I have a square cake to do on the weekend..6", 8", 10" and 12". I like the 3 inch Squarer wilton pans over the 2 inch pans. The only pan I don't have is the 10" one for some reason. So I went shopping to find it, and could only find the 2 inch model. I do want to buy the 3" high 10" pan when I find it eventually. Should I buy the 2" high 10" pan now? Or should I just cut down a 12" cake and serve cake to the family. What would you do? (Hope that makes sense).
I think you should just line the edges with parchment making a "collar" around the cake pan making it several inches taller than the side of the pan and then you can "overfill" your pan without the problem of it literally overflowing into your oven.......thus making your cake thicker.......
that is a great idea!!! i read that somewhere before. i wished i remembered that when i needed a 3" pan!
make sure you line oven with foil incase you have run over. I over filled the collared pan and it ran everywhere. LUCKILY I had foil in the bottom of oven for such emergencies. So when I smelled it burning I removed that foil and put in clean foil and the cake didn't smell or taste burnt. My personal opinion I would cut down the 12 and save the scraps for cake balls.
Does parchment burn in the oven like wax can? I've used wax before and whatever ends were sticking up became charred. And it smells terrible! And lining a cookie sheet with it? It gets all waxy underneath...
here's the link for the article..
http://www.cakecentral.com/article43-Collaring-Your-Cake-Pans-Make-A-Deeper-Cake.html
Does parchment burn in the oven like wax can? I've used wax before and whatever ends were sticking up became charred. And it smells terrible! And lining a cookie sheet with it? It gets all waxy underneath...
No, parchment does not burn like wax paper. I believe it's oven safe up to 425. I use it all the time for collaring pans and for lining cookie sheets and cake bottoms with no problem at all.
Lisa
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