Hey everyone! I need to buy new cake pans, but I don't know which ones to get. I'm assuming if I buy the 2 inch deep pans I'd only fill them half way, as that's what my Wilton's instructor told me so that they will be more flat on top when they cook. Then you'd take the two 8 inch, in diametre, cakes and put them on top of each other, and filling inside.

So then I'm thinking what about the 3 inch deep pans. Would you still fill them half way with the cake batter and when they are done take the two 8 inch ones and double them up, putting filling in between? But then I thought if you do that you wouldn't have enough batter to fill the two 3 inch deep pans because normally the mix is just enough to do two 8 inch round, 2 inch deep?

Oh gosh I'm confusing myself! I really don't know which way to go on this as before I was just using the plain old 8 inch cake pans that do not have the straight up ends.

Get 2" deep Magic Line pans.

3" can be so finicky sometimes to bake. Get the 2", and if you need higher just collar them.

Mike

I have the 3in but usually only use them to bake a 2 in cake. or for Mad Hatter. I fill my 2 inch pans 3/4 of the way because I like perfect 2 in high cake. you can use a greased flower nail in the center this helps the cake cook even and no hump on top, or Wilton Bake Easy Strips (but I rarely dig those out any more)

Awesome thank you...

Mike - What does "collar" mean?


mandirombold - So when you fill them 3/4 of the way full do you make more than the standard cake batter? I'm thinking of a box mix for instance as that is what I have used in the past. Now I plan on getting some awesome scratch mixes from this site, but I'm assuming they also make the same amount of batter as the box mix? So would you make more batter? Is there some formula to figure out how much batter one would need for that? I'd hate to make a double batch and have to throw it out?

Thanks!

To collar, I take a 4" strip of parchment paper, and stand it up along the inside edge of the pan. Now I have a so called 4" high pan.

On scratch mix amounts the recipe should tell you what size pan it will hold. I say should very loosely LOL. There are some very terrible recipes out there.

Mike

lol thanks Mike! Do you have a tried and true recipe that you stick to? I'm thinking of just the basics right now, like a white vanilla cake and a nice chocolate cake. I'll get more fancy later!

I have 2" and 3" pans. I prefer my 2";however,I fill them 3/4 full so I have a full two inch layer. If I only were to fill them half full it the settling of the cake after it bakes only gives you about a 1.5" layer --rather skimpy and not good for torting, On my 3" cake pans, I fill 3/4 full, use a flower nail as a heating core and baking strips for level. I'm not crazy about them as they take twice as long to bake. I find myself often doing the same as mandirombold and use them to make the odd sizes I need in 2" layers.

Thanks everyone! I will definitely get the 2 inch ones to start off with and go from there. I'm still trying to find the Toba Garrett recipe, but all I could find on this site were the fondant and icing ones.

The Wiltons are good for making deep dish pizza

Mike

To get back to you on the batter issue, I use a box mix as a base and extend it to make a denser cake. So yes you would need to make more than one box for 2- 8in. Even if I am not extending it i don't feel like there is enough batter in box to make 2.

Okay, how do you extend it? That's a new term to me.