I am looking into buying some new pans and was wondering if anyone regularly uses 3 in tall pans? I generally cut my cakes into 3 layers of cake and 3 layers of filling, so maybe this would save me a step of making 1 cake and additional thinner layer. Thanks!
i have baked in the 3 pans a couple of times, thinking it would save me time from baking 2 2inch cakes. my 3's are never 4 in tall. they are always shorter, so sometimes i end up baking another 2 in, so it didn't really save me anytime.....
Generally, if I'm going for 4" tiers, I'll use 2 2" pans and torte each layer once. If I'm going for a 3"or 6" tier, I'll use 1 or 2 3" pans, torting each twice. I just did a cake where I used one 3" and one 2", torted the 3" twice, and the 2" once to achieve a 7" tier. I guess it really depends on what you're making. Also, if you use parchment circles on a 2" pan, you can achieve a 3" layer. Hope this helps!
I use 3" pans all the time for my all occasion cakes. I split the cake 2 times and have 2 layers of filling in each cake. I love that it gives a little more height instead of the 2". For weddings, I just bake an extra 1" in another same size pan and level that. I don't do weddings all the time so it has not been a problem so far.
I use 3 inches exclusively for my rounds. I only torte it once, usually. It is a pain sometimes because it does take a while to cook, but I also think that there is something wrong with my oven. So, who knows. I like 3 inch because it gives it height and I only have to bake 1 cake instead of 2 to get some height. HTH.
I bake my 2" layers in 3" pans whenever possible. I find that if I put in the amount of batter needed for a 2" layer, plus perhaps an extra 1/2 cup, I get a 2+" tall layer (without having to collar a pan).
Rae
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