CakeDiva73
Posted 17 May 2008 , 2:24am
post #1 of 2
I am totally used to using two 2" cake pans but at GSA, they only offer the contour pans in a 3" depth, so how do I use this if I still want close to a 4" high cake?
Do we use a core instead of a nail? Do we have to cook 2 layers? Are these worth it? Do I need them, lol? 
1
reply
kimmyboo925
Posted 17 May 2008 , 1:51pm
post #2 of 2
I use the wilton 3' pans they are wonderful... You can get 3 layers out of one cake.... Saves so much time and looks so nice!!
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