I noticed the collaring method in the articles section and am considering it. But I was wondering....how much height does it actually add to the cake? And will it keep the sides of the cake from being as straight as the sides of the pan?? I have 2 in. pans but would like to add more height if I can so my layers will be just a little thicker.
Jennifer
Ok I tried this technique two weeks ago...and was not impressed. It worked, but my sides were curved (almost as if I had use the contour pans with flared out sides. It was wierd. The parchment paper wouldn't stay at first, so I put a dab of batter on the two ends to stick them together. But for some reason during baking, the parchment flared out when it got above the edge of the pan.
Like I said...I wasn't impressed. I'd prefer to just make two 9" rounds and layer them rather than try this method and torte them.
Thanks Dawn. I figured something like that was likely to happen. I've found though, that if you fill the pan with the amount of batter instructed, that it never really cooks as high or to the true depth of the pan...in other words, in a 2in. pan the cake isn't actually 2 in. high when removed from the pan. Was wondering if I just fill the pan with a little more batter than is called for maybe I would get just a little more height on the baked cake? I'll still have to level before I tort, but I usually do that anyway. What's your thoughts?
Jennifer
I usually do overfill my pans. Unfortunately, I can't remember what brand cake mix i used, but I was baking a 2-layer 9 inch cake, and put 1 cake mix in each pan. MAN! that thing was huge!!! The outer edge of the cake was about 1/4 or 1/8 inch from the top of the pan, and then I squished the cake down using a cake board. Once filled and iced, it was probably about 5 to 5 1/2 inches tall. And that wasn't even torted!
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