My sweet dh surprised me with an 8-in round pan when he realized one of mine had bit the dust (long story). However, I usually bake 2-in tall layers, and torte them, and put two two a tier. This pan is a 4-in tall pan, and now I'm wondering what the best thing to do is. If I use my new pan to bake in conjunction with my regular one, I could play around with just pouring less batter in. Or I'm wondering if anybody has tried baking a 4-in tall cake, and then simply torting into four layers? Not sure if I can do that effectively instead of the two and two ....

Thanks for any suggestions!

one will not know until one tries!!!

great excuse to make a cake

and if it doesn't work out as planned -- eat the mistakes!

I love your philosophy, Doug!

I didn't even know they HAD 4" tall pans! WOWZER, I have enough trouble with the 3" tall ones baking right. Hahaha. If you could get it to bake a 4" tall layer without being underdone in the middle and overdone on the edges, I say go for it, then maybe torte in 3 layers. That would be really cool, and would result in a nice tall cake! Awesome! Please let us know how it turns out!

Flower nail, lower temp/longer time.

Really, though, I'd exchange it.

Better ask an Aussie or a Kiwi - that's the size they use for their mud cakes.

Theresa

Flower nail sounds like the way to go, you're right. I will let you know when I try it, Melvira! Thanks, guys!

I think I would read up on it.. and figure out how to use it. Or exchange it.. because who wants to get stuck with a pan that they can't use? If it doesn't turn out properly?

I have a whole round set of fat daddios that are all 4inch tall. I use 2 flower nails and 325 temp and my baking strips, takes longer but once you get used to it, it's a breeze and I love making it 4 inches tall and then torting it 2 or 3 times depending on what the design is and what type cake also.

4"....I'm with Melvira...I can't get the 3" to work out right. I'm going to try a flowernail! Will keep me from chucking them!
Good luck and let us know how it turns out.

Just fill it the same way you would a 2'' tall pan. Just because the pan is there doesnt necessarily mean you have to use it...though you certainly could with the flower nail technique

All my pans are 4", for the small cakes 5-8" I bake them 4" tall, just pop in a flower nail and bake a little longer. The bigger sizes 9"+ I divide the batter between 2 pans and bake 2" layers even tho its 4" pans. HTH

I use the flower nail technique and low temp for a long time and it just seems to me like it takes so long to bake the middle in these deep pans that the edges are so crusty. It helps that you put the icing on there and it kind of soaks up that moisture... I just hate the thought of someone cutting small pieces and that's what someone gets. That nasty little corner that might be dry. Ugh.