I would like to know your opinions regarding stacking when backing in a 3in deep pan.

When i have use a 2" deep pan, I bake 2 cakes and stack them

Do any of you stack 3" deep pans? 14/10/6

Thank you

Good question. I have some 3 inch pans that I've never used and I was kind of wondering the same. Maybe someone will answer .

I love, love, LOVE my 3" pans, and bake in them exclusively now (Magic Line brand). I bake in the 3" pans to ensure that I always have 2" layers. In the 2" pan, you never really get the full 2 inches out of them, and that annoys me, since the standard tier is supposed to be at least 4" high.

I use the 3 inch cake pans (magic line) and love them as well, I sometimes use two layers split each to make a 4 layer tier and sometimes just use one layer, split it and fill it.

So this cracks me up because I just got a set of 3" Wilton pans for my birthday and I took them back to the store thinking I would never use them. Haha! Oh well, I will find something else cool I guess.

I do use the 3 inch pans. Once you level the cake you end up with about a two-to-two and one half inch layer which I then layer with another one to make up a 4 inch tier. I love my 3 inch pans.

Do you use the flower nails in the 14/10inch pans?

How many nails if any?

I use the wilton pans.


Will it look odd if I do not stack them with two layers?

I how can I split them and make them appear as if they have height?

kakes-I always use 3" pans, and I tort them twice to make 3 layers. I put in a nice amount of filling, probably 1/2"-3/4", then with frosting, it makes a nice height. Try it and see how it goes.

ok.. will do aks

Love my 3" pans. Sometimes I tort and stack two halves to have 6" cakes, sometimes I just do the 3" torted one layer, sometimes I bake two and level and tort to have 4" with some cake left over. I prefer them over my 2" pans By the time I level my 2" cakes, its more like 1.5" layers

Love the 3" pans, use them all the time!