Before I invest in some good baking pans, which is the better depth pan to use all around, 2" sides or 3"?

Deb

I find the 2" bakes more even but I like the ht of the 3" better!! So...I think I'd say 3"

Before I make a suggestion, I need to know what your intended uses are. If the pans are just for sheet birthday cakes, then you definitely want to use the 3" pans if you want to impress someone. For wedding cakes and round birthday cakes, I would go with the 2" pans.

Theresa

I would say in the long run, mostly birthday cakes is what I would be doing, although there is a family 50th anniversary and bridal shower that I want to do this year. What do you think?

Deb

Well, if you are going to torte them and fill them, then definitely go with the 2" pans. They will be a lot easier to handle, and have less risk of cracking during handling.

Definitely 2" pans for the anniversary cake, if you are going to stack or tier them, as you will need the 4" height to offer proper servings.

I like my 3" pans for celebration cakes and sheet cakes that are not going to be torted. I usually use a star tip and squeeze some filling or icing throughout the cake, like a poke cake.

Also, if you have a restaurant supply store near you, you might get a better deal on your cake pans there, instead of going to the cake supply stores or online. I got some really great round pans for about $6 US less than I would have paid at the supply store. You will have to call them and ask if they sell to the general public.
Theresa

I like to have 2" and 3" on hand. It depends on the cake you are making. For example, if I am using a 9X13 as a base cake with a 3D figure on top I will go for the 2", if the 9X13 is the main cake then I will usually opt for the 3".

I also like to torte and fill the cakes and with 2" I'll go with one filling but with 3" you can do 2 fillings. Looks nice when cut.

Also, some cakes do bake better in a 2" pan vs a 3" so look at your recipes carefully, particularly for scratch cakes. Having the wrong height can, in some cakes, make a great cake not so great.

Thank you all for your input. I bought a couple of 2"deep 9" round pans yesterday (had 40% off coupon). It says they take a standard cake mix, but once I divided it, realized it did not make a very deep cake. Once the cakes are leveled, won't be much to torte. Next time I will use 2 boxes of mix (not good at scratch cakes yet) and if there is any leftover batter, will make a cupcake or two. Either that or put the entire mix into one pan. This is all new to me and it will take alot of trial an error to get a product I want. That and I have to start trying scratch recipies!

Deb

Ah yes, welcome to our addiction!

Your life will never be the same!

I have 2-inch pans and just always collar them to get higher cakes. Works great!!

Lazy_Susan

Actually Susan, that is a great suggestion. I have seen it however I have never tried it. What a great way to save space and $$$!

Triplemom, let me tell you about addictive hobbies - I am already a sewing/crafting and gardening addict, this is just another way to dive my DH crazy! Hey, we could have worse "additctions"! LOL!

Deb

I have 2& 3 inch but find I use my 3" the most for nice tall cakes you can do more decorating on the sides and you can torte in 3s.

I have both 2" and 3" in every size pan I own. I can honestly say I use the 2" more. I think they bake more evenly and come in handy if you are doing a tall cake that will be torted and filled. you won't have to cut, you just bake 2 of your 2" cakes and put filling between (does that make sense?). I've found that with my 3" pans, I usually have to cook the cake longer since it never seems to be done in time. I use bake strips and everything. I've tried it without them too, I always have to play a guessing game with my 3" pans to tell if the cake is really done or not. I'd say 2" is your best bet. Good luck with whatever you choose!