Cake Central › Cake Forums › Cake Talk › Cake Decorating › I'm switching....
New Posts  All Forums:Forum Nav:

I'm switching....

post #1 of 15
Thread Starter 
from 2" round pans to 3"...
Now what I need from you wonderful bakers is..... your recipes for mixing batter for the
6"x3
10"x3
14"x3
I am going to torte them making them higher than 3"..
TIA
Happy baking,
cakegal icon_biggrin.gif
cakegal
Reply
cakegal
Reply
post #2 of 15
Quote:
Originally Posted by cakegal

from 2" round pans to 3"...
Now what I need from you wonderful bakers is..... your recipes for mixing batter for the
6"x3
10"x3
14"x3
I am going to torte them making them higher than 3"..
TIA
Happy baking,
cakegal icon_biggrin.gif




Just a word of advice.... Don't discard your 2 inch pans.... Put them aside for emergencies..

I bought a few 3 inch pans including a real big (I think a 14 inch) and then my oven started doing funny things on me and I had to switch to 2 inch pans for certain cake batters...

So, don't again give them away or think you will never them.... ""...strange thing can happen in the kitchen..." icon_lol.gificon_lol.gif
Its always about cake!!
Reply
Its always about cake!!
Reply
post #3 of 15
The cake extender recipes on this site are great for the taller pans. They make more batter and taste really yummy!!! The six inch you will probably just have to make some cupcakes with the extra batter. Enjoy your new pans. Happy Baking!! icon_biggrin.gif
post #4 of 15
I switched to 3" pans several months ago because I could NEVER get 2-2" cakes to look the same & fit right on top of each other. I only use 2" pans when I have batter left over. I use the left over batter for cakes for my family.

I have all of the sizes but the 18". I hope I will never have to bake that size!! Toooo big!! I started buying 1 or 2 at a time. I use the money I get from cakes to go back into getting my supplies. All I need now are the other shape plates. I'm also starting to buy cake stands, pillars, fountains, etc. One day I'll have all the stuff I need to open a cake shop! That's my dream!

I use the same recipes I just double them. When I first started using the 3" pans I would measure out the batter. I used the Wilton charts for amount of batter for each pan. Now I can just eye ball it. I like to fill the pans up high enough so I can level it evenly with the top of the pan, after it's baked. I learned that from CC!! Be careful because it will run over & cause I huge mess in your oven!!! I found out the hard way icon_sad.gif

I use Magic Line pans. They are very thick & heavy. You will have to lower the temp of your oven & bake them longer. I use 325*.

I hope I didn't write toooo much!!! I hope this helps someone!!

Happy Baking!!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
Reply
"Learn from a turtle... it only makes progress when it sticks it's neck out"
Reply
post #5 of 15
Ok.. so when you use a three inch pan are you just spliting once and filling and that's your wedding layer? Doesn't that make a layer too small for a wedding cake? I've got three inch pans, but I use the 2" for weddings to get the added height.
My drug of choice is FROSTING!
Reply
My drug of choice is FROSTING!
Reply
post #6 of 15
i have both 2 and 3 inch pans. when using the 3 inch pans i split twice giving me three layers. I don't think they are too short for a wedding cake, except if you are mixing 2's and 3's
post #7 of 15
I use 2 inch pans and make all my layers a very generous 4 inches tall (more w/icing on them)... nothing against the 3 inch pans but I just feel the 4 inch tall tiers look more impressive.... I measure my batter in all the pans so that I'll get more even layers .. but that's just what works better for me icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
post #8 of 15
When I torte I usually only torte it one time. So far everyone of my bride & groom couples I've done a cake for have not wanted it torted. Not wanted any icing inside. They like the cakes thinner. I for one like them torted & fatter looking icon_smile.gif I'm sure I'll have a customer who wants it torted twice till then I'm staying away from torting. I can't cut a straight line to save my life! LOL!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
Reply
"Learn from a turtle... it only makes progress when it sticks it's neck out"
Reply
post #9 of 15
I am sitting here reading about switching from 2 inch pans to 3 inch pans and I'm thinking, 'gee, 2 inch ROUND layers?' I am such a putz sometime!

Debbi
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
Reply
Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
Reply
post #10 of 15
I also love using my 3 inch round pans for my wedding cakes. I sometimes torte once and sometimes twice...it just depends on what design I am doing. When I use cake mixes...this is how I do it for 3 inch round pans.
12 inch= 2 1/2 mixes
10inch= 2 mixes
8 inch= about 1 mix or a little less
6 inch= a little more than 1/2 of a mix
I know this may look strange...but I usually end up using almost all the batter by distributing to another pan. I also bake on a lower oven temp.
I hope this did not confuse everyone! icon_smile.gif
traci
Sharing is caring.
Reply
Sharing is caring.
Reply
post #11 of 15
Torting is so easy with that wilton cake leveler. I also use toothpicks as guides and fishing line. When I have my cake testing appointments I always tort my cakes.. You can't get them torted in the local grocery so I have kind of made it one of my trademarks. They look so pretty torted especially if you use fruit that are bright colors or if your filling is colored. I love pink and chocolate..... it is so pretty together. A torted chocolate cake with pink filling so so gorgeous.
post #12 of 15
Quote:
Originally Posted by ntertayneme

I use 2 inch pans and make all my layers a very generous 4 inches tall (more w/icing on them)... nothing against the 3 inch pans but I just feel the 4 inch tall tiers look more impressive.... I measure my batter in all the pans so that I'll get more even layers .. but that's just what works better for me icon_smile.gif


Heehee, well I have to agreewith you about the height of 3 inch pans when only one layer is used, which is why when using the 3 inch pans, I put the required amount of batter for 2 inch pans in the 3 inch pans and make two layers. The same amount of batter you would use normally for your 2 inch pans, when placed in a 3 inch actually rises more and so you end up with about a 2 1/2 inch layer. So 2 layers gives you about 5 inches high of cake which I think is really nice. Not as hard to serve as two 3 inch layers as it fits better on plates and all. Sometimes I put required amounts for 3 inch pans in the 3 inch pans too and bake two layers, but 6 inches of cake is a lot for most plates. I must admit, I rarely make just one three inch layer .
Incidentally this has been tested out and proven that the same amount of batter normally used for a 2 inch cake when placed in a 3 inch pan produces a higher cake, haha, I didn't just make it up. Actually I think it may have been Wilton that did the testing and actually started to tell people to reduce the amount of batter used in the 3 inch cake pans and get better results. The added bonus is the cakes do not crown and are very level without using flower nails or cores or such. The local bakery's rule of thumb is to never fill the 3 inch high pans more than half full. I follow that.
Hugs Squirrelly Cakes
post #13 of 15
Good point SquirrelyCakes .. I do have the 3" pans and I'll have to try that to see how it works icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
Reply
post #14 of 15
Yes, let me know how you like the results of your experiment! Actually, I had to make a large purchase of pans and the bakery where I used to rent pans suggested getting the 3 inch deep pans if I had to make a choice. However, if cost was no issue, I would get two pans in all of the sizes in both depths! Then I would build a kitchen extension, haha!
Hugs Squirrelly
post #15 of 15
Yes.. let us know how it goes if you try it. My brides like the tall layers that are so popular in magazines today! I think it looks a little more formal, but if I didn't have to torte I wouldn't! I think I'm finally mastering it now. The last one I did went pretty easily!
My drug of choice is FROSTING!
Reply
My drug of choice is FROSTING!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › I'm switching....