same way about cake and ice-cream being on the same plate, I think it's a texture-temperature thing, because I do like frozen ice-cream cakes. Cool Whip? Pretty nasty stuff. It might be useful for shaving my legs, though.;)