I need to invest in more cake pans (round, square, etc.). Which depth of pan,2" or 3" should I get? I haven't tried to torte a cake but want to. What do you recommend?
Personally I prefer the 2"... I purchased a 3" deep set for a cake I did a while back, and I didnt like the way the texture of the cake turned out. I much prefer to stack 2 x 2" cakes.
If you think about it, when it comes to larger tiers, using 3" will save you time... with 2" pans for lets just say a 16" cake-- you'd have to bake one cake, then bake the next.... with a 3" deep pan, your only baking once...
I still don't like the 3" though...
That's what I was wondering....If the 3" would save time? I guess it would. But, if the texture isn't as good, it's better to take the extra time with the 2" pans.
I know its late, but you made the right choice. The cakes taste better with the 2". Also, take into consideration baking time into the "having to make another cake".
What I do is I fill the pan just a little at first, bake that and it comes to about 1"; then I bake the rest of the batter and it comes out to be 2" high, so I torte that and I end up with 3-1" cakes.
I know its late, but you made the right choice. The cakes taste better with the 2". Also, take into consideration baking time into the "having to make another cake".
What I do is I fill the pan just a little at first, bake that and it comes to about 1"; then I bake the rest of the batter and it comes out to be 2" high, so I torte that and I end up with 3-1" cakes.
That's a great tip!!! I'll have to try that next time. Thanks!
For 10" and under I prefer the 3" but for 12" and above I use the 2" otherwise they take forever to bake. Never noticed a diffrence in taste or texture.
The 2" ones are cheaper, and you can always collar your pans if you need them deeper.
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